Peanut Butter Pie with Buttery Graham Cracker Crust
Peanut Butter Pie with Buttery Graham Cracker Crust recipe
Yield
12 servingsPrep
20 minCook
10 minReady
5 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ⅔ | cups |
graham cracker crumbs
|
*
|
| ¼ | cup |
sugar
|
|
| ¾ | stick |
butter
|
|
| Filling | |||
| 3 | ounces |
cream cheese
|
|
| 1 | cup |
powdered sugar
|
|
| ¼ | cup |
milk
|
|
| 1 | cup |
peanut butter
smooth |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 3 | tablespoons |
peanuts
unsalted, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 394 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
sugar
|
|
| 84.8 | g |
butter
|
|
| Filling | |||
| 86.7 | ml/g |
cream cheese
|
|
| 237 | ml |
powdered sugar
|
|
| 59 | ml |
milk
|
|
| 237 | ml |
peanut butter
smooth |
|
| 1E+1 | ml |
vanilla extract
|
|
| 355 | ml |
heavy whipping cream
|
|
| 45 | ml |
peanuts
unsalted, chopped |
|
Directions
CRUST: Combine crumbs, sugar and butter and press into 9 inch pie plate.
Bake 425 for 9 to 10 min.
Let cool.
FILLING: Beat cream cheese with confectioners' sugar until light and fluffy and beat in milk, peanut butter and vanilla.
In chilled bowl, beat cream until it holds stiff peaks; stir one third of it into the peanut butter mixture; fold in the remaining cream gently but thoroughly.
Turn filling into the shell; sprinkle the pie with the peanuts and chill, covered, for at least 4 hrs. or overnight.
