Description
A delicious and creamy peanut butter pie.
Ingredients
Scale
- 1 9-inch Graham cracker pie crust (see recipe)
- 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, see recipe)
Instructions
- Prepare the Crust: If you’re making your own graham cracker pie crust, prepare it according to the recipe and refrigerate it for at least 30 minutes, or freeze for 15 minutes, to set before filling.
- Make the Filling: In a large bowl, beat together the creamy peanut butter and softened cream cheese until smooth.
- Gradually add the powdered sugar, beating until fully combined. Gently fold in the Cool Whip (or homemade whipped cream) until the mixture is smooth and well blended.
- Assemble the Pie: Pour the peanut butter filling into the prepared graham cracker pie crust, spreading it evenly.
- Chill: Refrigerate the pie for at least 2 hours or overnight to let it set properly before slicing and serving.
- Serve and Store: Enjoy your pie chilled. Store any leftovers in the refrigerator.
Notes
- This pie is best served chilled.
- For homemade whipped cream, beat heavy cream until soft peaks form, then sweeten to taste.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg