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Easy No-Bake Creamy Peanut Butter Pie

A thick slice of creamy peanut butter pie with a graham cracker crust and whipped topping.
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You will love this simple, rich, and creamy peanut butter pie with a buttery graham cracker crust. It is a perfect, quick dessert for any gathering, requiring no oven time.

Ingredients

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  • 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 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed (or homemade whipped cream)
  • Optional Topping: Chocolate syrup or mini peanut butter cups

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the crumbs are evenly moistened. 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.
  2. Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and fluffy. Add the peanut butter and beat until fully combined.
  3. Incorporate the milk: Gradually beat in the sweetened condensed milk until the mixture is smooth. Stir in the vanilla extract.
  4. Fold in the whipped topping: Gently fold half of the thawed whipped topping into the peanut butter mixture until just combined. Do not overmix.
  5. Fill the crust: Spoon the creamy peanut butter filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
  6. Chill the pie: Spread the remaining half of the whipped topping over the filling. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the pie is firm.
  7. Serve: Before serving, drizzle with chocolate syrup or sprinkle with chopped peanut butter cups, if desired. Slice and enjoy this crowd pleaser dessert.

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.
  • You can make this pie ahead of time; it holds well in the refrigerator for up to three days.
  • If you want a sweeter, richer topping, use a homemade stabilized whipped cream instead of the frozen variety.

Nutrition

Find it online: https://spoonfulsnap.com/easy-peanut-butter-pie-recipe/