Peanut Butter Cream Pie is one of my tried-and-true simple desserts. It’s not very difficult or time consuming, but it is very tasty. Because chocolate + peanut butter is a classic combo that is always worth coming back to.
8 oz chocolate graham crackers
1/4 c. sugar
1 1/3 sticks of butter, melted
Preheat oven to 350. Pulse together crust ingredients. Press into pie plate. Bake to set (~10m) and cool.
1 1/4 c. heavy whipping cream
1/4 cup sugar
8 oz block of cream cheese, softened
1 cup natural creamy peanut butter
1 cup confectioners’ sugar
Whip together the whipping cream and sugar, set aside (I use a plate.) In the same bowl, whip together the cream cheese, peanut butter and confectioner’s sugar, then fold in the whipped cream. Fill the pie crust and refrigerate until set.
1 c. heavy whipping cream
8 oz. semisweet chocolate
Warm the cream (don’t boil, but get it hot.) Pour over the chocolate (I use ghiradelli chips.) Whisk together until smooth. Pour melted chocolate mixture over pie. refrigerate for 3 or more hours (the freezer works well if you are in a time crunch.)