Description
This Easy Peanut Butter Pie is a no-bake, creamy dessert featuring a smooth peanut butter and cream cheese filling in a crunchy graham cracker crust. It’s simple to prepare and perfect for peanut butter lovers looking for a quick and delicious treat that sets in the fridge.
Ingredients
Scale
Pie Crust
- 1 pre-made graham cracker pie crust
Filling
- 1 (8 oz.) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 (8 oz.) container whipped topping, thawed
Topping (Optional)
- 2 tablespoons powdered sugar
- 1 tablespoon peanut butter
Instructions
- Prepare the Filling: In a large mixing bowl, beat together the softened cream cheese, peanut butter, and powdered sugar using a hand mixer or stand mixer until the mixture is smooth and creamy, ensuring there are no lumps.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the peanut butter mixture using a spatula until fully incorporated, maintaining a light and airy texture.
- Fill the Pie Crust: Spoon the peanut butter filling into the pre-made graham cracker pie crust, then use a spatula to spread it out evenly to the edges.
- Make Peanut Butter Crumbs (Optional): In a small bowl, mix together the powdered sugar and peanut butter until crumbly to create a topping, then sprinkle these crumbs evenly over the pie’s surface for added texture and flavor.
- Chill the Pie: Refrigerate the assembled pie for at least 4 hours, or preferably overnight, allowing the filling to set and firm up before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- The pie can be garnished with chopped peanuts or chocolate drizzle for extra flavor.
- For a firmer texture, freeze the pie for 30 minutes before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
