Rich and creamy, yet light as a dream, this Peanut Butter Pie is the perfect way to end a summer day. Loaded with peanut butter flavour, this no-bake pie will end up on replay in your summer dessert playlist.
Chill a metal bowl and beaters in a freezer for about 15 minutes. Using a hand beater, whip together the heavy cream, 4 tbsp icing sugar and 1 tsp vanilla in the chilled bowl, until stiff peaks form about 3-4 minutes. Set aside.
Next, beat together the peanut butter, icing sugar, cream cheese and vanilla until well mixed. Fold in one cup of the whipped cream, as best as you can, and then beat it for a few seconds to make sure it's well combined. Spread the mixture into the graham cracker crust and freeze for two hours.
While the pie is freezing, put the whipped cream in the fridge to keep it cool.
To make the chocolate sauce, microwave the chocolate chips and butter in 15 second increments, stirring in between each. Stir until smooth. Microwave the cream in a separate bowl or mug until just bubbling. Use the scalded milk to thin the chocolate mixture until it's the consistency you prefer.
Before serving, top the pie with the remaining whipped cream, a drizzle of the chocolate sauce and finish with chopped Reese's peanut butter cups. Serve immediately.
Recipe adapted from J. Radbourne