Capsaicin Free Peanut Butter Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ½ cups chocolate sandwich cookie crumbs (about 18 cookies)
- 5 tbsp unsalted butter, melted
For the filling
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 1 tsp vanilla extract
- 1 ½ cups heavy cream, cold
For the topping
- 2 oz semi-sweet chocolate, finely chopped
- 2 tbsp heavy cream
- 2 tbsp roasted salted peanuts, roughly chopped (optional)
Instructions
- 1
In a medium bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Freeze for 15 minutes until firm.
- 2
In a large bowl, beat the softened cream cheese with an electric hand mixer on medium speed until smooth and no lumps remain, about 2 minutes. Add the peanut butter, powdered sugar, and vanilla extract, and beat on medium speed until fully combined and fluffy, about 2 minutes more.
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