In a separate bowl, whip heavy cream adding powdered sugar and vanilla and beat until soft peaks form. Fold 1 cup of the whipped cream into the peanut butter mixture until thoroughly combined and spread into chocolate pie crust smoothing the top.
Spread or pipe (using a pastry bag and star tip) remaining whipped cream over the top of the peanut butter layer. Garnish with candies and drizzle with sundae sauce. Refrigerate until ready to serve.
Just as Anderson Erickson Dairy is always looking for the best ingredients, we’re also constantly experimenting with new ways to add them to a meal or snack. Every now and then we share a few of our favorite featured recipes for you to try. Your next signature dish could be waiting!