Peanut Butter Pie

Peanut Butter + Pie ? Okay, sold!! Recipe adapted from www.handletheheat.com

Ingredients

Crust:

14 Chocolate graham crackers (crushed)

8 tbsp unsalted butter, melted

1 tbsp brown sugar (packed)

Extra 1-2 tbsp of butter to drizzle on crust

Filling:

8 oz. cream cheese (1 block) - room temp.

3/4 cup powdered sugar + 2 tbsp (divided)

1 cup peanut butter

1 cup heavy whipping cream

1 tsp vanilla extract

Topping:

Melted peanut butter

Melted chocolate (add shortening if using chocolate chips- helps with melting)

Mini Reese's peanut butter cups

Peanut butter chips

Directions:

Preheat oven to 325 degrees

Crust

1. Crush chocolate graham crackers until fine. Mix in brown sugar until equally distributed. Add in melted butter until mixture is wet. Press into your pie plate with hands, measuring cup, glass, etc. Drizzle the extra 1-2 tbsp melted butter on top of the crust and pack in more. Bake crust about 12 minutes or until not crumbly. Let the crust cool completely.

Filling

In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until it thickens. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.

Fold the whipped cream into the peanut butter mixture. Pour into the cooked and cooled pie shell. Freeze or refrigerate pie for 3 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese’s cups and peanut butter chips. Serve refrigerated. Store in the fridge or freezer, covered, for up to 3 days.

Enjoy!!