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Peanut Butter Cream Pie with Chocolate Dipped Potato Chips

Ingredients

Scale

For the Crust:

  • 1 cup crushed graham cracker crumbs
  • 1/3 cup crushed potato chips
  • 1 tablespoon granulated sugar
  • pinch of salt
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 1 1/2 cups heavy cream
  • 1 8-ounce cream cheese, at room temperature
  • 1/4 cup lightly packed brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup smooth peanut butter

For the Topping:

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 2 handfuls Kettle Brand Lightly Salted Potato Chips
  • 8 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. To make the crust, place a rack in the center of the oven and preheat oven to 350 degrees F.
  2. Use a food processor to create 1 cup of graham cracker crumbs and 1/3 cup of crushed potato chips. In a medium bowl combine the graham cracker and potato chip crumbs. Add sugar, salt, and melted butter. Stir well with a fork until all of the crumbs are moistened.
  3. Dump the crumb mixture into a 9-inch pie dish and, using your fingers, evenly press the mixture along the bottom and sides of the dish.
  4. Bake until the crust is slightly golden brown, 12 to 15 minutes. Remove the pie dish from the oven and allow to cool completely before filling.
  5. To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream until it holds soft peaks, 4 to 5 minutes. Transfer the whipped cream to a medium bowl and set aside.
  6. In the same bowl of the electric stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and pliable, about 3 minutes. Add the brown sugar, salt, and vanilla extract and beat well. Beat in the peanut butter until smooth.
  7. Remove the bowl from the mixer and gently fold in a quarter of the whipped cream. Gently fold in another quarter of the whipped cream and fold. You’re working to aerate the peanut butter mixture with the whipped cream mixture. Repeat twice with the remaining whipped cream until the mixture is well incorporated but still fluffy. Spoon the filling into the prepared pie crust. Cover and refrigerate.