No Bake Peanut Butter Pie
No Bake Peanut Butter Pie has a buttery graham cracker crust, is rich and creamy and has big peanut butter flavor. SO easy to make and without turning on your oven!
Equipment
- 1 Deep-dish pie plate. The plate I use is 10.5 x 10.5 x 2.25 inches. Or you can use a pre-made crust (details below).
- Food processor
Ingredients
For the crust if you're using pre-made
- 1 Pre-made Keebler graham cracker crust with 2 extra servings. If you use the regular size pre-made crust, you will have pie filling left over.
For the crust if you're making it homemade with graham cracker crumbs
- 2 cups (210g) graham cracker crumbs or 14 full sheets of graham crackers if you're crushing them yourself
- 2 tablespoons granulated sugar
- 1/2 cup (114g) butter, melted
For the filling
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) creamy or crunchy peanut butter
- 3/4 cup (75g) powdered sugar
- 6 tbsp (85g) milk I use 1%, but you can use what you have on hand.
- 8 oz (225g) container whipped topping, like Cool Whip
- 1/4 cup (31g) chopped peanuts, for garnish
Instructions
For the crust
- Add graham cracker crumbs to a bowl. Or, if you are going to crush the graham crackers yourself, break up graham crackers and add to a food processor.
- Pulse until the graham crackers turn into crumbs if you're not using ready-made graham cracker crumbs.
- Measure graham cracker crumbs to make sure you have 2 cups.
- Add granulated sugar to the graham cracker crumbs.
- Stir graham cracker crumbs with sugar until combined.
- Add melted butter to the graham cracker mixture.
- Stir butter with graham crackers until combined.
- Add graham cracker crumb mixture to the pie plate.
- Press graham cracker crumbs into the bottom and up the sides of the pie plate. (I like to use a metal 1/2 cup measuring cup to help me really press those crumbs down tight.)
- If your crust is homemade, refrigerate the crust while you make the filling. If you're using a pre-made crust, refrigeration is not necessary.
For the filling
- Beat softened cream cheese in the bowl of a stand mixer, or using a hand mixer in a large bowl until creamy.
- Add peanut butter to cream cheese.
- Beat peanut butter and cream cheese until combined. Scrape down the sides of the bowl if needed.
- Add powdered sugar and milk to the bowl.
- Beat powdered sugar and milk with the peanut butter and cream cheese until combined, scraping down the sides of the bowl with a rubber spatula if needed.
- Add whipped topping.
- Fold in whipped topping with rubber spatula until combined.
- Pour filling into prepared pie plate.
- Spread filling into crust with the rubber spatula.
- Make sure filling is evenly spread over the crust.
- Cover and chill in the refrigerator overnight or for at least 3-4 hours.
- Garnish with chopped peanuts.
- Serve chilled and enjoy!
Notes
No Bake Peanut Butter Pie can be stored covered in the refrigerator for up to 5 days or can be frozen for up to 2 months wrapped in plastic wrap and stored inside an airtight container or sealed freezer bag.