Easy Peanut Butter Pie (Print Version)

# Ingredients:

→ For the crust

01 - 193g Graham Cracker Crumbs (approx. 13 cracker sheets, blended)
02 - ¼ cup Brown Sugar
03 - 6 tablespoons Butter, melted

→ Pie Filling

04 - 8 ounces Cream Cheese, softened
05 - ¾ cup Creamy Peanut Butter
06 - 1 cup Powdered Sugar
07 - ½ teaspoon Vanilla Extract
08 - 1 cup Heavy Cream, or 4 ounces whipped topping
09 - ¼ teaspoon Sea Salt, if using unsalted peanut butter

→ Chocolate Topping

10 - 2 tablespoons Heavy Cream, or milk
11 - ⅓ cup Semisweet Chocolate Chips

# Instructions:

01 - Stir Graham Cracker Crumbs, Brown Sugar, and Melted Butter in a mixing bowl until combined. The mixture should resemble wet sand. Note: If using whole Graham Crackers, pulse them in a food processor or crush them in a plastic bag until finely crumbled.
02 - Transfer the mixture to a 9-inch or 11-inch pie plate. Use your fingers and a flat-bottomed cup to evenly press the crust into the edges and sides.
03 - No-bake option: Refrigerate the crust for at least 1 hour before adding the filling. Baked crust option: Preheat the oven to 350°F and bake the crust for 8 minutes until golden brown. Cool completely before adding the peanut butter pie filling.
04 - In a mixing bowl, beat Cream Cheese and Peanut Butter on medium speed until combined.
05 - Add Powdered Sugar and Vanilla. Beat until well-combined. It's okay if the texture is crumbly.
06 - Place Heavy Cream in a separate mixing bowl and beat on medium speed until stiff peaks form (3-5 minutes). Note: If using store-bought whipped topping, skip beating and proceed to the next step.
07 - Add Whipped Cream to the Peanut Butter mixture. Beat on low speed just until combined. Spread filling into prepared pie crust. Set aside or cover and refrigerate while making the topping.
08 - Heat Heavy Cream just until steaming using a microwave or stovetop. Add Chocolate Chips and allow to rest for a few minutes. Whisk until smooth and pour the chocolate topping over the pie surface. Spread in an even layer.
09 - Cover and refrigerate the pie for 4 hours or freeze for 2 hours. Serve chilled or near room temperature.

# Notes:

01 - If using unsalted peanut butter, adding sea salt enhances flavor.
02 - Ensure the crust is completely cooled before adding the filling to prevent melting.

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