Peanut Butter Pie

What could be better than peanut butter, rich chocolate, fluffy whipped topping all combined together in a frosty and creamy pie. That it is a no-bake recipe makes this peanut butter pie just about perfect!

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Creamy peanut butter pie 

Purchased or homemade chocolate cookie crust

You can definitely make this pie with a purchased crust but do you know it is very easy to make your own homemade version? It takes just three ingredients to make a yummy chocolate cookie crust from scratch. I show you how in this post:  Chocolate Cookie Crumb Crust.

Making the pie filling

Begin by combining the softened cream cheese and confectioners sugar in a large bowl.

Mix it together until smooth and creamy. 

Next, add the peanut butter.

Mix this until evenly combined.

Slowly add the milk, mixing to incorporate. 

Looking so good already!

Gently fold in one container of thawed whipped topping.

Just keep folding until there are no more steaks of peanut butter  🙂

Pour the yummy mixture into the cookie crumb crust.

Spread the filling to the edges.

At this point you can freeze the pie for a bit and then top with the second container of whipped topping or you can or add the topping now and pop it into the freezer all completed. I’ve done both and either works.

You can even omit the whipped topping all together or spoon a dollop on when serving.  I like the presentation when the pie is frosted or piped on before serving.

A few toothpicks helps keep the plastic wrap from touching the filling and whipped topping when covering. Place the pie in the freezer for at least 30 minutes.

This photo was taken by a longtime blogging friend during a most recent visit. They loved the dessert and we cherish this couple and try to connect a few times each year {heart}

Make ahead

Peanut butter pie is a great make-ahead dessert when wrapped well. If the pie has been in the freezer for an extended amount of time and is rock hard, allow it to thaw on the counter about 10 minutes before serving for easier slicing.

Ready to serve.

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Peanut Butter Pie

PRINT RECIPE

Servings 6-8

INGREDIENTS

• 4 ounces cream cheese, softened
• 1 cup confectioners’ sugar
• 1 cup peanut butter
• 1/2 cup milk
• 2 8-ounce containers frozen whipped topping, thawed
• 1 homemade or purchased chocolate cookie crust

DIRECTIONS

In a large bowl, combine the softened cream cheese and confectioners sugar. Mix well.

Add the peanut butter and continue mixing.

Slowly add the milk, mixing to incorporate. 

Gently fold in one 8-ounce container of thawed whipped topping.

Pour the mixture into the cookie pie crust.

Spread or pipe the second container of whipped topping on top.

Cover and place in freezer for at least 30 minutes.

Allow the peanut butter pie to thaw about 10 minutes before serving for easier slicing.

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Chocolate Cookie Crumb Crust

Homemade Ice Cream Cake

Homemade Pie Crust

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