3 oz. pkg. cream cheese
1 tsp. lemon juice
1 c. peanut butter chips
2/3 c. sweetened milk
1/2 c. heavy (whipping) cream
6 oz. pkg. graham cracker pie crust
Whipping cream topping
Additional peanut butter chips

1. Beat cheese and lemon juice on medium speed in small bowl, until fluffy, about 2 minutes; set aside.

2. Melt chips with milk in double boiler over hot water (not boiling), stirring constantly.

3. Add peanut butter mixture while warm, to cream cheese mixture. Beat on medium until blended, about 1 minute.

4. Cool 5 minutes at room temperature, meanwhile whip cream until stiff. Fold peanut butter mixture in cream.

5. Pour into prepared crust, cover and chill.

6. Sprinkle whipped cream topping over pie. Sprinkle with extra chips. Keep refrigerated.