No Bake Peanut Butter Pie
No Bake Peanut Butter Pie is silky and so tasty! Make this quick peanut butter pie recipe for an easy Thanksgiving or Christmas dessert!
Servings 8 slices
Calories 502kcal
Ingredients
- 8 ounces cream cheese softened, 1 block
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 ounces cool whip plus more for topping (optional)
- 1 graham cracker crust
- 1 tablespoon cocoa powder optional topping
Instructions
- In the bowl of a stand mixer equipped with a paddle attachment, mix the cream cheese on high speed until light and fluffy.
- Add the peanut butter and vanilla extract and mix well.
- Add the confectioner’s sugar and mix on low speed until completely combined.
- Last, add the container of whipped cream and mix well until well combined.
- Pour the peanut butter mixture into the prepared crust and cover with 1-2 cups whipped cream.
- Cover and refrigerate for at least 2 hours to overnight.
- When you are ready to serve, sift cocoa powder over the top of the pie and serve.
Notes
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- Thaw the Cool Whip completely in the fridge before using it.
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- Crust: If you're buying a premade crust, double-check it for cracks.
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- Avoid using natural peanut butter, as it tends to separate. It's best to use a creamy peanut butter from brands like Jif or Skippy.
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- Chilling is important. I know you want to eat this up, but chilling for at least 2 hours helps to set up the filling, and lets the flavors develop.
Nutrition
Serving: 1slice | Calories: 502kcal | Carbohydrates: 45g | Protein: 11g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 33mg | Sodium: 348mg | Potassium: 284mg | Fiber: 2g | Sugar: 28g | Vitamin A: 431IU | Calcium: 81mg | Iron: 1mg