Description
You need a simple, crowd-pleasing dessert for your next gathering. This no-bake peanut butter pie recipe delivers rich, creamy flavor in a buttery graham cracker crust. It requires minimal effort and no oven time, making it perfect for busy days or holidays like Thanksgiving.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed
- 1/2 cup peanut butter chips (optional, for topping)
- 1/4 cup heavy cream (optional, for ganache topping)
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
- Make the filling base: In a large bowl, beat the softened cream cheese until smooth. Add the creamy peanut butter and beat until fully combined.
- Add sweetness and flavor: Gradually beat in the 1 1/2 cups powdered sugar until the mixture is smooth. Stir in the vanilla extract.
- Fold in whipped topping: Gently fold in the entire container of thawed whipped topping until no streaks remain. Do not overmix.
- Assemble the pie: Spoon the peanut butter filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
- Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. This chilling time is key for a perfect slice.
- Prepare the topping (optional): If you want a chocolate topping, melt the peanut butter chips with the heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle this mixture over the chilled pie. Alternatively, top with extra whipped cream and chopped peanut butter cups.
- Serve: Slice and serve this indulgent peanut butter dessert cold.
Notes
- For an Oreo crust peanut butter pie, substitute the graham cracker crumbs with finely crushed Oreo cookies (about 24 cookies) and use the same amount of butter.
- If you want a sweeter filling, add 1/4 cup of powdered sugar to the filling mixture.
- This is a great make ahead dessert; it holds well in the refrigerator for up to three days.
- For the best creamy texture, make sure your cream cheese is truly at room temperature before mixing.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 280
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 9
- Cholesterol: 45