Peanut Butter Pie Recipe
If you are a peanut butter lover, then this peanut butter pie recipe is your last dream sweet. Creamy, rich, and indulgence, this no-bock pie connects a luscious peanut butter with a butter graham cracker crust and a wheeled cream or chocolate topping. It is perfect to make gatherings, potentials, or whenever you need a collapse treatment. The combination of sweet, salty and walnut taste makes every bite unforgettable.
Equipment
- 9-inch pie dish
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups & spoons
- Food processor (optional, for crust)
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 8 oz whipped topping (like Cool Whip), thawed
Instructions
- Make crust:Mix graham cracker crumbs, sugar and melted butter in a bowl. Do not become equally moist. Press firmly on the sides of the downward pie dish at the bottom and 9 inch pie dish. Shill while preparing to fill.
- Prepare to fill: In a large bowl, beat peanut butter and cream cheese until it became smooth and creamy. Add powder sugar and mix until it is well combined.
- Fold in whey topping:Fold gently in whipped topping until fully involved and the mixture is light and alcoholic.
- Assemble the Pie:Spoon the filling into the prepared crust and smooth the top with a spatula.
- Chill the Pie:Refrigerate the pie for at least 4 hours or until fully set.
- to serve: Top with more whipped cream, drizzle with chocolate syrup, and sprinkle chopped peanuts if desired. Slice and enjoy!