Equipment Needed
- 9-inch pie plate (glass or ceramic is ideal)
- Food processor or rolling pin & zip-top bag (for cracker crumbs)
- Medium mixing bowl
- Large mixing bowl or stand mixer fitted with the whisk attachment
- Hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Small saucepan (for melting butter)
Step-by-Step Instructions
First, we tackle the crust. Combine the graham cracker crumbs and sugar in your bowl, then pour the melted butter over top. Stir until every crumb is uniformly damp and looks like wet sand. I like to use a fork for this to break up any clumps. Dump the mixture into your pie plate and, using the bottom of a flat glass or measuring cup, press it firmly and evenly across the bottom and up the sides. Don’t be gentle here—a well-packed crust won’t crumble when sliced. I pop mine in the freezer for 15 minutes to set while I make the filling, which makes a world of difference.
For the filling, start with the peanut butter mixture. In your large bowl, beat the softened cream cheese with a hand mixer (or in your stand mixer) until it’s completely smooth and lump-free. This is key! Any lumps of cream cheese will remain lumps in your final pie. Then, beat in the peanut butter, powdered sugar, vanilla, and salt until it’s one gloriously thick, creamy, and cohesive mixture. Scrape down the bowl thoroughly; you want everything fully incorporated.
Now, in a separate, clean, chilled bowl, whip the heavy cream and the 2 tablespoons of granulated sugar. I chill my bowl and whisk attachment in the freezer for 10 minutes beforehand—it helps the cream whip up faster and higher. Beat until you have firm, beautiful peaks. Here’s my tip: go slowly near the end. Over-whipped cream becomes grainy and buttery, and I’ve sadly done that before. You want it just stiff enough to hold its shape when you lift the beaters.
Finally, the magic happens. Add about a third of the whipped cream to the peanut butter mixture and fold it in gently with a spatula. This lightens the thick base. Then, carefully fold in the remaining whipped cream until no white streaks remain. Be patient and use a gentle, turning motion to keep all that air in the cream. Pour this cloud-like filling into your set crust, smooth the top with your spatula, and cover it with plastic wrap. The hardest part? Letting it chill in the fridge for at least 4 hours, though I strongly recommend overnight for the perfect, clean slice.(See the next page below to continue…)