Graham Slam Pie hero image

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

  1. 01
    In 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.
  2. 02
    Press 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.
  3. 03
    In another bowl, whip the cold heavy cream with a pinch of salt until soft peaks form. Set aside.
  4. 04
    In a separate large bowl, combine the powdered sugar and remaining chopped peanuts. Add half the whipped cream and gently fold until mostly combined.
  5. 05
    Add the remaining whipped cream and continue to fold gently just until the mixture is uniform. Do not overmix.
  6. 06
    Spoon the peanut-cream mixture into the chilled crust, smoothing the top with a spatula.
  7. 07
    Cover with plastic wrap and refrigerate for at least 90 minutes, until firm and sliceable.
  8. 08
    Slice and serve cold. Top with extra cereal or peanuts if desired.

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