Description
A creamy and delicious no-bake peanut butter pie featuring a smooth peanut butter and cream cheese filling set in a graham cracker or Oreo crust, topped with fluffy Cool Whip and optional roasted peanuts. Perfect for quick preparation and a cool, rich dessert.
Ingredients
Scale
Filling
- â…” cup peanut butter
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- ½ cup milk
Base
- 1 9-inch graham cracker pie crust or Oreo pie crust
Topping
- 4 ounces Cool Whip, thawed
- Roasted peanuts, chopped (optional garnish)
Instructions
- Cream filling: In a large mixing bowl, use an electric mixer to thoroughly cream together the peanut butter, cream cheese, and powdered sugar until smooth and well combined. Gradually add the milk to the mixture and continue mixing until fully incorporated and creamy.
- Fill crust: Pour the prepared peanut butter mixture evenly into the pre-made 9-inch graham cracker or Oreo pie crust. Use a spatula to smooth and level the filling surface.
- Add topping: Spread the thawed Cool Whip evenly over the peanut butter filling using a rubber spatula. Sprinkle chopped roasted peanuts on top if desired for added crunch and garnish.
- Freeze: Place the pie in the freezer and chill for at least 3 hours to set. Before serving, remove the pie from the freezer about 10 minutes ahead to allow it to soften slightly for easier slicing.
Notes
- Use smooth peanut butter for a creamy texture.
- Allow the cream cheese to come to room temperature to prevent lumps.
- Optional garnish of roasted peanuts adds texture and flavor.
- If you prefer a sweeter pie, adjust powdered sugar accordingly.
- Letting the pie sit at room temperature before cutting helps achieve clean slices.
