This No-Bake Peanut Butter Pie is creamy, rich, and irresistibly peanut buttery—perfect for hot days or when you want a quick, decadent dessert without turning on the oven. The chocolate graham cracker crust pairs perfectly with the velvety peanut butter filling, and a topping of whipped cream adds the finishing touch. It’s a crowd-pleaser for family gatherings, potlucks, or just a sweet treat at home.
Ingredients
- 1 chocolate graham cracker crust
- 1 (8-ounce) block cream cheese, at room temperature
- ½ cup sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed in the refrigerator overnight
- Whipped cream, for serving (optional)
Instructions
- In a mixing bowl fitted with a paddle attachment, beat the cream cheese and sugar until smooth.
- Add peanut butter and vanilla; continue to beat until fully combined.
- Remove the bowl from the mixer and gently fold in the whipped topping, being careful not to deflate it.
- Transfer the mixture into the chocolate graham cracker crust using a rubber spatula.
- Refrigerate the pie for at least 4 hours to set.
- Before serving, top with whipped cream if desired.