Cream Cheese Peanut Butter Pie
Indulge your sweet tooth with this irresistibly creamy and rich Cream Cheese Peanut Butter Pie! This no-bake dessert combines a buttery graham cracker crust with a velvety filling made from creamy peanut butter, softened cream cheese, and a touch of vanilla for the perfect balance of flavors. With fluffy whipped topping folded into the filling and a decadent drizzle of hot fudge sauce, this pie is as easy to make as it is stunning to serve. Topped with peanut butter chips or chopped peanuts for added crunch, this dessert is the ultimate treat for peanut butter lovers. Perfect for holidays, potlucks, or a weeknight indulgence, this recipe requires just 20 minutes of prep time and no oven, making it a go-to crowd-pleaser that’s as simple as it is satisfying.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter (melted)
- 8 ounces Cream cheese (softened)
- 0.75 cup Powdered sugar
- 0.75 cup Peanut butter (creamy)
- 1 teaspoon Vanilla extract
- 2 cups Whipped topping (thawed, divided)
- 0.25 cup Hot fudge sauce (optional for garnish)
- 0.5 cup Peanut butter chips or chopped peanuts (optional for garnish)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crust mixture firmly into the bottom and sides of a 9-inch pie pan. Use the back of a measuring cup to smooth it out evenly. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
Add the powdered sugar, peanut butter, and vanilla extract to the cream cheese. Beat until all ingredients are fully combined and the mixture is smooth.
Gently fold 1 cup of the whipped topping into the peanut butter mixture using a spatula, being careful not to deflate the whipped topping.
Remove the chilled crust from the refrigerator and spoon the peanut butter filling into the crust. Smooth the top with a spatula.
Spread the remaining 1 cup of whipped topping evenly over the top of the pie.
Drizzle hot fudge sauce over the whipped topping, if using, and sprinkle with peanut butter chips or chopped peanuts for garnish.
Refrigerate the pie for at least 4 hours, or until set. For best results, chill overnight.
Slice and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
5814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 387.9 g | 497% | |
| Saturated Fat | 210.7 g | 1054% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3143 mg | 137% | |
| Total Carbohydrate | 541.3 g | 197% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 347.1 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
