Description
This No-Bake Peanut Butter Pie is a creamy, luscious dessert combining smooth peanut butter, tangy cream cheese, and fluffy whipped topping in a crunchy graham cracker crust. Perfect for a quick and easy treat with no oven required, this pie is chilled until set and yields a rich, satisfying slice ideal for peanut butter lovers.
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
- Prepare Crust: Chill the no-bake graham cracker pie crust by placing it in the refrigerator for at least 30 minutes or in the freezer for at least 15 minutes. This ensures it firms up and is ready to hold the filling.
- Make Filling: In a large bowl, beat the creamy peanut butter and softened cream cheese together until smooth and no lumps remain. Add powdered sugar and continue beating until the mixture is well combined and creamy. Gently fold in the Cool Whip or homemade whipped cream until fully incorporated, keeping the filling light and airy.
- Assemble Pie: Pour the peanut butter filling into the chilled graham cracker crust, spreading evenly with a spatula for a neat surface.
- Chill Pie: Refrigerate the assembled pie for at least 2 hours or preferably overnight. This chilling time allows the filling to set firmly for easy slicing.
- Serve and Store: Slice the chilled pie and serve. Store any leftovers tightly covered in the refrigerator to maintain freshness and texture.
Notes
- For a homemade crust, mix crushed graham crackers with melted butter and press into a pie pan before chilling.
- Use homemade whipped cream for a fresher taste and control over sweetness.
- Allow the pie to chill overnight for the best texture and flavor blending.
- This recipe can be doubled easily to serve a larger crowd.
- Keep the pie refrigerated and consume within 3-4 days for the best quality.
