Description
A creamy and delicious no-bake peanut butter pie that combines rich peanut butter, smooth cream cheese, and fluffy Cool Whip in a graham cracker or Oreo crust. Perfectly chilled and garnished with chopped roasted peanuts, this pie is an easy and satisfying dessert for peanut butter lovers.
Ingredients
Scale
Filling
- ⅔ cup peanut butter
- 4 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- ½ cup milk
- 4 ounces Cool Whip (thawed)
Crust
- 1 9” graham cracker pie crust or Oreo pie crust
Garnish (optional)
- Roasted peanuts (chopped)
Instructions
- Cream 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 mixture is light and creamy.
- Fill the crust: Pour the peanut butter mixture into the prepared pie crust. Use a spatula to spread the filling evenly and make the surface level.
- Add the topping: Spread the thawed Cool Whip gently over the peanut butter filling using a rubber spatula. If desired, sprinkle chopped roasted peanuts over the top for added texture and flavor.
- Chill the pie: Place the pie in the freezer and allow it to set for at least 3 hours until firm. Before serving, let the pie sit at room temperature for about 10 minutes to soften slightly for easier slicing.
Notes
- For best results, use room temperature cream cheese to ensure a smooth filling.
- You can substitute the graham cracker crust with an Oreo crust for a chocolatey twist.
- Allow the pie to thaw slightly before slicing to prevent cracking or crumbling.
- Optional chopped roasted peanuts add a pleasant crunch but can be omitted for a smoother texture.
- This pie can be stored in the freezer for up to 1 week.
