Dark's Kitchen
Serves 8

1 7.9 oz. container Udi's Gluten-free Soft & Chewy Chocolate Chip Cookies
2 Tbsp brown sugar
1/3 C unsalted butter, melted
6 oz. cream cheese, softened
1 C creamy peanut butter
1 C powdered sugar
1 1/2 tsp pure vanilla extract
1 1/2 C heavy whipping cream
3/4 C mini chocolate chips or mini M&M


Preheat oven to 375 F degrees. Spray a pie plate with non-stick cooking spray.

Using a food processor, pulse chocolate chip cookies until mixture is course crumbs with some larger chunks.

Transfer crumbs to a medium size bowl. Add brown sugar and whisk. Pour melted butter over cookie mixture. Whisk until well blended.

Transfer cookie mixture to pie plate. Press firmly across bottom of the pie plate and up the sides.

Bake for 9 minutes. Remove from oven and set aside to cool.

In a medium bowl, beat cream cheese, peanut butter, powdered sugar, and vanilla extract, on medium speed, until combined. Mixture should look like peanut butter cookie dough.

In a separate bowl, use an electric mixer to whip the heavy whipping cream until soft peaks form.

Scoop 1 heaping C of whipped cream and add to the peanut butter mixture.

Beat on low until mixed thoroughly. Scoop remaining whipped cream into peanut butter mixture. Fold until mixed. Stir in the mini chocolate chips.

Scoop the filling into cooled crust. Refrigerate for 4 hours, or overnight, before serving.
Chocolate Chip Peanut Butter Pie
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