This rich and creamy pie combines layers of fluffy whipped cream, peanut butter crumbles, and silky pudding to create a dreamy dessert. Perfect for family gatherings, potlucks, or special occasions!
Ingredients:
For the Peanut Butter Crumbs:
- 1 cup creamy peanut butter: Choose a smooth, no-stir variety for the best texture.
- 1 cup powdered sugar: Provides the perfect sweetness and texture for the crumbs.
For the Cream Cheese Layer:
- 8 oz cream cheese, softened: Allow it to sit at room temperature for about 30 minutes for easy mixing.
- 1 cup granulated sugar: Adds sweetness and helps create a smooth consistency.
- 1 teaspoon vanilla extract: Enhances the flavor with a touch of warmth and depth.
For the Whipped Cream Layer:
- 2 cups heavy cream: Use well-chilled cream for the best results when whipping.
For the Pudding Layer:
- 1 cup cold milk: Whole milk works best for creaminess, but any milk will do.
- 1 package (3.4 oz) instant vanilla pudding mix: Sets quickly and adds a velvety texture to the pie.
For the Crust:
- 1 pre-made graham cracker crust: A store-bought crust is convenient, but you can make your own if desired.
Instructions:
1. Make the Peanut Butter Crumbs
- In a medium mixing bowl, combine 1 cup peanut butter and 1 cup powdered sugar.
- Use a fork or your hands to mix them together until the mixture becomes crumbly but holds its shape when pressed gently.
- Set aside 1/2 cup of the crumbs to use as a garnish.
2. Prepare the Cream Cheese Layer
- In a large mixing bowl, beat 8 oz softened cream cheese and 1 cup granulated sugar using an electric mixer on medium speed.
- Scrape down the sides of the bowl as needed to ensure a smooth, lump-free consistency.
- Add 1 teaspoon vanilla extract and mix until combined.
3. Whip the Cream
- Chill your mixing bowl and beaters in the freezer for 10-15 minutes.
- This helps the cream whip faster and hold its shape better.
- Pour 2 cups heavy cream into the chilled bowl.
- Using an electric mixer, beat the cream on medium-high speed until stiff peaks form.
- Be careful not to overwhip, as it can turn into butter.
- Fold half of the whipped cream into the cream cheese mixture, using a spatula to gently combine. Reserve the other half for topping the pie.
4. Make the Pudding Layer
- In a separate bowl, whisk together 1 cup cold milk and 1 package instant vanilla pudding mix.
- Whisk vigorously for 2-3 minutes until the mixture thickens.
- Let the pudding sit for 1-2 minutes to ensure it’s fully set.
- Fold the pudding into the cream cheese mixture until evenly blended.
5. Assemble the Pie
- Sprinkle a generous layer of peanut butter crumbs evenly across the bottom of the graham cracker crust.
- Spoon the cream cheese and pudding mixture over the peanut butter crumbs, spreading it evenly with a spatula.
- Top with the remaining whipped cream, spreading it to cover the entire surface of the pie.
6. Garnish and Chill
- Sprinkle the reserved 1/2 cup peanut butter crumbs evenly over the whipped cream layer.
- For a decorative touch, drizzle with melted chocolate or a few chocolate shavings.
- Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours, or overnight for best results.
- This allows the layers to set and the flavors to meld.
7. Serve and Enjoy
- Slice the pie with a sharp knife, wiping it clean between cuts for neat slices.
- Serve chilled, and watch your guests delight in the creamy, peanut buttery goodness!
- Store leftovers in the refrigerator for up to 3 days.
Pro Tips:
- Customize the crust: If making your own graham cracker crust, use 1 1/2 cups crushed graham crackers, 6 tablespoons melted butter, and 1/4 cup sugar. Press the mixture into a 9-inch pie pan and bake at 350°F (175°C) for 8-10 minutes.
- Experiment with flavors: Swap vanilla pudding for chocolate or banana pudding for a twist on the classic recipe.
- Add crunch: Sprinkle chopped peanuts or mini chocolate chips on top for extra texture.
This pie is a show-stopping dessert that balances sweet, creamy, and nutty flavors in every bite. Perfect for peanut butter lovers!