Homemade Graham Cracker Crust

Cup of Yum
1. Preheat your oven to 375°F.
2. Combine the ingredients together in a medium sized bowl until the butter has worked through the crumbs completely.
3. Press into a 9 inch pie plate. Use the bottom of a glass to press the crumbs into the bottom firmly, then press crumbs up the sides of the pie plate to form a crust.
4. Bake in the preheated oven for  7 minutes. Remove and cool completely.

Peanut Butter Pie Filling

1. In a large mixing bowl, using the paddle attachment on a stand mixer or a hand held mixer, beat the peanut butter and cream cheese together until combined completely. This is easier if you made sure that the cream cheese is very soft. Add in the confectioners sugar, beating until the entire mixture is light and fluffy and combined.
2. In a separate medium sized bowl, beat together the whipping cream, white sugar and vanilla until it's light and forms peaks.
3. Fold the whipping cream into the peanut butter mixture. I use the paddle attachment on the lowest speed and it works the whipping cream into the mixture slowly and perfectly, without losing much of the aeration. 
4. Scoop into the prepared pie shell. Smooth out the top of the filling. Cover and refrigerate for 3-4 hours.
5. If wanted, top with extra whipped cream and crunchy peanuts right before serving, Slice and serve.