Description
This No Bake Peanut Butter Pie is a creamy, rich dessert combining peanut butter, cream cheese, and a fluffy Cool Whip topping in a classic graham cracker or Oreo crust. It’s quick to assemble and requires chilling instead of baking, making it perfect for hot days or when you want a delicious treat without turning on the oven.
Ingredients
Scale
Filling
- ⅔ cup peanut butter
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- ½ cup milk
Crust
- 1 9” graham cracker pie crust or Oreo pie crust
Topping
- 4 ounces Cool Whip, thawed
- Roasted peanuts, chopped (optional garnish)
Instructions
- Prepare the filling: Using an electric mixer in a large mixing bowl, cream together the peanut butter, cream cheese, and powdered sugar until smooth and well combined. Gradually add the milk and continue mixing until the mixture reaches a creamy, spreadable consistency.
- Assemble the pie: Pour the peanut butter filling into the pre-made 9-inch graham cracker or Oreo pie crust, spreading it evenly and leveling the surface with a spatula.
- Add the topping: Spread the thawed Cool Whip evenly over the peanut butter layer using a rubber spatula. If desired, sprinkle chopped roasted peanuts on top for added texture and flavor.
- Chill to set: Place the assembled pie in the freezer and let it freeze for at least 3 hours to firm up. Before serving, remove the pie from the freezer and let it sit for about 10 minutes to soften slightly for easier slicing.
Notes
- Room temperature cream cheese blends more smoothly with peanut butter for a better texture.
- You can substitute milk with almond or oat milk for a dairy-free version, but texture may vary.
- Chilling the pie in the freezer ensures a firm set, making it easier to slice and serve.
- For a lower-calorie version, consider using reduced-fat cream cheese and light Cool Whip.
- Optional garnish with roasted peanuts adds crunch and visual appeal but can be omitted for nut allergies.
