Peanut Butter Pie
A creamy, no-bake peanut butter pie that's easy to make and always crowd-pleasing.
Ingredients
For the crust
- 1 cup Graham cracker crumbs Finely crushed
- 2 tablespoons Granulated sugar
- 5 tablespoons Butter, melted For binding the crust
For the filling
- 8 ounces Cream cheese, softened Use full-fat for the best texture
- 1 cup Peanut butter Creamy style preferred
- 1 cup Powdered sugar Dissolves easily
- 1 teaspoon Vanilla extract
- 2 cups Whipped topping or whipped cream For a light, airy filling
Optional toppings
- 1/2 cup Mini chocolate chips For garnish
- 1/3 cup Chopped peanuts For garnish
- 1/4 cup Chocolate sauce For drizzling
- 1/2 teaspoon Sea salt flakes Optional for garnish
Instructions
Prepare the crust
- Crush graham crackers into fine crumbs.
- Stir in granulated sugar and melted butter.
- Press the mixture into a 9-inch pie plate using a measuring cup.
- Chill the crust in the refrigerator for at least 20 minutes.
Make the filling
- In a mixing bowl, whip together the cream cheese and peanut butter until smooth.
- Add in powdered sugar and vanilla extract, mixing until combined.
- Fold in the whipped topping gently to maintain an airy texture.
- Pour the filling into the chilled crust.
- Cover and chill in the refrigerator for at least 4 hours, preferably overnight.
Serve
- Run a thin knife around the edge of the pie for easy slicing.
- Drizzle with chocolate sauce and top with whipped cream and chopped peanuts before serving.
Notes
For a less sweet pie, reduce the powdered sugar by 2 to 3 tablespoons. Serve chilled and cover loosely in the refrigerator for up to 4 days, or freeze tightly for up to 2 months.