1/4 cup graham cracker crumbs (I use Annie's Bunny Grahams for this)
1 tablespoon salted butter, melted
1/4 cup heavy cream
1/2 teaspoon sugar substitute (I use https://www.wheylow.com/ for my sugar substitute)
3 tablespoons creamy peanut butter
2 ounces cream cheese softened
4 tablespoons powdered sugar
Chopped up Reese's Peanut Butter Cups or Minis for garnish
1 tablespoon salted butter, melted
1/4 cup heavy cream
1/2 teaspoon sugar substitute (I use https://www.wheylow.com/ for my sugar substitute)
3 tablespoons creamy peanut butter
2 ounces cream cheese softened
4 tablespoons powdered sugar
Chopped up Reese's Peanut Butter Cups or Minis for garnish
Instructions:
Heat oven to 350° F.
Pour graham cracker crumbs into a small bowl and stir in melted butter.
Butter or spray the bottom and sides of an 8.5 ounce ramekin or baking dish of similar size with oil spray and pour the crumbs into the dish. Using your fingers, the bottom of a drinking glass or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
Place the baking dish in the oven and bake for 8-10 minutes.
Remove from the oven and set aside.
Pour the cream and sugar into a small bowl and whip at high speed using a hand mixer until stiff peaks form. Set aside.
In a separate bowl, whip together the peanut butter, cream cheese, and powdered sugar.
Gently fold the whipped cream into the peanut butter mixture with a spatula until completely blended. Spoon into the cooled ramekin and smooth out the top. Place the pie in the refrigerator for at least 2 hours or until ready to eat. Top with your favorite garnish, peanut butter style!
Pour graham cracker crumbs into a small bowl and stir in melted butter.
Butter or spray the bottom and sides of an 8.5 ounce ramekin or baking dish of similar size with oil spray and pour the crumbs into the dish. Using your fingers, the bottom of a drinking glass or the back of a spoon, press the crumbs gently so they form a crust on the bottom.
Place the baking dish in the oven and bake for 8-10 minutes.
Remove from the oven and set aside.
Pour the cream and sugar into a small bowl and whip at high speed using a hand mixer until stiff peaks form. Set aside.
In a separate bowl, whip together the peanut butter, cream cheese, and powdered sugar.
Gently fold the whipped cream into the peanut butter mixture with a spatula until completely blended. Spoon into the cooled ramekin and smooth out the top. Place the pie in the refrigerator for at least 2 hours or until ready to eat. Top with your favorite garnish, peanut butter style!
Thanks for stopping by y'all and please come again soon!
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