Ingredients
Equipment
Method
Preparation Steps
- In a medium mixing bowl, combine crushed graham cracker crumbs with melted butter until well mixed. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even layer.
- Using an electric mixer, beat the softened cream cheese in a large bowl until creamy and smooth, about 2 minutes. Gradually add the creamy peanut butter and powdered sugar, continuing to mix until the mixture is light and fluffy, approximately 3 minutes.
- Carefully spread the creamy peanut butter filling over the prepared graham cracker crust using a spatula. Smooth the top to create an even finish.
- In a chilled mixing bowl, pour in the heavy whipping cream. Beat on high speed for about 2-3 minutes until soft peaks form, then gradually add cocoa powder. Continue beating for another minute or until stiff peaks develop.
- Once your chocolate whipped cream is ready, gently spread or pipe it on top of the cream cheese filling, creating decorative swirls.
- Refrigerate the assembled pie for at least 4 hours, preferably overnight.
Nutrition
Notes
Use softened cream cheese for easy mixing. Chill the pie overnight for best flavor. Customize toppings as desired.