Peanut Butter Crumbles (optional):

Cup of Yum
1. Preheat the oven to 350°F.
2. Place the graham crackers, peanuts and powdered sugar into the food processor. Pulse until it resembles coarse crumbs. Add the melted butter and give it a few more pulses.
3. Pour onto a parchment lined baking sheet and press (free form) into a square about ½ inch thick.
4. Bake for 8 minutes. Allow to cool before breaking into shards or crumbles for garnishing.

Crust:

1. Blend the graham crackers in the bowl of a food processor (or a large zip top plastic bag) with ¼ cup of powdered sugar and a pinch of salt. Pulse until it resembles crumbs. Add the melted butter and pulse several more times until it looks like wet sand.
2. Transfer to a 9-inch pie plate and spread evenly across the bottom and sides, using your fingers to press it firmly into the plate. Using a rounded glass, press firmly down on the crumbs until it is an even crust. Be sure to go around the sides with your fingers firmly to pack it in. Place the crust in the freezer to chill for 30 minutes.

Peanut Butter Pie:

1. Start by placing the bowl of your stand mixer, or any large mixing bowl in the freezer to chill.
2. In a medium mixing bowl or the bowl of a stand mixer (not the one in the freezer), beat the peanut butter, remaining melted butter, a pinch of salt, and ¼ cup of powdered sugar in a bowl and beat until it forms a smooth batter.
3. Remove your bowl from the freezer and to it, add the cold whipping cream, powdered sugar and vanilla extract to the bowl. Beat on medium speed until fluffy whipped cream forms.
4. Remove ½ cup of whipping cream for the topping later and place in a covered bowl in the fridge.
5. Add half of the remaining whipped cream to the peanut butter batter, and fold in gently to combine. Repeat with the rest of the whipped cream until a smooth, fluffy peanut butter filling forms.
6. Spoon the peanut butter filling into the chilled pie crust. Smooth until even on top. Return to the freezer at least one hour, or the fridge for at least 4 hours.
7. When you’re ready to serve, decorate the top of your pie with the reserved whipped cream (either spoon or pipe it on), the peanut butter crumbles, and if an option, a drizzle of chocolate or even caramel sauce!
8. Slice and serve, cover the leftovers and store in the fridge for 3 days or the freezer for two weeks.
9. If you've tried this recipe, come back and let us know how it was in the comments and ratings.