Creamy No Bake Peanut Butter Pie with Cool Whip
A rich and creamy no bake peanut butter pie with Cool Whip, perfect for any occasion.
Equipment
- 1 9-inch pie dish
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Filling
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese softened
- 8 oz Cool Whip thawed
Crust
- 1 graham cracker crust
Instructions
Preparation
- Use a pre-made graham cracker crust or make one by combining crushed graham crackers with melted butter. Press into a pie dish and set aside.
- In a large bowl, beat cream cheese until smooth. Add peanut butter and powdered sugar, beating until combined. Gently fold in Cool Whip until the mixture is light and fluffy.
- Pour the filling into the prepared crust. Smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours or until set. For best results, chill overnight.
- Before serving, garnish with additional Cool Whip, chocolate syrup, or chopped peanuts if desired.
- Cover the pie with plastic wrap or foil and store in the refrigerator for up to 5 days.
Notes
Pro Tips: For a firmer filling, consider adding a tablespoon of gelatin dissolved in warm water to the mixture. Ingredient Substitutions: Use natural peanut butter for a healthier option. How to Serve: Pair with a drizzle of chocolate or caramel sauce and a sprinkle of chopped peanuts. Storage & Freshness: Cover and refrigerate; keeps well for up to 5 days. Make-Ahead Tips: Prepare up to two days in advance and store in the fridge.