Ingredients:
For the crust:
1 ½ cups (150g) crushed graham crackers or digestive biscuits
¼ cup (60g) melted butter
2 tablespoons sugar (optional)
For the cream layer:
1 package (8 oz / 225g) cream cheese, softened
1 cup (240ml) heavy whipping cream (or use whipped topping like Cool Whip)
½ cup (60g) powdered sugar
1 teaspoon vanilla extract
For the peanut butter layer:
1 cup (250g) creamy peanut butter
1 cup (240ml) sweetened condensed milk
1 teaspoon vanilla extract
1 cup (240ml) whipped cream or whipped topping
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Instructions:
1. Make the crust:
Mix the crushed graham crackers with melted butter and sugar until it resembles wet sand. Press firmly into the bottom and sides of a pie dish. Chill in the fridge for 15–20 minutes.
2. Prepare the cream layer:
In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, then fold in the whipped cream until fluffy. Spread this layer evenly into the crust.
3. Prepare the peanut butter layer:
Mix the peanut butter with sweetened condensed milk and vanilla until smooth. Gently fold in the whipped cream or whipped topping until combined. Spread this layer on top of the cream cheese layer.
4. Chill the pie:
Refrigerate the pie for at least 4 hours (or overnight) until it’s set.
5. Optional decoration:
Pipe extra whipped cream around the edge and sprinkle with crushed peanuts or cookie crumbs.
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