Chocolate Peanut Butter Pie

By lorik

Ingredients

• 1 Store Bought Chocolate Graham Cracker Crust
• 3/4 cup (3 ounces) plus 2 tablespoons confectioners' sugar
• 3/4 cup creamy peanut butter
• 6 ounces cream cheese, softened
• 1 3/4 cups heavy cream
• 1 teaspoon vanilla extract
• 1 small bag of Reece's Pieces Candies
• 1 small bag of Reece's Peanut Butter Cups Minis
• 3 ounces dark chocolate, melted

Details

Servings 8

Preparation

Step 1

Using stand mixer fitted with whisk, mix 3/4 cup confectioners’ sugar, peanut butter, cream cheese, and 
3 tablespoons cream on low speed until combined, about 1 minute. Increase speed to medium-high and whip until fluffy, about 1 minute. Transfer to large bowl; set aside.

In now-empty mixer bowl, whip 3/4 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into peanut butter mixture in 2 additions until no white streaks remain. Spoon filling into crust and spread into even layer.

In now-empty mixer bowl, whip vanilla, remaining cream, and remaining 2 tablespoons confectioners’ sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Place whipped cream into a piping bag and pipe a layer around the edge of the pie. Top the whipped cream with both of the candies and drizzle with the melted dark chocolate.Refrigerate until set, about 2 hours. Serve.