Peanut Butter Pie

Peanut Butter Pie- Graham cracker crust with crushed roasted salted peanuts filled with a sweetened creamy peanut butter filling. 

So, I made a pie. It's a peanut butter pie. It is good. 

That's all!

I kid! We've got peanut butter pie to talk about today. You know how some peanut butter pies are really just a giant Reese's Peanut Butter Cup? They're totally delicious, btw! However, this pie is not that. I'm not saying that it is not delicious, because that it is. I am letting you know that it is not a giant Reese's Peanut Butter Cup. Man, I'm glad I cleared that up. 

This pie is for those of use who have scoured the pantry looking for a snack or something sweet and when our eyes spotted the beloved jar of peanut butter we heard angels singing. Then we grabbed a spoon (or maybe just used a finger) and engulfed the said peanut butter. Yea, this is that kind of pie. It is specifically for PEANUT BUTTER devotees.

The crust is a graham cracker crust with the addition of crushed roasted salted peanuts. Homemade graham cracker crust is super easy and tastes so good! I added the peanuts and graham crackers to my ninja food processor bowl and it created a fine, crumbly texture. Then I added the sugar and butter and pulsed it a couple of more times and I was done. You can use a drinking glass, your hands or one of these to pat the crust into the greased pie plate.

Print Recipe

Peanut Butter Pie

Ingredients

Crust

• 1 5oz sleeve of graham crackers (about 9 whole crackers)
• 1 cup roasted salted peanuts
• 2 tablespoons sugar
• 6 tablepoons butter slightly softened

Pie

• 1 ½ cups creamy peanut butter
• 1 8 oz. package of cream cheese softened
• 1 cup confectioners' sugar
• ¾ cup whole milk
• ½ teaspoon vanilla

Instructions

Crust

• Preheat oven to 350 degrees.
• Lightly grease a 9 inch pie plate
• In a food processor, combine graham crackers, peanuts, and sugar and pulse until blended.
• 3 to 4 times.
• Reserve 1 tablespoon crumb mixture for garnish.
• Spoon crumb mixture into pie plate and press on the bottom and sides of pan.
• Bake until lightly browned, about 10 minutes and let cool completely.

Pie

• In a mixing bowl combine peanut butter, and cream cheese. Beat at medium speed with a mixer
• until smooth.
• Add sugar and vanilla. Beat until combined.
• Add milk and beat on medium to high until combined.
• Mixture will thicken while it's being mixed.
• Pour into cooled crust and refrigerate for four hours or until firm.
• Garnish with crumb mixture.
• Store in refrigerator for 2 days.

Notes

My pictures show what the pie looks like after about four hours of being in the refrigerator. It will continue to firm up the longer it is in there.