Description
A creamy, no-bake peanut butter pie with a chocolatey crust and rich peanut butter filling, perfect for any dessert lover.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups whipped topping (like Cool Whip)
- Chocolate syrup or shaved chocolate for topping (optional)
Instructions
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press into a 9-inch pie dish to form the crust. Chill in the refrigerator for at least 30 minutes.
- In a large bowl, beat together the peanut butter and cream cheese until smooth.
- Add powdered sugar and vanilla extract; mix until fully incorporated.
- Fold in the whipped topping gently until evenly mixed.
- Pour the peanut butter filling into the prepared crust and smooth the top.
- Refrigerate the pie for at least 4 hours or until set.
- Before serving, drizzle with chocolate syrup or garnish with shaved chocolate if desired.
Notes
- Use a chocolate cookie crust for a richer flavor.
- You can make this pie ahead and freeze it for up to a month.
- Ensure the cream cheese is fully softened for a smooth filling.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg