Peanut butter pie can be made completely ahead of time, which makes it a perfect go-to recipe for easy entertaining. Truly decadent with the always-winning combination of peanut butter and chocolate! Sure to satisfy all your peanut butter, chocolate cravings.
Preheat the oven to 325°F.
For the crust:
In the bowl of a food processor, process the crackers until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.
For the filling:
In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream and add in the remaining 2 tablespoons of powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours.
Then decorate with Reece’s cups, melted chocolate and peanut butter. Pie can be frozen or refrigerated. Enjoy!
Ingredients
Directions
Preheat the oven to 325°F.
For the crust:
In the bowl of a food processor, process the crackers until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 10 to 12 minutes. Cool completely on a wire rack.
For the filling:
In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream and add in the remaining 2 tablespoons of powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours or chill in the fridge at least 6 hours.
Then decorate with Reece’s cups, melted chocolate and peanut butter. Pie can be frozen or refrigerated. Enjoy!