In a large bowl whip together the cream cheese, peanut butter, and powdered sugar until smooth and creamy. Fold in the whipped topping and pour into the pie dish. Let cool 1 hour in the fridge.
After one hour heat the heavy whipping cream in the microwave until steaming and just below a boil. Stir in chocolate chips and whisk until smooth. Pour over pie and spread. Chill for 1 hour or overnight.
Notes
Top with chopped peanuts as a garnish.
If you really want a chocolate punch, use a chocolate graham cracker crust.
Perfect Pairing
Serve this Chocolate Peanut Butter Pie with Slow Cooker Candied Pecans. Nutty!
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