Peanut Butter Pie

Peanut Butter Pie is a classic semi-no-bake summertime dessert. From the buttery graham cracker crust, to the no-bake creamy peanut butter filling, it’s a peanut butter lovers dream come true.

Course: cream, Dessert, peanut butter, Pie

Cuisine: Dessert, peanut butter, peanut butter pie, pie

Keyword: no bake, peanut butter, peanut butter pie, pie

Servings: 8

Ingredients

FOR THE CRUST:
1 Cup Graham Cracker Crumbs (or crushed graham crackers)
½ Cup Salted Butter
2 Tablespoons Granulated Sugar
FOR THE FILLING:
8 Ounces Cream Cheese, softened
½ Cup All Natural Unsweetened Peanut Butter
¾ Cup Granulated Sugar
2 Teaspoons Pure Vanilla Extract
⅔ Cup Heavy Cream, whipped to still peaks
1 Cup Peanut Butter Cups, crushed (optional)

Instructions

To make the crust:
Place all ingredients in a medium size bowl, and mixed with a fork until thoroughly combined. The mixture should resemble wet sand.
Bake at 350° for 6-8 minutes, or until slightly golden on the edges. Remove in allowed to cool completely before filling.
Make the filling:
Whip the cream until stiff peaks form.
Mix cream cheese, peanut butter, sugar, and vanilla in a bowl until combined.
Fold into whipped cream until completely incorporated and smooth.
Pour into cooled crust, and top with crumbled Reese’s peanut butter cups if desired.
Refrigerate for 30-60 minutes. Store covered in the refrigerator for up to five days.
Enjoy!

Notes

See blog for dietary substitutions for dairy and gluten.