Description
Experience a creamy peanut butter filling that melts against a buttery graham crust, topped with airy whipped cream and crunchy peanut bits for an irresistible texture contrast.
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoon unsalted butter melted
- 8 ounce cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cup heavy whipping cream chilled
- 2 tablespoon powdered sugar
- 1/4 cup chopped peanuts
Instructions
- Preheat the oven to 350°F.
- In a bowl combine graham cracker crumbs, granulated sugar, and melted butter, then press mixture firmly into a 9-inch pie plate.
- Bake crust for 8 minutes, then remove and let cool completely.
- In a separate bowl beat cream cheese and peanut butter until smooth, then add powdered sugar and vanilla extract and continue beating until fully incorporated.
- In a chilled bowl whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold most of the whipped cream into the peanut butter mixture, reserving a small amount for garnish.
- Spoon the filling into the cooled crust and smooth the top with a spatula.
- Chill the pie in the refrigerator for at least 2 hours to set.
- Before serving, top with reserved whipped cream and sprinkle chopped peanuts over the pie.
Notes
- Use crunchy peanut butter for extra texture.
- Chill thoroughly to ensure clean slices.
- Substitute a store-bought crust to save time.
- Store pie covered in refrigerator up to 3 days.