No-Bake Peanut Butter Pie with Mini Chocolate Chips

 
 
 
 No-Bake Peanut Butter Tart with Mini Chocolate Chips

adapted from Martha Stewart

makes one 9-inch round tart

For the Crust:

12 double graham crackers ( 5 x 2 1/2-inches)
6 Tablespoons unsalted butter, melted
Pinch of salt

For the Filling:

1 3/4 cups heavy cream, divided
1 cup natural peanut butter
3/4 cup (6 ounces)cream cheese, softened
1/3 cup plus 2 Tablespoons sweetened condensed milk
1/2 cup mini chocolate chips plus more for garnish


Give the graham crackers a whirl in a food processor until fine crumbs,
Add the melted butter and a pinch of salt and mix thoroughly,
Pour the graham cracker and butter mixture into a 9-inch tart shell with a removable bottom. Press the mixture along the sides of the tart pan and along the bottom until evenly coated. Carefully place the tart pan in the freezer while you prepare the filling.
To make the filling combine the peanut butter, softened cream cheese and sweetened condensed milk in the bowl of an electric mixer fit with a paddle attachment.Blend the three ingredients until thoroughly incorporated, but don’t over blend.
In a separate bowl, whip 3/4 cup of heavy cream to soft peaks.
Add the whipped cream to the peanut butter mixture and fold together until well incorporated.
Fold in chocolate chips.
Remove the tart pan from the freezer and spoon in the peanut butter filling. Spread evenly.
Whip up the remaining cup of heavy cream to stiff peaks
spread on top of the peanut butter filling.
Refrigerate for at least two hours, or overnight.
Top with mini chocolate chips, or chocolate shavings
Enjoy!

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