Description
This No Bake Peanut Butter Pie is a creamy, easy-to-make dessert featuring a luscious peanut butter filling set in a graham cracker or Oreo crust, topped with fluffy Cool Whip and optional roasted peanuts for a delightful crunch. Perfect for warm days or quick dessert cravings, this pie requires no oven and freezes to a perfect sliceable consistency.
Ingredients
Scale
Pie Filling
- â…” cup peanut butter
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- ½ cup milk
Pie Crust
- 1 9-inch graham cracker pie crust or Oreo pie crust
Topping
- 4 ounces Cool Whip, thawed
- Roasted peanuts, chopped, optional garnish
Instructions
- Cream the filling: In a large mixing bowl, use an electric mixer to blend the peanut butter, room temperature cream cheese, and powdered sugar until smooth and creamy. Gradually add the milk and continue mixing until fully incorporated and light in texture.
- Fill the crust: Pour the peanut butter mixture into the prepared 9-inch pie crust, spreading it evenly and leveling the surface with a spatula or the back of a spoon.
- Add the topping: Spread the thawed Cool Whip evenly over the peanut butter filling with a rubber spatula to create a smooth, fluffy layer. If desired, sprinkle chopped roasted peanuts on top for added texture and decoration.
- Freeze the pie: Place the pie in the freezer for at least 3 hours to allow it to set properly. Before serving, remove the pie from the freezer about 10 minutes in advance to soften slightly for easier slicing.
Notes
- For a richer peanut butter flavor, use natural peanut butter without added sugar.
- You can substitute the milk with almond or soy milk for a dairy-free option, but the cream cheese must still be dairy or a suitable vegan alternative.
- If using an Oreo crust, a homemade or store-bought option works well to complement the peanut butter.
- Chopped roasted peanuts add great texture but can be omitted for a smoother pie.
- Allowing the pie to thaw slightly before slicing will help achieve cleaner cuts.
