Ingredients
Crust:
1 Packet Graham Crackers, crushed
1/2 cup Unsalted Butter, melted
1/4 cup Sugar
1 teaspoon Ground Cinnamon
Pinch of Salt
Peanut Filling:
1 cup Peanuts, coarsely chopped
1 cup Brown Sugar, firmly packed
1/2 cup Heavy Whipping Cream
1 teaspoon Pure Vanilla Extract
1 teaspoon Ground Cinnamon
Pinch of Salt
Peanut Butter Mousse:
2 cups Heavy Whipping Cream
1/2 plus 3/4 cups Confectioner’s Sugar, divided
2 teaspoons Pure Vanilla Extract
1/8 to 1/4 teaspoon Ground Cinnamon
8 oz. Cream Cheese, softened
1 cup Creamy Peanut Butter
Directions
Crust:
Pre-heat oven to 375° F.
In a large bowl combine all ingredients, mix thoroughly.
Press mixture firmly over bottom and up sides of the pie plate.
Bake for 10 minutes.
Cool pie shell on rack completely before filling.
Peanut Filling:
Combine all ingredients in a large sauce pan.
Cook over medium heat until sugar is melted and sauce thickens slightly.
Let cool slightly and then spoon filling into the finished pie shell; cool completely.
Peanut Butter Mousse:
Use whisk attachment to whip Heavy Whipping Cream, 1/2 cup Confectioner’s Sugar and Vanilla Extract just until firm peaks form. Move about 1/4 of the whipped cream to another bowl and add Cinnamon, mix gently to combine. Set aside/chill.
Use paddle attachment to beat cream cheese and peanut butter together until smooth.
Add the remaining 3/4 cups powdered sugar and mix until combined.
Add 2/3 of the remaining vanilla whipped cream. Mix on low until combined and fluffy. Spoon into pie shell and smooth the top.
Spread the remaining vanilla whipped cream on top of the pie.
Pipe the Cinnamon Whipped Cream decoratively on top of the pie.
Refrigerate for at least 4 hours, preferably overnight. Serve Chilled.