Saltine crackers, crushed | 3 cups |
Sugar, granulated | 2 tablespoons |
Butter, unsalted; room temperature, cubed | ½ cup |
Cream cheese, whipped, room temperature | 12 ounces |
Peanut butter, creamy | 1 cup |
Honey, warmed to liquid state but not hot to touch | ½ cup |
Cream, heavy whipping | 1 cup |
Sugar, powdered | 2 tablespoons |
- Preheat the oven to 350°F.
- In a medium bowl, combine the crackers and sugar.
- Add the butter; knead with your hands until the mixture holds together.
- Press into the bottom and up the sides of a 9-inch deep-dish pie pan; chill 15 minutes.
- Bake until lightly browned, about 15 minutes; let cool completely on a wire rack, about 1 hour.
- In a large bowl, use an electric mixer to beat the cream cheese, honey, and peanut butter until light and fluffy, about 3 minutes.
- In a separate bowl, use an electric mixer with the whisk attachment to whip the cream until thick and light; add 2 tablespoons powdered sugar, and continue to whip until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture.
- Pour into the pie shell, and chill in the refrigerator for 6 hours.