Your New Favorite No-Bake Peanut Butter Pie
This classic no-bake peanut butter pie features a smooth, rich peanut butter filling set within a crisp graham cracker crust. It is crowned with a light, airy whipped topping and a scattering of finely chopped peanuts, offering a delightful contrast in textures and a balanced sweetness. The pie is prepared without baking, allowing the creamy filling to achieve its perfect consistency after chilling.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 8 1x
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- For the Filling:
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- For the Topping:
- 1 cup frozen whipped topping, thawed (additional)
- 1/4 cup chopped roasted peanuts, for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place in the refrigerator to chill while preparing the filling.
- Make the Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the peanut butter and beat until well combined.
- Gradually add the powdered sugar, beating until fully incorporated and smooth.
- Pour in the milk and vanilla extract, mixing until the filling is light and fluffy.
- Gently fold in the 1 (8 ounce) container of thawed whipped topping until no streaks remain and the mixture is uniform.
- Assemble the Pie: Pour the peanut butter filling into the chilled graham cracker crust, spreading evenly with a spatula.
- Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
- Garnish and Serve: Before serving, pipe or spread the additional thawed whipped topping around the edge of the pie. Sprinkle with chopped roasted peanuts. Slice and serve cold.
Notes
For best results, ensure cream cheese is at room temperature for a smooth filling.
Use a good quality creamy peanut butter for optimal flavor and texture.
The pie can be made up to 2 days in advance and stored in the refrigerator.
To prevent the crust from becoming soggy, ensure it is well-chilled before adding the filling.
For a homemade whipped topping, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
Nutrition
- Calories: 550
- Fat: 32g
- Carbohydrates: 55g
- Protein: 12g