Ingredients
1 pie crust, (9-inch) homemade or store-bought, baked
1 cup creamy peanut butter
4 oz cream cheese
1 cup powdered sugar
1½ cups heavy cream
1 tsp cream of tartar, optional
2 tbsp peanuts, chopped
¼ tsp flakey sea salt
Preparation
Prepare the pie crust dough according to directions, roll the dough to ⅛-inch thickness, and place in a 9-inch pie plate.
Preheat the oven to 375 degrees F. Place a piece of parchment paper onto the center of the unbaked pie crust and fill with pie weights.
Bake the crust for 20 minutes. Remove the pie from the oven and carefully lift out the paper and weights.
Prick the bottom of the crust using a fork to prevent bubbles, return to the oven for an additional 15 to 20 minutes or until the crust is golden all over. Remove and let cool completely.
In a medium-sized mixing bowl, beat heavy whipping cream with cream of tartar until stiff peaks form. Place in the fridge to keep cold.
In a large mixing bowl, beat the cream cheese, peanut butter, and powdered sugar until smooth.
Use a large spatula to gently fold ½ of the whipped cream into the peanut butter mixture. Fold in the remaining whipped cream and pour the filling into the prepared pie crust.
Smooth the top of the filling and sprinkle with chopped peanuts and flaked sea salt. Chill for at least 3 hours to set the center.
Serve and enjoy.
