Peanut Butter Pie

Very easy peanut butter pie--it's actually a variation on my no-bake turtle cheesecake.

1 package Neufchatel cream cheese
1 tub Cool Whip (I used the fat-free kind and nobody will ever know)
about 1 cup creamy peanut butter (I used the Smart Balance Omega-3 kind and nobody will ever know; you could probably use crunchy but I don’t know how a hand mixer would react to that, I just have visions of machine-gun peanut chunk fire all over the kitchen)
About 1/4 - 1/2 cup powdered sugar to stiffen it up and make it nice and sweet
1 graham cracker crust (homemade or prefab)
1/2 bag chocolate chips, melted
1/2 bag peanut butter chips

Leave the cream cheese out on the counter until it’s room temperature and soft. Throw the cream cheese, Cool Whip, and peanut butter into a bowl. Beat until smooth. You can do this by hand but even with properly softened cream cheese it will kill your arms; you really want mechanical assistance. And I don’t recommend stick blenders for this, either–I tried it once and it was almost worse than doing it by hand. Use a hand or stand mixer or a food processor.

When it’s all nice and smooth, add some powdered sugar. Beat that in really well and taste. If it’s not sweet enough, add a little more sugar. When it tastes good, spread it out in a graham cracker crust.

Melt the chocolate chips and drizzle on top, preferably with a Baggie with a teeny corner snipped off--be careful, as too much chocolate will make the pie very hard to cut. Then sprinkle on peanut butter chips.

Put it in the fridge to chill–a couple of hours should do it, leave it overnight if you can. If you find you've overdone the chocolate on top and can't cut the damn thing, you can try one of two things:

1. Hot knife
2. Just stab the hell out of it with whatever knife you have and break up the chocolate as best you can

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