Peanut Butter Pie

Faith first made this pie from Handle the Heat and I wanted to try it as well. It was a huge success and I have now passed on this recipe to several other people because I've raved about it so much. I love the simplicity of it and how it's not overwhelmingly peanut buttery, just the right amount. I did not have chocolate graham crackers, so I added some cocoa powder and it seemed fine. We've also kept it in the refrigerator the whole time and haven't frozen it.  

Peanut Butter Pie

Makes: 1 pie

Time: 4 hours 32 minutes (4 hours of chill time)

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 powdered sugar plus 2 tablespoons, divided

     1 cup creamy conventional peanut butter

     1 cup heavy whipping cream

     1 teaspoon vanilla extract

For the topping

     Melted peanut butter

     Melted chocolate

     Mini Reese’s cups

    Peanut butter chips

Steps:

1. Preheat the oven to 325°F.
2. 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 12 minutes. Cool completely on a wire rack.
3. 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.
4. 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 powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
5. 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. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese's cups and peanut butter chips. Serve frozen or refrigerated.
6. Store in the fridge, covered, for up to 3 days, or in the freeze for up to 1 month.

EAT