Graham Cracker Crust Ingredients:

  • 1 stick unsalted butter, melted
  • 2 TBSP white sugar
  • 1/8-1/4 tsp salt (I used 1/8, but you can use more if you want a more salted flavor)
  • 12 whole graham crackers, crushed/food processed

Peanut Butter Pie Filling Ingredients:

  • 1 1/4 cup heavy whipping cream
  • 1/2 cup powdered sugar (there will be more needed later, this is just for your cream mixture)
  • 3/4-1 tsp vanilla
  • 8 oz. cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter (smooth kind that does not separate)… or Nutella… or 50/50 Nutella/Peanut Butter
  • 1/4 cup salted peanuts, crushed or halves
  • 8 peanut butter pie Oreos (optional, to decorate)
  • 1 row of Trader Joe’s Pound Plus milk chocolate, melted (optional, use to pipe a chocolate drizzle)

Graham Cracker Crust Directions:

  1. Preheat oven to 350 degrees F. Have a 9″ round pie dish ready (the one I used was ceramic, but glass should work the same too).
  2. Melt 1 stick of unsalted butter and mix in 2 TBSPs white sugar and 1/8-1/4 tsp salt. Set aside.
  3. In a food processor (or I used my Ninja blender), blend up 12 whole graham crackers. I used plain graham crackers, but you could try other flavors if you like! If you do not have a blender/food processor you can put the graham crackers in a large Ziploc bag and use a rolling pin to crush them.
  4. Combine melted butter mixture with graham crackers. I did this right in my Ninja blender.
  5. Pour graham cracker crust mix into your pie dish and smooth out as much as possible with the back of a measuring cup, spoon, or anything that seems pretty flat and sturdy.
  6. Bake the crust for 10 minutes at 350 degrees F. Remove from the oven and allow to cool completely.

Peanut Butter Pie Filling Directions:

  1. In a cool mixing bowl (I used my KitchenAid mixer with the whisk attachment, but if you don’t have one you can use a bowl and hand mixer), add1 1/4 cup heavy whipping cream, 1/2 cup powdered sugar, and 3/4-1 tsp vanilla. Whisk on medium-high until the mixture gets thick with stiff peaks. Be careful not to overmix or your heavy whipping cream mixture will collapse/curdle. Set aside.
    **If that happens you will have to start over with fresh ingredients, but I’m sure the mix will still be tasty to dip extra graham crackers or peanut butter pie Oreos in!
  2. Place 1 block (8 oz.) of softened cream cheese in your mixing bowl (I used paddle attachment for this step forward) and beat for several minutes until the mixture is creamy with no lumps.
  3. Add 1 cup powdered sugar and mix until combined. It’s best to add the powdered sugar in increments of about 1/4-1/3 cup to prevent having a powdered mess in your kitchen!
  4. Add 1 cup creamy peanut butter (I used the type that doesn’t separate, I’m sure you could try it with the kind that does but it may affect the final consistency and stability of your peanut butter pie).
    *Now might also be a great time to tell you that you could also use Nutella… or how about 50/50 Nutella-peanut butter anyone??
  5. Once your peanut butter (or Nutella) mix is completely smooth, carefully fold in your heavy whipping cream mix. Again, I used the paddle attachment.
  6. Mix until just combined and smooth, careful not to overmix or your heavy whipping cream could collapse.
  7. Pour the peanut butter mixture over your graham cracker crust and smooth evenly with a spatula.
  8. Place the peanut butter pie in the fridge for 2-4 hours, or overnight to firm up for decoration.
  9. Totally optional: After pie has set, decorate with 8 peanut butter pie Oreos, crushed/halved peanuts, and melted chocolate drizzle!
  10. Serve and enjoy!