Description
A rich and creamy Peanut Butter Cream Pie that combines smooth cream cheese, peanut butter, and whipped topping in a graham cracker crust for a no-bake dessert that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Filling
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup confectioners’ sugar
- 1/2 cup peanut butter
- 6 tablespoons whole milk
- 1 carton (8 ounces) frozen whipped topping, thawed
Crust
- 1 graham cracker crust (9 inches)
Topping
- 1/4 cup chopped peanuts
Instructions
- Beat the cream cheese, peanut butter and sugar: In a large bowl, beat the softened cream cheese until fluffy. Add the confectioners’ sugar and peanut butter, then beat the mixture until smooth and well combined.
- Add the milk: Gradually add the whole milk into the peanut butter mixture while continuing to beat until fully incorporated and the texture is smooth.
- Fold in the whipped topping: Using a spatula, gently fold the thawed whipped topping into the peanut butter mixture, making sure to combine thoroughly without deflating the whipped topping.
- Spoon the filling into the crust: Pour the peanut butter cream filling into the 9-inch graham cracker crust, spreading it evenly. Cover the pie with plastic wrap and refrigerate overnight to set.
- Slice and serve: Before serving, sprinkle the chopped peanuts evenly over the top of the chilled pie. Slice the pie into 8 servings and enjoy. For an extra touch, consider decorating with chocolate drizzle, caramel sauce, whipped cream, or cherries.
Notes
- For best results, allow the pie to chill overnight to let the filling set properly.
- Use a good quality peanut butter for a richer flavor.
- You can decorate individual slices with chocolate drizzle, caramel sauce, whipped cream, or cherries for presentation.
- Store leftovers covered in the refrigerator and consume within 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
