Description
A rich and creamy no-bake peanut butter pie with a buttery graham cracker crust, a fluffy peanut butter filling, and a soft whipped topping finish. It is easy to make, perfect for preparing ahead, and always a crowd-pleasing dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed
- 1 cup whipped cream, for topping
- 2 tablespoons chopped roasted peanuts, for garnish
- 2 tablespoons chocolate shavings, optional
Instructions
- Clear space in the refrigerator or freezer so the pie can chill properly once assembled.
- In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles damp sand.
- Press the crust mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly. Chill for 10 to 15 minutes.
- In a large bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the thawed whipped topping until the filling is light and fluffy.
- Spoon the filling into the chilled crust and spread it into an even layer.
- Refrigerate the pie for at least 4 hours, or until firm enough to slice cleanly.
- Before serving, top with whipped cream, chopped roasted peanuts, and optional chocolate shavings.
- Slice and serve cold.
Notes
- Use regular creamy peanut butter for the best texture and stability.
- Softened cream cheese helps the filling blend smoothly without lumps.
- For cleaner slices, chill the pie overnight and wipe the knife between cuts.
- Add toppings right before serving for the freshest look and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 26g
- Sodium: 290mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg