Peanut Butter Pie
A rich and creamy Peanut Butter Pie that combines the sweet taste of peanut butter, cream cheese, and whipped cream on a crunchy graham cracker crust. A delightful dessert for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1⁄2 cups of graham cracker crumbs Provides a crunchy and aromatic base.
- 0.5 cups 1/2 cup of unsalted butter, melted Brings buttery depth to the crust.
For the filling
- 1 cup 1 cup of creamy or crunchy peanut butter Customize the texture of the filling.
- 1 cup 1 cup of powdered sugar Sweetens the filling.
- 8 oz 8 oz of softened cream cheese For a creamy and tender filling.
- 1 cup 1 cup of whipped cream Maintains a light, airy texture.
- 1 tsp 1 tsp vanilla extract Enhances flavors.
- Chocolate sauce, for drizzling Adds visual appeal and extra flavor.
- Chopped peanuts (optional) For garnish and added texture.
Instructions
Preparation of the crust
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand.
- Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake for about 8-10 minutes or until it turns a delicate golden brown. Let it cool completely.
Preparation of the filling
- In another large bowl, combine the creamy peanut butter, powdered sugar, and softened cream cheese.
- Using a hand mixer, blend these ingredients until smooth and creamy.
- Gently fold in 1 cup of whipped cream along with the 1 teaspoon of vanilla extract until beautifully integrated.
Assembly
- Pour the peanut butter filling into the cooled graham cracker crust and spread it evenly.
- Cover the pie with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight.
Serving
- Drizzle chocolate sauce over the top and sprinkle with chopped peanuts before serving.
- Slice the pie and serve it chilled, optionally with a dollop of extra whipped cream on the side.
Notes
Make sure your cream cheese is softened for easy mixing. Gently fold in the whipped cream to maintain a light texture, and refrigerate long enough for the pie to set properly.