Ingredients
- Graham Crackers: 1 1/2 cups crumbs
- Unsalted Butter: 6 tablespoons, melted
- Cream Cheese: 8 ounces, softened
- Powdered Sugar: 1 cup
- Peanut Butter: 1 cup, creamy
- Heavy Cream: 1 1/2 cups, cold
- 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. Refrigerate for at least 30 minutes.
- Step 2: In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and beat until well combined. Stir in the peanut butter until fully incorporated.
- Step 3: Spread the peanut butter cream cheese filling evenly over the chilled graham cracker crust.
- Step 4: In a separate cold bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the cocoa powder and vanilla extract and continue to whip until stiff peaks form.
- Step 5: Spread the chocolate whipped cream evenly over the peanut butter filling.
- Step 6: Refrigerate the pie for at least 2 hours before serving to allow it to set completely.
Notes
- Store leftover pie covered tightly in the refrigerator for up to 3 days, but the crust might soften slightly over time.
- This pie is best served cold, so no reheating is needed – just slice and enjoy straight from the fridge.
- Garnish each slice with chopped peanuts or chocolate shavings for an extra touch of flavor and visual appeal.
- For a richer chocolate flavor, try using Dutch-processed cocoa powder in the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American