Ingredients:

  • 1 ½ cups Graham Cracker Crumbs (about 12 full sheets)
  • ¼ cup Granulated Sugar
  • 6 Tbsp Unsalted Butter, melted
  • 8 oz Full-Fat Cream Cheese, softened completely to room temperature
  • 1 cup Heavy Cream (or Double Cream)
  • 1 cup Creamy Peanut Butter (do not use natural, oily peanut butter)
  • 1 cup Confectioners' Sugar (Powdered Sugar), sifted
  • 1 tsp Pure Vanilla Extract
  • Pinch of Kosher Salt
  • 1 cup Heavy Cream (cold, for topping)
  • 2 Tbsp Confectioners' Sugar (for topping)
  • ½ tsp Pure Vanilla Extract (for topping)

Instructions:

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened, resembling wet sand.
  2. Transfer the mixture to the 9-inch pie plate. Use the bottom of a measuring cup to firmly press the crumbs evenly across the bottom and up the sides of the plate.
  3. Bake the crust for 8 to 10 minutes, until slightly fragrant. Remove from the oven and allow to cool completely on a wire rack—this is crucial before adding the filling.
  4. Whip the Base Cream: Using a clean bowl and whisk attachment, beat 1 cup of heavy cream on medium-high speed until stiff peaks form. Set aside in the fridge.
  5. Cream the Cheese: In the mixer bowl with the paddle attachment, beat the softened cream cheese until it is completely smooth, light, and fluffy (about 2 minutes). Scrape down the sides.
  6. Add Peanut Butter: Add the creamy peanut butter, sifted confectioners' sugar, vanilla extract, and salt to the cream cheese. Beat on medium speed until the mixture is uniform and airy, ensuring no lumps remain (approx. 2-3 minutes).
  7. Fold Gently: Remove the peanut butter mixture from the mixer. Gently fold in the reserved whipped cream using a rubber spatula until no white streaks remain. Do not overmix, or you will deflate the air.
  8. Fill the Pie: Spoon the peanut butter filling into the completely cooled graham cracker crust. Smooth the top using the spatula.
  9. Chill: Cover the pie loosely with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, until the filling is firm and set.
  10. Make the Topping: Just before serving, whisk the remaining 1 cup of cold heavy cream, 2 Tbsp of confectioners' sugar, and vanilla extract until medium-stiff peaks form.
  11. Serve: Top the pie with the fresh whipped cream. Slice with a sharp knife dipped in hot water for clean cuts.