Peanut Butter Pie
You'll love how easy it is to make this peanut butter pie. It starts with a buttery graham cracker crust that's baked to perfection. Then, you'll mix up a creamy peanut butter filling made with sweetened condensed milk. Chill it for a couple of hours, and you've got an unbelievably rich and indulgent dessert.
Equipment
- 9-inch pie dish
- medium bowl
- Large Bowl
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 cup smooth peanut butter
- 1 14-ounce can sweetened condensed milk
- 1 cup heavy cream, whipped
Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture into a 9-inch pie dish, going up the sides about 1 inch. Bake at 350°F for 8 minutes, then let cool completely.
- In a large bowl, beat the peanut butter and sweetened condensed milk together until smooth and creamy. Spread the peanut butter filling into the cooled pie crust. Refrigerate for at least 2 hours, or until set.
- Just before serving, top the pie with the whipped cream. Serve chilled and enjoy!
Notes
For an extra crunchy texture, you can add chopped peanuts to the top of the whipped cream. Additionally, you can drizzle melted chocolate or caramel sauce over the top for a decorative and flavorful touch.