Oh, the peanut butter pie your grandmother used to prepare in the olden days. This recipe is superior, but let’s be honest: who bakes better than your grandmother?
This pie contains all the delectable, indulgent ingredients we adore. The ingredients include sugar, butter, cream cheese, heavy whipping cream, and peanut butter, of course. This pie is not devoid of anything, but boy, is it flavorful!
This is an excellent dessert to bring when you don’t have a lot of time to make, as it will always look good.
Even if you didn’t give much time for it to set, simply bring it with you, place it in the refrigerator, and it will be ready by the end of dinner. It is so simple and so well-liked.
Did I mention it takes 10 minutes to prepare the filling? This recipe calls for a homemade graham cracker crust, but a store-bought one would suffice if you are pressed for time.
Making The Crust
Graham crackers were my choice for the crust here, but you could use any type of cookie you choose. To increase the saltiness, you may throw in some ritz crackers. And there’s no shame in using a premade crust; it’ll cut your prep time by 15 minutes.
In the crust, I used Tillamook unsalted butter, but any unsalted butter would do. Graham crackers can be crushed with a rolling pin in a large zip-top bag if you don’t have a food processor (I use this one) but still want to prepare the crust at home.
Making The Filling
This peanut butter pie is traditionally made using Jif peanut butter. Since we’ll be adding powdered sugar, I opted for the sugar-free one without texture. If you wish to use a natural peanut butter, I recommend microwaving it for 15 seconds to make it easier to combine with the other ingredients.
Authentic heavy whipping cream is, in my view, significantly tastier than cool whip, but if the latter is all you have, it will work in this recipe.
As you can see from the list of ingredients, I added cream of tartar to heavy whipping cream prior to mixing. It aids the filling in maintaining its shape when sliced, although it is optional if you don’t have any.
What To Use For The Topping
Sprinkle some chopped peanuts, additional whipped cream, or even flaky sea salt on top to dress up your pie. The flaky sea salt is my favorite, not just because it’s so gorgeous, but also because I’m infatuated with the salty sweet combination.
1 serving of creamy peanut butter
Cream cheese, 4 ounces
1 cup of icing sugar
12 ounces of thick cream
Cream of tartar, 1 teaspoon (optional)
Vanilla extract, 1 teaspoon
One Graham Cracker packet
1 stick of unsalted butter, 8 tablespoons
1/8 tsp. salt
1 cup sugar
1. To prepare the crust, split up the graham crackers and pulse them in a food processor until finely ground. Blend in the sugar and salt again.
2. Begin by melting the butter. If you want a nuttier flavor, brown the butter. Pour the melted butter over the graham cracker crumbs in a mixing basin.
3. Using a spoon or your hands, combine the crust ingredients and press into the pie plate. Starting with the sides and working your way to the bottom of the dish, press the crust into the pan until it is equal and smooth. You can also use the back of a measuring cup.
4. Freeze the pie crust while you prepare the filling.
For the filling, beat heavy whipping cream and cream of tartar in a standing mixer until stiff peaks form. Put in the refrigerator to keep chilled.
In a mixing dish, thoroughly combine the cream cheese, peanut butter, and powdered sugar.
1 cup smooth peanut butter
4 ounces cream cheese
1 cup granulated sugar
1 pound heavy cream
1 tablespoon cream of tartar (optional)
1 tablespoon vanilla extract
1 graham cracker package
8 tablespoons (1 stick) unsalted butter
18 teaspoon salt
2 tablespoons sugar
Graham crackers should be broken up and placed in a food processor along with other ingredients to produce the crust. Blend one more after adding the salt and sugar.
liquefy the butter If you want the butter to taste more nutty, brown it first. Pour the melted butter over the graham cracker crumbs in a bowl.
Add the crust to the pie plate after mixing it with a spoon or your hands. Starting at the sides of the dish and working your way to the bottom, press the crust into the pan until it is equal and smooth. You can also make advantage of the measuring cup’s back.
While you prepare the filling, put the pie crust in the freezer.
For the filling, whip the heavy whipping cream and cream of tartar in a standing mixer until stiff peaks are formed. Place in the refrigerator to maintain chilled.
Cream cheese, peanut butter, and powdered sugar should be thoroughly combined in a mixing basin.
The whipped cream should be smoothly incorporated into the peanut butter mixture using a big spatula.
Place the pie crust with the peanut butter filling inside and refrigerate for about three hours, or until set.