Description
A creamy and indulgent no-bake peanut butter pie that’s perfect for a quick dessert. Made with a rich peanut butter and cream cheese filling, sweetened with powdered sugar, and topped with fluffy Cool Whip and optional chopped roasted peanuts, this pie requires no oven time and sets up in the freezer for a deliciously chilled treat.
Ingredients
Scale
Filling
- ⅔ cup peanut butter
- 4 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- ½ cup milk
Pie Base and Topping
- 1 9” graham cracker pie crust or Oreo pie crust
- 4 ounces Cool Whip (thawed)
- Roasted peanuts (chopped, optional garnish)
Instructions
- Mix the Filling: Begin by creaming together the peanut butter, cream cheese, and powdered sugar using an electric mixer in a large mixing bowl until smooth and well combined. Gradually add the milk and continue mixing to create a creamy and pourable filling.
- Fill the Pie Crust: Pour the peanut butter mixture evenly into the 9-inch graham cracker or Oreo pie crust, smoothing the top to make it level.
- Add the Topping: Spread the thawed Cool Whip evenly over the peanut butter filling using a rubber spatula. If desired, sprinkle chopped roasted peanuts on top for added texture and flavor.
- Chill the Pie: Place the pie in the freezer and freeze it for at least 3 hours to allow the filling to set properly. Before serving, remove the pie from the freezer about 10 minutes prior to cutting to ease slicing.
Notes
- Ensure the cream cheese is at room temperature for a smoother filling.
- You can substitute the pie crust with a store-bought graham cracker or Oreo crust for convenience.
- If preferred, use homemade whipped topping instead of Cool Whip.
- Letting the pie sit at room temperature for a few minutes before slicing helps prevent cracking.
- Store any leftovers covered in the refrigerator for up to 3 days.
