Ingredients
Scale
- 1 1/2 cups chocolate graham cracker crumbs (about 11 full graham cracker sheets)
- 6 Tbsp. unsalted butter (melted)
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 8 ounces cream cheese (room temperature)
- 1 1/4 cups creamy peanut butter
- 3/4 cup light brown sugar (firmly packed)
- 1 Tbsp. vanilla extract
- 1 small bag Reese’s Mini Peanut Butter Cups for garnish (if desired)
Instructions
- Preheat oven to 350 degrees.
- Mix graham cracker crumbs, melted butter and sugar with a fork in a medium bowl until well combined. Press mixture into the bottom and up the sides of a 9 inch pie plate. Bake for 5 minutes. Set aside to cool completely.
- Pour heavy cream into a large bowl and mix with hand mixer at high speed until stiff peaks form. Set aside.
- In another large bowl, add cream cheese, peanut butter, brown sugar and vanilla. Mix with hand mixer, on medium speed until smooth and creamy (and absolutely dreamy of course). Fold in the whipped cream with a spatula until well combined.
- Spoon into the graham cracker crust and smooth top. Place the pie in the freezer for one hour or until ready to serve. I like to take mine out of the freezer 30 minutes before I plan to serve. Garnish the top of the pie with mini Reese’s cups, if desired.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert