Ingredients

8 oz heavy whipping cream (keep this in the fridge until you use it)

1 tsp vanilla

5 tbsp confectioner’s / icing sugar (or sugar substitute of your choice)

8 oz cream cheese, at room temperature

8 oz creamy peanut butter, at room temperature

1/8 tsp kosher salt

1 9-inch Graham Cracker Pie Crust (or Hazelnut Coconut Pie Crust if you want gluten-free)

Optional: Chocolate syrup, chopped peanuts, whipped cream

Directions

1. Pour the heavy cream into a medium size bowl. Using an electric beater, beat the cream until it thickens. You will start to see tracks forming from the beaters. At this stage, add the vanilla, and 2 tbsp of confectioner’s sugar. Continue to beat until the cream forms soft peaks (when you lift the beaters up, a soft peak should form, but then flop over and not hold its shape).

2. In a separate medium-sized bowl, use the electric beaters to beat the cream cheese, peanut butter, salt, and 3 tbsp of confectioner’s sugar together. It should become uniform and a little fluffier than when you started.

3. Using a spatula, gently fold about 1/4 of the whipped cream into the peanut butter mix. When it’s mostly mixed in, add the rest of the whipped cream and continue to gently fold until the pie filling looks uniform. Being gentle when you fold in this step helps keep the pie filling airy and light.

4. Scoop the pie filling into the graham cracker pie crust. Smoooth the top so it fills the crust evenly. Then, chill it in the fridge for at least 2 hours to let it set.

5. Serve the pie straight from the fridge. Cut it into your desired sized slices enjoy! Optional: drizzle chocolate, sprinkle chopped peanuts, and / or top with a dollop of whipped cream before eating.