Ingredients:

  • 1 1/2 cups finely crushed Graham Crackers (or Digestives)
  • 3 Tbsp Granulated Sugar
  • 6 Tbsp melted Unsalted Butter
  • 1/4 tsp Salt (for crust)
  • 8 oz block softened Cream Cheese (Full Fat)
  • 1 cup Smooth Peanut Butter (Conventional, non-separating type)
  • 1 cup sifted Icing Sugar (Powdered Sugar)
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 cups cold Heavy Whipping Cream (Minimum 35% fat content)
  • 1/2 tsp Salt (for filling)
  • 1/2 cup Reserved Whipped Cream (for garnish)
  • 2 Tbsp Chopped Roasted Peanuts (for garnish)
  • Chocolate Shavings (Dark chocolate preferred)

Instructions:

  1. Prepare the Crust Ingredients: Combine the crushed graham crackers, sugar, and salt in a bowl. Pour in the melted butter and mix until the crumbs are uniformly moistened, resembling wet sand.
  2. Press and Shape: Press the mixture firmly into the bottom and up the sides of a greased 9-inch pie dish. Use the bottom of a glass or measuring cup to achieve a dense, even layer.
  3. Set the Crust: Bake the crust at 350°F (175°C) for 8–10 minutes until lightly fragrant. Cool completely on a wire rack.
  4. Whip the Cream: In a chilled, clean mixing bowl, whip the cold heavy cream until stiff peaks form. Reserve 1/2 cup for later garnish and set the rest aside.
  5. Prepare the Peanut Butter Base: In a separate, large bowl, use an electric mixer to beat the softened cream cheese, smooth peanut butter, sifted icing sugar, vanilla, and salt until completely smooth, light, and lump-free (about 3-5 minutes). Scrape down the bowl thoroughly.
  6. Incorporate the Aeration (First Fold): Gently take one-third of the stiff whipped cream and fold it into the peanut butter mixture using a rubber spatula to lighten the base until just incorporated.
  7. Complete the Fold: Add the remaining two-thirds of the whipped cream and gently fold until no white streaks remain. Do not overmix, or the filling will deflate.
  8. Fill the Shell: Spoon the light, fluffy peanut butter mixture into the cooled crust. Use the spatula to create a pleasing dome and smooth the surface.
  9. The Critical Chill: Cover the pie loosely and refrigerate for a minimum of 4 hours, or ideally, overnight, until the pie is completely set and firm enough to slice cleanly.
  10. Garnish and Serve: Just before serving, top the pie with the reserved piped whipped cream.
  11. Finish with scattered chopped peanuts and a flourish of chocolate shavings.