Peanut Butter Pie

Instructions

1. Step 1

   Preheat the oven to 175°C.

   Cookware: oven

2. Step 2

   Combine the graham crackers, melted butter, and granulated sugar. Press the mixture firmly and evenly over the bottom and sides of the pie dish.

   Ingredients used: 180.0 gr Graham Cracker, 25.0 gr Granulated Sugar, 85.0 gr Unsalted Butter

   Cookware: mixing bowl, pie dish

3. Step 3

   Bake the crust until lightly browned and fragrant.

   Timer: 10 min (fixed)

   Cookware: oven, pie dish

4. Step 4

   Transfer the crust to a wire rack and let it cool completely.

   Timer: 30 min (fixed)

   Cookware: pie dish, wire rack

5. Step 5

   Beat 1 cup (240 ml) of the cold heavy cream until firm peaks form.

   Timer: 4 min (fixed)

   Ingredients used: 240.0 ml Heavy Cream

   Cookware: electric mixer, mixing bowl

6. Step 6

   In a separate bowl, beat the cream cheese, peanut butter, 1 cup (120 gr) of powdered sugar, vanilla extract, and salt until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 225.0 gr Cream Cheese, 250.0 gr Peanut Butter, 120.0 gr Powdered Sugar, 1.0 gr Salt, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

7. Step 7

   Fold the whipped cream into the peanut butter mixture in two additions until no streaks remain.

   Cookware: mixing bowl, rubber spatula

8. Step 8

   Spread the filling evenly in the cooled crust. Refrigerate until firm enough to slice.

   Timer: 240 min (fixed)

   Cookware: pie dish, rubber spatula

9. Step 9

   Beat the remaining ½ cup (120 ml) heavy cream with the remaining 4 tbsp (30 gr) powdered sugar until firm peaks form.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Heavy Cream, 30.0 gr Powdered Sugar

   Cookware: electric mixer, mixing bowl

10. Step 10

    Spread or spoon the whipped cream over the chilled pie, then slice and serve.

    Cookware: pie dish, rubber spatula