#1,840: Peanut Butter Chocolate Chip Pie

Yeah, I'm super lazy, so this pie that takes 10 minutes to prep, got even easier because I used a store-bought graham cracker crust pie.  :)   This was really good...and it was so simple to make.  The hardest part is waiting for the cream cheese to soften.  

For the pie crust: (I omitted and used a 9 inch store bought pie crust)

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

For the filling:

8 ounces cream cheese, at room temperature

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

(I omitted this step since I used a store bought graham cracker crust) TO MAKE THE CRUST:

Preheat oven to 350°F.

Combine all the crust ingredients in a medium bowl, stirring until moistened. Press the mixture evenly on the bottom and up the sides of a 9-inch pie pan.

Bake for 10 minutes. Set aside to cool.

TO MAKE THE FILLING

Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.

In a separate bowl, use an electric mixer with a whisk attachment to whip cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Fold in the chocolate chips.

Pour the filling into the baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.