Ingredients:

  • 1 ½ cups Graham Cracker Crumbs (180 g)
  • 2 Tbsp Granulated Sugar (25 g)
  • 6 Tbsp Unsalted Butter, melted (85 g)
  • Pinch Salt (for crust)
  • 8 oz block Full-Fat Cream Cheese, softened (225 g)
  • 1 cup Creamy Peanut Butter (250 g)
  • 1 ¼ cups Powdered Sugar, sifted (150 g)
  • 1 tsp Vanilla Extract
  • 1 ½ cups Heavy Cream, very cold (360 ml)
  • ½ tsp Salt (for filling)
  • ½ cup Heavy Cream (for topping)
  • 2 Tbsp Dry Roasted Peanuts, roughly chopped (for garnish)

Instructions:

  1. Combine Crust Ingredients: In a bowl (or food processor), thoroughly combine the graham cracker crumbs, 2 Tbsp sugar, and pinch of salt. Pour in the melted butter and mix until all crumbs are evenly moistened.
  2. Press the Crust: Press the crumb mixture firmly and evenly into the bottom and up the sides of the 9-inch pie dish. Use a measuring cup to achieve a tight, uniform base.
  3. Bake (or Chill): Bake at 350°F / 175°C for 8 minutes until lightly golden. Allow the crust to cool completely before adding the filling. (Alternatively, chill in the freezer for 30 minutes for a no-bake crust.)
  4. Whip the Cream Base: Pour the 1 ½ cups of very cold heavy cream into a separate clean bowl. Using an electric mixer, whip until stiff peaks form. Set aside in the refrigerator.
  5. Cream the Base: In the stand mixer bowl, beat the softened cream cheese until smooth and airy (about 1 minute). Scrape down the bowl.
  6. Add Star Ingredients: Add the peanut butter, sifted powdered sugar, vanilla extract, and salt to the cream cheese. Beat on medium speed until completely smooth, scraping the bowl often.
  7. Fold Gently: Using a large rubber spatula, gently fold the whipped cream into the peanut butter mixture in three additions until just combined. Avoid deflating the cream.
  8. Fill the Pie: Spoon the creamy filling into the cooled crust. Use the spatula to smooth the top into an even mound.
  9. Set the Pie: Cover the pie loosely and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the filling to set completely and firm up for slicing.
  10. Garnish and Serve: Just before serving, whip the reserved ½ cup of heavy cream for the topping. Spread or pipe the whipped cream over the chilled pie and sprinkle with chopped peanuts.