Chilled Peanut Butter Pie

Name: Chilled Peanut Butter Pie
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 3 tablespoons brown sugar; Pinch of salt; 6 tablespoons unsalted butter, melted; 2 1/4 cups heavy whipping cream, chilled; 1 1/3 cups powdered sugar, divided; 1/2 teaspoon pure vanilla extract; 8 ounces cream cheese, at room temperature; 1 cup creamy peanut butter, at room temperature; Salted peanuts; Graham cracker crumbs; Hot fudge sauce; Melted peanut butter; Chocolate peanut butter cups

A tall, cool peanut butter cream pie on a baked graham crust, lightened with fresh whipped cream and chilled until it slices clean. Plan on 4 hours in the fridge, so this is one to make the day before.

Total time

35 min

Serves

10

Difficulty

Medium

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As seen on Episode 110

The pantry

kitchen

Essentials · serves 10

For the crust

1 1/2 cups graham cracker crumbs 3 tablespoons brown sugar Pinch of salt 6 tablespoons unsalted butter, melted

For the filling

2 1/4 cups heavy whipping cream, chilled 1 1/3 cups powdered sugar, divided 1/2 teaspoon pure vanilla extract 8 ounces cream cheese, at room temperature 1 cup creamy peanut butter, at room temperature

To garnish

Salted peanuts Graham cracker crumbs Hot fudge sauce Melted peanut butter Chocolate peanut butter cups

·

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The preparation

8 steps, about 35 minutes start to finish.

01
Preheat the oven to 325 F. Combine the graham cracker crumbs, brown sugar, and salt, then add the melted butter and stir until well combined.
02
Dump the crumbs into a 9 or 9 1/2 inch pie plate and press them firmly into the bottom and up the sides, packing them in with the bottom of a glass or a measuring cup.
03
Bake the crust for 8 to 10 minutes, until golden brown and fragrant. Cool to room temperature.
04
Whip the heavy cream, 2/3 cup of the powdered sugar, and the vanilla with a hand or stand mixer until stiff peaks form. Put the bowl in the refrigerator.
05
In a separate bowl, beat the cream cheese, peanut butter, and the remaining 2/3 cup powdered sugar until smooth and combined.
06
Add a little more than half of the chilled whipped cream to the peanut butter mixture and beat briefly, just until combined. Return the rest of the whipped cream to the fridge, that is the topping.
07
Pour the filling into the cooled crust and smooth the top. Cover and refrigerate at least 4 hours, until firm.
08
To serve, top the pie with the reserved whipped cream, sprinkle with salted peanuts and graham cracker crumbs, and serve with hot fudge sauce and melted peanut butter for drizzling.

lightbulb The chef's notes

“Temperature does all the work here. The cream has to be cold to whip to stiff peaks, while the cream cheese and peanut butter have to be at room temperature or the filling goes lumpy. Fold the whipped cream in briefly and then stop, because overbeating knocks the air out and the pie sets dense instead of light. Four hours is the minimum chill and overnight slices cleaner. If you would rather skip the oven, press the crust in hard and chill it until firm instead of baking it.”