Ingredients
Equipment
Method
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
- Make the filling: In a large bowl, use an electric mixer to beat the cream cheese until it is smooth. Add the peanut butter and powdered sugar. Beat until fully combined and smooth.
- In a separate bowl, whip the cold heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until no white streaks remain. Be careful not to deflate the whipped cream.
- Spoon the filling into the chilled crust, spreading it evenly.
- If using, spread the thawed whipped topping over the peanut butter filling. Chill the pie in the refrigerator for at least 3 hours, or until firm enough to slice.
- Slice and serve cold.
Nutrition
Notes
For a richer topping, you can substitute the whipped topping with 1 cup of heavy cream whipped with 2 tablespoons of powdered sugar.