Description
This Decadent Peanut Butter Pie is a luscious blend of creamy, nutty flavors encased in a crunchy chocolate graham crust. The rich filling of peanut butter and cream cheese, lightened with whipped cream, offers a velvety texture that melts delightfully in your mouth. Drizzled with melted peanut butter and chocolate, and garnished with mini Reese’s cups, it presents an irresistible allure for any dessert lover.
Ingredients
For the crust:
14 whole chocolate graham crackers (196 grams)
1 tablespoon light brown sugar
7 tablespoons (99 grams) unsalted butter, melted
For the filling:
8 ounces (227 grams) cream cheese, at room temperature
3/4 cup (94 grams) powdered sugar plus 2 tablespoons, divided
1 cup (270 grams) creamy conventional peanut butter
1 cup (240 grams) heavy whipping cream
1 teaspoon vanilla extract
For the topping:
Melted peanut butter
Melted chocolate
Mini Reese’s cups
Peanut butter chips
Instructions
Preheat the oven to 325°F.
For the crust: In the bowl of a food processor, process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate using the bottom of a measuring cup. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.
For the filling: In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes. In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons of powdered sugar and the vanilla extract and continue to whip until stiff peaks form. Fold the whipped cream into the peanut butter mixture and pour into the prepared pie shell. Freeze for 3 hours or chill in the fridge for at least 6 hours.
For the topping: Place melted peanut butter and melted chocolate into separate resealable bags. Snip off a tiny corner of each bag and drizzle over the pie. Top with mini Reese’s cups and peanut butter chips.