Peanut Butter Pie

Ingredients

• 12 sheets graham crackers – crushed to fine crumbs (about 1.5 cups)
• 0.25 cup granulated sugar
• 0.125 tsp fine salt
• 6 tbsp unsalted butter – melted
• 8 ounces cream cheese – softened
• 1 cup peanut butter – creamy
• 1 cup confectioners' sugar – sifted if lumpy
• 1 tsp vanilla extract
• 0.25 tsp fine salt
• 1 cup heavy cream – cold
• 0.25 cup roasted peanuts – chopped (for serving)

Instructions

1. Heat the oven to 350°F (175°C).
2. Make the crust: Crush the graham crackers to fine crumbs (you should have about 1.5 cups). In a bowl, combine crumbs, granulated sugar, and 1/8 tsp salt, then stir in melted butter until evenly moistened.
3. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and set, 8–10 minutes. Cool completely on a rack, about 30 minutes.
4. Make the filling: In a large bowl, beat the softened cream cheese until smooth, 1–2 minutes. Add the peanut butter, confectioners' sugar, vanilla, and 1/4 tsp salt; beat until creamy and well combined.
5. In a separate bowl, whip the cold heavy cream to medium peaks, 2–3 minutes.
6. Fold the whipped cream into the peanut butter mixture in two additions until no streaks remain.
7. Spread the filling into the cooled crust and smooth the top. Cover and chill until firm, at least 4 hours or overnight, until the center feels set and slices cleanly.
8. Just before serving, sprinkle the chopped roasted peanuts over the top. Slice and serve cold.