Peanut Butter Pie
This is a rich, creamy, peanut-buttery , yummy pie!
Peanut Butter Pie
Makes: A 9-inch pie*Special Diet Note – To make this gluten or egg free, just verify that the Graham crackers are.*
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Ingredients
Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed. *Special diet note – buy gluten or egg free*)
- ⅓ cup white sugar
- 6 Tbsp butter (melted)
Filling:
- 12 oz cream cheese (softened)
- 1 ½ cups creamy peanut butter
- 2 ¼ cups powdered sugar (divided)
- 1 tsp vanilla
- 1 ½ cups heavy whipping cream
Instructions:
For the Crust:
- Preheat the oven to 375°.
- Combine the crust ingredients and press into a 9-inch pie pan. (It works well to crush the graham crackers by placing them in a Ziploc bag and using a rolling pin or your hands.)
- Bake the crust for 5-10 minutes then remove and allow to completely cool.
For the Filling:
- In a large bowl, use a mixer to mix together the softened cream cheese and peanut butter.
- Gradually add 1 1/4 cups of powdered sugar, mixing until completely combined.
- Mix in the vanilla.
- In a separate large bowl, combine the cream and remaining 1 cup of powdered sugar.
- Beat with an electric mixer until it turns into whipped cream.
- Fold the whipped cream into the peanut butter mixture with a spatula.
- Pour the filling into the prepared, cooled crust and refrigerate for at least 4 houres, preferably overnight, before serving.
Notes:
Make Ahead: Since this is best prepared a day in advance, it’s a great make-ahead recipe.
Diet: Gluten Free, Egg Free
This is rich but really good.
This is very sweet. The powdered sugar could be cut in half.