No Bake Peanut Butter Pie
Cream cheese, peanut butter, and powdered sugar create a rich, creamy no bake peanut butter pie in a chocolate graham cracker crust.
Equipment
- Electric Hand Mixer
Ingredients
- 8 ounces (225g) cream cheese softened to room temperature
- 1 ¼ cups (660g) creamy peanut butter divided
- ¾ cup powdered sugar
- 8 ounces (3 cups, ¾ litre) whipped topping (Cool Whip) thawed
- 1 9-inch chocolate graham cracker crust
- 1 cup mini peanut butter cups chopped, optional
Instructions
- In a bowl, combine cream cheese, 1 cup of peanut butter, and powdered sugar. Beat/whip until smooth using an electric mixer.
- Fold in the whipped topping.
- Pour the mixture into the graham cracker crust, and chill until firm (at least 4 hours or overnight).
- Decorate with chopped peanut butter cups, and a drizzle of melted peanut butter.
Notes
- To Store: Refrigerate the pie, covered, in the refrigerator for up to 3 days.
- To Freeze: Freeze peanut butter pie and then enjoy it as a frozen pie instead! The texture can get grainy from the cream cheese in the filling if it thaws fully.
- Instead of peanut butter cups and drizzled peanut butter, try a drizzle of fudge sauce or a sprinkle of mini chocolate chips.
- A pre-made Oreo cookie crust is delicious with this pie if you find that instead of the chocolate graham type. You can also use a homemade graham cracker crust if you prefer.
Nutrition
Calories: 589kcal | Carbohydrates: 48g | Protein: 15g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 395mg | Potassium: 398mg | Fiber: 3g | Sugar: 37g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/no-bake-peanut-butter-pie/