Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 1/2 cup
- Cream cheese, softened: 8 ounces
- Peanut butter, creamy: 1 cup
- Powdered sugar: 1 cup
- Heavy cream: 1 cup
- Unsweetened cocoa powder: 2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch pie plate to form the crust. Chill in the refrigerator while preparing the filling.
- Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter and powdered sugar and continue to beat until well combined and creamy.
- Step 3: In a separate chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the cocoa powder and vanilla extract and continue whipping until stiff peaks form.
- Step 4: Gently fold half of the chocolate whipped cream into the peanut butter mixture until just combined. Pour the peanut butter filling into the prepared graham cracker crust and spread evenly.
- Step 5: Top the pie with the remaining chocolate whipped cream, creating swirls or desired decorations.
- Step 6: Cover the pie with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely.
Notes
- For easier slicing, dip your knife in warm water and wipe it clean between each cut.
- Store leftovers, tightly covered, in the refrigerator for up to 3 days; the crust may soften slightly over time.
- Garnish with chopped peanuts or chocolate shavings for an extra touch of elegance.
- Make sure your cream cheese is very soft; otherwise, you risk lumps in your filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American