Ingredients:

  • 1 ½ cups, finely crushed Graham Crackers (about 12 full crackers)
  • 3 tablespoons Granulated Sugar
  • 6 tablespoons Unsalted Butter, melted (for crust)
  • 8 tablespoons Unsalted Butter (1 stick), softened (for filling)
  • 1 ½ cups Creamy Peanut Butter
  • 2 cups Powdered Sugar (Icing Sugar), sifted
  • ¼ cup Whole Milk, room temperature
  • 1 teaspoon Vanilla Extract (for filling)
  • 1 ½ cups Heavy Whipping Cream (35% fat), thoroughly chilled
  • ¼ cup Powdered Sugar (for topping)
  • ½ teaspoon Vanilla Extract (for topping)

Instructions:

  1. Prepare the Crust Ingredients: Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until the mixture resembles wet sand.
  2. Press and Shape: Press the mixture firmly and evenly into the bottom and up the sides of the 9-inch pie dish. Use the flat bottom of a measuring cup to achieve a dense, smooth base.
  3. Bake and Cool: Bake the crust for 10 minutes. Remove from oven and cool completely on a wire rack before filling.
  4. Cream the Fats: In the bowl of a stand mixer, beat the softened butter and creamy peanut butter on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides frequently.
  5. Incorporate the Sugar: Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium. Continue mixing until the mixture is cohesive, pale, and incredibly smooth (about 3 minutes total).
  6. Add Liquids: Slowly drizzle in the whole milk and vanilla extract while the mixer is running on low. Mix just until combined and the mixture is smooth and lump-free.
  7. Fill the Pie: Pour the peanut butter filling into the cooled graham cracker crust. Use an offset spatula to smooth the surface evenly.
  8. Chill Thoroughly: Cover the pie loosely with cling film and refrigerate for a minimum of 4 hours, or ideally overnight, until the filling is completely firm and chilled through.
  9. Whip the Cream: Just before serving, combine the very cold heavy cream, powdered sugar, and vanilla in a clean bowl. Beat until stiff peaks form.
  10. Garnish and Serve: Dollop or pipe the whipped cream over the chilled pie. Slice and serve immediately.