Ingredients
- 1 pre-made graham cracker or vanilla wafer crust (9-inch)
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream, cold
- 1 tsp vanilla extract
- Optional garnish: 2 tbsp chopped peanuts or peanut butter chips
Instructions
- In a bowl, beat peanut butter, softened cream cheese, and powdered sugar until smooth and creamy.
- In a separate chilled bowl, whip heavy cream with vanilla extract to stiff peaks.
- Gently fold half of the whipped cream into the peanut butter mixture to lighten, then fold in the remaining cream until fully combined.
- Spread the mixture evenly into the prepared crust.
- Refrigerate for at least 4 hours or overnight to allow the pie to set.
- Before serving, top with the remaining whipped cream and sprinkle chopped peanuts or peanut butter chips as garnish.
- Slice and enjoy chilled.
Notes
- Use a chilled bowl and beaters when whipping cream for best volume.
- Gently folding preserves the airy texture—don’t overmix.
- For extra crunch, use a crust made with crushed peanuts or pretzels.
- For a chocolate twist, swirl melted chocolate into the filling before chilling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg
