Ingredients:

  • 1 ½ cups Graham Cracker Crumbs (or Digestive Biscuits)
  • 3 tablespoons Granulated Sugar
  • 6 tablespoons Unsalted Butter, melted
  • ⅛ teaspoon Pinch of Salt
  • 8 ounces Full-Fat Cream Cheese, softened
  • 1 cup Smooth Peanut Butter, room temperature
  • 1 ½ cups Icing Sugar (Powdered Sugar), sifted
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Whole Milk or Heavy Cream (optional)
  • 1 ½ cups Heavy Whipping Cream (Double Cream), chilled
  • 3 tablespoons Icing Sugar (for whipping cream)
  • 1 tablespoon Reserved Peanut Butter (For garnish)
  • 1 tablespoon Chocolate Shavings (Optional)

Instructions:

  1. Phase 1: Preparing and Baking the Crust. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and pinch of salt.
  2. Pour the melted butter over the crumb mixture. Toss with a fork until all crumbs are evenly moistened and resemble wet sand.
  3. Transfer the mixture into the 9-inch pie dish. Press firmly and evenly across the bottom and up the sides using the base of a measuring cup.
  4. Bake for 8 minutes to set the crust structure. Remove from the oven and allow to cool completely on a wire rack before adding the filling.
  5. Phase 2: Whipping the Cream. Ensure the heavy cream, bowl, and whisk attachment are all well-chilled for maximum volume.
  6. Pour the chilled heavy cream and 3 tablespoons of icing sugar into the bowl. Whip until stiff peaks form. Set aside in the refrigerator while preparing the base.
  7. Phase 3: Creating the Peanut Butter Filling. Using an electric mixer, beat the softened cream cheese in a large bowl on medium speed until perfectly smooth (about 1 minute). Scrape down the sides.
  8. Add the room temperature peanut butter, 1 ½ cups sifted icing sugar, and vanilla extract. Beat until the mixture is light and fluffy. (If the mixture is too thick, add the 2 tablespoons of milk or cream.)
  9. Fold Gently: Take half of the reserved whipped cream and add it to the peanut butter mixture. Fold gently using a rubber spatula in a figure-eight motion until just combined.
  10. Add the remaining whipped cream and continue to fold until uniform. Stop immediately when no streaks of white cream remain to avoid deflating the pie.
  11. Phase 4: Assembly and Setting. Spoon the peanut butter filling into the cooled crust. Smooth the top into a slight dome.
  12. Cover the pie loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until the pie is firm and completely set.
  13. Garnish and Serve: Just before serving, top the pie with extra whipped cream, a drizzle of melted peanut butter, and a dusting of chocolate shavings.