8 ounces (226g) cream cheese, softened to room temperature
1 cup (250g) creamy peanut butter
1 cup (120g) powdered sugar
1 teaspoon pure vanilla extract
1 and 1/2 cups (360ml) heavy cream, cold
For the Topping:
1/2 cup (90g) chocolate chips
Crushed Nutter Butter cookies for garnish (optional)
Instructions
Make the Crust: Crush Nutter Butter cookies into fine crumbs. Mix with melted butter until combined. Press mixture firmly into bottom and sides of a 9-inch pie pan. Refrigerate while making filling.
Prepare Filling: Beat cream cheese until smooth and fluffy, about 2 minutes. Add peanut butter, powdered sugar, and vanilla. Mix until well combined.
Whip Cream: In a separate bowl, whip heavy cream until stiff peaks form.
Combine: Gently fold whipped cream into peanut butter mixture until fully incorporated.
Chill Pie: Pour filling into prepared crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight.
Add Chocolate: Melt chocolate chips in microwave, stirring every 30 seconds until smooth. Drizzle over chilled pie. Sprinkle with crushed cookies if desired.
Set and Serve: Refrigerate for 15-20 minutes to set chocolate. Slice and enjoy cold.