Get ready for a delightful treat with this Peanut Butter Pie! It's a wonderful combination of creamy filling and a crunchy crust, perfect for any occasion. Trust me, you’ll love it!
Crust Magic
This part’s so satisfying as you create that perfect crust from chocolate graham crackers!
Whipping Up the Filling
The filling is a dream, with peanut butter and cream cheese coming together to make a fluffy delight.
Ingredients
- For the crust:
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- For the filling:
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- For the topping:
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Instructions
- Preheat the oven:
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Step 1- Preheat the oven: Preheat the oven to 325°F.
- For the crust:
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Step 2- Make the crust: 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. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.
- For the filling:
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Step 3- Make the filling: 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.
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Step 4- Whip the cream: 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.
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Step 5- Combine the mixtures: 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.
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Step 6- Top the pie: 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. Serve frozen or refrigerated.
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Step 7- Store the pie: Store in the fridge, covered, for up to 3 days, or in the freezer for up to 1 month.
Nutrition
- Calories: 400, Fat: 30g, Carbs: 36g, Protein: 6g
Cooking techniques
Utilize your food processor for a quick and even crust. Whipping the cream separately helps achieve that light, airy texture.
Variations or substitutions
Try using a gluten-free graham cracker for a gluten-free version or switch to crunchy peanut butter for added texture!
Storage tips
Keep the pie covered in the fridge for up to 3 days or freeze it for up to 1 month for longer storage.
Notes
For a richer flavor, you can add a pinch of salt to the filling.
