🥜 No-Bake Cream Cheese Peanut Butter Pie
📝 Ingredients
Crust:
- 🍪 1 ½ cups graham cracker crumbs (or crushed chocolate cookies)
- 🧈 ½ cup butter, melted
- 🥄 ¼ cup granulated sugar
Peanut Butter Filling:
- 🧀 8 oz cream cheese, softened
- 🥜 1 cup creamy peanut butter
- 🍚 ¾ cup powdered sugar
- 🥛 1 cup whipped topping (Cool Whip)
- 🌿 1 teaspoon vanilla extract
Topping (Optional but Recommended!):
- 🍫 ½ cup chocolate chips, melted
- 🥜 ¼ cup chopped peanuts
- 🥛 Extra whipped topping for garnish
🧑🍳 Instructions:
- Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch pie dish. Chill in the fridge while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add peanut butter, powdered sugar, vanilla extract, and mix until well combined.
- Gently fold in the whipped topping until the filling is light and fluffy.
- Spread the filling evenly over the chilled crust.
- Chill: Refrigerate for at least 4 hours, or until set.
- Optional toppings: Drizzle with melted chocolate, sprinkle with chopped peanuts, and add extra whipped topping before serving.
♻️ Make-Ahead & Storage Tips:
- You can make this pie up to 2 days in advance — just keep it refrigerated and covered.
- For best texture, add toppings right before serving.
- Leftovers can be stored in the refrigerator for up to 5 days.
- To freeze: wrap the pie tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.
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