Description
This Easy Peanut Butter Pie Recipe is a no-bake delight combining creamy peanut butter and smooth cream cheese atop a crunchy graham cracker crust. Perfect for a quick and indulgent dessert, this pie is light, fluffy, and ideal for summer or any occasion where you want dessert without turning on the oven.
Ingredients
Scale
Filling
- 1 (8 oz) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
Crust
- 1 pre-made graham cracker pie crust (9-inch)
Garnish (optional)
- Chocolate shavings or chopped peanuts
Instructions
- Make the filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together using an electric mixer until the mixture becomes smooth and creamy, ensuring no lumps remain.
- Add powdered sugar: Gradually add the powdered sugar to the peanut butter mixture and continue mixing until fully combined, resulting in a sweet and rich base.
- Fold in whipped topping: Gently fold in the thawed whipped topping into the peanut butter mixture until the filling is light, fluffy, and well incorporated without deflating the whipped topping.
- Assemble the pie: Spoon the creamy filling into the pre-made graham cracker crust, spreading it evenly with a spatula to create a smooth surface.
- Chill the pie: Refrigerate the pie for at least 4 hours to allow it to set properly and develop its flavors.
- Garnish before serving: Just before serving, optionally top the pie with chocolate shavings or chopped peanuts for added texture and visual appeal.
Notes
- For a frozen variation, place the pie in the freezer instead of the refrigerator and thaw slightly before serving to enjoy a colder treat.
- You may substitute the graham cracker crust with a chocolate cookie crust for a richer, more decadent flavor.
