Experience the incomparable flavor of genuine peanut butter pie and let your taste buds do the talking! Forget Cool-Whip; this recipe offers a delicious combination of mousse, cheesecake, and silky pudding. Your Grandma would be proud – her influence makes it all come together in an irresistible treat that won’t disappoint – try it for yourself today to find out why peanut butter pie has been everyone’s favorite for years!
Step One – Make a Graham Cracker Crust
Let’s start with the scrumptious graham cracker crust to kick off this peanut butter pie journey. Preheat that oven to 350F and grab the food processor – it’s time to turn those crunchy crackers into crumbs!
Once the graham crackers are ground up nicely, transfer them to a medium mixing bowl.
Add the melted butter.
Mix until it’s all uniform and clumpy.
Add that mixture to a 9-inch deep dish pie plate and press it down firmly – I use my rubber spatula for this step.
Then bake for 10 minutes and let cool completely. Yum! Now, you have the foundation for this peanut butter dream.
Step Two – Make the Creamy Peanut Butter Pie Filling
The peanut butter pie of your dreams is within reach! Now that you’ve prepped the graham cracker crust, it’s time to create the creamy peanut butter filling.
All you have to do is add the cream cheese, peanut butter, powdered sugar, salt, and vanilla extract in a food processor and blend until smooth.
Then whip up some heavy cream until stiff peaks form and fold it into the peanut butter mixture.
Once your heavy whipping cream forms stiff peaks, you are done mixing.
Then slowly fold a small amount of the peanut butter mixture until combined.
Next, slowly fold the remaining peanut butter mixture until no streaks are left.
Finally, fill up your cooled pie crust with the luscious peanut butter goodness.
Gently smooth out to the edges of the crust before sending it for a nice chill in the refrigerator for at least 3 hours or overnight.
Mistakes happen! I think my graham cracker crust needed longer in the oven. I have the same issue when making cheesecake.
Get ready to indulge your senses with this heavenly peanut butter pie!
Genuine Peanut Butter Pie
Equipment
- 1 food processor
- 1 9 inch pie plate
Ingredients
Graham Craker Crust
- 18 whole graham crackers
- 6 tbsp butter, melted
Creamy Peanut Butter Pie Filling
- 8 ounces cream cheese at room temperature
- 1 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1/4 tsp salt
- 2 tsp vanilla
- 1 cup heavy whipping cream
Instructions
Graham Cracker Crust
- Pre-heat oven to 350F
- In a food processor, blend the graham crackers until finely ground.
- Melt the butter
- Transfer the crumbs to a bowl and mix with the melted butter until uniform and clumpy.
- Add the crumb mixture to an 9-inch deep dish pie plate. Press them into the bottom and up the sides to form a crust. I use my spatula to do this.
- Bake the pie crust for 10 minutes, then remove and allow to cool completely.
Creamy Peanut Butter Pie Filling
- To make the peanut butter filling, wipe out your food processor and add the cream cheese, peanut butter, powdered sugar, salt, and vanilla extract to the bowl.
- Process until uniform.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Add the peanut butter mixture, starting with a little bit, to the whipped cream and fold it together until there are no streaks.
- Pour the peanut butter filling into the cooled pie crust, and chill in the refrigerator for at least 3 hours, or up to overnight.
