Instructions

• Place a small mixing bowl and the mixer beaters in the freezer to chill for whipping the cream. Let the 2 ounces cream cheese come to room temperature until slightly softened for easier mixing.
• In a separate large bowl, use an electric mixer to beat the cream cheese and 1 cup sifted confectioners' sugar until smooth. Add 1/3 cup half and half, 1 teaspoon vanilla, and 1 cup peanut butter; mix until fully combined and smooth.
• Remove the chilled bowl and beaters from the freezer. Pour 1 1/2 cups whipping cream into the chilled bowl and beat with the electric mixer until very stiff peaks form.
• Fold one-third of the whipped cream into the peanut butter mixture to lighten it. Then gently fold that combined mixture into the remaining whipped cream until uniform and no large streaks remain, taking care not to deflate the whipped cream.
• Spoon the filling into the prepared 9-inch chocolate cookie crust or graham cracker crust and smooth the top.
• Refrigerate the pie until firm and chilled. Keep the pie refrigerated until ready to serve and store any leftovers in the refrigerator.