Peanut Butter Cream Pie Ii
Indulge in the irresistible decadence of Peanut Butter Cream Pie II, a no-fuss dessert that features a buttery graham cracker crust paired with a lusciously smooth peanut butter filling. Perfect for peanut butter lovers, this quick and creamy pie comes together with just a handful of simple ingredients like cream cheese, heavy whipping cream, and powdered sugar, transforming into a light yet rich treat. Topped with a velvety layer of whipped cream and optional garnishes of salted peanuts and chocolate shavings, this pie strikes the perfect balance of sweet and salty indulgence. With only 30 minutes of prep time and no complicated techniques, Peanut Butter Cream Pie II is an ideal make-ahead dessert for gatherings or special occasions.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 0.75 cup Peanut butter
- 1 teaspoon Vanilla extract
- 1.5 cups Heavy whipping cream
- 2 tablespoons Powdered sugar (for whipped cream topping)
- 0.25 cup Salted peanuts (optional, for garnish)
- 0.25 cup Chocolate shavings or chips (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir to combine.
Add the melted butter to the crumb mixture and mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.
Bake the crust in the preheated oven for 8–10 minutes, or until lightly golden. Remove and let it cool completely.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the peanut butter and vanilla extract to the cream cheese mixture, and beat again until everything is well combined.
In a separate mixing bowl, whip 1 cup of the heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture in three additions to create a light and fluffy filling.
Spread the peanut butter filling evenly into the cooled crust.
In another bowl, whip the remaining 1/2 cup of heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form to create a whipped cream topping.
Spread or pipe the whipped cream topping over the peanut butter filling.
Optional: Garnish the pie with salted peanuts and chocolate shavings or chips for added texture and flavor.
Chill the pie in the refrigerator for at least 2 hours (or overnight) to allow it to set.
Slice and serve chilled. Enjoy your Peanut Butter Cream Pie II!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 33.2 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 252 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
