Peanut Butter Pie


      Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 Tablespoons butter, melted

      Peanut Butter Pie Filling

  • 1 can sweetened condensed milk
  • 1 package softened cream cheese
  • 1 Tablespoon lemon juice
  • 2/3 cup peanut butter
  • 8 oz. Cool Whip

Equipment & Fuel


Smoked Graham Cracker Crust

1. Fill your hopper on your pellet smoker with Royal Oak 100% Charcoal Pellets.

2. Turn on your smoker and set temp to 300 degrees.

3. Mix crushed graham crackers, sugar, and melted butter together in a bowl. Stir until everything is combined.

4. Pour the crumb mixture into an ungreased 8-inch disposable or glass pie pan. Press down the mixture into the bottom of the pan and up the sides with the back of a measuring spoon.

5. Place on the smoker and smoke for 10 minutes.

Peanut Butter Pie Filling

1. Mix softened cream cheese and sweetened condensed milk together until smooth.

2. Add lemon juice and peanut butter.

3. Fold in Cool Whip.

4. Pour mixture on a completely cooled smoked graham cracker crust.

5. Refrigerate 2 hours before serving.

6. Before serving you can drizzle chocolate or caramel syrup on top and add some cut-up Reese’s peanut butter cups for some extra added yumminess!

Article by: ksaine

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