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No-Bake Peanut Butter Pie

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A creamy and indulgent no-bake peanut butter pie with a graham cracker crust, topped with chopped Reese’s peanut butter cups and crushed peanuts for added texture and flavor.

Ingredients

  • 8 oz cream cheese
  • 1 cup creamy peanut butter
  • ¾ cup confectioners sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping (such as Cool Whip)
  • 1 pre-made graham cracker pie crust
  • 2–3 Reese’s peanut butter cups, chopped
  • ½ cup crushed peanuts (optional topping)

Instructions

  1. In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese and peanut butter together until smooth and well-combined.
  2. Add the confectioners’ sugar and vanilla extract to the mixture, continuing to mix until fully incorporated.
  3. Fold in the whipped topping gently until the mixture is creamy and fluffy.
  4. Pour the peanut butter mixture into the pre-made graham cracker pie crust, spreading it out evenly.
  5. Sprinkle the chopped Reese’s peanut butter cups on top of the pie, pressing them gently into the filling.
  6. Optionally, sprinkle crushed peanuts on top for added texture and crunch.
  7. Refrigerate the pie for at least 4 hours, or until it has firmed up. For best results, let it chill overnight.
  8. Slice and serve cold!

Notes

  • This recipe makes about 8 servings, depending on portion size.
  • Prep time is approximately 15 minutes, and chilling time is 4 hours or more.
  • You can make this pie a day or two ahead of time and store it in the fridge for even better flavor.
  • For a gluten-free version, use a gluten-free graham cracker crust or cookie crust.
  • Store leftover pie in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: http://recipesbyjanet.com/no-bake-peanut-butter-pie/