Peanut Butter Pie

By Tessa Arias, Handle The Heat

This homemade Peanut Butter Pie is made from scratch with just a few ingredients and will have everyone coming back for seconds! It's CRAZY good!

Prep Time

20 minutes

Cook Time

12 minutes

Chilling Time

4 hours

Total Time

4 hours 32 minutes

Yield

8 to 10 servings

Ingredients

For the crust:

• 14 whole chocolate graham crackers (196 grams)
• 1 tablespoon light brown sugar
• 7 tablespoons (99 grams) unsalted butter, melted

For the filling:

• 8 ounces (227 grams) cream cheese, at room temperature
• 3/4 cup powdered sugar plus 2 tablespoons, divided
• 1 cup creamy conventional peanut butter
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the topping:

• Melted peanut butter
• Melted chocolate
• Mini Reese’s cups
• Peanut butter chips

 

Directions

• Preheat the oven to 325°F.

For the crust:

• In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

For the filling:

• In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

• In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.

• Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.

• Store in the fridge, covered, for up to 3 days, or in the freeze for up to 1 month.