Peanut Butter Cream Pie – No Bake

Author: Allison Mattina

Ingredients

Crust:

Store-bought crust or

1.5 cups graham cracker crumbs

3 tablespoon brown sugar

6 tablespoon melted butter

Filling:

2 1/4 cup heavy whipping cream (chilled)

1 1/3 powdered sugar

1/2 teaspoon vanilla extract

8-ounce block cream cheese (room temperature)

1 cup creamy peanut butter (room temperature)

Optional- Garnish:

Melted peanut butter or chocolate drizzle, crushed nuts, graham cracker crumbs

Directions

-If using a store-bought crust ship this section and go straight to the filling. Combine graham crackers, brown sugar and melted butter in a mixing bowl. Transfer to a pie dish and press firmly and evenly. Place in the fridge.

-In a medium bowl add heavy whipping cream, 2/3 cup powdered sugar, and vanilla. Using either a mixer or by hand, whip until they form stiff peaks and put in the fridge.

-In a separate bowl combine cream cheese, peanut butter, and 2/3 powdered sugar. Mix well until smooth. Then add half of the chilled whipped cream mixture and stir just until everything is combined.

-Place the remaining whipped cream mixture back into the fridge. Pour the peanut butter mixture into the crust, cover and put in the fridge to set for 4 hours.

-Place remaining whipped cream mixture on top of the pie and garnish if desired. Serve.