- 1 9-inch prepared graham cracker crust
- 1/2 cup creamy peanut butter
- 1/2 cup confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup heavy cream
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- In a medium bowl, mix together the peanut butter, confectioners' sugar, and cream cheese until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the peanut butter mixture.
- Stir in the cocoa powder and vanilla extract until blended.
- Pour the filling into the prepared graham cracker crust.
- Refrigerate for at least 2 hours before serving.
desserts
pie
chocolate
peanut butter