Peanut Butter Cup Pie (Print Version)

# Ingredients:

01 - 2 1/2 cups milk chocolate chips.
02 - 1 1/2 tablespoons vegetable oil.
03 - 1 1/3 cups powdered sugar.
04 - 1 cup graham cracker crumbs.
05 - 1 1/4 cups crunchy peanut butter.
06 - 1/2 cup salted butter.

# Instructions:

01 - Line bottom of 9-inch fluted tart pan with parchment circle and spray lightly with nonstick spray.
02 - Combine chocolate chips and vegetable oil in microwave-safe bowl and heat 45-55 seconds until melted.
03 - Spread half melted chocolate evenly across bottom and up sides of prepared pan using offset spatula.
04 - Refrigerate chocolate-coated pan while preparing filling mixture.
05 - Whisk powdered sugar and graham cracker crumbs together thoroughly in large bowl.
06 - Heat peanut butter and butter in microwave for 45 seconds until softened.
07 - Mix warm peanut butter mixture into dry ingredients until completely incorporated.
08 - Remove chilled pan from refrigerator and spread peanut butter mixture evenly over chocolate layer.
09 - Pour remaining melted chocolate over peanut butter layer and spread to edges.
10 - Tap pan gently on counter to settle chocolate and remove air bubbles.
11 - Refrigerate pie for minimum 4 hours or overnight until completely set.
12 - Center pan over small bowl and apply gentle pressure to release edges.
13 - Flip pie upside down carefully to remove bottom and parchment.
14 - Place serving plate over bottom and flip right side up.
15 - Slice into wedges and serve chilled.

# Notes:

01 - No baking required.
02 - Giant candy recreation.
03 - Make ahead dessert.
04 - Impressive presentation.

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