Description
Cool and creamy peanut butter filling in a buttery graham cracker crust, this No-Bake Peanut Butter Pie is divinely delicious! It’s a summer treat that’s as easy to make as it is fun to eat.
Ingredients
Units
Scale
Graham Cracker Pie Crust:
- 1 (9-inch) graham cracker pie crust (store-bought or homemade)
Peanut Butter Filling:
- 1 cup creamy peanut butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (8 ounce) container Cool Whip, thawed or 3 cups homemade whipped cream
Instructions
- Prepare the Graham Cracker Pie Crust: Make or use a store-bought 9-inch graham cracker pie crust. Chill in the refrigerator for at least 30 minutes or in the freezer for 15 minutes.
- Mix Peanut Butter Filling: In a large bowl, beat peanut butter and cream cheese until smooth. Add powdered sugar and mix well. Gently fold in the Cool Whip until fully combined.
- Fill the Crust: Pour the peanut butter filling into the prepared graham cracker pie crust.
- Chill and Serve: Refrigerate the pie for at least 2 hours or overnight before slicing and serving. Store any leftovers in the refrigerator.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 26g
- Sodium: 330mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
