Description
A creamy and delicious no-bake peanut butter pie featuring a smooth peanut butter and cream cheese filling topped with whipped topping and optional roasted peanuts, set in a crunchy graham cracker or Oreo crust. Ready to enjoy after a few hours in the freezer, this pie is a perfect make-ahead dessert that’s simple to prepare and loved by peanut butter fans.
Ingredients
Scale
Filling
- ⅔ cup peanut butter
- 4 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- ½ cup milk
Crust
- 1 9” graham cracker pie crust or Oreo pie crust
Topping
- 4 ounces Cool Whip (thawed)
- Roasted peanuts (chopped, optional garnish)
Instructions
- Prepare the filling: In a large mixing bowl, use an electric mixer to cream together the peanut butter, cream cheese, and powdered sugar until smooth and well combined. Gradually add the milk while continuing to mix until the filling reaches a creamy consistency.
- Fill the crust: Pour the peanut butter mixture into the prepared 9-inch graham cracker or Oreo pie crust. Use a spatula to spread and level the filling evenly inside the crust.
- Add the topping: Spread the thawed Cool Whip over the peanut butter filling using a rubber spatula to create an even layer. If desired, sprinkle chopped roasted peanuts on top for added texture and flavor.
- Freeze the pie: Place the assembled pie in the freezer for at least 3 hours to set completely. Before serving, remove the pie from the freezer about 10 minutes prior to cutting to allow it to soften slightly for easier slicing.
Notes
- Ensure the cream cheese is at room temperature for smooth mixing.
- You can substitute the pie crust with a homemade crust if desired.
- To make slicing cleaner, let the pie sit at room temperature for a few minutes after freezing.
- For a richer flavor, use natural peanut butter.
- This pie is best consumed within 2 days of freezing for optimal freshness.
