Description
This Fluffy No-Bake Peanut Butter Pie is a creamy, easy-to-make dessert perfect for peanut butter lovers. Combining a smooth peanut butter and cream cheese filling with a light whipped topping set in a crunchy graham cracker crust, it requires no baking and is ready after chilling. Ideal for quick preparation and guaranteed to impress, it can be customized with chocolate touches or garnished with crushed peanuts.
Ingredients
Scale
Crust
- 1 pre-made graham cracker crust (9-inch)
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
Garnish (optional)
- Additional whipped topping
- Crushed peanuts
Instructions
- Prepare the filling: In a large bowl, beat the softened cream cheese and creamy peanut butter together until the mixture is smooth and creamy with no lumps.
- Add flavor and sweetness: Mix in the powdered sugar and vanilla extract thoroughly until fully combined, ensuring the filling is sweet and flavorful.
- Incorporate whipped topping: Gently fold in the thawed whipped topping to the peanut butter mixture to keep it light and fluffy without deflating the volume.
- Assemble the pie: Spoon the fluffy filling into the pre-made graham cracker crust and spread it evenly to cover the entire surface.
- Chill to set: Refrigerate the pie for at least 4 hours to allow it to firm up and develop its texture fully.
- Add garnish and serve: Before serving, top the pie with additional whipped topping and sprinkle crushed peanuts if desired for an extra textural contrast and decorative look.
Notes
- For a chocolate version, drizzle chocolate syrup over the pie or substitute the graham cracker crust with a chocolate cookie crust.
- Store leftovers covered in the refrigerator for up to 5 days to maintain freshness.
- This pie freezes well; thaw it slightly in the refrigerator before serving to restore texture.
