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Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and the crumbs are evenly coated with butter. Press the mixture into the bottom of a 9-inch pie pan, ensuring it forms an even layer across the bottom and up the sides.
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Chill the crust: Place the pie crust in the refrigerator for 10-15 minutes to allow it to firm up while you prepare the filling.
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Make the peanut butter filling: In a large mixing bowl, combine the peanut butter, softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer to beat the ingredients together until smooth and creamy. Gently fold in the whipped topping until fully combined and the filling is light and fluffy.
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Fill the crust: Remove the crust from the refrigerator and spoon the peanut butter filling into the crust. Spread it out evenly with a spatula.
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Make the chocolate swirl: In a small microwave-safe bowl, melt the chocolate chips with the heavy cream. Microwave in 30-second intervals, stirring in between, until smooth and melted. Drizzle the melted chocolate over the peanut butter filling in a swirl pattern.
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Create the swirl: Use a toothpick, skewer, or knife to gently swirl the chocolate into the peanut butter filling, creating a marbled effect.
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Chill the pie: Refrigerate the pie for at least 3 hours, or until the filling is firm and set. You can also chill it overnight for the best results.
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Serve: Slice and serve the pie chilled. Optionally, garnish with extra whipped topping, chopped peanuts, or additional chocolate shavings for a finishing touch.
Serving and Storage Tips:
- Serve cold: This pie is best served chilled, as the filling will be creamy and firm after being refrigerated.
- Storage: Store any leftover pie in an airtight container in the refrigerator for up to 4 days. This pie can also be frozen for longer storage (up to 1 month). Allow it to thaw in the refrigerator before serving.
Variants:
- Crunchy crust option: Add a handful of chopped peanuts to the graham cracker crust mixture for a crunchy texture.
- Chocolate Peanut Butter Pie Bars: To make this pie into bars, press the crust mixture into the bottom of a square baking pan (8×8 inches), spread the filling over the crust, and swirl the chocolate on top. Chill and cut into squares.
- Vegan Version: Use a dairy-free whipped topping and vegan cream cheese for a dairy-free alternative to this classic pie.
FAQ:
1. Can I use regular whipped cream instead of Cool Whip?
Yes, you can use homemade whipped cream instead of Cool Whip. Whip 1 1/2 cups of heavy cream with 2 tablespoons of powdered sugar until soft peaks form, then fold it into the peanut butter mixture.
2. Can I make this pie ahead of time?
Absolutely! This pie is ideal for making ahead of time. It needs a few hours in the refrigerator to set, so preparing it the night before works perfectly.
3. Can I freeze this pie?
Yes, you can freeze the pie. After assembling it, place the pie in the freezer for 3-4 hours until it’s firm, then cover it tightly and store for up to 1 month. Allow it to thaw in the refrigerator for a few hours before serving.
