Description
This No Bake Peanut Butter Pie is a creamy, dreamy dessert that combines the rich taste of peanut butter with a smooth and fluffy filling, all nestled in a delicious graham cracker crust. With no oven required, it’s a perfect, quick, and easy treat for peanut butter lovers. Top it with whipped cream or chocolate drizzle for an extra indulgence!
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup sugar (for the crust)
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups heavy whipping cream
- Optional toppings: Whipped cream, chocolate syrup, crushed peanuts, or mini chocolate chips
Instructions
- Prepare the crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup of sugar until well combined. Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form a crust. Chill in the fridge for at least 30 minutes while you prepare the filling. - Make the filling:
In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to mix until fully combined. - Whip the cream:
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the whipped cream. - Assemble the pie:
Pour the peanut butter filling into the chilled graham cracker crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to allow the pie to set. - Serve:
Before serving, top with whipped cream, a drizzle of chocolate syrup, or your favorite toppings like crushed peanuts or mini chocolate chips. Slice and enjoy!
Notes
- For a chocolate twist, use an Oreo crust instead of graham crackers.
- The pie can be made ahead of time and stored in the fridge for up to 3 days.
- For a firmer pie, freeze it for about 1 hour before serving.