No Bake Peanut Butter Pie
This no bake peanut butter pie is creamy, easy to make, and packed with rich peanut butter flavor. A quick, freezer friendly dessert that everyone will love.
Servings: 8 servings
Calories: 373kcal
Ingredients
- ⅔ cup peanut butter
- 4 ounces cream cheese room temperature
- 1 cup powdered sugar
- ½ cup milk
- 1 9” graham cracker pie crust or Oreo pie crust
- 4 ounces Cool Whip thawed
- roasted peanuts chopped, optional garnish
Instructions
- Begin by creaming the peanut butter, cream cheese, and powdered sugar with an electric mixer in a large mixing bowl. Add the milk.⅔ cup peanut butter, 4 ounces cream cheese, 1 cup powdered sugar, ½ cup milk
- Pour the peanut butter mixture into the crust and make it level.1 9” graham cracker pie crust or Oreo pie crust
- Spread Cool Whip on top of the peanut butter filling with a rubber spatula. Add chopped nuts on top of the pie if desired.4 ounces Cool Whip, roasted peanuts
- Freeze for 3 hours before serving. You may want to remove it from the freezer for 10 minutes before cutting it to serve.
Notes
Storage:
- Store: Keep leftover pie tightly covered in the freezer.
- Freeze: This pie freezes well for up to one month.
- Thaw: Let the pie sit for 5 to 10 minutes before slicing.
- Make ahead: You can make this pie one to two days before serving, and freeze until ready.
- Use room temperature cream cheese so the filling blends smoothly.
An electric mixer helps avoid lumps. - Place the foil pie pan inside a real pie dish for stability when moving it.
- Do not skip the freeze time, the pie needs several hours to set.
- For clean slices, warm a knife under hot water before cutting.
Nutrition
Calories: 373kcal | Carbohydrates: 38g | Protein: 8g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 18mg | Sodium: 253mg | Potassium: 202mg | Fiber: 1g | Sugar: 24g | Vitamin A: 240IU | Calcium: 65mg | Iron: 1mg
