This filling is for a generous 9" x 13" pan, or you can make HALF of the filling for a 9" pie. You would think that a recipe like this with all that peanut butter and cream cheese would be a very dense pie, but it isn't ......... it is light as air.
2 1/2 cups chocolate graham cracker crumbs
1/2 cup sugar
1/2 cup melted butter
Combine all crust ingredients and press into a 9 x 13 pan (pushing up the sides a little) and bake in preheated 375° oven for 10 minutes. Cool on wire rack before you add the filling.
FILLING (for a 9x13 pan)
(2) 8 ounce packages of cream cheese, room temperature
2 cups creamy peanut butter (see note)
2 cups sugar
2 tablespoons soft butter
2 teaspoons vanilla
2 cups whipping cream
In your stand mixer, beat the cream cheese until it is smooth, then add the peanut butter, sugar, butter and vanilla. Beat until the mixture is very well mixed and smooth.
In a separate bowl, whip the cream until you get stiff peaks, then gently fold it into the peanut butter mixture by hand, making sure that it is well mixed and you don't see any streaks of white.
Pour filling over the baked crumb crust. Frost with additional whipped cream and chill the whole thing for 3-4 hours.
NOTE: OK......here's a warning.... if you are like me and you like to lick the beaters and spoons, you will notice sugar grains in the filling.....don't freak out. After it chills in the fridge for a couple of hours, they will totally disappear and the filling will be SILKY SMOOTH!! I promise.
NOTE: HALF of this recipe will fill a 9" pie plate perfectly.
This stuff is totally addicting!!