Creamy Milk Chocolate Peanut Butter Pie

In a microwave-safe bowl, combine the milk chocolate chips, creamy peanut butter, and unsalted butter. Microwave in 30-second intervals, stirring each time, until the mixture is smooth and well combined. Let it cool slightly.

In a separate bowl, whip the chilled heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.

Fold half of the whipped cream into the chocolate peanut butter mixture until fully incorporated. Reserve the other half for topping.

Pour the chocolate peanut butter filling into the pre-baked pie crust, smoothing the top with a spatula.

Refrigerate the pie for at least 4 hours or overnight until set.

Before serving, top the pie with the remaining whipped cream. Garnish with chocolate shavings or a dusting of cocoa powder.

Slice and serve chilled.

Prep Time: 20 minutes | Chilling Time: 4 hours or overnight

Kcal: 380 kcal | Servings: 8 servings