Chocolate Peanut Butter Cream Pie

Ingredients

Chocolate Crust:

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted

Chocolate Layer:

• 1 cup chocolate pudding, prepared and cooled

Peanut Butter Filling:

• 1 cup creamy peanut butter
• 1 cup cold milk
• 1 package (3.4 oz) vanilla flavor instant pudding mix
• 1 1/2 cups Cool Whip
• 1/2 cup mini Reese’s peanut butter cups, chopped

Whipped Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Garnish:

• Additional mini Reese’s peanut butter cups, halved
• Peanut butter chips
• Chocolate syrup drizzle

Instructions

1. Prepare the Chocolate Crust: Combine the chocolate cookie crumbs with sugar and melted butter. Press into a pie plate and bake at 350°F (175°C) for 8-10 minutes. Cool completely.
2. Add the Chocolate Layer: Spread the prepared chocolate pudding over the cooled crust to create a smooth chocolate base. Refrigerate until set.
3. Make the Peanut Butter Filling: Whip together the peanut butter and milk. Stir in the vanilla pudding mix until smooth. Fold in Cool Whip and chopped peanut butter cups, then carefully spread over the chocolate pudding layer.
4. Whip the Cream: In a bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the peanut butter filling.
5. Garnish: Decorate the top with halved mini Reese’s cups, peanut butter chips, and a drizzle of chocolate syrup for a tempting finish.
6. Chill and Serve: Refrigerate the pie for at least 3 hours to allow the layers to firm up before slicing and serving.

Enjoy!