Recipe: Peanut Butter Pie

I love sharing recipes from some of my favorite food blogs. Joy the Baker is definitely one of the best. She had this no-bake pie in "tart" form but I was too lazy to make my own crust so I just bought a pre-made graham cracker crust. Nonetheless, it was still delish!

Ingredients
For the Crust (unless you're lazy like me and just want to buy one from the store):

12 double graham crackers (the kind that measure about 5 x 2 1/2-inches)
6 Tablespoons unsalted butter, melted
pinch of salt

For the Filling:

1 3/4 cups heavy cream, divided
1 cup natural peanut butter
3/4 (6 ounces) cup cream cheese, softened
1/3 cup plus 2 Tablespoons sweetened condensed milk

Crust the graham crackers in a food processor, in a plastic back with a rolling pin or with your hands in a bowl. Add the melted butter and stir thoroughly, making sure all of the crumbs are coated. Pour the graham cracker and butter mixture into a 9-inch pie pan. Press the mixture along the sides of the tart pan and along the bottom until evenly coated. Carefully place the tart pan in the freezer while you prepare the filling.

To make the filling combine the peanut butter, softened cream cheese and sweetened condensed milk in the bowl of an electric mixer fit with a paddle attachment. You can also use the food processor if you’d like.

Blend the three ingredients until thoroughly incorporated, but don’t over blend or some liquids will separate.

In a separate bowl, whip 3/4 cup of heavy cream to soft peaks. Add the whipped cream to the peanut butter mixture and fold together until well incorporated.

Remove the tart pan from the freezer and spoon in the peanut butter filling. Spread evenly.



Whip up the remaining cup of heavy cream to stiff peaks and add to the top of the peanut butter filling. Refrigerate for at least two hours, or overnight. Top with chocolate chips. Yum!