Ingredients:

  • 1 ½ cups Graham Crackers, finely crushed (about 12 full sheets)
  • 2 Tbsp Granulated Sugar
  • 6 Tbsp Unsalted Butter, melted (plus extra for greasing)
  • 8 oz Full-Fat Cream Cheese, softened to room temperature
  • 1 cup Creamy Peanut Butter (standard, non-natural style)
  • 1 ½ cups Confectioners’ (Powdered) Sugar, sifted
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Cream (for the filling), cold
  • 1 cup Heavy Cream (extra cold, for the final topping)
  • 2 Tbsp Confectioners’ Sugar (for sweetening the topping)
  • 1 Tbsp Roasted Peanuts, chopped (optional garnish)

Instructions:

  1. Prepare the Pie Plate: Lightly grease the 9-inch pie plate with butter. Combine the crushed graham crackers and 2 Tbsp granulated sugar in a medium bowl.
  2. Bind and Chill the Crust: Drizzle the melted butter over the crumbs and mix thoroughly until the mixture holds its shape. Press the mixture firmly and evenly into the bottom and up the sides of the pie plate. Place the crust in the freezer for 30 minutes.
  3. Cream the Fats and Flavor: Using an electric mixer, beat the softened cream cheese until smooth and airy (about 2 minutes). Add the creamy peanut butter and beat until fully incorporated. Gradually add the sifted confectioners’ sugar (1 ½ cups) and vanilla extract until the mixture is thick and smooth.
  4. Whip and Fold the Cream: In a separate, very clean bowl, whip 1 cup of cold heavy cream until soft peaks form. Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten the base. Then, gently fold in the remaining whipped cream until no white streaks remain, aiming for an airy texture.
  5. Assembly and Setting: Spoon the peanut butter cream filling evenly into the chilled graham cracker crust and smooth the top. Cover the pie loosely and refrigerate for a minimum of 4 hours, preferably 6 hours or overnight, until completely set and firm.
  6. Finish and Serve: Just before serving, whip the second cup of cold heavy cream with the remaining 2 Tbsp of confectioners’ sugar until stiff peaks form. Spread or pipe the whipped cream over the set pie. Garnish with chopped peanuts, if desired, and serve immediately.