Description

Craving a rich, creamy dessert that’s effortless to whip up and perfect for any occasion? No-Bake Peanut Butter Pie is your go-to treat! This indulgent pie combines smooth peanut butter, velvety cream cheese, and fluffy whipped topping in a sweet graham cracker crust, creating a decadent, crowd-pleasing dessert that requires no oven time.

Ingredients

This pie comes together with ingredients that create a rich, creamy dessert. Here’s what you need and why each matters:

Cream Cheese (1 8-oz package): Provides a tangy, creamy base for the filling.
Confectioners’ Sugar (1 ½ cups): Sweetens the filling with a smooth, powdery texture.
Peanut Butter (1 cup): Delivers the star flavor, adding nutty richness.
Milk (1 cup): Thins the filling for a smooth, spreadable consistency.
Frozen Whipped Topping (1 16-oz package, thawed): Adds light, fluffy texture to the filling.
Prepared Graham Cracker Crusts (2 9-inch): Offer a sweet, crunchy base that requires no baking.

Substitutions and Variations

Cream Cheese: Use reduced-fat cream cheese (not fat-free) or vegan cream cheese for dairy-free; adjust sugar if needed.
Peanut Butter: Swap for almond butter or cashew butter for a different nutty flavor; use natural peanut butter but ensure it’s well-mixed.
Whipped Topping: Substitute with 3 cups homemade whipped cream (whip 1 ½ cups heavy cream with ¼ cup sugar) or vegan whipped topping.
Milk: Use plant-based milk (e.g., almond, oat) for dairy-free; half-and-half can make it richer.
Crust: Use chocolate cookie crusts, shortbread crusts, or gluten-free graham cracker crusts.
Gluten-Free: Use gluten-free crusts and ensure all ingredients are gluten-free.
Add-Ins: Mix in ½ cup mini chocolate chips, chopped peanuts, or swirl in ¼ cup chocolate ganache for extra flair.

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Instructions

Prepare the Filling:
- In a large bowl, combine 1 (8-oz) package cream cheese and 1 ½ cups confectioners’ sugar.
- Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes, scraping the bowl as needed.
Add Peanut Butter and Milk:
- Add 1 cup peanut butter and 1 cup milk to the cream cheese mixture.
- Beat on medium speed until fully combined and smooth, about 1–2 minutes, ensuring no lumps remain.
Fold in Whipped Topping:
- Gently fold in 1 (16-oz) package thawed frozen whipped topping using a spatula, mixing until well combined and no streaks remain. Fold carefully to maintain the light, fluffy texture.
Assemble the Pies:
- Spoon the peanut butter filling evenly into 2 (9-inch) prepared graham cracker crusts, smoothing the tops with a spatula for a neat appearance.
Freeze and Serve:
- Cover each pie with plastic wrap or foil to prevent freezer burn.
- Freeze for at least 4 hours, or overnight, until firm.
- Before serving, let the pies sit at room temperature for 5–10 minutes to soften slightly for easier slicing.
- Slice each pie into 8 wedges (16 total servings) and serve chilled, optionally garnished with whipped topping, chopped peanuts, or chocolate drizzle.

Cooking Tips

Smooth Filling: Soften cream cheese at room temperature for 30–60 minutes or microwave in 10-second bursts to ensure a lump-free filling.
Folding Technique: Fold whipped topping gently with a spatula in a figure-eight motion to keep the filling airy; avoid stirring to prevent deflating.
Freezer Space: Ensure enough freezer space for both pies to sit flat while setting; use a baking sheet for stability if needed.
Slicing: Dip a sharp knife in hot water and wipe dry between cuts for clean, smooth slices.
Flavor Balance: Taste the filling before filling the crusts; add an extra ¼ cup confectioners’ sugar or a pinch of salt if a sweeter or more balanced flavor is desired.