Peanut Butter Cream Pie
“During the warm months, it’s nice to have this fluffy, no-bake peanut butter pie that’s a snap to make. Packed with flavour, this pie gets gobbled up even after a big meal!” —Jesse & Anne Foust, Bluefield, West Virginia
| Servings | Prep Time |
| 6-8servings | 10minutes + chilling |
| Servings | Prep Time |
| 6-8servings | 10minutes + chilling |
- 1 package cream cheese softened, 8 ounces
- 3/4 cup confectioner's sugar
- 1/2 cup peanut butter
- 6 tbsp whole milk
- 1 carton frozen whipped topping thawed, 8 ounces
- 1 graham cracker crust 9 inches
- 1/4 cup chopped peanuts
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Ingredients
Portions: servings
Units:
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- In a large bowl, beat cream cheese until fluffy. beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping; spoon into the crust. Sprinkle with peanuts. Chill overnight.
Peanut Butter Cream Pie Tips
What can I use instead of cream cheese in peanut butter pie?
Instead of using cream cheese, substitute dairy-free or vegan cream cheese for the regular cream cheese. Or for an even more decadent, richer and creamier taste, use mascarpone cheese.
How long does peanut butter pie last in the fridge?
Peanut butter pie will last in the fridge 3-4 days when kept in an airtight container.
What are other no-bake pie recipes? There are many other no-bake pies you can try, like key lime, banana split and s’more.
Research contributed by Mark Neufang, Taste of Home Culinary Assistant
Nutrition Facts
1 serving: 456 calories, 31g fat (14g saturated fat), 33mg cholesterol, 304mg sodium, 37g carbohydrate (26g sugars, 2g fibre), 9g protein.
