Description
This rich and creamy Peanut Butter Cream Pie is a delightful no-bake dessert featuring a smooth peanut butter and cream cheese filling folded together with whipped cream in a crispy graham cracker crust. Perfectly chilled and optionally garnished with chocolate shavings or chopped peanuts, this pie offers a luscious, easy-to-make treat that’s sure to satisfy any peanut butter lover’s cravings.
Ingredients
Scale
Crust
- 1 9-inch graham cracker crust
Filling
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Whipped Cream
- 1 ½ cups heavy whipping cream
- 3 tablespoons granulated sugar
Garnish (Optional)
- Chocolate shavings or chopped peanuts
Instructions
- Prepare the Filling: In a large bowl, beat the softened cream cheese and creamy peanut butter together until the mixture is smooth and well combined. Then add the powdered sugar and vanilla extract, mixing thoroughly until fully incorporated and creamy.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream along with the granulated sugar until stiff peaks form, creating a light and airy texture.
- Combine Mixtures: Gently fold the whipped cream into the peanut butter and cream cheese mixture to create a light and fluffy filling. Be careful not to deflate the whipped cream to maintain the pie’s creamy texture.
- Fill the Crust: Pour the combined filling evenly into the prepared 9-inch graham cracker crust. Use a spatula to smooth out the top for an even finish.
- Chill the Pie: Place the pie in the refrigerator and chill for at least 4 hours, or until the filling is fully set and firm to the touch.
- Garnish and Serve: Before serving, optionally garnish the top with chocolate shavings or chopped peanuts for added texture and flavor. Slice and enjoy!
Notes
- For a firmer texture, freeze the pie for 30 to 60 minutes before slicing.
- You can substitute whipped topping for homemade whipped cream if desired.
