Ingredients:

  • 1½ cups (150g) graham cracker crumbs
  • ½ cup (113g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 1 cup (240ml) heavy whipping cream
  • 1 cup (250g) creamy peanut butter
  • 8 oz (227g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Whipped cream (optional)
  • Chopped peanuts (optional)
  • Chocolate shavings (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C) if using a baked crust (optional).
  2. Combine graham cracker crumbs, melted butter, and sugar until moistened.
  3. Press mixture firmly into the bottom and up the sides of a pie dish.
  4. Bake for 8-10 minutes until lightly golden (optional). Let cool completely.
  5. In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside.
  6. In another bowl, blend together peanut butter, cream cheese, powdered sugar, vanilla extract, and salt until smooth.
  7. Gently fold whipped cream into the peanut butter mixture until just combined.
  8. Spoon the filling into the cooled crust, smoothing the top with a spatula.
  9. Cover with plastic wrap or foil and chill in the refrigerator for at least 4 hours, preferably overnight.
  10. Top with whipped cream, chopped peanuts, and chocolate shavings if desired.