Description
A creamy, no-bake peanut butter pie made with a premade graham cracker crust, smooth peanut butter filling, and whipped topping. This easy-to-make dessert is perfect for quick preparation and chilling, delivering a rich and luscious treat topped with optional peanuts and chocolate sauce.
Ingredients
Scale
Pie Crust
- 1 premade graham cracker pie crust
Filling
- 3/4 cup peanut butter
- 4 oz cream cheese, softened
- 1 cup confectioners’ sugar
- 8 oz whipped topping (such as Cool Whip)
Topping
- 4 oz whipped topping
- Chopped salted peanuts (optional, for garnish)
- Chocolate sauce (optional, for garnish)
Instructions
- Prepare Filling: In a large bowl, combine the softened cream cheese, peanut butter, and confectioners’ sugar. Whip the mixture until smooth and well blended, ensuring no lumps remain for a creamy base.
- Fold in Whipped Topping: Gently fold 8 oz of whipped topping into the peanut butter mixture. Mix carefully until all ingredients are incorporated and the filling becomes light and airy.
- Assemble Pie: Pour the prepared filling evenly into the premade graham cracker pie crust. Use a spatula to spread the filling evenly and fill the crust completely for an even layer.
- Add Topping: Spread the additional 4 oz of whipped topping evenly over the top of the filled pie. Smooth the topping to the edges to create a clean, even layer.
- Chill: Place the pie in the refrigerator and chill for at least 2 hours to allow the filling to set and the flavors to meld together.
- Garnish and Serve: Before serving, optionally top the pie with chopped salted peanuts and a drizzle of chocolate sauce for extra texture and flavor. Slice and serve chilled for the best taste and texture.
Notes
- Use smooth peanut butter for the creamiest filling.
- Chilling the pie for longer than 2 hours will improve firmness and flavor.
- You can substitute whipped topping with homemade whipped cream if preferred.
- For a gluten-free option, ensure the graham cracker crust is gluten-free or substitute with a gluten-free crust.
- Store leftover pie covered in the refrigerator for up to 3 days.
