Description
This no bake peanut butter pie is a creamy, rich dessert that combines the smooth flavors of peanut butter and cream cheese with a sweet graham cracker or Oreo crust, topped with fluffy Cool Whip and optional roasted peanuts. It’s an easy, no-heat recipe perfect for a quick yet indulgent treat, chilling in the freezer for a few hours until perfectly set.
Ingredients
Pie Filling
- ⅔ cup peanut butter
- 4 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- ½ cup milk
Pie Shell
- 1 9” graham cracker pie crust or Oreo pie crust
Topping
- 4 ounces Cool Whip (thawed)
- Roasted peanuts (chopped, optional garnish)
Instructions
- Prepare 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 to achieve a creamy, spreadable consistency.
- Fill the crust: Pour the peanut butter filling evenly into the prepared 9-inch graham cracker or Oreo pie crust. Use a spatula to smooth the surface for an even layer.
- Add the topping: Spread the thawed Cool Whip evenly over the peanut butter filling using a rubber spatula. If desired, sprinkle chopped roasted peanuts on top for added texture and flavor.
- Chill the pie: Place the pie in the freezer for at least 3 hours to set completely. Before serving, remove from the freezer about 10 minutes early to allow it to soften slightly for easier slicing.
Notes
- The pie can be stored in the freezer for up to 2 days before serving for best texture.
- You can substitute the Cool Whip with homemade whipped cream if preferred.
- For a crunchier crust, use an Oreo crust instead of graham cracker crust.
- Allowing the cream cheese to reach room temperature ensures a smooth, lump-free filling.
- Make sure to thaw Cool Whip fully before spreading to avoid clumps.
