Description
This No Bake Peanut Butter Pie is a creamy, delicious dessert perfect for peanut butter lovers. Made with a smooth peanut butter and cream cheese filling swirled with whipped topping and nestled in a crunchy graham cracker crust, it requires no baking and sets quickly in the fridge. Ideal for quick gatherings or a simple indulgence, it’s easy to prepare and can be topped with chocolate shavings, whipped cream, or crushed peanuts for extra flair.
Ingredients
Scale
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
Crust
- 1 pre-made graham cracker crust
Optional Toppings
- Chocolate shavings
- Whipped cream
- Crushed peanuts
Instructions
- Prepare the filling: In a large mixing bowl, beat together the peanut butter and softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until well combined.
- Incorporate whipped topping: Gently fold in the whipped topping until the mixture is light and fluffy, ensuring an even, smooth texture for the filling.
- Fill the crust: Pour the peanut butter filling into the pre-made graham cracker crust, spreading it evenly with a spatula for a smooth surface.
- Chill to set: Refrigerate the pie for at least 2 to 3 hours to allow the filling to firm up and the flavors to meld.
- Add toppings and serve: Before serving, garnish with optional toppings like chocolate shavings, whipped cream, or crushed peanuts to enhance flavor and presentation.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Use a spatula to fold whipped topping gently to maintain its fluffiness.
- Refrigerate the pie well to ensure it sets properly and slices cleanly.
- This pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- For a crunchy texture contrast, sprinkle chopped peanuts just before serving.
