1 cup creamy peanut butter
4 oz. cream cheese softened
1 cup powdered sugar
1.5 cups heavy whipping cream (cold)
1 (9″) pie crust blind baked
2 tablespoons chopped peanuts
1/4 teaspoon flaked sea salt

In a medium sized mixing bowl, beat 1.5 cups of heavy whipping cream until stiff peaks form and place in the fridge to keep cold.

In a large mixing bowl, beat the cream cheese, peanut butter and powdered sugar until smooth. Use a large spatula to gently fold half of the whipped cream into the peanut butter mixture. Fold in the remaining whipped cream and pour the filling into the prepared pie crust.

Smooth the top of the filling and sprinkle with chopped peanuts and flaked sea salt. Chill for at least 3 hours to set the center.
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