No-Bake Peanut Butter Pie
A creamy, silky no-bake peanut butter pie with a graham cracker crust and rich peanut butter filling. Simple to make and always a crowd-pleaser.
Servings: 8 servings
Ingredients
Make this crust or use your favorite base recipe
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
Filling:
- 8 oz package cream cheese softened
- 1 cup peanut butter creamy
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 & 1/2 cups heavy whipping cream or 1 tub of whipped topping
Topping (optional):
- Melted chocolate or chocolate shavings
- Chopped peanuts
- Chopped up mini peanut butter cups
Instructions
Make the crust:
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tbsp unsalted butter
- Press into a 9-inch pie pan and chill in the fridge while making the filling.
Make the filling:
- In a large bowl, beat cream cheese and peanut butter until smooth.8 oz package cream cheese, 1 cup peanut butter
- Add powdered sugar, salt, and vanilla extract, mixing until combined.1/4 teaspoon salt, 1 cup powdered sugar, 1 tsp vanilla extract
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the peanut butter mixture (or fold in whipped topping if using).1 & 1/2 cups heavy whipping cream
- Spread the filling into the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight for the best texture.
- Garnish with melted chocolate driles, chopped peanuts, and whipped cream if desired. Slice and enjoy!Melted chocolate or chocolate shavings, Chopped peanuts, Chopped up mini peanut butter cups
Nutrition
Calories: 669Calories | Carbohydrates: 43g | Protein: 11g | Fat: 52g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 102mg | Sodium: 484mg | Potassium: 293mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1299IU | Vitamin C: 0.3mg | Calcium: 88mg | Iron: 1mg