No Bake Peanut Butter Pie
🛒 What You’ll Need
- 1 Graham cracker crust (9-inch, store-bought or homemade) 🍪✨
- 1 cup Creamy peanut butter (classic works best!) 🥜
- 1 package (8 oz) Cream cheese, softened 🥛
- 1 cup Powdered sugar ☁️
- 1 tub (8 oz) Whipped topping (like Cool Whip) or 2 cups stiffly whipped cream ☁️✨
- 1 tsp Vanilla extract 🍦
- Optional: Crushed peanuts or a drizzle of chocolate for the top! 🥜🍫
👩🍳 Instructions
- Cream the Base: In a large bowl, beat the softened cream cheese and creamy peanut butter together until the mixture is smooth and completely combined. 🥣🌪️🥜
- Sweeten It Up: Gradually add the powdered sugar and vanilla extract. Beat on low speed until fluffy. ☁️🍦✨
- The Fluff Factor: Gently fold in half of the whipped topping using a spatula. Once incorporated, fold in the remaining half. (Folding gently keeps the pie light and airy!) ☁️🤝
- Fill the Crust: Spoon the peanut butter mixture into the graham cracker crust and smooth out the top with a spatula as seen in the photo! 🥧🥄📐
- Chill Out: Place the pie in the refrigerator for at least 4 hours (or overnight) to allow it to set firmly. ⏲️❄️
- Garnish: Right before serving, sprinkle with crushed graham crackers or extra peanuts for that perfect crunch! 🥜💎👑✨
🔥 Pro Tips:
- The “Softness” Secret: Ensure your cream cheese is truly at room temperature before mixing. This prevents any tiny lumps and guarantees a velvet-smooth filling! 🥛🛡️💎
- Freeze for Ease: For a treat that tastes like a peanut butter ice cream cake, pop it in the freezer! Just let it sit on the counter for 10 minutes before slicing. ❄️🔪🎯
