Friday, April 14, 2017

Peanut Butter Chocolate Chip Pie.


I tried this new recipe a couple of weekends back and it's worth sharing.  Its super yummy and even better the next day for breakfast. 

Wait. What?😂

PB + Chocolate is one of my all time fave combos. 
I got this recipe from Bake or Break and I have a few tweaks that I've added to it so make sure to pay attention to the side notes.

  • PB CHOCOLATE CHIP PIE

  • CRUST:
  • 1 & 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted

  1. Preheat oven to 350°F.
  2. Combine all the crust ingredients in a medium bowl, stirring until moistened. Press the mixture evenly on the bottom and up the sides of a 9-inch pie pan.
  3. Bake for 10 minutes. Set aside to cool.

*I'll admit.  I was very tempted to just buy a premade graham cracker crust for this.  And while it would have saved me about 10 minutes of my life....this recipe for the homemade crust is the BOMB! The cinnamon just makes it.  It's DEE-LISH. So don't be lazy.

Filling:

  • 8 ounces cream cheese, at room temperature
  • 1 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups heavy cream or a tub of Cool Whip
  • 3/4 cup miniature chocolate chips

  1. Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.

  2. In a separate bowl, use an electric mixer with a whisk attachment to whip cream until soft peaks form. 

* I would definitely use Cool Whip next time.  It's easier and in my opinion tastes a little better.

  1. Gently fold the whipped cream into the cream cheese mixture.

  2. Fold in the chocolate chips. I only had regular sized chocolate chips, not mini. Next time I'd definitely use the mini.  The regular size seemed a tad big.  But that's just me being picky.

  1. Pour the filling into the baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated. I feel like the longer it sets, the better it tastes so this could even be made up the night before!

This would make a super yummy dessert for Easter dinner.  If you try it - - let me know!

Happy Easter Weekend!
xoxo

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