I'm such a sucker for just about anything peanut butter. I love it sweet and also in savory recipes such as Thai food that call for a spicy peanut sauce. It lifts the taste and flavor into an entirely different orbit! (Especially when partnered with other Thai inspired ingredients such as basil, cilantro, mint, and chili!)
Now regarding this pie, it's just simply outstanding, comes together so quickly and is a no-bake presentation that's perfect on days where you don't feel like heating up the kitchen with a hot oven.
Peanut butter goes so well with chocolate as you know. So if you are looking to partner this with a sauce, just use your favorite chocolate syrup for an extra pop of flavor.
For me though? Here's what I do! I go the inspired by peanut butter and jelly sandwich route and make my own fresh berry sauce using sugar, water, crushed fresh berries, a squeeze of lemon juice and a pinch of salt. When that's cooked down to a sauce consistency, you can strain it or leave it as is! The acidity from the berries is so good with the richness of the pie! Try it!
OK, now let's get to the recipe!!!
1 ½ c. graham cracker crumbs
3 T. dark brown sugar
6 T. salted butter, melted
2 ¼ c. heavy whipping cream, cold
1 ⅓ c. powdered sugar, divided
½ t. vanilla extract
8 oz cream cheese, room temperature
1 c. creamy peanut butter, room temperature
Garnish: Salted peanuts (chopped), graham cracker crumbs, chocolate syrup
For the crust, preheat oven to 325°F. Combine graham cracker crumbs, brown sugar, salt and add melted butter, stir until well combined. Place the buttered crumbs into a 9-inch pie plate. Firmly press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a glass or measuring cup to pack it in. Bake the crust for 8-10 minutes, until golden brown and fragrant. Cool to room temperature.
For the filling, using a hand mixer, or stand mixer, whip the heavy cream, ⅔ cup powdered sugar and vanilla until stiff peaks form. Transfer to the refrigerator. In a separate bowl, using a hand mixer or stand mixer, beat cream cheese, peanut butter and remaining ⅔ cup powdered sugar until smooth and combined. Add a little more than half (eyeball it) of the chilled whipped cream to the peanut butter mixture. Beat briefly, until just combined. Place the remaining whipped cream back in the fridge, as this will be for topping the pie. Pour the peanut butter mixture into the crust and smooth the top. Cover and refrigerate for at least 4 hours, until firm.
Garnish the finished, chilled pie with peanuts and graham cracker crumbs. Serves 8-12, depending how large the slices are cut!
Adapted from: Celebrating Sweets