Old Fashioned Peanut Butter Pie
This no-bake peanut butter pie recipe is easy to make, and it is so creamy and luscious!
Ingredients
- 8 oz cream cheese, softened
- ¾ cup creamy peanut butter (not the drippy kind)
- 1 cup powdered sugar
- ½ cup milk, at room temperature
- 1 (8 oz) container whipped topping, defrosted
- 1 (9-inch) graham cracker crust
- For garnish: chopped peanuts
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Instructions
- Place the softened cream cheese in a large bowl. Beat on high with a hand mixer until light and fluffy. Add the peanut butter and beat until combined.
- Add the powdered sugar and milk, and beat until combined.
- Fold in the whipped topping. Pour into the graham cracker crust. Refrigerate until firm, at least 4 hours or up to 24 hours.
- Top with chopped peanuts and serve.
Notes
The best type of peanut butter for this pie is a regular variety (not drippy). It can be either smooth or crunchy, depending on your preference. I used creamy Skippy Natural. Regular Skippy or JIF work great, too.
Any leftover pie should be stored in the refrigerator. It'll keep for several days in a covered container. You can also freeze the pie for up to 3 months. It's very good eaten while frozen, too!
Wipe the knife on a paper towel in between slices to get clean looking slices.
Variations:
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- Replace the whipped topping with 1½ cups heavy cream, whipped until stiff peaks form (measure 1½ cups first, then whip)
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- Try chunky peanut butter instead of smooth
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- Use an Oreo crust, a pretzel crust, or a traditional pastry crust (this Crisco pie crust is so flaky and tender)
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- Drizzle with chocolate sauce when serving
Nutrition
Calories: 481kcalCarbohydrates: 43gProtein: 10gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gCholesterol: 31mgSodium: 319mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 427IUCalcium: 85mgIron: 1mg
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