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.