As much as I love to bake, sometimes I need a little more convincing during the summer. Adding a hot oven to a hot day can be a little much. That’s when desserts like this one become go-to recipes. You only need a few minutes of oven time to make this delectable pie.
Peanut butter and chocolate is a winning combination for most everyone. Be sure to use miniature chocolate chips so you can get more chocolate in each bite. Besides that delicious flavor combination, my favorite part is the hint of cinnamon in the crust. The whole package is a cool, simple treat that’s a summer pleaser.
Peanut Butter-Chocolate Pie
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
- 3/4 cup miniature chocolate chips
Preheat oven to 350°F.
Combine all crust ingredients in medium bowl, stirring until moistened. Press mixture onto bottom and up sides of 9-inch pie pan.
Bake 10 minutes.
To prepare filling: mix cream cheese, peanut butter, confectioners’ sugar and vanilla until combined.
In separate bowl, whip cream until soft peaks form. Gently fold whipped cream into cream cheese mixture. Fold in chocolate chips.
Pour filling into baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.
baking, chocolate, peanut butter, pie, summer
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