Description
This easy no bake Peanut Butter Pie recipe is super easy to make and always a huge hit. A rich buttery graham cracker crust is topped with a light and airy peanut butter cream cheese filling and topped with peanut butter chips, this truly is a dream dessert for peanut butter lovers.
Ingredients
Units
Scale
- 9-inch graham cracker crust
- 8 oz cream cheese
- 3/4 cup powdered sugar
- 1/2 cup smooth peanut butter
- 2 tablespoons milk
- 1 cup heavy whipping cream
- 1/2 cup Reese’s peanut butter chips
Instructions
- In a medium bowl, beat heavy cream for about 4 minutes or until peaks form. Set aside.
- In a stand mixer (affiliate link), beat cream cheese and powdered sugar on medium speed until light and fluffy.
- Add peanut butter and milk and mix until blended.
- Remove bowl from mixer and fold in whipped cream, mix until uniform.
- Pour mixture into pie crust and top with Reese’s chips.
- Chill for at least one hour before serving.
Notes
You may substitute 2 cups Cool Whip for the 1 cup of heavy cream if desired.
Keep leftover pie in an airtight container in the refrigerator for up to 3 days. Pie can be frozen for up to 3 months. Place the frozen peanut butter pie in the refrigerator overnight to thaw.
- Prep Time: 10 minutes
- Category: dessert
- Method: none
- Cuisine: American
Nutrition
- Serving Size: 1/8 pie
- Calories: 495
- Sugar: 18.8 g
- Sodium: 318.2 mg
- Fat: 36.7 g
- Carbohydrates: 36.1 g
- Protein: 7.9 g
- Cholesterol: 62.4 mg