1 1/4cupsgraham cracker crumbs(about 10 graham cracker sheets)
For the Filling:
8ouncescream cheese,room temperature
1 1/4cupscreamy peanut butter(see notes)
3/4cuppacked light brown sugar
2 1/2tablespoonspure vanilla extract
Preheat the oven to 350 degrees F.
In a medium-sized bowl, stir together the graham cracker crumbs and melted butter until evenly combined. Press into the bottom and up the sides sides of a 9-inch standard pie dish. Bake until golden brown, approximately 5 minutes. Set aside to cool completely.
In a stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large bowl and set aside.
Wipe down the stand mixer bowl, then add the cream cheese, peanut butter, brown sugar, vanilla, and salt. Using the paddle attachment, combine the ingredients at high speed until smooth.
Gently fold the peanut butter mixture into the whipped cream with a spatula until completely blended. Transfer to the pie shell, smoothing out the top. Place the pie in the freezer for at least 1 hour. If you are going to leave it in the freezer for longer, wrap in plastic wrap after 1 hour to avoid freezer burn).
Take the pie out of the freezer 15 minutes before serving. Slice it and serve.
Don’t use a natural peanut butter for this recipe, the kind that needs to be stirred. This will potentially result in a gritty filling or worse, one that separates.