Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 15 graham crackers)
- 1/3 cup powdered sugar
- 1/4 cup unsalted butter, melted
For the Peanut Butter Filling:
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Whipped Cream Topping (Optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
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Make the Crust: Preheat oven to 375°F (190°C). In a medium bowl, combine graham cracker crumbs and powdered sugar. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Remove from oven and let cool completely.
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Make the Peanut Butter Filling: In a large bowl, cream together softened butter and peanut butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Beat in milk, vanilla extract, and salt until well combined.
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Assemble the Pie: Pour the peanut butter filling into the cooled pie crust. Smooth the top with a spatula. Refrigerate for at least 2 hours, or until set.
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Make the Whipped Cream Topping (Optional): In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie filling.
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Serve: Slice and enjoy your delicious Peanut Butter Cream Pie!
Tips:
- For a richer flavor, use dark chocolate peanut butter for the filling.
- You can top the pie with chopped peanuts, chocolate shavings, or a drizzle of melted chocolate for extra decadence.
- If you don’t have a stand mixer, you can use an electric hand mixer to cream the butter and peanut butter together.
- The pie can be stored in the refrigerator for up to 3 days.
This recipe is sure to satisfy your peanut butter cravings!