Description
A creamy, rich, and indulgent no-bake peanut butter pie with a classic graham cracker crust, perfect for peanut butter lovers and ideal for any occasion.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
- Whipped cream (for topping, optional)
- Chopped peanuts or chocolate shavings (optional garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake the crust for 8–10 minutes, then let it cool completely.
- In a large bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Fold in the whipped topping until fully combined.
- Spoon the filling into the cooled crust and smooth the top.
- Refrigerate the pie for at least 4 hours, or until set.
- Top with whipped cream and garnish with chopped peanuts or chocolate shavings before serving, if desired.
Notes
- You can use a pre-made graham cracker crust to save time.
- Use natural peanut butter for a less sweet, more intense peanut flavor.
- Freeze the pie for a firmer, ice-cream-like texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg