Description
This easy and delicious peanut butter pie features a creamy peanut butter and cream cheese filling set in a pre-made graham cracker crust. With no baking required, it’s a perfect make-ahead dessert that’s rich, fluffy, and perfect for peanut butter lovers.
Ingredients
Scale
Crust
- 1 pre-made graham cracker crust (9-inch)
Filling
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping (like Cool Whip)
Garnish (optional)
- Additional whipped topping or chocolate shavings
Instructions
- Blend Cream Cheese and Peanut Butter: In a large mixing bowl, beat the softened cream cheese and peanut butter together until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Sugar and Vanilla: Add the powdered sugar and vanilla extract to the bowl, mixing thoroughly until all ingredients are fully combined and the filling is smooth.
- Fold in Whipped Topping: Gently fold in the whipped topping with a spatula, mixing carefully to keep the filling light and fluffy without deflating it.
- Fill the Crust: Spoon the peanut butter filling into the pre-made graham cracker crust, smoothing the top evenly with a spatula.
- Refrigerate to Set: Place the pie in the refrigerator and chill for at least 4 hours to allow the filling to firm up and set properly.
- Add Garnish and Serve: Before serving, top the pie with extra whipped topping or chocolate shavings if desired. Slice and enjoy the pie chilled.
Notes
- For a chocolate variation, use a chocolate cookie crust or drizzle melted chocolate over the top before chilling.
- If using natural peanut butter, ensure it is well-stirred and not too oily for best texture.
- This pie can be made a day in advance and stored in the refrigerator without compromising flavor or texture.
