CHOCOLATE CHIP PEANUT BUTTER CREAM PIE

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INGREDIENTS

150g GRAHAM CRACKER CRUMBS
3/4 CUP OF MELTED BUTTER
1TBSP PLAIN GELATIN POWDER
4 TBSP COLD WATER
4 TBSP SMOOTH PEANUT BUTTER
1 CUP HEAVY CREAM
1/2 CUP OF CHOCOLATE CHIPS
CHOCOLATE SAUCE, OPTIONAL

DIRECTIONS

1. COMBINE GRAHAM CRACKER CRUMBS AND MELTED BUTTER AND MIX WELL. SPREAD OUT EVENLY ON THE BOTTOM OF A MEDIUM ROUND OR SQUARE BAKING OR TUPPERWARE DISH AND PLACE IN THE FREEZER FOR THE TIME BEING.
2. PUT HEAVY CREAM INTO A LARGE MIXING BOWL AND MIX WELL WITH AN ELECTRIC MIXER UNTIL FLUFFY. MEANWHILE, PUT COLD WATER INTO A SMALL POT AND ADD GELATIN POWDER. MIX UNTIL DISSOLVED. ADD PEANUT BUTTER AND MELT ON LOW HEAT, STIRRING OCCASIONALLY. REMOVE FROM HEAT WHEN MIXED WELL BUT CONTINUE STIRRING OCCASIONALLY IF THE CREAM ISN’T READY YET.
3. ADD PEANUT BUTTER MIXTURE TO FLUFFED HEAVY CREAM AND MIX WELL WTH ELECTRIC MIXER UNTIL SMOOTH AND CREAMY. ADD CHOCOLATE CHIPS AND MIX WELL.
4. REMOVE THE BOWL WITH GRAHAM CRACKER CRUST FROM FREEZER AND POUR PEANUT BUTTER CREAM SAUCE OVER TOP. SPREAD OUT EVENLY. COVER AND REFRIGERATE FOR ABOUT 4 HOURS OR OVERNIGHT. SERVE WITH OPTIONAL CHOCOLATE SAUCE.