Peanut Butter Cream Pie (Print Version)
# Ingredients:
→ Chocolate Cookie Base
01 -
7 tablespoons unsalted butter (99g), melted
02 -
1 tablespoon light brown sugar
03 -
14 whole chocolate graham crackers (196g), or chocolate Teddy Grahams
→ Peanut Butter Filling
04 -
1 cup creamy peanut butter (270g)
05 -
8 ounces cream cheese (227g), softened to room temperature
06 -
1 cup heavy whipping cream (240g)
07 -
1 teaspoon vanilla extract
08 -
3/4 cup plus 2 tablespoons powdered sugar (94g), divided
→ Tasty Extras
09 -
Peanut butter chips
10 -
Mini Reese's peanut butter cups
11 -
Drizzle of melted chocolate
12 -
Drizzle of melted peanut butter
# Instructions:
01 -
Set your oven to 325°F. In a food processor, crush the crackers and sugar until they’re fine crumbs. Add in the butter and mix. Press this mix into a 9-inch pan and bake for about 10-12 minutes until it smells great. Let it completely cool.
02 -
Use an electric mixer to beat together the cream cheese, peanut butter, and 3/4 cup powdered sugar until airy and smooth—3 minutes should do.
03 -
In a fresh bowl, whisk the heavy cream until it starts to get thick. Slowly add 2 tablespoons powdered sugar and vanilla, then keep whipping until firm peaks hold.
04 -
Fold the whipped cream into your peanut butter mix carefully. Spread this into your cooled crust, then put it in the freezer for 3 hours or chill in the fridge for 6 hours or more.
05 -
Use a piping or resealable bag to drizzle peanut butter and chocolate on top. Finish up with peanut butter chips and mini Reese's cups as sprinkles.
# Notes:
01 -
If you’d rather use almond butter, add an extra splash of vanilla for flavor!
02 -
Stays good for a month in the freezer or 3 days in the fridge.
03 -
Chocolate Teddy Grahams can be a perfect alternative to chocolate graham crackers.