Peanut Butter Pie

Ingredients

• 8 ounces cream cheese at room temperature
• 1.3 cups creamy peanut butter 
• 1.3 cups graham cracker crumbs 
• 1 cup cup heavy whipping cream 
• 0.8 cup brown sugar light packed
• 3 tablespoons butter unsalted melted
• 2 tablespoons vanilla extract pure

Equipment

• bowl
• oven
• whisk
• plastic wrap
• stand mixer
• spatula
• pie form

Directions

1. Lesson Plan
2. Preheat the oven to 350°F.
3. In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish.
4. Bake until brown, about 5 minutes. Set aside to cool completely.
5. With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks.
6. Transfer to a large clean bowl and set aside.
7. Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
8. Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top.
9. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
10. Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!
11. Reprinted with permission from The Mac + Cheese Cookbook: 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant, by Allison Arevalo and Erin Wade, copyright 201
12. Published by Ten Speed Press, a division of Random House, Inc.