Ingredients:

  • 1 1/2 cups Graham Crackers, finely crushed
  • 3 Tbsp Granulated Sugar
  • 6 Tbsp Unsalted Butter, melted
  • 8 oz Cream Cheese, full fat, softened
  • 1 cup Creamy Peanut Butter
  • 1 1/2 cups Confectioners' Sugar
  • 1/4 cup Whole Milk
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Heavy Whipping Cream (Cold, for filling)
  • 1 cup Heavy Whipping Cream (Cold, for topping)
  • 2 Tbsp Confectioners' Sugar (for topping)
  • 1/2 tsp Vanilla Extract (for topping)
  • Roasted Peanuts, chopped or PB cups, for garnish

Instructions:

  1. Combine the crushed graham crackers and 3 Tbsp sugar in a bowl. Pour in the melted butter and stir until all crumbs are uniformly moist, resembling wet sand.
  2. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Chill the crust in the freezer for 15 minutes or refrigerate for at least 30 minutes to set. (Optional: Bake the crust at 350°F / 175°C for 8 minutes, then cool completely.)
  3. Using a mixer fitted with the paddle attachment, beat the softened cream cheese until smooth and lump-free (about 1 minute).
  4. Add the peanut butter to the cream cheese and beat on medium speed until fully combined and lightened, scraping down the sides often.
  5. Gradually add the 1 1/2 cups confectioners' sugar. Once combined, mix in the milk and 1 tsp vanilla extract until the peanut butter base is smooth and thick. Set aside.
  6. In a separate, clean, cold bowl (ideally using the whisk attachment), pour the 1 1/2 cups of cold heavy whipping cream. Beat on high speed until stiff peaks form.
  7. Add about one-third of the whipped cream to the peanut butter base. Gently fold it in with a spatula to lighten the mixture.
  8. Add the remaining whipped cream and fold carefully until no streaks remain, creating a light, mousse-like texture. Do not overmix.
  9. Spoon the fluffy filling mixture into the chilled crust. Smooth the top evenly with a spatula.
  10. Cover the pie loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until the pie is firm enough to slice neatly.
  11. Just before serving, whisk the remaining 1 cup of cold heavy cream, 2 Tbsp of confectioners’ sugar, and 1/2 tsp vanilla until soft peaks form. Decorate the chilled pie with the whipped cream and garnish with chopped roasted peanuts or peanut butter cups. Serve immediately.