Then, I discovered that it was especially straightforward (and SO tasty) to make kitchen-made peanut butter. My life hasn’t been the same since I made these marvelous culinary discoveries.

In other weather related news, it’s POURING in Nashville today. The storms started right as my alarm(s) went off which made getting out of bed basically impossible. I slumped around the house telling myself that I’d wait until the rain let up a bit. But, then I looked at the radar and realized it wasn’t going to stop raining until at least noon. O well, let’s eat some pie….

Peanut butter pie!!

This truly unfussy pie is typically made with a store bought graham cracker crust. BUT, I decided to get fancy (I mean, as fancy as you can truly be with a graham cracker crust) and make my own. When I ended up in the cookie aisle starring at the graham crackers, I couldn’t not get the chocolate ones. I simply couldn’t. go-to. decision. ever!

The crust can be made in advance (the night before) or it can be made right before you need it. I used a food processor to crumb-ify the graham crackers.

Sixty seconds in the food processor and you’ve got the beginning of a flavor-packed crust.

For the crust, combine the graham cracker crumbs, melted butter, a bit of sugar, and cinnamon in a bowl.

Once thoroughly combined, you’ll have a rather moist (but not sticky) mixture.

Pour the mixture into your pie pan, evenly distributing it across the pan, and press it all into the bottom and the sides of the pan. You truly want it to be tightly packed into the dish so it sticks together well.

Bake for only a few minutes (7 to be exact), let it cool for a few minutes, and then stick it in the fridge while you prepare the peanut butter filling.

The filling comes together in NO time. Even if (when!) you make the peanut butter AND the whipped cream without a mix. My from-scratch peanut butter recipe is HEREand my from-scratch whipped cream recipe is HERE. DO IT!

Mix the peanut butter, confectioners sugar, and cream cheese in a medium bowl.

Then mix in the whipped cream and stir until well combined.

Now pour the peanut butter mixture into the graham cracker crust.

Spread the mixture out evenly and then put in the fridge for at least an hour. 2-3 hours if you have a bit more patience than I do. Overnight would even be okay.

You’ll end up with something like this:

YUM! I should have saved a piece of this to eat for while I was writing this post. Why do I torture myself like this!?

Anyways, I highly recommend topping this pie with 2 chopped up peanut butter cups and a few sprinkles of graham cracker crumbs. MORE peanut butter can only make this better.

I’ve been trying to limit the number of pictures in a post but I can’t refrain on this one. Sorry. A couple more and THEN the recipe. I promise:)