Description

A creamy, no-bake peanut butter pie featuring a crunchy graham cracker crust and a smooth peanut butter and cream cheese filling. Perfect for an easy-to-make, indulgent dessert that requires no oven time and can be prepared ahead of time.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

1 cup creamy peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

For the topping (optional):

Whipped cream
Chopped peanuts
Chocolate drizzle
Mini chocolate chips

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Instructions

Prepare the crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill while preparing the filling.
Make the filling base: In a large mixing bowl, beat the cream cheese and peanut butter together until smooth. Add powdered sugar and vanilla extract, and mix until fully combined.
Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture until light and fluffy.
Assemble the pie: Spread the filling evenly into the chilled crust. Smooth the top with a spatula.
Chill the pie: Refrigerate for at least 4 hours or until firm (overnight is best).
Add toppings and serve: Before serving, top with whipped cream, chopped peanuts, chocolate drizzle, or mini chocolate chips if desired.

Notes

For a shortcut, use a store-bought graham cracker or chocolate cookie crust.
This pie can be made up to 2 days in advance and freezes well for longer storage.