Ingredients

For the shortbread Crust:
• 1 cup of salted butter
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
For the Pie Filling:
• 1 1/2 cups heavy whipping cream
• 1 (8 oz.) package cream cheese, softened to room temp
• 3/4 cup sugar
• 1/2 cup cool whip
• 1 cup peanut butter
• 3 tsp. pure vanilla extract
For the topping:
• 1/2 cup heavy whipping cream
• 1 cup chocolate chips

Instructions

To make the crust:
1. Preheat oven to 350F
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Stir together flour and baking powder; add into butter mixture.
4. Press into a 9 inch pie plate and bake for 10-12 minutes OR until golden brown then place in the fridge
To make the filling
5. In the bowl of a stand mixer, whip heavy cream until soft peaks form and transfer to a small bowl. Chill whipped cream in the fridge.
6. Cream together cream cheese, cool whip and sugar in the stand mixer until fluffy, about 2-3 minutes.
7. Add in peanut butter and vanilla extract and mix until combined.
8. Fold in the whipped cream and pour into the pie crust.
9. Spread top into an even layer and chill in the fridge.
To Make the chocolate topping
10. Heat 1/2 cup heavy cream in a small saucepan over medium-high heat just until it starts to boil. Add chocolate chips to medium bowl and pour hot cream over chocolate chips. Let sit for 5 minutes and stir until the chocolate topping is smooth- allow it cool before pouring over the pie. Spread into an even layer and chill in the fridge so it fully sets. Slice and serve.
11. ENJOY!