Homemade Whipped Cream Pie: 8 Servings

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and vanilla until the mixture resembles wet sand.
2. Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish.
3. Bake at 350°F (175°C) for 8–10 minutes until toasted. Let the crust cool completely before filling.
4. Beat the softened cream cheese and 1/2 cup powdered sugar until smooth.
5. Gradually pour in 2 cups of ice-cold heavy cream and vanilla bean paste while mixing on low speed.
6. Increase speed to medium-high and whip until stiff peaks form; do not over-mix.
7. Pour the stabilized filling into the cooled crust and smooth the top with a spatula.
8. Chill the pie in the refrigerator for 2 hours to set.
9. Whip 1 cup of ice-cold heavy cream, 3 tbsp powdered sugar, and vanilla extract until stiff peaks form.
10. Spread or pipe the whipped cream topping over the chilled pie and serve.