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Creamy Peanut Butter Pie with Graham Cracker Crust

Creamy Peanut Butter Pie with Graham Cracker Crust

This chilled peanut butter pie pairs a crisp graham cracker crust with a light, creamy peanut butter filling folded with whipped cream. A small chocolate garnish adds a bakery-style finish without overwhelming the peanut flavor.

Prep: 25 min · Cook: 10 min · Total: 35 min · Serves: 8

Ingredients

  • 1.5 cups heavy cream (cold)
  • 2 oz semisweet chocolate (shaved)
  • 1.5 cups graham cracker crumbs (finely crushed)
  • 1 tsp vanilla extract
  • 8 oz cream cheese (softened)
  • 6 tbsp unsalted butter (melted)
  • 0.25 tsp fine salt
  • 1 cup creamy peanut butter
  • 2 tbsp granulated sugar
  • 0.75 cup powdered sugar (sifted)

Instructions

  1. Place a rack in the center of the oven and heat the oven to 350°F (175°C) for about 10 minutes while you prepare a 9-inch pie plate.
  2. Combine 1.5 cups finely crushed graham cracker crumbs, 6 tbsp melted unsalted butter, and 2 tbsp granulated sugar in a medium mixing bowl with a fork for 1-2 minutes, until the crumbs are evenly moistened and hold together when squeezed.
  3. Press the crumb mixture firmly into the bottom and up the sides of the 9-inch pie plate using the flat bottom of a measuring cup, making an even crust about 1/4 inch thick.
  4. Bake the crust on the center rack at 350°F (175°C) for 9-10 minutes, until it smells toasted and the edges look slightly deeper golden brown.
  5. Transfer the pie plate to a wire rack and cool the crust at room temperature for at least 20 minutes, until it is no longer warm to the touch before adding the filling.
  6. Beat 8 oz softened cream cheese in a large mixing bowl with an electric mixer on medium speed for 1 minute, until smooth and free of large lumps.
  7. Add 1 cup creamy peanut butter, 0.75 cup sifted powdered sugar, 1 tsp vanilla extract, and 0.25 tsp fine salt to the bowl, then beat on medium speed for 2 minutes, scraping the bowl once, until the mixture is thick, glossy, and evenly blended.
  8. Pour 1.5 cups cold heavy cream into a separate chilled medium bowl and whip with clean beaters on medium-high speed for 2-3 minutes, until soft peaks form and the cream mounds gently without looking grainy.
  9. Fold one-third of the whipped cream into the peanut butter mixture with a flexible spatula for about 30 seconds to lighten it, then gently fold in the remaining whipped cream for 1-2 minutes, until no white streaks remain.
  10. Spoon the filling into the cooled graham cracker crust and smooth the top with an offset spatula, spreading it all the way to the edges so the pie sets evenly.
  11. Cover the pie loosely with plastic wrap without pressing on the surface and refrigerate it on a level shelf for at least 4 hours, until the filling is firm enough to slice cleanly.
  12. Sprinkle 2 oz shaved semisweet chocolate over the chilled pie, then slice with a sharp knife wiped clean between cuts and serve cold.

Nutrition (per serving)

  • Calories: 681
  • Protein: 12 g
  • Fat: 55 g
  • Carbohydrates: 43 g
  • Fiber: 3 g
  • Sugar: 27 g
  • Sodium: 383 mg

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