Gluten Free Peanut Butter Pie with Chocolate Topping

• Vegetarian

• Condiments

  • 1 1/2 cups Peanut butter, creamy

• Baking & Spices

  • 1 cup Powered sugar
  • 3/4 cup Semi-sweet chocolate chips
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 2 1/2 cups Chocolate graham cracker crumbs, GF

• Dairy

  • 1 cup Butter
  • 1/2 cup Heavy cream

• Desserts

  • 1/4 cup Butterscotch chips

Found on thefrenchpixie.com

Description

Directions

• In a bowl, place the graham cracker crumbs with the sugar and softened butter. Mix with a fork until the crumbs are moist. Pour into a pie dish and press in the bottom and the sides. Place in the freezer for ten minutes to set.
• In a stand mixer bowl (or in a regular bowl and a hand mixer, place the creamy peanut butter, the softened butter, the vanilla extract, and the powdered sugar. Cream until well combined. The texture should be smooth, creamy, and light in texture.
• Pour into your prepared crust and even out with a spatula.
• In a small saucepan, bring the heavy cream to a boil.
• Remove from the stove top and pour the chocolate chips and the butterscotch chips into the hot heavy cream. Mix with a whisk until the chips are melted and this mixture is smooth. Add the vanilla extract, mix, and pour over the peanut butter layer.
• Refrigerate for at least three hours or overnight. Leave in the fridge until ready to serve.