Description

Craving a rich, creamy dessert that’s effortless and ready to impress? What if you could whip up a No-Bake Peanut Butter Pie in just 20 minutes, with no oven required, delivering a silky peanut butter filling in a crunchy graham cracker crust? This indulgent recipe combines cream cheese, peanut butter, and whipped topping for a decadent treat that’s perfect for summer gatherings, potlucks, or a quick sweet fix.

Ingredients

For the Filling

Cream Cheese (1 [8 oz] package): Provides a creamy, tangy base for the filling.
Confectioners’ Sugar (1½ cups): Sweetens and smooths the filling without graininess.
Peanut Butter (1 cup): Delivers bold, nutty flavor and rich texture.
Milk (1 cup): Thins the mixture for a silky consistency.
Frozen Whipped Topping (1 [16 oz] package, thawed): Adds lightness and fluffiness to the filling.

For the Crust

Prepared Graham Cracker Crusts (2 [9-inch]): Offer a crunchy, sweet base that requires no baking.

Substitutions and Variations

Cream Cheese: Use low-fat or vegan cream cheese; adjust sugar if using a sweeter alternative.
Confectioners’ Sugar: Swap with granulated sugar (blend finely) or a sugar-free powdered sweetener (adjust to taste).
Peanut Butter: Use creamy or crunchy; substitute with almond butter, cashew butter, or sunflower seed butter for allergies.
Milk: Replace with plant-based milk (e.g., almond, oat) or heavy cream for a richer filling.
Frozen Whipped Topping: Use homemade whipped cream (3 cups whipped) or a dairy-free whipped topping.
Graham Cracker Crusts: Swap with chocolate cookie crusts, shortbread crusts, or gluten-free crusts; make homemade crusts with 3 cups crumbs, ½ cup melted butter, and ¼ cup sugar.
Vegetarian: Naturally vegetarian; ensure cream cheese and whipped topping are vegetarian-friendly.
Vegan: Use vegan cream cheese, plant-based milk, vegan whipped topping, and vegan crusts; ensure peanut butter is vegan.
Gluten-Free: Use gluten-free graham cracker crusts; ensure all ingredients are gluten-free.

Optional Additions

Toppings: Drizzle with melted chocolate, caramel sauce, or sprinkle with chopped peanuts or Reese’s Pieces.
Mix-Ins: Fold in ½ cup mini chocolate chips or crushed peanut butter cups to the filling.
Garnish: Add whipped cream swirls or chocolate shavings before serving.

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Instructions

Prepare the Ingredients:
- Thaw 1 (16 oz) package frozen whipped topping in the refrigerator for 1–2 hours until soft.
- Soften 1 (8 oz) package cream cheese at room temperature for 30 minutes.
- Gather 1½ cups confectioners’ sugar, 1 cup peanut butter, 1 cup milk, and 2 (9-inch) prepared graham cracker crusts.
- Tip: Ensure cream cheese is soft to avoid lumps; use creamy peanut butter for a smoother texture.
Make the Filling:
- In a large bowl, combine 1 (8 oz) package cream cheese and 1½ cups confectioners’ sugar; beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add 1 cup peanut butter and 1 cup milk; beat until fully combined and smooth, about 1–2 minutes, scraping the bowl as needed.
- Tip: Beat thoroughly to incorporate milk; mixture should be thick but pourable.
Fold in Whipped Topping:
- Gently fold in 1 (16 oz) package thawed whipped topping using a spatula, mixing until well combined and no streaks remain, about 1 minute.
- Tip: Fold gently to maintain the airy texture; avoid overmixing to keep the filling light.
Assemble the Pies:
- Divide the filling evenly between 2 (9-inch) prepared graham cracker crusts, spooning about 2½ cups into each.
- Smooth the tops with a spatula for an even surface.
- Tip: Tap crusts gently to settle filling; ensure filling reaches edges for a full pie.
Freeze and Serve:
- Cover each pie with plastic wrap or foil and freeze until firm, at least 4 hours or overnight.
- Remove from the freezer 10–15 minutes before serving to soften slightly for easier slicing.
- Slice each pie into 8 wedges and serve chilled, optionally garnished with chocolate drizzle, whipped cream, or peanuts.
- Pair with coffee, hot chocolate, or milk for a complete dessert experience.
- Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices; serve immediately for best texture.