Peanut Butter Pie

Categories:

pies, tarts & cobblers
dessert
back to school
barbecues
fall
light brown sugar
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Domino® Light Brown Sugar adds depth of flavor to the creamy peanut butter filling in this decadent pie while crushed grahams and honey-roasted peanuts add crunch to its fresh-baked crust.

Prep Time
30
minutes
Bake Time/ Rest Time
15 minutes/ At least 4 hours, or overnight
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Ingredients
Yields
8-10 servings
For the crust
  • 2 cups Graham cracker crumbs
  • ½ cup Honey roasted peanuts, finely chopped
  • ½ cup (1 stick) Unsalted butter, melted
  • 1 tablespoon Domino® Light Brown Sugar
For the pie
  • 1 (8 ounce) package Cream cheese, softened
  • 1 cup Creamy peanut butter
  • 2 tablespoons Unsweetened natural creamy peanut butter (optional)
  • 1 cup Domino® Light Brown Sugar
  • 2 teaspoons Pure vanilla extract
  • pinch Salt 
  • 1 ½ cups Heavy whipping cream
  • 2 tablespoons Honey roasted peanuts, roughly chopped as garnish
Instructions

Step 1 
Preheat oven to 350°F. Butter one 9-inch pie dish. Stir together the graham cracker crumbs, peanuts, butter and sugar. Firmly press the mixture onto the bottom and sides of the prepared pan. Bake for 12-14 minutes or until golden brown. Remove from oven and set aside. 

Step 2
In a large bowl beat at medium speed the cream cheese, both peanut butters, sugar, vanilla, and salt until creamy and all the ingredients are well incorporated. Set aside.

Step 3
In a large bowl, whip the cream at high speed until medium peaks form. Fold one third of the whipped cream into the peanut butter mixture until combined. Fold the rest of the cream. 

Step 4
Pour mixture into the prepared graham cracker crust. Place in the refrigerator for at least 4 hour or overnight. When ready to serve, garnish with chopped peanuts.

Additional Tips

This pie can also be enjoyed frozen, just place in the freezer for 8 hours or overnight. Make sure to pull out of the freezer at least 30 minutes before serving.
 

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