Peanut Butter Cream Pie

Peanut Butter Cream Pie is a step aside from the traditional pies served this time of year, but there’s no reason not to include it. It’s fluffy and creamy with a graham cracker crust, easy and quick to make, and delicious to eat.

So if you’re looking for a less common pie for the holidays this year, this one is a simple, easy, quick, and delicious option.

Peanut Butter Cream Pie

• 1 cup finely crushed graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 cup peanut butter
• 6 tablespoons whole milk
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/4 cup chopped peanuts

Instructions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and stir to combine. Pour into a 9-inch pie plate and gently press up the sides and on the bottom. Bake for 6 minutes. Remove from oven and cool to room temperature.
3. In a large bowl, beat cream cheese until fluffy. Add sugar and peanut butter. Beat until smooth.
4. Gradually add milk; set aside.
5. In another large bowl, whip cream until it begins to thicken. Add 1/4 cup of powdered sugar and continue to beat until soft peaks.
6. Fold whipped cream into peanut butter mixture.
7. Spoon into crust and sprinkle with chopped peanuts.
8. Chill 4 hours or overnight.

Recipe adapted from Taste of Home