Name: Peanut Butter Pie with Chocolate Graham Crust
Total time: PLACEHOLDER
Ingredients: 9 whole chocolate graham crackers , broken into 1-inch pieces; 3 tablespoons packed light brown sugar; 5 tablespoons unsalted butter , melted; 1/2 cup honey-roasted peanuts , chopped; 3/4 cup (3 ounces/85 grams) plus 2 tablespoons confectioners' sugar; 3/4 cup creamy peanut butter; 6 ounces (170 grams) cream cheese , softened; 1 3/4 cups heavy cream; 1 teaspoon vanilla extract

Why This Recipe Works

For a pie with the intense, nutty flavor of peanut butter but not its dense texture, we start by whipping smooth peanut butter with cream cheese (for tang and sliceability), confectioners’ sugar, and just a touch of cream until it’s light and fluffy; then we fold in more whipped cream to lighten it even further. To enhance our basic graham cracker pie shell, we swapped out granulated sugar for brown—its caramel notes complemented the peanut flavor. We sprinkle the baked crust with candied peanuts before layering in the filling and then top the whole thing with still more whipped cream before chilling. Before serving, a second dose of crunchy nuts is the finishing touch.

Before You Begin

All-natural peanut butters will work in this recipe. You can use our homemade Candied Peanuts (see related content) in place of the honey-roasted peanuts.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9-inch pie plate. Process graham crackers and brown sugar in food processor until finely ground, about 30 seconds. Add melted butter and pulse until combined, about 8 pulses.

Transfer crumbs to prepared plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 12 to 14 minutes, rotating plate halfway through baking. Let crust cool completely on wire rack, about 30 minutes. Spread 1/3 cup peanuts evenly over bottom of cooled crust.

Using stand mixer fitted with whisk, mix 3/4 cup confectioners’ sugar, peanut butter, cream cheese, and  3 tablespoons cream on low speed until combined, about 1 minute. Increase speed to medium-high and whip until fluffy, about 1 minute. Transfer to large bowl; set aside.

In now-empty mixer bowl, whip 3/4 cup cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Gently fold whipped cream into peanut butter mixture in 2 additions until no white streaks remain. Spoon filling into crust and spread into even layer.

In now-empty mixer bowl, whip vanilla, remaining cream, and remaining 2 tablespoons confectioners’ sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over filling. Refrigerate until set, about 2 hours. Sprinkle with remaining peanuts. Serve.