Peanut Butter Cream Pie

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (about 10–12 full crackers)
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the filling:

• 1 cup creamy peanut butter
• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (or use 1 tub of whipped topping)

Optional toppings:

• Chopped peanuts
• Chocolate shavings or drizzle
• Whipped cream

Instructions

1. Prepare the crust:
   • Preheat oven to 350°F (175°C).
   • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.
   • Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.
   • Bake for 8 minutes. Let cool completely.
2. Make the filling:
   • In a large mixing bowl, beat the cream cheese and peanut butter until smooth.
   • Add powdered sugar and vanilla extract, and beat again until creamy and fluffy.
   • In a separate bowl, whip the heavy cream until stiff peaks form (or skip this step if using whipped topping).
   • Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
3. Assemble the pie:
   • Pour the peanut butter filling into the cooled crust and smooth the top.
   • Refrigerate for at least 4 hours or until set (overnight is best).
4. Serve:
   • Top with chopped peanuts, chocolate shavings, or whipped cream as desired.
   • Slice and enjoy chilled!

Let me know if you want a no-bake crust or chocolate crust version!