There won’t be a single slice of this incredible peanut butter pie left.
once you nail a slice, you’ll want it again.
Thankfully, peanut butter pie is easy to make.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Here’s a brief overview.
Or give it a drizzle of warm chocolate sauce.
The filling can quickly soften and may collapse if the pie gets too warm.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Can You Freeze Peanut Butter Pie?
Yes, the fluffy filling of this peanut butter pie does freeze and thaw beautifully.
And don’t forget to label it so you’ll know what it is.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
In the freezer, the pie will be good up to two months.
unsalted butter, melted
8oz.cream cheese, softened
1cupcreamy peanut butter
3/4cup(about 3 oz.)
Add butter; pulse until crumbs are moistened, about 6 pulses.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Transfer crumbs to a 9-inch pie dish, pressing firmly into bottom and up sides.
Refrigerate for 1 hour.
Beat on medium-high speed until light and fluffy, 2 to 3 minutes.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Transfer to a large bowl, and set aside.
Clean mixer bowl and whisk attachment, and wipe dry.
Top pie with whipped cream, and refrigerate:
Top with remaining whipped cream.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Refrigerate at least 3 hours or up to 8 hours (or overnight).
Add garnish:
Sprinkle top with peanuts, and serve.
Stir in the melted butter and proceed with Step 1 as written.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ormake your own chocolate wafer cookies!

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox