Our Super Bowl gatherings are dependably a pot karma feast with a few neighbors and companions. This year, one family brought fish tacos. Another brought carnitas. We gave the majority of the taco fixings in addition to wild ox chicken plunge, and treat — which was this astounding Chocolate Chip Peanut Butter Pie.
This pie is a variety of our broadly heavenly chocolate nutty spread pie — a pastry I've been making for a considerable length of time to rave audits. Be that as it may, rather than garnish the pie with a chocolate ganache, I blended in scaled down chocolate chips to make this Chocolate Chip Peanut Butter Pie.
I need to state — I think I like this chocolate chip form far and away superior to the first! As in the past, we like to serve this Chocolate Chip Peanut Butter Pie marginally solidified so it has a frozen yogurt like consistency, and you'll get a chocolaty smash from the chips in each chomp! You can likewise serve it at a milder consistency in the event that you like.
- Crust
- 3/4 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
- Filling
- 1 1/2 cups heavy cream
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 1 tablespoon vanilla
- 1 cup mini chocolate chips
INSTRUCTIONS
- To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling.
- Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
- Fold whipped cream into the peanut butter mixture, blending well.
- Fold in mini chocolate chips, blending until mini chocolate chips are evenly disbursed throughout the filling.
- Pour chocolate chip peanut butter filling into the prepared pie crust. Place filled pie into the freezer until firm.
- If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.
Read more our recipe Chocolate Mousse #desserts #cakerecipe #chocolate
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