Description
A creamy, rich, and simple no-bake dessert that requires only a few pantry staples. This pie features a crunchy graham cracker crust and a smooth, airy peanut butter filling that is perfect for hot weather or busy weeknights.
Ingredients
Scale
- 1 cup smooth peanut butter (standard brand like Jif or Skippy)
- 8 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 16 oz Cool Whip, thawed
- 1.5 cups graham crackers, crushed
- 6 tbsp unsalted butter, melted
- 1/4 tsp salt
Instructions
- Crush graham crackers into fine crumbs. In a medium bowl, mix crumbs with melted butter and salt. Press firmly into the bottom and up the sides of a 9-inch pie dish. Place in the fridge to set.
- In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth and creamy.
- Add peanut butter and sweetened condensed milk to the cream cheese. Beat on low speed until just combined and uniform.
- Gently fold in the thawed Cool Whip using a rubber spatula until no white streaks remain, preserving air bubbles for a light texture.
- Pour filling into the prepared crust and smooth the top. Cover and freeze for 1 hour, then refrigerate for at least 4 hours or overnight until firm.
Notes
Ensure cream cheese and Cool Whip are cold but softened for best texture. Do not use natural peanut butter as it can separate. For a gluten-free version, swap graham crackers for gluten-free vanilla wafers. For a vegan version, use dairy-free alternatives for cream cheese, Cool Whip, and condensed milk. Let the pie chill overnight for the cleanest slices.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 350
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 2
- Protein: 10
Keywords: no bake, peanut butter pie, dessert, summer recipe, easy dessert, crowd pleaser, gluten-free option