Ingredients
1 cup creamy peanut butter
1 - 8 ounce package cream cheese, softened
1 cup + 3 tablespoons powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla
1 graham cracker pie crust or Oreo cookie pie crust
Directions
In the bowl of a stand mixer beat the peanut butter, cream cheese and vanilla until smooth.
Add 1 cup of powdered sugar and beat again until smooth. Set aside.
In a separate bowl, beat the heavy cream until soft peaks form. Add the remaining 3 tablespoons of powdered sugar and vanilla, and continue to whip till stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until thoroughly combined.
Spoon filling into crust, evening out the top with a spatula or spoon. Chill pie in the refrigerator for at least two hours, preferably overnight, before serving.
Can be stored in the refrigerator for up to 3 days.