1/2 cup heavy cream for whipping
100 milliliters of semisweet chocolate chips
half a cup of cream
1-tsp. vanilla essence
Garnish with 1/4 cup of chopped peanuts if desired.
How to Follow
For a velvety smooth peanut butter and cream cheese mixture, use a large mixing basin and whisk in the powdered sugar.
Form firm peaks with the heavy cream by whipping it in a separate dish.
After you've blended the peanut butter and mixture, gently fold in the whipped cream.
In a graham cracker crust, evenly distribute the peanut butter filling.
Make sure the bowl is safe to microwave before adding the milk and chocolate chips. Melt and smooth the chocolate in the microwave in 30-second intervals, stirring every time.
Once the chocolate has melted, stir in the vanilla essence.
After you've distributed the peanut butter filling evenly, pour the chocolate mixture on top.
To make sure the pie sets, chill it in the fridge for at least four hours.
Garnish with chopped peanuts before serving, if preferred.
Tips and Variations
Substitute a chocolate cookie crust for the traditional graham cracker crust for a novel variation. To make it more fruity, you may place sliced bananas between the crust and the peanut butter filling. Add a little sea salt to the chocolate coating just before it hardens if you want salty-sweet flavors. Substitute reduced-fat cream cheese and whipped topping for the heavy cream for a healthier alternative.
