Nutty Irishman

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

banana, peanut butter, plant-based vanilla protein, spirulina, flax oil, cashew milk

Power Up Smoothie

Chocolate crust with peanut butter mousse & chocolate ganache, topped with crushed peanut butter cups.

In a mixing bowl, combine chocolate cookie crumbs, melted unsalted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand.

Prepare the Chocolate Crust

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Ensure an even layer throughout.

Form the Crust

Preheat the oven to 350°F (175°C). Bake the crust for 10 minutes. Remove from the oven and let it cool completely.

Bake the Crust

In a large mixing bowl, beat the softened cream cheese until smooth. Add the peanut butter and powdered sugar, and mix until well combined and creamy.

Prepare the Mousse Base

In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.

Whip the Cream

Gently fold the whipped cream into the peanut butter mixture until fully incorporated. Be careful not to deflate the whipped cream.

Combine Mousse Ingredients

Spoon the peanut butter mousse into the cooled chocolate crust, spreading it evenly. Refrigerate for at least 2 hours to set.

Fill the Crust

In a small saucepan over medium heat, heat the heavy cream until it begins to simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for 5 minutes.

Make the Ganache

Whisk the chocolate and cream together until smooth and glossy. Allow the ganache to cool slightly.

Stir the Ganache

Pour the ganache over the set peanut butter mousse, spreading it evenly. Return to the refrigerator for an additional 30 minutes to set.

Top the Mousse

Once the ganache has set, sprinkle the crushed peanut butter cups over the top of the pie for garnish.

Add the Topping

Slice the pie and serve chilled. Enjoy your delicious Chocolate Peanut Butter Cream Pie!

Serve

Chocolate cookie crumbs

Unsalted butter, melted

Granulated sugar

Cream cheese, softened

Peanut butter

Powdered sugar

Heavy cream

Vanilla extract

Semi-sweet chocolate chips

Crushed peanut butter cups

Chocolate Peanut Butter Cream Pie

Turkey, ham, Swiss cheese, Cheddar cheese, diced tomato & a hard – boiled egg over iceberg lettuce.

Chef's Salad

Served open faced on a grilled Wheat Montana potato bun topped with shredded Cheddar cheese and diced red onion and crinkle cut fries on the side.

NEW 'Chili Cheeseburger

Your choice of grilled chicken breast or 3 deep fried crispy chicken tenders. Served with red onion, mushroom & diced tomato over iceberg lettuce.

Chicken Salad

Your choice of seasoned ground beef or grilled chicken breast with shredded Cheddar cheese, diced tomato, diced onion, jalapeño peppers & crushed tortilla chips served over iceberg lettuce. Served with sides of sour cream and salsa in place of salad dressing.

Taco Salad

Served on a grilled Wheat Montana potato bun with sautéed mushrooms & Swiss cheese. Pickle, onion, lettuce, tomato & crinkle cut fries on the side.

Mushroom Swiss Cheeseburger

Served on a grilled Wheat Montana potato bun, with deep fried onion rings, Cheddar cheese & BBQ sauce. Pickle, onion, lettuce, tomato & crinkle cut fries on the side.

Western BBQ Cheeseburger

Make Chocolate Peanut Butter Cream Pie Recipe in just 3h . Chocolate crust with peanut butter mousse & chocolate ganache, topped with crushed peanut butter cups.

Chocolate Peanut Butter Cream Pie Recipe

Ingredients

Crust

Peanut Butter Mousse

Chocolate Ganache

Topping

Method