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No-Bake Peanut Butter Cream Pie
Donna

No-Bake Peanut Butter Cream Pie

A creamy no-bake peanut butter pie with a smooth mousse-like filling made from cream cheese, peanut butter, powdered sugar, milk, and whipped topping, set in a graham cracker crust and finished with chopped salted peanuts.
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Total Time 4 hours
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 package (8 ounces) cream cheese Softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 cup whole milk
  • 1 container (8 ounces) frozen whipped topping Thawed
  • 1 prepared (9 inches) graham cracker crust
  • ΒΌ cup chopped salted peanuts For garnish

Equipment

  • Electric hand mixer or stand mixer
  • rubber spatula
  • Large mixing bowl
  • Plastic wrap or aluminum foil
  • Sharp knife

Method
 

Instructions
  1. In a large mixing bowl, beat the softened cream cheese with an electric hand mixer or stand mixer until completely smooth and free of lumps, about 1 to 2 minutes. Scrape down the sides of the bowl as needed.
  2. Add the creamy peanut butter and powdered sugar to the cream cheese. Beat until fully combined and the mixture is light, fluffy, and uniform in color.
  3. With the mixer running on low speed, gradually pour in the whole milk. Continue beating until the milk is fully incorporated and the filling is smooth.
  4. Gently fold the thawed whipped topping into the peanut butter mixture using a rubber spatula until fully incorporated and no white streaks remain.
  5. Spoon the peanut butter cream filling into the prepared graham cracker crust. Smooth the top evenly with the back of a spoon or a small spatula.
  6. Cover the pie loosely with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, preferably overnight, until the filling is set.
  7. Sprinkle chopped salted peanuts over the top before serving. Slice with a sharp knife and serve chilled.