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This easy, creamy, and indulgent no-bake peanut butter pie is a perfect dessert for peanut butter lovers. With a graham cracker crust, a velvety peanut butter filling, and a whipped topping, it’s a sweet treat that requires minimal effort but delivers maximum flavor!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Peanut Butter Filling:
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping (like Cool Whip)
For the Topping:
- ¼ cup mini chocolate chips or chopped peanuts (optional)
- Chocolate or peanut butter drizzle (optional)
Instructions:
1. Make the Crust:
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Stir in the melted butter until the mixture is well combined and resembles wet sand.
- Press the mixture into the bottom of a 9-inch pie pan, using a spoon to pack it tightly.
- Refrigerate for 10-15 minutes to set.
2. Prepare the Peanut Butter Filling:
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Add powdered sugar and vanilla extract, and continue to beat until well combined.
- Gently fold in the whipped topping until the filling is light and fluffy.
3. Assemble the Pie:
- Spoon the peanut butter filling into the prepared crust, smoothing it into an even layer.
- Refrigerate for at least 4 hours, or until the pie is firm and fully set.
4. Add the Topping:
- Once set, garnish with mini chocolate chips, chopped peanuts, or a drizzle of melted chocolate or peanut butter.
Tips:
- Make it Ahead: This pie can be made up to a day in advance, making it perfect for holiday dinners or parties.
- For Extra Texture: Add a layer of chopped Reese’s Peanut Butter Cups or a layer of chocolate ganache.
- Storage: Keep leftovers refrigerated for up to 3-4 days.
Enjoy this creamy, decadent pie that’s sure to satisfy your sweet tooth with every bite!
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