One of my all-time favorite desserts is peanut butter pie! My version is very creamy and rich and fluffy and only takes a few ingredients! Tomorrow is a potluck at work and I decided to make my fave icebox 5dessert for the occasion. I have been making this pie since I was a teenager and it gets rave reviews wherever I take it, everyone requests it as the thing I bring! I got the recipe for this pie from this version on All Recipe’s site. I thought I would share it on here too, so here goes:

Peanut Butter No-Bake Pie
Yield: 2 pies; 16 servings

INGREDIENTS:
– 1 (8 ounce) package cream cheese (make sure this is regular kind)
– 1 1/2 cups confectioners’ sugar
– 1 cup peanut butter (You can seriously buy this stuff at Amazon and avoid the store)
– 1 cup milk
– 2 (8 ounce) package frozen whipped topping, thawed
– 2 (9 inch) prepared graham cracker crusts (you can make your own with graham crackers and butter if you’d like)

DIRECTIONS

1. Add softened cream cheese to mixing bowl.

2. Add the 1 1/2 cups confectioners sugar to the cream cheese. There’s no need to sift before you add it!

3. Mix cream cheese and confectioners sugar together until creamy for a couple minutes.

4. Add 1 cup peanut butter to confectioners sugar and cream cheese mixture.

5.  Pour in 1 cup milk. Now mix until creamy for several months.

6. This will be  thin consistency when fully mixed, but just wait, it’s about to be so creamy!

7.  Fold in the first tub of thawed Cool Whip with a spatula and mix. Do this one tub at a time.

8. Mix in the second tub of Cool Whip. it will be super creamy and rich filling the bowl! Resist the urge to eat it. Or eat it, I don’t care. Haha.

9. Fold half of the peanut butter pie filling into the first graham cracker crust, and the other half in the 2nd graham cracker crust. Spread around with a spatula to make it super whipped on top. At this point add on chopped peanut butter cups if you’d like so they can freeze with the pie when you put it in the freezer.

10. Put the plastic lid on top of the graham cracker crust and place in the freezer. Let freeze until hardened (overnight should do it). It is so good when totally frozen by the way, the longer you freeze it, the better it is!

Look at how good it looks once finished.

And when it’s time to bite in! Look how delicious!

Note: You can substitute reduced fat cream cheese and frozen whipped topping for this recipe, but I don’t recommend using the fat-free versions. Once I made it totally with the fat-free whipped topping and cream cheese and it turned out super runny.

You can also use an Oreo pie crust instead of a graham cracker crust if you’d like for a peanut butter cup-tasting pie!

Hope you enjoyed this fast and quick recipe! It really is a pie you an make time and time again and will be much requested at your family gathering.

Until next time Swellions!

Alexa

Save