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Easy No-Bake Peanut Butter Pie

A close-up of a decadent peanut butter pie with a thick peanut butter filling, graham cracker crust, and glossy chocolate ganache topping, one slice removed.
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Make this creamy, rich peanut butter pie without turning on your oven. This simple recipe uses a graham cracker crust and is a perfect crowd-pleasing dessert for any gathering.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1/2 cup creamy peanut butter (for topping)
  • 1/4 cup milk
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of creamy peanut butter and 1 cup of powdered sugar. Beat until combined. Stir in vanilla extract.
  3. Fold in the whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture until just combined. Do not overmix.
  4. Fill the crust: Spoon the peanut butter filling evenly into the chilled graham cracker crust. Spread the top smooth.
  5. Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm. This step is necessary for a clean slice.
  6. Prepare the chocolate topping: In a small saucepan over low heat, combine the remaining 1/2 cup peanut butter, milk, and chocolate chips. Stir constantly until the mixture is smooth and melted. Remove from heat.
  7. Top and serve: Pour the warm chocolate topping evenly over the chilled pie. Return the pie to the refrigerator for at least 30 minutes to allow the topping to set before slicing and serving this quick dessert recipe.

Notes

  • For an Oreo crust peanut butter pie, substitute 2 cups of finely crushed Oreo cookies for the graham cracker crumbs.
  • If you want a richer chocolate topping, add 1 tablespoon of butter to the chocolate mixture.
  • This make ahead pie tastes best when served cold, directly from the refrigerator.

Nutrition

Find it online: https://cookingbyfelix.com/easy-no-bake-peanut-butter-pie/