No-Bake Peanut Butter Pie (Peanut Butter Silk Pie)

Directions

For Crust:

1. Preheat the oven to 350°F.
2. Mix together graham cracker crumbs and melted butter in a medium bowl.
3. Press mixture into the bottom and up the sides of a 9-inch glass pie pan.
4. Bake the crust for 8–10 minutes.
5. Remove the crust from the oven and set it aside.

For Filling:

6. Combine the chocolate chips and a ⅓ cup heavy cream in a microwave-safe bowl and microwave for 20 second intervals, stirring between each until smooth.
7. Reserve a ⅓ cup of the chocolate mixture and pour the remaining mixture evenly on top of the cooled pie crust. Place the pie in the refrigerator to chill until set.
8. Whip 1½ cups heavy cream in a medium bowl using an electric mixer until it starts to thicken. Add the sugar and continue to beat until thick. Set the whipped cream aside.
9. Beat together the cream cheese and peanut butter in a bowl using an electric mixer until smooth. Beat in the condensed milk.
10. Whisk together the vanilla pudding mix and milk in a bowl for about 1 minute or until it starts to thicken.
11. Add the pudding mixture to the peanut butter mixture, blending until well combined. Fold in 1 cup of the whipped cream.
12. Pour the filling into the pie pan.
13. Spread the remaining whipped cream on top of the pie.
14. Drizzle the reserved chocolate mixture over the top of the whipped cream.
15. Chill the pie in the refrigerator for at least 2 hours.
16. Sprinkle chopped peanut butter cups (if using) on top, slice, and serve.