No Bake Peanut Butter Chocolate Cream Pie

Directions

• Step 1 Melt your chocolate in microwave in a medium bowl or large Pyrex measuring cup – Heat on MEDIUM power in 1 minute intervals, stirring in between, approx. 3 minutes
• Step 2 Stir 1/2 of the can of condensed milk into the chocolate, and in 1 tsp of vanilla extract – set aside.  Stir periodically to keep from solidifying
• Step 3 In another bowl, combine with a spatula 1/2 cup peanut butter, 1 tsp vanilla and remaining condensed milk – stir until smooth
• Step 4 In a third bowl, whip the heavy whipping cream with a hand mixer on high speed until stiff peaks form, adding in 3 tbsp powdered sugar and 1 tsp of vanilla while it’s mixing.
• Step 5 Then, fold 1 cup of the whipped cream into the peanut butter mixture to combine, and spread on bottom of Oreo pie crust
• Step 6 Stir chocolate mixture to loosen, and fold in 1 cup of the whipped cream carefully, so you don’t break the cream. Spread on top of peanut butter layer. Caution: don’t overfill pie crust, you need room for the whipped cream
• Step 7 Top chocolate layer with remaining whipped cream – cover (turn plastic lid of Oreo pie crust over and tuck into aluminum rim)
• Step 8 Chill for at least 4 hours or overnight before cutting. Chill in freezer for a couple hours for cleaner pie pieces.  Store covered in refrigerator and eat within 3 days.