A delightful frozen dessert combining the rich flavors of peanut butter and chocolate in a creamy pie.
In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
Ensure the cream cheese is at room temperature for easier mixing.
Add the creamy peanut butter and powdered sugar to the cream cheese, and mix until well combined.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the milk to the mixture, blending until smooth.
Add the milk slowly to avoid splashing.
Gently fold in half of the whipped topping until the mixture is light and airy.
Use a spatula to fold gently to maintain the fluffiness.
Spread the peanut butter mixture evenly into the prepared graham cracker crust.
Smooth the top with the back of a spoon for an even surface.
Freeze the pie for at least 4 hours or until firm.
Cover the pie with plastic wrap to prevent freezer burn.
Spread the remaining whipped topping over the frozen pie.
Spread evenly for a neat presentation.
Sprinkle the chocolate chips over the whipped topping.
Press the chips lightly into the topping to secure them.
Thaw the pie in the refrigerator for 2 hours before serving.
Slice the pie with a warm knife for clean cuts.
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