|Photos courtesy of The Cooking Corner.|
I haven't used heavy cream and done all that whipping in years. Now I remember why, whipped topping in the freezer section is so much easier. I'll substitute that the next time I make it and save both money and time.
Chocolate Chip Peanut Butter Pie
1 pkg. Oreo pie crust
1 8 oz. pkg. cream of cheese, softened to room temperature
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp. vanilla extract
1-1/2 cups heavy cream
1/2 cup mini chocolate chips
In a medium bowl, combine cream cheese, peanut butter, powdered sugar and vanilla. Blend using mixer on medium speed. When combined, stir in chocolate.
In a different bowl, switch mixer to whisk attachment and whip heavy cream until soft peaks form. Fold into peanut butter mixture. Now fold in chocolate chips.
Pour into pie shell and refrigerate four hours or until set.