Sort ingredients
geknitics
QR Code
Listen
Pdf
Preheat the oven to 325°F.
In the bowl of a food processor, process the crackers and coca powder until finely ground. Stir in the melted butter. Use the bottom of a glass, to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.
In a large bowl, use an electric mixer to beat the cream cheese, ¾ cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours.
Drizzle chilled pie with melted chocolate. Top with chopped mini peanut butter cups. Serve frozen or refrigerated.
Store in the fridge, covered, for up to 3 days, or in the freezer for up to 1 month.