Dessert: United States – No-Bake Peanut Butter Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 0 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

1 1 / 2 cups (150 g) graham cracker crumbs
3 tbsp (45 ml) granulated sugar
6 tbsp (85 g) unsalted butter, melted
8 oz / 225 g cream cheese, softened
1 cup (250 ml) creamy peanut butter
3 / 4 cup (90 g) powdered sugar
1 tsp (5 ml) vanilla extract
Pinch of salt
8 oz / 225 g whipped topping (such as Cool Whip), thawed
2 tbsp (30 ml) milk (optional, to loosen filling)
1 / 2 cup (90 g) semisweet chocolate chips
1 tsp (5 ml) neutral oil (for melting chocolate)
1 / 3 cup (40 g) chopped roasted peanuts (optional, for garnish)

Instructions

Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch pie dish. Chill while you make the filling (about 15 minutes).
Prepare the filling: In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy. Add powdered sugar, vanilla, and a pinch of salt; mix until fully combined. If the mixture seems very thick, beat in up to 2 tablespoons milk to loosen slightly.
Fold in the whipped topping gently until no streaks remain.
Assemble: Spoon the filling into the chilled crust and smooth the top.
Chill: Refrigerate until set, at least 4 hours or overnight. For a quicker set, freeze for 1 to 2 hours, then transfer to the fridge before serving.
Finish and serve: Melt chocolate chips with oil in short microwave bursts, stirring until smooth. Drizzle over the pie and sprinkle with chopped peanuts. Slice and serve. Store leftovers covered in the refrigerator for up to 4 days.