- Place 1 cup of cream in a small saucepan. Heat to just below the boiling point. Place peanut butter chips, peanut butter, and vanilla extract in food processor. With processor running, slowly drizzle hot cream down pouring chute. Process until mixture is completely smooth. Set aside to cool.
- In a large bowl, whip cream until soft mounds form. Slowly add sugar while continuing to beat, until cream forms stiff peaks. Gently fold in cooled peanut butter mixture. Do not incorporate completely; leave some white streaks in mixture.
- Pour mixture into graham cracker crust and chill at least 6 hours. Drizzle each plate with chocolate syrup before serving.
Per Serving: 763 calories; 53.5 58.3 12.2 122 332 Full nutrition
ReviewsRead all reviews 6
Simply wonderful. An awesome dessert - highly recommended. Very easy to make. This makes enough for two moderately filled pies or one very-very-filled pie with leftovers (yum). My two simplif...
Very good but instead of a graham cracker crust I made a chocolate cookie crust. Chocolate and peanut butter are just meant to be together
Quick simple recipe that is delcious and easily adaptable to other flavors. I've also made this with mint chips and simply omitted the peanut butter. Delicious...the mint was everyone's favori...