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Maple peanut butter pie. Are you familiar with this combination?

I can't remember who introduced me to the pairing of maple syrup and peanut butter, but I am forever indebted to her! I first discovered it on pancakes--the slather of salty peanut butter mixed with the sweetness of the syrup was just *chef's kiss*. I've tried it in other things since then, like cookies and cupcakes, and it never disappoints.

I hope you make this pie, even if you opt to do it without the maple flavoring. It's lusciously creamy, smooth, and decadent, and super easy to put together (which is always a point in a recipe's favor in my book).

This pie is special because it was made as a part of Cookies for Kids' Cancer. This is something of which I've been a part for several years and I'm excited to contribute again in 2022. OXO is a sponsor and for every post uploaded using the hashtag #OXOGoodCookies, they'll be donating $1 to Cookies for Kids' Cancer. This is all to find improved treatments and to help raise awareness for the fight against pediatric cancer.

Want to help? You can buy cookies here or start a fundraiser here.

Maple Peanut Butter Pie (printable recipe)
Serves 8
Ingredients:
Crust:

• 1-1/2 cups graham cracker crumbs
• 3 T granulated sugar
• 6 T butter, melted
• Pinch of salt

Filling:

• 1 cup (240 g) creamy peanut butter
• 4 oz cream cheese, softened
• 1 cup (130 g) powdered sugar
• 2 teaspoons maple flavoring
• 1 teaspoon vanilla extract
• 8 oz whipped topping
• Crushed nuts and flaky salt, to garnish

Directions:
Preheat oven to 350 degrees F. To make the crust, combine all ingredients and mix until everything is moistened and well combined.
Press into a greased 9-inch pie plate, evenly across the bottom and up the sides.
Bake for 8 minutes, or until the crumbs start to brown.
Let cool completely.
To make the filling, beat together the peanut butter, cream cheese, powdered sugar, maple flavoring, and vanilla extract together until smooth. It will be stiff and look like cookie dough.
Use a spatula to fold half of the tub of whipped topping into the mixture.
Repeat with the remaining half and continue folding until the filling is free of streaks.
Scrape the filling onto the baked and cooled crust and smooth the top.
Garnish with crushed nuts and/or flaky salt, if desired.