Pie filling
- Using a stand mixer fitted with a paddle, beat together cream cheese, sugar, peanut butter and vanilla until creamy
- transfer mixture to a large mixing bowl - clean out stand mixer bowl
- In a stand mixer fitted with a whisk tool, add 1 cup of heavy cream
- whisk on medium-low speed until frothy - about 2 minutes
- gradually increase speed until you are full speed and whisk until cream forms stiff peaks
If you have trouble reaching stiff peaks, add 1 tablespoon of sugar or meringue powder to help.
- Gently fold whipped cream into mixture until just combined
Don't over-mix - it will become very dense.
- Pour mixture into pie crust and smooth the top with a spatula
- Refrigerate while preparing the topping
Pie topping
- Combine chocolate chips and coffee in a bowl. Cover and microwave on high for 1-2 minutes until smooth. Check regularly and stir to avoid burning.
- Pour over top of pie and refrigerate overnight.
Yes, it really needs to set overnight. It will be a mess if you try to cut it early.
- Optionally, prepare a buttercream and pipe around the edge.
I made a coffee-flavored buttercream which went really well with the peanut butter and chocolate.
- Optionally, add chopped peanuts to top before serving.