Graham Slam Pie
No-Bake Peanut Butter Cream Pie with a Cereal-Crunch Crust
2 hours 20 minutes (20 minutes active, 2 hours chilling)
Serves 4
DessertAmerican
Herb's take
This American dessert is a satisfying fusion of childhood lunchbox nostalgia and grown-up peanut butter cravings. You'll learn to build a crust from two classic snacks and whip up a light, creamy filling with just a handful of staples.
Equipment needed
- 9-inch pie plate
- electric hand mixer or stand mixer
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine the golden grahams cereal, nilla wafers, and half the chopped peanuts. Pour in the melted coconut oil and stir until the mixture resembles damp sand.
- 02Press the mixture firmly and evenly into the bottom and sides of a 9-inch pie plate. Use the flat bottom of a measuring cup for best results. Refrigerate for at least 30 minutes until set.
- 03In another bowl, whip the cold heavy cream with a pinch of salt until soft peaks form. Set aside.
- 04In a separate large bowl, combine the powdered sugar and remaining chopped peanuts. Add half the whipped cream and gently fold until mostly combined.
- 05Add the remaining whipped cream and continue to fold gently just until the mixture is uniform. Do not overmix.
- 06Spoon the peanut-cream mixture into the chilled crust, smoothing the top with a spatula.
- 07Cover with plastic wrap and refrigerate for at least 90 minutes, until firm and sliceable.
- 08Slice and serve cold. Top with extra cereal or peanuts if desired.
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