Ingredients

Crust:

• 4 tbsp melted butter
• 1/4 cup granulated sugar
• 3/4 cup graham cracker crumbs
• 2 tbsp brown sugar

Filling:

• 1 cup creamy peanut butter
• 1 1/2 cups heavy cream
• 1 cup mini chocolate chips
• 3/4 cup granulated sugar
• 8 oz cream cheese, softened
• 1 tbsp vanilla extract

Directions

1. Make the crust: Mix graham cracker crumbs, granulated sugar, brown sugar, and melted butter until combined. Press firmly into a 9-inch pie plate. Freeze for 15–20 minutes.
2. Whip the cream: Beat heavy cream until stiff peaks form. Keep it chilled in the fridge.
3. Prepare the filling: Beat softened cream cheese until smooth. Add sugar, peanut butter, and vanilla; beat until creamy.
4. Combine: Gently fold whipped cream and mini chocolate chips into the peanut butter mixture.
5. Assemble: Pour filling into the chilled crust and smooth the top.
6. Freeze: Freeze until firm. Thaw for 20 minutes for an ice cream-like texture or longer for a softer, mousse-like pie.

Tips & Serving Ideas

• Top with extra chocolate chips, crushed peanuts, or a drizzle of melted chocolate before serving. 🍫
• Want it lighter? Use whipped topping instead of heavy cream.
• Store leftovers in the freezer for up to 1 week.