How To Make No Bake Cream Cheese Peanut Butter Pie
No baking needed to enjoy this piquant peanut butter pie, graham cracker crust packed with an amazingly creamy nutty filling, topped with whipped chocolate!
For Chocolate Graham Cracker Crust:
- 1½cupsgraham cracker crumbs,chocolate, or regular
- ¼cupwhite sugar
- 8ozcream cheese,softened
- ½cupconfectioners’ sugar
- ½cuppeanut butter
- 8ozwhipped topping,such as Cool Whip, thawed
- whipped cream chocolate syrup,optional, for topping
In a medium-sized bowl, combine the graham cracker crumbs, white sugar, and melted butter until incorporated.
Pour into an 8-inch or 9-inch pie pan, and press firmly on the bottom and side of the pan to form the crust.
Put it in the fridge while making the filling.
Beat the cream cheese, confectioners’ sugar, and peanut butter until smooth.
Fold with a spatula in the thawed cool whip.
Pour into the graham cracker crust and spread evenly on top.
Chill for 2 to 3 hours or overnight.
- Calories: 521.92kcal
- Fat: 44.13g
- Saturated Fat: 22.53g
- Trans Fat: 0.81g
- Monounsaturated Fat: 13.56g
- Polyunsaturated Fat: 4.59g
- Carbohydrates: 28.01g
- Fiber: 1.03g
- Sugar: 19.25g
- Protein: 7.00g
- Cholesterol: 98.48mg
- Sodium: 181.82mg
- Calcium: 81.26mg
- Potassium: 187.66mg
- Iron: 0.81mg
- Vitamin A: 302.62µg
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