Description
This Easy Peanut Butter Pie is a no-bake, creamy dessert featuring a smooth peanut butter and cream cheese filling set in a crunchy graham cracker crust. Perfect for peanut butter lovers, this pie combines rich flavors with a light whipped topping, making it an effortless and delicious treat to prepare ahead of time.
Ingredients
Scale
Pie Crust
- 1 pre-made graham cracker pie crust
Peanut Butter 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
- 2 tablespoons powdered sugar
- 1 tablespoon peanut butter
Instructions
- Mix the Cream Cheese Mixture: In a large mixing bowl, beat together the softened cream cheese, creamy peanut butter, and powdered sugar until the mixture is smooth and creamy, ensuring there are no lumps.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the peanut butter mixture using a spatula, combining thoroughly but carefully to maintain a light and fluffy texture.
- Fill the Pie Crust: Spoon the peanut butter filling evenly into the pre-made graham cracker pie crust, spreading it smoothly to cover the bottom and edges.
- Prepare and Add Topping: In a small bowl, mix together the powdered sugar and peanut butter until crumbly to create optional peanut butter crumbs. Sprinkle these crumbs evenly over the top of the pie for added texture and flavor.
- Chill to Set: Refrigerate the assembled pie for at least 4 hours or overnight to allow the filling to firm up and develop its flavor before serving.
Notes
- Ensure cream cheese is softened at room temperature for easier mixing and a smoother filling.
- The pre-made graham cracker crust saves time but you can make your own if preferred.
- For a crunchy topping, use chopped peanuts or chocolate shavings instead of the crumbly peanut butter mixture.
- Store any leftovers covered in the refrigerator for up to 3 days.
- This pie is best served chilled and not frozen to maintain the creamy texture.
