Description
Cool and creamy peanut butter filling in a buttery graham cracker crust, this No-Bake Peanut Butter Pie is divinely delicious! It’s a summer treat that’s as easy to make as it is fun to eat.
Ingredients
Units
Scale
Graham Cracker Pie Crust:
- 1 (9-inch) graham cracker pie crust (see recipe)
Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (8 ounce) container Cool Whip, thawed or 3 cups of homemade whipped cream (see recipe)
Instructions
- Prepare the Graham Cracker Pie Crust: Make a no-bake graham cracker pie crust and chill in the refrigerator for at least 30 minutes or in the freezer for at least 15 minutes.
- Mix Peanut Butter Filling: In a large bowl, beat together peanut butter and softened cream cheese until smooth. Add powdered sugar and mix well. Fold in the Cool Whip until fully incorporated.
- Fill the Pie Crust: Pour the prepared peanut butter filling into the graham cracker pie crust.
- Chill and Serve: Refrigerate the pie for at least 2 hours or overnight before slicing and serving. Store any leftovers in the refrigerator.
