Ingredients
Equipment
Method
- Prepare the crust: Mix the graham cracker crumbs and granulated sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly 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 softened cream cheese until it is smooth. Add the peanut butter and powdered sugar. Beat until the mixture is fully combined and smooth.
- In a separate, clean bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain.
- Spoon the filling into the chilled crust. Smooth the top with a spatula.
- If using the topping, spread the thawed whipped topping evenly over the peanut butter filling. Chill the pie in the refrigerator for at least 3 hours, or until firm.
- Slice and serve cold. Store leftovers covered in the refrigerator.
Nutrition
Notes
For a richer topping, you can whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then spread it over the filling instead of using pre-made whipped topping.