epicurious4.6
Peanut Butter Pie
You'll just need a handful of pantry staples for this easy, practically-no-bake, rich and silky peanut butter pie recipe. It's a great make-ahead dessert.
👥 9 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 20 min👤 Allison Arevalo 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
In a mixing bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie plate. Bake until brown, about ⏱️ 5 minutes. Set aside to cool completely.
3
With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
4
Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
5
Gently fold the cream cheese–peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for ⏱️ 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after ⏱️ 1 hour so it doesn't get freezer burn).
6
Take the pie out of the freezer ⏱️ 15 minutes before serving. Slice and serve! Editor’s note: This recipe was originally published in the ‘Mac n Cheese Cookbook’ and first appeared on Epicurious in September 2013.
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