Name: The Ultimate No-Bake Chocolate-Peanut Butter Pie
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 1 9 inch pie
Ingredients: 1 cup heavy cream; 3/4 cup powdered sugar; 1 tablespoon vanilla extract; 8 ounces cream cheese, at room temperature; 1 cup creamy peanut butter; 1 cup chopped peanut butter cups; 1 pre-made graham cracker pie crust; 1 recipe Peanut Butter Sauce, recipe follows; 1/4 cup chocolate shell ice-cream topping, such as Magic Shell; 1 cup crushed roasted salted peanuts; 1/4 cup mini chocolate chips; 1/4 cup sweetened condensed milk; 1/4 cup creamy peanut butter; 1 teaspoon vanilla extract

Directions

Watch how to make this recipe.

Combine the heavy cream, powdered sugar and vanilla extract in the clean, cold bowl of a stand mixer fitted with the whisk attachment. Whip until the mixture holds stiff peaks. Gently transfer the whipped cream to a new bowl. Add the cream cheese to the stand mixer bowl, switch to the paddle attachment and beat on medium speed for 1 minute. Add the peanut butter and beat until light and fluffy about 3 minutes.
Gently fold the whipped cream and chopped peanut butter cups into the cream cheese mixture. Pour the filling into the pie crust and place in the fridge to set for 2 to 3 hours.
Using a spoon, drizzle the pie in vertical lines with peanut butter sauce. Repeat with the chocolate shell ice-cream topping, also in vertical lines. Sprinkle the peanuts and mini chocolate chips around the perimeter of the pie.

Peanut Butter Sauce:

Heat the condensed milk, peanut butter and 3 tablespoons water in a small saucepan over medium-low heat until smooth and melted, 5 to 7 minutes. (Thin with a little more water if too thick.) Let cool slightly.