Creamy Peanut Butter Pie

By kmad

Ingredients

• graham cracker crust:
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• filling:
• 4 ounces mascarpone, softened
• 2 cups creamy peanut butter
• 1 1/4 cups superfine sugar
• 2 tablespoons cocoa powder (optional)
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground cinnamon
• 2 cups sweetened whipped cream
• garnishes:
• 1/2 cup dry roasted peanuts, chopped
• 1 cup sweetened whipped cream

Details

Servings 1
Adapted from spoonforkbacon.com

Preparation

Step 1

Makes 1 9 inch pie OR 24 mini pies

1. Preheat oven to 350°F.

2. Make

3. For graham cracker crust: Place graham cracker crumbs, sugar and butter into a mixing bowl and stir together until fully combined.

4. Press mixture into 1 large pie dish or 24 mini pie dishes and bake for 15 to 18 minutes. Allow crust(s) to cool completely.

5. For filling: In a stand mixer fitted with a paddle attachment or with a hand mixer beat together the cream cheese and peanut butter until smooth, about 2 minutes. Scrape down sides of bowl. Add sugar, cocoa powder, vanilla, and cinnamon and beat until smooth 2 to 3 minutes.

6. Fold whipped cream into the peanut butter mixture until fully incorporated.