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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.*
5 from 1 vote
Course: Dessert
Servings: 8
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time: 4 hours
Total Time 4 hours 25 minutes
Print Recipe

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