Description
A creamy, no-bake dessert featuring a buttery graham cracker crust and a rich peanut butter filling, perfected with layers of whipped cream. Effortless to make and ideal for warm weather or busy schedules.
Ingredients
2 cups crushed graham crackers
1/2 cup melted unsalted butter (halal alternative)
2 cups creamy peanut butter
1 cup powdered sugar
1 can (340ml) heavy whipping cream (non-alcoholic alternative)
1 cup refrigerated whipped cream (optional for topping)
Fresh fruit or chocolate shavings for garnish
Instructions
Combine graham cracker crumbs and melted butter to form a crust
Press the crust mixture firmly into a 9-inch pie dish and chill for 30 minutes
Blend peanut butter and powdered sugar until smooth
Gradually whip in heavy cream until light and fluffy
Spread the filling evenly into the chilled crust
Refrigerate pie for 4 hours or overnight to set
Garnish with whipped cream, fruit, or chocolate shavings before serving
Notes
Ensure the crust is pressed tightly for stability
Whip cream in short bursts to avoid over-beating
For a smoother filling, strain blended peanut butter mixture
Store in an airtight container for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg