Chocolate Drizzle Peanut Butter Pie: From Prep to Plate

• Start by placing the softened cream cheese and creamy peanut butter in a large mixing bowl. Using an electric mixer, beat them together until the mixture is smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until fully combined and silky smooth.
• In a separate bowl, whip the cream until soft peaks form if you’re making it fresh, or use store-bought whipped cream. Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. This step is key for creating the airy texture that makes this pie so delightful.
• Pour the peanut butter filling into the pre-made graham cracker crust. Smooth the top with a spatula to create an even surface. Place the pie in the refrigerator to chill for at least 2 hours, allowing the filling to set properly.
• While the pie chills, melt the semi-sweet chocolate chips with the coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth. Be careful not to overheat.
• Once the pie is firm, remove it from the fridge. Using a spoon or piping bag, drizzle the melted chocolate evenly over the top of the pie in a decorative pattern. Return the pie to the fridge for 10-15 minutes to allow the chocolate to set before slicing and serving.