Description
A creamy and indulgent no-bake peanut butter pie made with a graham cracker crust, smooth peanut butter, cream cheese, powdered sugar, and whipped topping. Perfectly chilled and ready in under 20 minutes, this dessert offers a rich, velvety texture and classic peanut butter flavor without the need for baking.
Ingredients
Scale
Crust
- 1 (9-inch) graham cracker pie crust
Filling
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (8 ounce) container Cool Whip, thawed or 3 cups homemade whipped cream
Instructions
- Chill the crust: Prepare a no-bake graham cracker pie crust according to your preferred recipe or use a store-bought crust. Place the crust in the refrigerator for at least 30 minutes or the freezer for at least 15 minutes to firm up before filling.
- Make the filling: In a large bowl, beat together the creamy peanut butter and softened cream cheese until the mixture is smooth and well combined. Add the powdered sugar and continue beating until fully incorporated. Gently fold in the Cool Whip or homemade whipped cream until the filling is light, fluffy, and uniform in texture.
- Assemble and chill: Pour the peanut butter filling into the chilled graham cracker crust, spreading it evenly. Place the pie in the refrigerator for at least 2 hours or overnight to allow the pie to set and flavors to meld before slicing and serving. Store any leftovers in the refrigerator to maintain freshness.
Notes
- For best results, use full-fat cream cheese and creamy peanut butter for a rich and smooth texture.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- This pie can be garnished with chopped peanuts, chocolate shavings, or a drizzle of chocolate sauce for extra flavor.
- Keep the pie refrigerated and consume within 3-4 days for optimal freshness.
