Here’s a delicious Peanut Butter Cream Pie recipe you can try:
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers crushed)
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
For the peanut butter cream filling:
- 1 cup creamy peanut butter
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
For topping:
- 1/2 cup whipped cream (or freshly whipped cream)
- 1/4 cup chopped peanuts (optional)
- Drizzle of chocolate syrup (optional)
Instructions:
1. Make the crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
- Bake for 10 minutes, then remove from the oven and let it cool completely.
2. Make the peanut butter cream filling:
- In a large bowl, beat the peanut butter and cream cheese together until smooth and creamy.
- Add the powdered sugar and vanilla extract and mix until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the cream.
3. Assemble the pie:
- Spread the peanut butter cream filling into the cooled graham cracker crust.
- Use a spatula to smooth the top.
4. Add the toppings:
- Top the pie with a dollop of whipped cream.
- Garnish with chopped peanuts and a drizzle of chocolate syrup if desired.
5. Chill and serve:
- Refrigerate the pie for at least 4 hours or overnight to allow the filling to set.
- Slice and enjoy!
This peanut butter cream pie is a perfect balance of rich, creamy, and crunchy.
