Ingredients:

  • 1 ½ cups (180 g) Graham Crackers (Finely crushed)
  • 2 Tbsp (25 g) Granulated Sugar
  • 6 Tbsp (85 g) Unsalted Butter (Melted)
  • 8 oz block (226 g) Cream Cheese (Full fat, fully softened)
  • 1 cup (260 g) Smooth Peanut Butter (Room temperature)
  • 1 ½ cups (180 g) Powdered Sugar (Sifted)
  • 1 tsp (5 ml) Vanilla Extract
  • 1 cup (240 ml) Heavy Whipping Cream (Very cold, for filling)
  • 1 cup (240 ml) Heavy Whipping Cream (Extra, very cold, for topping)
  • 2 Tbsp (25 g) Powdered Sugar (Sifted, for topping)
  • Chopped Peanuts or Chocolate (Optional, for garnish)

Instructions:

  1. Crush the graham crackers into fine crumbs. Combine crumbs and 2 Tbsp granulated sugar in a mixing bowl.
  2. Pour the melted butter over the crumb mixture. Toss thoroughly until the mixture resembles wet sand and holds its shape when squeezed.
  3. Press the mixture evenly into the bottom and up the sides of the 9-inch pie dish. Use a flat bottom of a measuring cup to compact the crust firmly.
  4. Place the crust in the freezer for 15 minutes or in the refrigerator for 30 minutes to firm up completely.
  5. Whip 1 cup of very cold heavy cream on medium-high speed until stiff peaks form. Set aside in the refrigerator.
  6. In a separate large bowl, beat the fully softened cream cheese until perfectly smooth and lump-free (about 1 minute).
  7. Add the room-temperature peanut butter to the cream cheese. Beat until fully combined and lightened in texture.
  8. Reduce the mixer speed to low. Gradually incorporate the 1 ½ cups of sifted powdered sugar and vanilla extract until just combined. Scrape down the sides of the bowl.
  9. Remove the whipped cream from the refrigerator. Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture in two additions. Be careful not to deflate the mixture.
  10. Spoon the finished peanut butter filling into the chilled pie crust and smooth the top.
  11. Cover the pie loosely and refrigerate for a minimum of 4 hours, or ideally, overnight, to set completely.
  12. Just before serving, whisk the second cup of cold heavy cream and 2 Tbsp of powdered sugar until medium-stiff peaks form.
  13. Top the set pie with the prepared whipped cream. Garnish with chopped peanuts, shaved chocolate, or cocoa powder. Slice and serve.