Peanut Butter Pie
Cool and creamy peanut butter filling in a buttery graham cracker crust, this No-Bake Peanut Butter Pie is divinely delicious! It’s a summer treat that’s as easy to make as it is fun to eat.
Ingredients
- Makes one 9-inch pie
- 1¼ cups graham cracker crumbs
- 3 Tbsp. unsalted butter, melted
- 1 cup heavy cream
- 8 oz. cream cheese, at room temperature
- 1¼ cups creamy peanut butter
- ¾ cup packed light brown sugar
- 2 Tbsp. pure vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie plate. Bake until brown, about 5 minutes. Set aside to cool completely.
- With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks. Transfer to a large clean bowl and set aside.
- Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.
- Gently fold the cream cheese–peanut butter mixture into the whipped cream with a spatula until completely blended. Spoon into the cooled pie shell and smooth out the top. Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn't get freezer burn).
- Take the pie out of the freezer 15 minutes before serving. Slice and serve!
ENJOY!!