No-Bake Peanut Butter Cream Pie
Ingredients
Crust
1 ½ cups graham cracker crumbs
6 tbsp melted butter
2 tbsp sugar
Filling
1 cup creamy peanut butter
8 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups whipped topping (or whipped cream)
Topping
½ cup peanut butter (slightly melted)
1 cup whipped topping (for decoration)
Instructions
Make the crust
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
Press the mixture firmly into a 9-inch pie dish.
Refrigerate for 20 minutes to set.
Prepare the filling
In a large bowl, beat the cream cheese until smooth.
Add peanut butter, powdered sugar, and vanilla. Mix until creamy.
Add the whipped topping
Gently fold in the whipped topping until light and fluffy.
Assemble the pie
Spread the filling evenly into the chilled crust.
Add topping
Spread melted peanut butter over the top.
Pipe or spread whipped topping around the edges.
Chill
Refrigerate for 3–4 hours (or overnight) until firm.
Optional Extras
Drizzle chocolate syrup on top 🍫
Sprinkle crushed peanuts or graham crackers
Add chocolate chips
✅ Tip: For a firmer pie, place it in the freezer for about 30 minutes before serving.
If you want, I can also give you:
3-ingredient version of this pie
No-bake peanut butter dessert cups
Peanut butter cheesecake version 😋
