Description
A creamy and delicious no-bake peanut butter pie featuring a smooth peanut butter and cream cheese filling set in a graham cracker or Oreo crust, topped with fluffy Cool Whip and optional chopped roasted peanuts for added texture. Perfect for a quick, indulgent dessert that requires no oven time.
Ingredients
Scale
Filling
- â…” cup peanut butter
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- ½ cup milk
Crust
- 1 9-inch 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, room temperature cream cheese, and powdered sugar until smooth and well combined. Gradually add the milk while mixing to achieve a creamy, pourable consistency.
- Fill the Crust: Pour the peanut butter filling evenly into the graham cracker or Oreo pie crust. Use a spatula to level the mixture and smooth the surface.
- Add the Topping: Spread the thawed Cool Whip evenly over the peanut butter filling using a rubber spatula. If desired, sprinkle chopped roasted peanuts on top for extra crunch and garnish.
- Freeze: Place the pie in the freezer for at least 3 hours to allow it to set firmly. Before serving, remove the pie from the freezer and let it sit at room temperature for about 10 minutes to make slicing easier.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- You can substitute the milk with almond or soy milk for a dairy-free variation.
- For an extra chocolate twist, use an Oreo crust instead of a graham cracker crust.
- Store leftover pie covered in the freezer for up to 1 week.
- Allow the pie to slightly thaw before slicing to maintain clean cuts.
