Description
A creamy, no-bake peanut butter pie with a luscious filling made from peanut butter, cream cheese, and whipped topping nestled in a graham cracker crust, perfect for a quick and delightful dessert.
Ingredients
Scale
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
Crust
- 1 pre-made graham cracker crust
Optional Toppings
- Chocolate shavings
- Whipped cream
- Crushed peanuts
Instructions
- Beat fillings: In a large bowl, beat the creamy peanut butter with the softened cream cheese until the mixture is smooth and well combined.
- Add sweetness and flavor: Mix in the powdered sugar and vanilla extract until thoroughly blended, ensuring a consistent texture.
- Fold in whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture to achieve a light and fluffy texture without deflating it.
- Fill crust: Pour the creamy filling into the pre-made graham cracker crust, spreading evenly to the edges for a uniform pie base.
- Refrigerate to set: Place the pie in the refrigerator for 2 to 3 hours to allow it to fully set and firm up before serving.
- Add optional toppings: Before serving, garnish with your choice of chocolate shavings, extra whipped cream, or crushed peanuts to enhance flavor and presentation.
Notes
- Ensure cream cheese is softened to room temperature for easier blending.
- Do not overmix after adding whipped topping to keep the pie light and airy.
- Use a chilled pie crust if preferred for an extra crisp base.
- This pie is best served chilled and should be kept refrigerated.
- To make it vegetarian, confirm whipped topping does not contain gelatin.
