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1 cup mini chocolate chips
1 pre-made graham cracker crust
Chocolate syrup, for drizzling (optional)
Directions
1. In a large mixing bowl, blend the peanut butter and cream cheese until smooth.
2. Slowly add powdered sugar to the mix, beating until well combined.
3. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
4. Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
5. Stir in the mini chocolate chips.
6. Spoon the mixture into the graham cracker crust, spreading it evenly.
7. Optional: Drizzle with chocolate syrup for an added touch of sweetness.
8. Refrigerate the pie for at least 4 hours or until firm. For best results, let it chill overnight.
9. Slice and serve cold, enjoying the blend of creamy peanut butter and bursts of chocolate.
Variations & Tips
If you'd like a bit of crunch in your pie, consider adding a half cup of chopped peanuts to the filling. For a lighter version, you can use reduced-fat cream cheese and whipped topping instead of heavy cream. Additionally, a chocolate graham cracker crust can be used for an extra layer of chocolate goodness. For an elegant touch, consider garnishing with shaved chocolate or a sprinkle of sea salt before serving.
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