Peanut Butter Pie (Print Version)
# Ingredients:
01 -
14 full sheets of chocolate graham crackers (196 grams).
02 -
1 cup creamy peanut butter (270 grams).
03 -
1 tablespoon packed light brown sugar.
04 -
7 tablespoons melted unsalted butter (99 grams).
05 -
3/4 cup powdered sugar and 2 extra tablespoons, separated (94 grams).
06 -
8 ounces of softened cream cheese (227 grams).
07 -
1 teaspoon vanilla.
08 -
1 cup heavy cream (240 grams).
09 -
Melted chocolate as topping.
10 -
Melted peanut butter as topping.
11 -
Mini Reese's for decoration.
12 -
Peanut butter chips for garnish.
# Instructions:
01 -
Turn your oven on to 325°F and let it heat up.
02 -
Grind the crackers and sugar together in a food processor until they resemble crumbs. Drizzle in the melted butter and mix again briefly until it all sticks together. Pour the mix into a 9-inch pie dish and press it firmly on the bottom and sides with a flat-bottomed item, like a glass or cup.
03 -
Pop the crust into the oven for 10-12 minutes, or until you can smell it baking. Remove and cool on a rack completely.
04 -
Grab a large bowl and mix cream cheese, 3/4 cup powdered sugar, and the peanut butter with an electric mixer. Blend for about 3 minutes until it’s smooth and airy.
05 -
In a second bowl, switch your mixer to the whisk attachment. Whisk the heavy cream until it gets thick and soft. Toss in the 2 tablespoons of powdered sugar and the vanilla, then keep whipping until stiff peaks show up.
06 -
Carefully fold the fluffy whipped cream into the peanut butter base. Pour it over the crust, then freeze for 3 hours or stick it in the fridge for a minimum of 6 hours to set.
07 -
Pour the melted peanut butter and chocolate into separate small bags (like sandwich bags) and cut a tiny hole in one corner. Drizzle both over the pie, then sprinkle with peanut butter chips and mini Reese's cups.
# Notes:
01 -
If you can’t find chocolate graham crackers, use Chocolate Teddy Grahams instead.
02 -
Keep refrigerated for up to 3 days or freeze it for as long as a month.