Homemade Peanut Butter Pie No Bake
A creamy and delicious no-bake peanut butter pie that's perfect for any occasion. Easy to make and irresistibly tasty.
Equipment
- 1 9-inch pie pan
- 1 electric mixer
- 1 Mixing Bowl large
- 1 Spatula
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 1/2 cups whipped topping
Instructions
Preparation
- Combine graham cracker crumbs and melted butter in a mixing bowl. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch pie pan, creating an even layer. Chill the crust in the refrigerator while you prepare the filling.
Filling
- In a large mixing bowl, beat the cream cheese and peanut butter together until smooth using an electric mixer. Gradually add the powdered sugar and continue to mix until well combined. Gently fold in the whipped topping until the mixture is light and fluffy.
Assembling the Pie
- Pour the peanut butter filling into the prepared graham cracker crust. Use a spatula to smooth the top evenly. Cover the pie with plastic wrap and refrigerate for at least 4 hours or until the pie is set.
- Once set, remove the pie from the refrigerator. Slice into 8 even pieces and serve chilled. Enjoy the creamy, nutty flavors that this pie offers.
- Store any leftover pie in the refrigerator, covered, for up to 5 days. This pie can also be frozen for up to 1 month, just ensure it is tightly wrapped to prevent freezer burn.
Notes
Pro Tips: Use full-fat cream cheese for the best texture. Allow the pie to set for at least 4 hours in the fridge. Ingredient Substitutions: Use low-fat cream cheese for a lighter version. How to Serve: Serve chilled with a dollop of whipped cream on top. Storage & Freshness: Keep refrigerated and cover with plastic wrap. Make-Ahead Tips: Prepare the day before serving to allow flavors to meld.