Description
This creamy and indulgent No Bake Peanut Butter Pie features a rich peanut butter filling combined with cream cheese and powdered sugar, nestled in a graham cracker or Oreo crust, and topped with fluffy Cool Whip. Perfect for a quick and easy dessert that sets in the freezer, this pie requires no baking and is a crowd-pleaser for peanut butter lovers.
Ingredients
Scale
Filling
- ⅔ cup peanut butter
- 4 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- ½ cup milk
Crust
- 1 9” graham cracker pie crust or Oreo pie crust
Topping
- 4 ounces Cool Whip (thawed)
- Roasted peanuts (chopped, optional garnish)
Instructions
- Make the filling: In a large mixing bowl, use an electric mixer to cream together the peanut butter, room temperature cream cheese, and powdered sugar until smooth and well combined. Gradually add the milk while continuing to mix until the filling reaches a creamy and slightly pourable consistency.
- Fill the crust: Pour the peanut butter mixture evenly into the prepared 9-inch graham cracker or Oreo pie crust. Use a spatula to smooth the top and level the filling.
- Add the topping: Spread the thawed Cool Whip gently over the peanut butter filling with a rubber spatula to create an even layer. If desired, sprinkle chopped roasted peanuts on top for added texture and garnish.
- Freeze the pie: Place the assembled pie in the freezer and let it chill for at least 3 hours to set thoroughly. Before serving, remove the pie from the freezer about 10 minutes prior to cutting to allow it to soften slightly for easier slicing.
Notes
- Allow the cream cheese to soften to room temperature for a smoother filling texture.
- If you prefer a sweeter crust, use the Oreo crust option instead of the graham cracker crust.
- The pie can be stored in the freezer for up to one week; thaw slightly before serving.
- Substitute peanut butter with almond butter if desired for a different flavor.
- Ensure the Cool Whip is fully thawed before spreading to achieve an even topping.
