Description
A smooth and creamy no-bake peanut butter pie made with cream cheese, peanut butter, and whipped topping in a graham cracker crust, topped with chopped Reese’s and peanuts.
Ingredients
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 3/4 cup confectioners’ sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (Cool Whip or similar), thawed and divided
- 1 pre-made 9-inch graham cracker pie crust
- 2–3 chopped Reese’s peanut butter cups
- 1/2 cup crushed peanuts (optional)
Instructions
- In a bowl, beat together the cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
- Gently fold in about half of the whipped topping (approximately 1½ cups).
- Pour the filling into the graham cracker crust, smoothing the top.
- Spread the remaining whipped topping over the filling.
- Garnish with chopped Reese’s and crushed peanuts.
- Refrigerate for at least 2–4 hours or overnight for a firmer texture.
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze wrapped in plastic and foil for up to 3 months.
- Thaw in fridge overnight or rest for 10 minutes at room temp before serving.
- Use commercial peanut butter for best texture.
- Homemade whipped cream can be used but may deflate quicker.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 24g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
