🥜 No-Bake Peanut Butter Cream Pie 🥧
Ingredients
For the Chocolate Crust:
1 and ½ cups chocolate graham cracker or cookie crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the Peanut Butter Filling:
1 (8-ounce) package full-fat cream cheese, softened
1 cup creamy peanut butter (not natural style)
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce) tub frozen whipped topping, thawed
For the Garnish:
Additional whipped topping or sweetened whipped cream
Chocolate shavings or chocolate sauce
Instructions
Prepare the Crust: In a mixing bowl, stir together the cookie crumbs, melted butter, and sugar until the mixture is fully moistened and holds together when pressed. Transfer this to a 9-inch pie dish. Press the crumbs firmly and evenly across the bottom and up the sides of the dish. Place in the refrigerator to chill while you prepare the filling.
Make the Filling: Using an electric mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until it is completely smooth and free of lumps. Add the peanut butter, powdered sugar, and vanilla extract, and continue to beat until the mixture is well combined and creamy.
Fold in Whipped Topping: Switch to a spatula. Gently fold the thawed whipped topping into the peanut butter mixture until no white streaks remain and the filling is uniformly light and fluffy.
Chill the Pie: Retrieve the chilled crust from the refrigerator. Spoon the peanut butter filling into the crust, spreading it out into a smooth, even layer. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
Serve: Just before serving, garnish with dollops of whipped cream or whipped topping and a drizzle of chocolate sauce or a sprinkle of chocolate shavings. Slice with a sharp knife wiped clean between cuts for neat pieces.