Description

A creamy, rich no-bake peanut butter pie with a crunchy crust and fluffy whipped topping. This easy dessert sets in the freezer and makes a perfect make-ahead treat for gatherings or family dinners.

Ingredients

⅔ cup peanut butter

4 ounces cream cheese, room temperature

1 cup powdered sugar

½ cup milk

1 (9-inch) graham cracker pie crust or Oreo pie crust

4 ounces Cool Whip, thawed

Roasted peanuts, chopped (optional, for garnish)

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Instructions

Add the peanut butter, cream cheese, and powdered sugar to a large mixing bowl. Using an electric mixer, blend until smooth and well combined.
Pour in the milk and mix again until the filling becomes creamy and smooth.
Spoon the peanut butter filling into the prepared pie crust and spread evenly to create a smooth surface.
Gently spread the thawed Cool Whip over the top using a rubber spatula.
If desired, sprinkle chopped roasted peanuts over the whipped topping for garnish.
Place the pie in the freezer for about 3 hours, or until firm.
Let the pie sit at room temperature for about 10 minutes before slicing and serving.

Notes

Use a graham cracker crust for a classic flavor or an Oreo crust for a richer chocolate contrast.

Drizzle chocolate syrup over the top for a chocolate-peanut butter variation.

For a lighter texture, fold a small amount of whipped topping into the peanut butter filling before spreading it into the crust.

Store covered in the refrigerator for up to 4 days for a softer texture.

Store in the freezer for up to 2 weeks for a firmer frozen-style dessert; let sit out for a few minutes before slicing.

Regular creamy peanut butter works best for a stable filling; natural peanut butter may produce a softer pie.

For clean slices, use a sharp knife and wipe it clean between cuts.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 26 g
Sodium: 300 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 25 mg