Peanut Butter Pie (Print Version)
# Ingredients:
01 -
14 entire chocolate graham crackers (196 grams).
02 -
1 tablespoon packed light brown sugar.
03 -
7 tablespoons melted unsalted butter (99 grams).
04 -
8 ounces of softened cream cheese (227 grams).
05 -
1 cup regular peanut butter (270 grams).
06 -
1 cup heavy cream for whipping (240 grams).
07 -
3/4 cup and 2 tablespoons of powdered sugar, split (94 grams).
08 -
1 teaspoon vanilla essence.
09 -
Drizzle of warmed peanut butter for topping.
10 -
Drizzle of warmed chocolate for topping.
11 -
Mini Reese's candy for garnishing.
12 -
Peanut butter chips for extra flair.
# Instructions:
01 -
Set your oven to warm up at 325°F.
02 -
Throw the crackers and sugar into a food processor, then blitz until finely crushed. Add the melted butter and pulse until everything feels damp. Press this dough into a 9-inch pie dish, covering the base and sides, using a flat-bottomed cup or glass.
03 -
Bake for 10 to 12 minutes, until it smells great. Cool it off fully using a wire rack.
04 -
Grab a big bowl and an electric mixer. Beat the cream cheese, 3/4 cup powdered sugar, and peanut butter on high until the mixture is fluffy and smooth. This'll take around 3 minutes.
05 -
In another bowl, use a whisk attachment on your mixer to whip the heavy cream into stiff peaks. Add the last 2 tablespoons of powdered sugar, plus the vanilla, and keep mixing until it holds its shape.
06 -
Carefully mix the whipped cream into the peanut butter batter. Spoon the filling into the crust, then pop it in the freezer for a quick set (3 hours) or the fridge for a longer set (at least 6 hours).
07 -
Fill resealable or piping bags with melted chocolate and peanut butter. Snip a tiny corner off and drizzle them over the pie. Scatter with mini Reese's and peanut butter chips for the final touch.
# Notes:
01 -
Chocolate Teddy Grahams can replace chocolate graham crackers if needed.
02 -
Store in the fridge for up to 3 days, or freeze it for a month.