This Creamy Whipped Peanut Butter Pie recipe gives you a tasty homemade crust, filled with creamy peanut butter filling, topped with light fluffy whipped cream.
Preheat the oven to 400 degrees F.
In the bowl of a food processor, combine flour, sugar, and salt. Add in butter, and pulse until the mixture resembles coarse meal.
Distribute the water over the mixture and pulse until the water is well-distributed and the mixture holds together like dry clay. Dump mixture onto a floured board, knead a time or two, form into a disk, and wrap in plastic wrap.
Refrigerate for at least 20 minutes.
Pound dough with a rolling pin a few times to soften the butter.
On a well-floured board, roll into an 11 inch circle. Place the dough in a 9 inch pie plate. Roll up the edges and crimp with your fingers or a fork. Prick the bottom of the crust with a fork a few times. Refrigerate 20 minutes.
Place a large circle of parchment paper in the center of the chilled crust, and fill with a pound of dried beans (you can reuse them for this purpose again and again). This will keep the crust laying flat.
Bake for 15 minutes with the beans in. Remove from the oven, take out the beans and parchment paper, and bake again for about 10 minutes, or until the center starts to turn golden brown. Let cool completely before filling
Peanut Butter Filling
Use a stand or hand mixer with a beater attachment, in a mixing bowl, beat the cream cheese, peanut butter and sugar until well blended.
Pour the whipping cream into a mixing bowl that has been chilled in the freezer and whip into soft peaks.
Fold the whipped cream into the peanut butter mixture and spoon into the cooled, cooked crust.
Whipped Cream Topping
In a mixing bowl that has been chilled in the freezer, Beat all ingredients together until stiff peaks form. Do not over beat.
Spread onto the pie. Keep refrigerated until serving.