For those that have tried both the chocolate and peanut butter versions, most actually like the peanut butter version better. It is rich and creamy, perfectly balanced by the homemade whipped cream topping. Please excuse my less than Pinterest worthy photo.
**Warning, this recipe contains raw eggs
- 1/2 cup of peanut butter (I used organic so there was a bit of texture to it, but I have also used creamy and it is just as wonderful)
- 1 cup Salted Butter, Softened
- 1-1/2 cup White Sugar
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 1 Graham Cracker Pie Shell
Using an electric mixer, whisk 1 cup of softened salted butter and 1/2 cup of white sugar until fluffy. Add in 1/2 cup of peanut butter and 1 teaspoon of vanilla extract.