PEANUT BUTTER

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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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!