Description
This delicious No Bake Peanut Butter Pie is a creamy, rich dessert that combines the decadent flavors of peanut butter and cream cheese in a smooth filling, all set in a crunchy graham cracker or Oreo crust. Perfect for warm days or quick dessert fixes, this pie requires no baking and is super easy to prepare. Topped with fluffy Cool Whip and optional roasted peanuts, it’s a crowd-pleaser that freezes for a perfect slice every time.
Ingredients
Scale
Filling
- ⅔ cup peanut butter
- 4 ounces cream cheese (room temperature)
- 1 cup powdered sugar
- ½ cup milk
Crust
- 1 9” graham cracker pie crust or Oreo pie crust
Topping
- 4 ounces Cool Whip (thawed)
- Roasted peanuts (chopped, optional garnish)
Instructions
- Prepare the filling: In a large mixing bowl, use an electric mixer to cream together the peanut butter, cream cheese, and powdered sugar until the mixture is smooth and fluffy. Gradually add the milk while continuing to mix until fully incorporated and creamy.
- Fill the crust: Pour the peanut butter mixture evenly into the prepared 9-inch graham cracker or Oreo crust. Use a spatula to smooth and level the filling surface for an even appearance.
- Add the topping: Spread the thawed Cool Whip evenly over the peanut butter filling using a rubber spatula. If desired, sprinkle chopped roasted peanuts on top for added texture and flavor.
- Freeze the pie: Place the assembled pie in the freezer for at least 3 hours to allow it to firm up properly. Before slicing and serving, remove the pie from the freezer and let it sit for about 10 minutes to soften slightly for easier cutting.
Notes
- If you prefer a sweeter or less sweet pie, you can adjust the amount of powdered sugar accordingly.
- For a different flavor, try using a chocolate cookie crust instead of graham cracker or Oreo.
- Make sure the cream cheese is at room temperature to ensure smooth and easy mixing.
- The pie can be stored in the freezer for up to 2 weeks; just thaw slightly before serving.
- For a nut-free version, omit the roasted peanuts garnish.
