Ingredients
Method
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and granulated sugar.
- Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust.
- Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let cool completely.
Make the Peanut Butter Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the creamy peanut butter and powdered sugar, and mix until fully combined and smooth.
- In a separate bowl, whip the chilled heavy cream and vanilla extract until stiff peaks form. This will add lightness to the filling.
- Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. Be careful not to deflate the whipped cream.
- Once combined, pour the filling into the cooled graham cracker crust and smooth the top with a spatula.
Chill the Pie
- Cover the pie with plastic wrap and refrigerate for at least 2 hours, or until set. This allows the flavors to meld and the filling to firm up.
Prepare the Topping
- In a mixing bowl, whip the chilled heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream evenly over the top of the chilled peanut butter filling.
- Drizzle chocolate syrup over the whipped cream for decoration.
Serve
- Slice the pie into wedges and serve chilled. Enjoy the creamy, nutty flavors!
Nutrition
Notes
For best results, use natural peanut butter without added sugar or oils. Make sure all dairy ingredients are at room temperature before starting to ensure a smooth filling.