Fluffy Peanut Butter Chocolate Pie

• Vegetarian

• Condiments

  • 3/4 cup Peanut butter, creamy
  • 1 (10-ounce package Peanut butter morsels

• Baking & Spices

  • 3/4 cup Cocoa powder, unsweetened
  • 3/4 cup Confectioners' sugar
  • 1/3 cup Granulated sugar
  • 1 1/3 tbsp Vanilla extract

• Snacks

  • 2 cups Graham cracker crumbs

• Dairy

  • 1/2 cup Butter
  • 1 (8-ounce package Cream cheese
  • 5 1/4 cups Double creme

Found on pauladeenmagazine.com

Description

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1⁄3 cup granulated sugar
• 4 1/2 cups cold heavy whipping cream
• 3/4 cup unsweetened cocoa powder
• 3/4 cup confectioners’ sugar
• 1 tablespoon plus 1 teaspoon vanilla extract
• 1 (10-ounce) package peanut butter morsels, melted and cooled
• 1 (8-ounce) package cream cheese, softened
• 3/4 cup creamy peanut butter
• 3/4 cup cold heavy whipping cream
• Garnish: chopped peanut butter morsels, chopped chocolate morsels

Directions

• For crust: In a medium bowl, stir together all ingredients until well combined. Press into bottom and up sides of a 10-inch deep-dish pie plate. Refrigerate for 2 hours or until fi rm. For chocolate layer: In a large bowl, beat all ingredients with a mixer at high speed until stiff peaks form. Cover and refrigerate. For peanut butter layer: In a large bowl, beat melted morsels, cream cheese, and peanut butter with a mixer at medium speed until smooth and creamy. In a medium bowl, beat heavy cream with a mixer at high speed until soft peaks form. Add whipped cream to peanut butter mixture, and beat at low speed just until combined. Spread peanut butter mixture into prepared crust, and spread chocolate whipped cream on top. Refrigerate for at least 2 hours before serving or for up to 2 days. Garnish with chopped morsels, if desired.