In a medium bowl, combine the graham cracker crumbs and granulated sugar.
Add the melted butter and stir until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch pie pan, making sure the crust is evenly distributed along the base and up the sides.
Place the crust in the refrigerator to chill while you prepare the filling.
Step 2: Make the Peanut Butter Filling
In a large mixing bowl, beat the softened cream cheese and peanut butter together using an electric mixer until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully incorporated and smooth.
Pour the peanut butter filling into the prepared graham cracker crust, smoothing the top with a spatula.
Refrigerate the pie for at least 4 hours or until fully set (overnight is ideal).
Step 3: Make the Whipped Cream Topping
In a chilled bowl, whip the 1/2 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
Spread the whipped cream over the chilled peanut butter filling.
Garnish with chopped peanuts if desired for added texture and flavor.
Step 4: Serve and Enjoy
Slice the pie and serve chilled. Enjoy the creamy, peanut butter goodness!
Serving and Storage Tips
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