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Make the Crust:
In a medium bowl, combine graham cracker crumbs and melted butter. Stir until evenly coated, then press firmly into the bottom and sides of a 9-inch pie dish to form a crust. Chill while preparing the filling.
Prepare the Filling:
In a large bowl, beat the peanut butter, powdered sugar, and vanilla extract until smooth and fluffy. Spread the mixture evenly over the chilled crust, smoothing the top with a spatula.
Make the Chocolate Topping:
In a microwave-safe bowl or using a double boiler, melt the chocolate chips with heavy cream until silky and smooth. Stir well and pour over the peanut butter layer, spreading evenly.
Chill:
Refrigerate the pie for at least 2 hours, or until the layers are firm and set.
Serving and storage tips:
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