Description
This rich and creamy peanut butter pie comes together in minutes with no oven required. Perfect for peanut butter lovers!
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter (melted)
For the Filling:
- 1 cup (250 g) creamy peanut butter
- 8 oz (225 g) cream cheese (softened)
- 1 cup (120 g) powdered sugar
- 8 oz (225 g) whipped topping (like Cool Whip) or 1 cup whipped heavy cream
For the Topping (Optional):
- 1/4 cup (60 ml) chocolate syrup or melted chocolate
- 1/4 cup (30 g) chopped peanuts or mini chocolate chips
Instructions
Make the Crust:
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Form the Crust:
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Place in the refrigerator to chill while preparing the filling.
Make the Filling:
- Beat Peanut Butter and Cream Cheese:
- In a large bowl, use an electric mixer to beat the peanut butter and cream cheese together until smooth.
- Add Sugar and Whipped Topping:
- Beat in the powdered sugar until combined. Gently fold in the whipped topping or whipped cream until the mixture is light and fluffy.
Assemble the Pie:
- Fill the Crust:
- Spoon the peanut butter mixture into the chilled crust, spreading it evenly with a spatula.
- Chill:
- Refrigerate the pie for at least 4 hours, or until set. For a firmer texture, freeze the pie for 1-2 hours.
Add Toppings:
- Decorate:
- Before serving, drizzle with chocolate syrup or melted chocolate and sprinkle with chopped peanuts or mini chocolate chips, if desired.
- Serve:
- Slice and enjoy!
Notes
- Use an Oreo crust for a chocolate-peanut butter twist.
- Substitute almond or cashew butter for a different flavor profile.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.