My husband is not a huge dessert person. It breaks my heart to go to a restaurant with him sometimes and him not order a dessert. I like to each get one and share but he rarely goes along with that plan. Unless there is a peanut butter pie on the menu. He is a big fan. Huge fan. Whenever he has been a very good boy or a it is a special occasion, I whip up one of these babies for him. Now, I am going to put a little disclaimer on this recipe. Eat this piece of deliciousness in moderation. This is not what one would call a “light” dessert. That being said, leftovers (if there are any) are a pretty delicious breakfast. That is if you are into pie for breakfast. Which I am.
I start with the crust. You could easily buy the graham cracker crumbs, but I have 3 kids. I always have graham crackers in my pantry. I just give them a whiz in the food processor and make my own.
Add sugar and melted butter.
Press the graham cracker mixture into the pan. I find the bottom of a measuring cup helps get a nice even crust.
I forgot to take a picture of the whipped cream, but you know what that looks like don’t you?
Here is the peanut butter, cream cheese, sugar, vanilla mixture. It will be like a thick cookie dough.
Add the whipped cream.
Take your time folding in the cream, you want this to be light and airy.
Share with a friend.
For the crust:
1 1/2 cups graham cracker crumbs
1/3 cup sugar
6 Tablespoons melted butter
Mix together and press into a pie pan. Bake at 375 degrees for about 8 minutes. Let cool and start on the filling.
For the filling:
2 cups heavy whipping cream
1 cup peanut butter (I use smooth)
4 oz. cream cheese
3/4 cup sugar
1 teaspoon vanilla
1 cup chocolate chips (completely optional, I prefer to use the mini chips, but did not have any on this particular day)
Whip the heavy cream and set aside. Cream together the peanut butter, cream cheese and sugar. Add the vanilla. Fold the whip cream mixture into the peanut butter mixture. Add the chips. Pour into cooled crust. Chill before serving. Enjoy!