Heat the oven to 375°F.Mix the sugar, graham crumbs, and melted butter in a large bowl. (pulse the food processor a few times to do this)

Press mixture into a 9 or 10-inch pie pan. Make the crust 1/8 inch thick evenly.If the crumb mixture doesn't stick, add another tablespoon of water. Distribute crumbs.

Chill the crust for an hour before baking to prevent crumbling!375 degrees for 8–10 minutes. Cool the pie crust before using. (Make two pie shells)

Beat cream cheese, powdered sugar, and peanut butter in a large bowl with an electric mixer until light and fluffy, 3-4 minutes.

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Whip cream, sugar, and vanilla in a separate bowl. Whip cream until stiff with an electric mixer . Slowly increase the speed over ten minutes.

This prevents whipped cream breakage. Ice-cold, fresh cream is best. Find the oldest heavy cream. Use 8 ounces of premade whipped topping. Use after refrigerating.

Gently fold whipped cream into peanut butter.Fill the pie shell with peanut butter mixture and refrigerate for 6-8 hours until firm.

To accelerate, freeze the pie.Use enough ganache to cover the pie, leaving a little around the edges.

Refrigerate for an hour to set the ganache.

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