Peanut Butter Chocolate Chip Pie
For the Crust:
12 double graham crackers (5 x 2 ½- inches)
6 tablespoons unsalted butter, melted
For the Filling:
1 3/4 cups heavy cream, divided
3/4 cup (6 ounces) cream cheese, softened
1/2 cup mini chocolate chips plus more for garnish
Give the graham crackers a whirl in a food processor until fine crumbs,
Fold in chocolate chips.
Remove the tart pan from the freezer and spoon in the peanut butter filling. Spread evenly.
Spread on top of the peanut butter filling.
Refrigerate for at least two hours, or overnight.
Top with mini chocolate chips, or chocolate shavings