Peanut Butter Pie

My husband loves peanut butter (and so do I). We had guests coming last weekend and I knew they liked peanut butter. Right now it is like surface of the sun hot out there so I thought an after dinner treat of cool, sweet peanut butter pie might just be the ticket! This was so cool, smooth and delicious! This was adapted from a Southern Living recipe.

for the crust

  • 16 whole chocolate graham crackers (to make 2 cups crumbs)
  • 7 Tbsp unsalted butter, melted

for the peanut butter filling

  • 8 ounces cream cheese, room temperature (I used low fat)
  • 1 cup creamy peanut butter
  • 3/4 cup powdered sugar
  • 1/4 tsp salt (optional)
  • 2 tsp vanilla extract
  • 1 cup whipping cream

Instructions

  • Preheat the oven to 350F.
  • In a food processor, blend the graham crackers until finely ground. 
  • Transfer the crumbs to a bowl and mix with the melted butter until uniform and clumpy.
  • Add the crumb mixture to an 9-inch deep dish pie plate. Press them into the bottom and up the sides to form a crust. I like to use a cup measure with a flat bottom to do this.
  • Bake the pie crust for 10 minutes, then remove and allow to cool completely.
  • To make the peanut butter filling, wipe out your food processor and add the cream cheese, peanut butter, powdered sugar, salt, and vanilla extract to the bowl. 
  • Process until uniform.
  • In a separate bowl, whip the heavy cream until stiff peaks form. 
  • Add the peanut butter mixture, starting with a little bit, to the whipped cream and fold it together until there are no streaks.
  • Pour the peanut butter filling into the cooled pie crust, and chill in the refrigerator for at least 3 hours, or up to overnight.
  • Sprinkle with mini peanut butter cups cut in half

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