Description
A simple and delicious no-bake peanut butter pie made with a creamy peanut butter and cream cheese filling in a graham cracker crust, perfect for an easy dessert that requires minimal effort and refrigeration time.
Ingredients
Scale
Pie Crust
- 1 pre-made graham cracker pie crust
Filling
- 1 (8 oz.) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz.) container whipped topping, thawed
Topping (Optional)
- 2 tablespoons powdered sugar
- 1 tablespoon peanut butter
Instructions
- Prepare the Filling: In a large mixing bowl, beat together the softened cream cheese, creamy peanut butter, and powdered sugar until smooth and creamy, ensuring there are no lumps for a velvety texture.
- Incorporate Whipped Topping: Gently fold in the thawed whipped topping into the peanut butter mixture until fully blended, taking care not to deflate the airy whipped topping to keep the filling light.
- Fill the Pie Crust: Spoon the peanut butter filling evenly into the pre-made graham cracker pie crust, spreading it out smoothly with a spatula for an even layer.
- Prepare Optional Topping: In a small bowl, mix together the powdered sugar and peanut butter until crumbly and sprinkle this mixture evenly over the top of the pie for added texture and flavor.
- Chill to Set: Refrigerate the pie for at least 4 hours or preferably overnight to allow it to firm up properly before serving, ensuring the best slice consistency.
Notes
- Make sure the cream cheese is softened to room temperature to make mixing easier and achieve a smooth filling.
- For a lighter option, use reduced-fat peanut butter and cream cheese, and sugar substitutes if desired.
- The optional peanut butter crumb topping adds a nice crunchy texture but can be omitted.
- Store leftovers covered in the refrigerator for up to 3 days.
- To get clean slices, dip the knife in hot water and wipe it dry before cutting each piece.
