Old-Fashioned Peanut Butter Pie

Make the crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until it resembles wet sand.

Press mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to pack it tightly.

Chill crust in refrigerator while you make the filling.

Make the filling: In a large bowl, beat cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.

Add peanut butter, powdered sugar, vanilla, and salt. Beat until completely smooth and combined, scraping down sides as needed.

In a separate bowl, whip 1 cup heavy cream to stiff peaks.

Gently fold whipped cream into peanut butter mixture in three additions, being careful not to deflate it.

Spoon filling into prepared crust, smoothing the top with a spatula.

Refrigerate for at least 4 hours, or preferably overnight, until firm.

Make the topping: When ready to serve, whip 1 1/2 cups heavy cream with powdered sugar and vanilla until stiff peaks form.

Spread or pipe whipped cream over the chilled pie.

Drizzle with chocolate syrup in a decorative pattern. Sprinkle with chopped peanuts if desired.

Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Store covered in refrigerator for up to 3 days (though it rarely lasts that long!).