No Bake Peanut Butter Pie Recipe
This No Bake Peanut Butter Pie is a creamy dessert with a sweet graham cracker crust and a luscious filling of cream cheese and peanut butter.
Servings: 8
Calories: 714kcal
Ingredients
Crust Ingredients
- 1 cup graham cracker crumbs (about 7 sheets of graham crackers)
- 3 Tablespoons granulated sugar
- 6 Tablespoons butter (melted)
Filling Ingredients
- 8 ounces cream cheese (room temperature)
- 1 cup creamy peanut butter
- ¾ cup powdered sugar
- 1 cup heavy whipping cream
Topping Ingredients
- ¾ cup heavy whipping cream
- 2 Tablespoons sugar
- ¼ cup chopped mini Reese’s (optional)
- 1 Tablespoon peanuts (optional)
Instructions
- Use a food processor to crush graham crackers into crumbs.
- Add in sugar and butter, mixing well.
- Pour into a 9-inch pie plate and press into the bottom and sides.
- Refrigerate the crust while making the filling.
- To make the filling, use an electric mixer to beat the cream cheese, peanut butter, and ¾ cup sugar together in a mixing bowl.
- In a separate bowl, beat 1 cup whipping cream until stiff peaks form.
- Add whipped cream to the peanut butter mixture and stir to combine.
- Pour into graham cracker crust and place the pie back into the refrigerator.
- Beat ¾ cup cream with 2 Tablespoons sugar until stiff peaks form.
- Spread over the top of the pie, and sprinkle with chopped Reese’s and peanuts.
- Place in the refrigerator for at least 2 hours or overnight.
- Slice and serve.
Notes
Store peanut butter pie covered or in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 714kcal | Carbohydrates: 42g | Protein: 13g | Fat: 58g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 410mg | Potassium: 330mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1413IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 1mg