This pie is a rich and decadent dessert with a creamy peanut butter filling and a buttery graham cracker crust.
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 tablespoon sugar
- For the Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
- Make the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden. Let cool completely.
- Make the Filling:
- In a large bowl, whisk together sweetened condensed milk, peanut butter, milk, and vanilla extract until smooth and creamy.
- Pour the filling into the cooled crust.
- Make the Topping:
- In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form.
- Gradually add powdered sugar and vanilla extract, beating until stiff peaks form.
- Assemble and Serve:
- Spread the whipped cream topping evenly over the peanut butter filling.
- Refrigerate the pie for at least 2 hours, or until set.
- Serve chilled and enjoy!