Peanut Butter Pie (Print Version)
# Ingredients:
→ Chocolate Cookie Base
01 -
14 full chocolate graham crackers (196g) or use chocolate Teddy Grahams for fun
02 -
7 tablespoons melted unsalted butter (99g)
03 -
1 tablespoon of light brown sugar
→ Peanut Butter Filling
04 -
1 cup heavy whipping cream (240g)
05 -
3/4 cup plus 2 tablespoons powdered sugar (94g), split for later
06 -
8 ounces softened cream cheese (227g)
07 -
1 cup of smooth peanut butter (270g)
08 -
1 teaspoon pure vanilla extract
→ Decorative Toppings
09 -
A drizzle of melted chocolate
10 -
A drizzle of melted peanut butter
11 -
Mini peanut butter cups like Reese's
12 -
Peanut butter chip morsels
# Instructions:
01 -
Set your oven to 325°F. Crush graham crackers and sugar in a food processor until crumbs form. Mix in melted butter. Press this into your 9-inch pie dish and bake for 10-12 minutes until fragrant. Let cool after baking.
02 -
Using a hand mixer, beat together peanut butter, cream cheese, and 3/4 cup powdered sugar until fluffy, about 3 minutes.
03 -
In a separate bowl, whip heavy cream until it begins thickening. Mix in 2 tablespoons powdered sugar and vanilla, and keep whipping until stiff peaks appear.
04 -
Carefully fold your whipped cream into the peanut butter mixture. Spread over the cooled crust, then refrigerate for 6+ hours or freeze for at least 3 hours to set.
05 -
Pipe melted peanut butter and chocolate over the pie. Top with mini Reese's and peanut butter chips for a fun look.
# Notes:
01 -
You can use almond butter instead of peanut butter, but try adding some extra vanilla!
02 -
Stays good in the fridge up to 3 days or freeze it for a month for longer storage.
03 -
Chocolate Teddy Grahams are a great substitute if chocolate graham crackers aren’t available.