Peanut Butter Cream Pie Ii

Indulge in the irresistible decadence of Peanut Butter Cream Pie II, a no-fuss dessert that features a buttery graham cracker crust paired with a lusciously smooth peanut butter filling. Perfect for peanut butter lovers, this quick and creamy pie comes together with just a handful of simple ingredients like cream cheese, heavy whipping cream, and powdered sugar, transforming into a light yet rich treat. Topped with a velvety layer of whipped cream and optional garnishes of salted peanuts and chocolate shavings, this pie strikes the perfect balance of sweet and salty indulgence. With only 30 minutes of prep time and no complicated techniques, Peanut Butter Cream Pie II is an ideal make-ahead dessert for gatherings or special occasions.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 3 tablespoons Granulated sugar
• 6 tablespoons Unsalted butter, melted
• 8 ounces Cream cheese, softened
• 1 cup Powdered sugar
• 0.75 cup Peanut butter
• 1 teaspoon Vanilla extract
• 1.5 cups Heavy whipping cream
• 2 tablespoons Powdered sugar (for whipped cream topping)
• 0.25 cup Salted peanuts (optional, for garnish)
• 0.25 cup Chocolate shavings or chips (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir to combine.

Step 3

Add the melted butter to the crumb mixture and mix until the texture resembles wet sand.

Step 4

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust.

Step 5

Bake the crust in the preheated oven for 8–10 minutes, or until lightly golden. Remove and let it cool completely.

Step 6

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Step 7

Add the peanut butter and vanilla extract to the cream cheese mixture, and beat again until everything is well combined.

Step 8

In a separate mixing bowl, whip 1 cup of the heavy whipping cream until stiff peaks form.

Step 9

Gently fold the whipped cream into the peanut butter mixture in three additions to create a light and fluffy filling.

Step 10

Spread the peanut butter filling evenly into the cooled crust.

Step 11

In another bowl, whip the remaining 1/2 cup of heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form to create a whipped cream topping.

Step 12

Spread or pipe the whipped cream topping over the peanut butter filling.

Step 13

Optional: Garnish the pie with salted peanuts and chocolate shavings or chips for added texture and flavor.

Step 14

Chill the pie in the refrigerator for at least 2 hours (or overnight) to allow it to set.

Step 15

Slice and serve chilled. Enjoy your Peanut Butter Cream Pie II!

Nutrition Facts

Serving size	(1315.7g)

Amount per serving	% Daily Value*
Calories	5743.5

Total Fat 420.7g	0%
Saturated Fat 200.3g	0%
Polyunsaturated Fat 24.0g
Cholesterol 797.1mg	0%
Sodium 2147.5mg	0%
Total Carbohydrate 415.6g	0%
Dietary Fiber 20.6g	0%
Total Sugars 276.0g
Protein 82.4g	0%

Vitamin D 0IU	0%
Calcium 495.8mg	0%
Iron 13.8mg	0%
Potassium 2047.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.5%

Protein: 5.7%

Carbs: 28.8%