Peanut Butter Pie XVII Recipe

Peanut Butter Pie XVII Recipe

  • 1 1/3 cups graham cracker crumbs
  • 1/3 cup white sugar
  • 1/3 cup butter, melted
  • 12 ounces cream cheese, softened
  • 1 1/2 cups peanut butter
  • 2 teaspoons vanilla extract
  • 1/4 cup confectioners' sugar
  • 1 cup heavy cream
  • 1 cup heavy cream
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix graham cracker crumbs, 1/3 cup sugar and melted butter until well blended . Press mixture into a 10-inch round springform pan or fluted tart pan. Bake in preheated oven for 8 minutes. Allow to cool.
  3. In a large bowl, beat cream cheese until light and fluffy. Stir in the peanut butter, 1/4 cup confectioners' sugar, and vanilla. In a separate bowl, whip 1 cup cream until soft peaks form. Fold the cream into the peanut butter mixture. Pour filling into pie shell and refrigerate until thoroughly chilled.
  4. Whip the remaining 1 cup of cream. Serve the pie with whipped cream.
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