Peanut Butter Pie

Directions

1. Graham Cracker Crust
2. Chop the graham bunnies in a food processor until they become a coarse meal.
3. Add the sugar and butter, mix well, and place in a greased pie dish, or spring form pan.
4. Press the crust down flat using a spoon.
5. Bake at 350* for 8 minutes.

1. Whipped Cream & Pie Filling
2. Using a stand mixer, or a hand beater, blend the heavy cream, sugar and vanilla on high until it thickens to whipped cream consistency.
3. Transfer to a large bowl, then add the cream cheese, peanut butter, and powdered sugar to the mixer; blend on high until creamed together.
4. Add 1 cup of the heavy cream and mix well.
5. Pour blended filling over the graham crust, then spread on the remaining whipped cream.
6. In a small saucepan heat the milk until warm, then add the chocolate chips.
7. Stir constantly until melted, and thickened.
8. Pour chocolate all over the top of the pie.
9. Cover with foil or plastic wrap and freeze for 1-2 hours to firm it up.
10. Once it's frozen you can store it in the freezer, or the refrigerator.