Peanut Butter Pie (Print Version)
# Ingredients:
01 -
14 whole chocolate graham crackers (196 grams).
02 -
1 tablespoon light brown sugar.
03 -
7 tablespoons unsalted butter, melted (99 grams).
04 -
8 ounces cream cheese, room temperature (227 grams).
05 -
3/4 cup plus 2 tablespoons powdered sugar, divided (94 grams).
06 -
1 cup creamy conventional peanut butter (270 grams).
07 -
1 cup heavy whipping cream (240 grams).
08 -
1 teaspoon vanilla extract.
09 -
Melted peanut butter for topping.
10 -
Melted chocolate for topping.
11 -
Mini Reese's cups for topping.
12 -
Peanut butter chips for topping.
# Instructions:
01 -
Preheat the oven to 325°F.
02 -
In the bowl of a food processor, process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
03 -
Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.
04 -
In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
05 -
In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
06 -
Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours.
07 -
Place your melted peanut butter and melted chocolate in separate resealable bags or piping bags. Snip off a tiny corner of the bag's tip. Squeeze slightly to drizzle the melted peanut butter and melted chocolate over your pie. Top with mini Reese's cups and peanut butter chips.
# Notes:
01 -
Can use Chocolate Teddy Grahams if chocolate graham crackers unavailable.
02 -
Store in fridge for up to 3 days or freeze for up to 1 month.