Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs, finely crushed
  • ⅓ cup (67g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 8 ounces (227g) cream cheese, softened
  • 1 cup (227g) creamy peanut butter, softened
  • 1 cup (200g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 8 ounces (227g) whipped topping, thawed

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Mix well until evenly moistened.
  2. Press the crumb mixture firmly into the bottom and up the sides of the pie plate.
  3. Place the crust in the refrigerator while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese and peanut butter with an electric mixer until smooth and creamy.
  5. Gradually add the sifted powdered sugar, beating until well combined. Mix in the vanilla extract.
  6. Gently fold in the thawed whipped topping until just combined.
  7. Pour the peanut butter filling into the prepared graham cracker crust. Spread evenly.
  8. Cover the pie and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
  9. Slice and serve chilled. Garnish as desired.