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Peanut Butter Cream Pie

Total Time

Prep: 10 min. + chilling

Makes

6-8 servings

During the warm months, it's nice to have this fluffy, no-bake peanut butter pie that's a snap to make. Packed with flavor, this pie gets gobbled up even after a big meal! —Jesse & Anne Foust, Bluefield, West Virginia

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup confectioners' sugar
  • 1/2 cup peanut butter
  • 6 tablespoons whole milk
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)
  • 1/4 cup chopped peanuts

Directions

  1. In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.

Peanut Butter Cream Pie Tips

What can I use instead of cream cheese in peanut butter pie?

Instead of using cream cheese, substitute dairy-free or vegan cream cheese for the regular cream cheese. Or for an even more decadent, richer and creamier taste, use mascarpone cheese.

How long does peanut butter pie last in the fridge?

Peanut butter pie will last in the fridge 3-4 days when kept in an airtight container.

What are other no-bake pie recipes?

There are many other no-bake pies you can try, like key lime, banana split and s’more. Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 serving: 456 calories, 31g fat (14g saturated fat), 33mg cholesterol, 304mg sodium, 37g carbohydrate (26g sugars, 2g fiber), 9g protein.