Ingredients:

  • 1½ cups Graham Cracker crumbs (approx. 12 full crackers)
  • 3 tablespoons Granulated Sugar (for crust)
  • 6 tablespoons Unsalted Butter, melted
  • 8 ounces Full-Fat Cream Cheese, softened to room temperature
  • 1 cup Smooth Peanut Butter
  • 1½ cups Powdered Sugar (Icing Sugar), sifted (for filling base)
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoon Fine Sea Salt
  • 1½ cups Heavy Cream (Double Cream), chilled (for filling)
  • ¼ cup Powdered Sugar (extra, for the filling whipped cream)
  • ½ cup Heavy Cream (for garnish)
  • 2 tablespoons Powdered Sugar (for garnish topping)
  • 2 tablespoons Chopped Salted Peanuts, lightly toasted
  • Dark Chocolate Shavings

Instructions:

  1. Combine graham cracker crumbs, 3 Tbsp sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
  2. For a sturdier crust, bake at 350°F (175°C) for 8–10 minutes, then cool completely. For a no-bake crust, freeze for 30 minutes.
  3. In a stand mixer, beat the softened cream cheese until smooth and no lumps remain (approx. 1–2 minutes).
  4. Scrape down the bowl. Add the 1 cup of peanut butter, 1½ cups of sifted powdered sugar, vanilla extract, and salt. Beat on medium speed until fully incorporated and lightened slightly (2–3 minutes). Set the peanut butter base aside.
  5. In a separate, very clean bowl, whip the 1½ cups of chilled heavy cream with the remaining ¼ cup of powdered sugar until stiff peaks form. Do not over-whisk.
  6. Gently fold about one-third of the whipped cream into the peanut butter base mixture until just combined to lighten the mixture.
  7. Add the remaining whipped cream and carefully fold it in using a rubber spatula. Use a cutting motion—do not stir—to keep the filling airy and voluminous. Stop immediately when no streaks of white remain.
  8. Spoon the filling mixture into the chilled crust. Smooth the top with the back of a spatula.
  9. Cover the pie loosely and refrigerate for a minimum of 4 hours, or until the filling is firm enough to slice cleanly.
  10. Before serving, whip the extra ½ cup of heavy cream with 2 Tbsp powdered sugar to soft peaks. Pipe or spoon onto the pie. Sprinkle generously with toasted peanuts or chocolate shavings. Serve chilled.