Description
A rich and creamy no-bake peanut butter pie featuring a smooth peanut butter and cream cheese filling set in a crunchy graham cracker crust. This easy-to-make dessert is perfect for peanut butter lovers seeking a quick yet indulgent treat, with an optional peanut butter crumb topping for extra texture and sweetness.
Ingredients
Scale
Pie Crust
- 1 pre-made graham cracker pie crust
Filling
- 1 (8 oz.) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz.) container whipped topping, thawed
Optional Topping
- 2 tablespoons powdered sugar
- 1 tablespoon peanut butter
Instructions
- Prepare the Cream Cheese and Peanut Butter Filling: In a large mixing bowl, beat together the softened cream cheese and creamy peanut butter until smooth and well combined, ensuring no lumps remain.
- Add Powdered Sugar: Gradually mix in 1 cup of powdered sugar, continuing to beat the mixture until creamy, smooth, and evenly blended.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the peanut butter mixture until fully incorporated, keeping the filling light and airy.
- Fill the Pie Crust: Spoon the peanut butter filling into the pre-made graham cracker crust, spreading it evenly to cover the bottom and sides uniformly.
- Prepare the Optional Peanut Butter Crumbs: In a small bowl, combine 2 tablespoons powdered sugar with 1 tablespoon peanut butter, mixing until crumbly. Sprinkle these crumbs evenly over the top of the pie for added texture and flavor.
- Chill the Pie: Refrigerate the assembled pie for at least 4 hours or overnight to allow the filling to set firmly before serving.
Notes
- This pie can be made a day ahead and stored in the refrigerator to improve texture and flavor melding.
- Substitute the store-bought whipped topping with homemade whipped cream, if preferred, for a fresher taste.
- Soften cream cheese well before mixing to prevent lumps and ensure a smooth filling.
- Use an electric mixer for a faster and creamier filling consistency.
- For a firmer filling, chill the pie overnight instead of just four hours.
- Add chocolate drizzle or swirl cocoa powder into the filling for a chocolate peanut butter variation.
- If no pre-made crust is available, make one by crushing graham crackers and mixing with melted butter, pressing into a pie pan.
