Peanut Butter Pie

• servings: 8 servings
• active time: 20 minutes
• total time: 4 hours 32 minutes

Ingredients

14 whole (196 grams) chocolate graham crackers*

1 tablespoon light brown sugar

7 tablespoons (99 grams) unsalted butter, (melted)

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

Topping:

1/8-1/4 cup Melted peanut butter

2 squares Melted chocolate

Mini Reese’s cups

Peanut butter chips

Directions

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. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack. *see alternate crust options in notes.

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, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract and continue to whip until stiff peaks form.

Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours.

Place your melted peanut butter and melted chocolate in separate resealable bags or piping bags. Snip off a tiny corner of the bag's tip. Squeeze slightly to drizzle the melted peanut butter and melted chocolate over your pie. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.

Store in the fridge, covered, for up to 3 days, or in the freezer for up to 1 month.

Notes

Use Chocolate Teddy Grahams if you can’t find chocolate graham crackers. Other crust variations are listed in the Sprinkle of Science tip box (above the recipe).

***I used 20 gf Oreo cookies, crushed in blender and then 3 TBS melted butter added and mixed in blender. Baked at 350 for 10 min. ***We prefer the Oreo crust to the graham cracker after trying both!

I used dairy free cream cheese and country crock dairy free heavy whipping cream.

This recipe calls for a chocolate graham cracker cookie crust, but you could also use:

Chocolate Teddy Grahams or chocolate wafer cookies (use the same amount by weight for best results, you should have about 1 3/4 cups crumbs total)

Oreo crust (follow the crust ingredients & instructions in my French Silk Pie recipe)

Regular graham crackers (follow the crust instructions in my Chocolate Peanut Butter Pudding Pie recipe)

Can’t Have Peanuts? Use Almond Butter Instead!

Use the same amount of almond butter as peanut butter in the recipe. Add 2 teaspoons of vanilla extract to the cream cheese, powdered sugar, and almond butter filling (still adding the 1 teaspoon of vanilla extract to the heavy cream mixture as well). For the toppings, skip the Reese’s cups and peanut butter chips and instead garnish with almond butter cups and melted chocolate, or any other toppings of your choice!