Peanut Butter Pie Recipe

Prepare the crust

Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, brown sugar, ground cardamom, and melted butter. Stir until mixed well. Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes, then let it cool.

Make the filling

In a large bowl, beat together creamy peanut butter and softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract. In another bowl, whip the heavy cream until soft peaks form, then fold it into the peanut butter mixture until combined. Pour the filling into the cooled crust and spread evenly.

Prepare the coulis

In a saucepan, combine concord grapes, sugar, and water. Cook over medium heat, stirring occasionally, until the grapes break down and the mixture thickens, about 15 minutes. Remove from heat and strain through a fine mesh sieve to remove skins and seeds. Let it cool.

Make the whip

In a mixing bowl, combine heavy cream, brown sugar, and vanilla extract. Whip until soft peaks form. Refrigerate until ready to serve.

Assemble the pie

Once the filling has set (about 4 hours or overnight in the refrigerator), top it with the brown sugar whip. Drizzle with concord grape coulis before serving.