Ingredients
Method
For the Chocolate Crust
- Preheat oven to 350°F.
- In the bowl of a food processor, process the graham crackers and sugar until finely ground. Add the butter and pulse until the mixture is moist and starting to stick together.
- Pour the crust mixture into a 9-inch pie plate and press down into the bottom and up the sides of the plate (using your fingers or even the bottom of a glass or measuring cup!)
- Bake until fragrant and set, about 12 minutes. Cool completely on a wire rack.
For the Peanut Butter Filling
- In a large bowl, beat the cream cheese, ¾ cup of the powdered sugar, and peanut butter with a handheld mixer until light and fluffy (about 3 minutes).
- In a separate bowl, whip the heavy cream until it becomes thick and fluffy. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract. Beat until stiff peaks form.
- Gently fold the whipped cream mixture into the peanut butter mixture. Pour into the baked and cooled pie shell and freeze for 3 hours or chill for 6 hours in the refrigerator.
For the Whipped Cream Topping
- In a bowl, whip the heavy cream until it becomes thick and fluffy. Add in the remaining 2 tablespoons of powdered sugar and the vanilla extract. Beat until stiff peaks form.
- Top the chilled pie with whipped cream, peanut butter cups, peanut butter chips, melted chocolate, melted peanut butter, or whatever else you want! Enjoy.
Notes
- Pie can be stored in the refrigerator for up to 3 days or can be wrapped in plastic wrap and frozen (without toppings) for up to 1 month.
- Pie can be served chilled or frozen depending on your preference.
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