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When my girls were growing up, our days were packed with homeschool field trips, orchestra and running around, so no-bake desserts were my best friends. This peanut butter pie was always my daughters’ favorite, and it’s so easy they could help make it. Five minutes of mixing, a little time in the freezer, and dessert is done.
Tips
- Creamy or crunchy? Crunchy peanut butter adds a little texture; creamy makes it silky.
- Make it fancy: drizzle with chocolate syrup and top with chopped peanut butter cups.
- Freeze it for a firmer, ice-cream-pie texture.
No-Bake Peanut Butter Pie
Ingredients
Method
- Beat the cream cheese and powdered sugar until smooth.
- Beat in the peanut butter, then slowly add the milk.
- Fold in the whipped topping.
- Spread in the crust, cover and freeze at least 2 hours (or refrigerate 4 hours).
- Drizzle with chocolate syrup to serve.
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FAQ
How long does it keep?
Up to 4 days in the fridge or 1 month in the freezer.
Can I make my own crust?
Yes, mix 1 1/2 cups chocolate cookie crumbs with 5 tablespoons melted butter and press into a pie plate.
Can I use homemade whipped cream?
Yes. Whip 1 1/2 cups heavy cream with 2 tablespoons sugar to stiff peaks.
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