Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 8 ounces (softened)
- Powdered sugar: 1 cup
- Peanut butter: 1 cup (creamy)
- Heavy cream: 1 1/2 cups
- Unsweetened cocoa powder: 2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: In a medium bowl, combine crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate to form the crust. Chill in the refrigerator for at least 30 minutes.
- Step 2: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the peanut butter and beat until well combined.
- Step 3: In a separate chilled bowl, whip 1 cup of heavy cream until stiff peaks form. Gently fold half of the whipped cream into the cream cheese peanut butter mixture until combined. Spread the peanut butter filling evenly over the chilled graham cracker crust.
- Step 4: In the same bowl (no need to wash), add the remaining 1/2 cup of heavy cream, cocoa powder, and vanilla extract. Whip until stiff peaks form.
- Step 5: Spread or pipe the chocolate whipped cream over the peanut butter filling. Chill the pie in the refrigerator for at least 2 hours before serving.
Notes
- For easier slicing, chill the pie for at least 4 hours or, ideally, overnight.
- This pie is best served cold, so no reheating is needed—just grab a slice straight from the fridge!
- Garnish each slice with chopped peanuts or a drizzle of melted chocolate for extra flair.
- Make sure your cream cheese is truly softened to avoid any lumps in the peanut butter filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American