Description
This creamy, no-bake peanut butter pie combines a smooth, fluffy filling with a sweet graham cracker crust for the ultimate dessert that’s both easy and irresistible.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
- 1 pre-made 9-inch graham cracker crust
- Optional toppings: crushed peanuts, chocolate drizzle, whipped cream
Instructions
- In a large bowl, beat the softened cream cheese and peanut butter until smooth.
- Add powdered sugar and vanilla extract. Mix until well combined.
- Gently fold in the whipped topping until the mixture is fluffy and smooth.
- Spoon the filling into the graham cracker crust and spread evenly with a spatula.
- Refrigerate for at least 4 hours, or overnight, until the pie is set.
- Optional: Garnish with crushed peanuts, chocolate shavings, or whipped cream before serving.
- Slice with a warm knife and serve chilled.
Notes
- Use full-fat cream cheese for a richer texture.
- Let the pie chill overnight for the best sliceable consistency.
- A chocolate cookie crust or Oreo crust is a great variation for extra indulgence.
- To freeze, wrap the pie tightly and freeze for up to 2 months.