Instructions:
In a bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch pie dish to form a crust.
In a separate bowl, beat the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the peanut butter mixture until well combined.
Spread the peanut butter filling evenly over the graham cracker crust.
Refrigerate the pie for at least 2 hours before serving.
Garnish with chocolate shavings or drizzle, if desired, before serving.
Instructions:
In a bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch pie dish to form a crust.
In a separate bowl, beat the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the peanut butter mixture until well combined.
Spread the peanut butter filling evenly over the graham cracker crust.
Refrigerate the pie for at least 2 hours before serving.
Garnish with chocolate shavings or drizzle, if desired, before serving.
