Chill Time: 4 hrs
This no-bake peanut butter pie has been my family’s favourite for years now. It’s super easy to whip up and guarantee to be one of the best-tasting peanut butter pies in town. This pie is very rich so thinner slices work best. This also stores in the fridge well for days.
If you enjoy sweets, treats, desserts, then this peanut butter pie is a must! It is a very decadent chef-d’oeuvre loaded with peanut butter cups, chopped peanuts, and mini chocolate chips. A wicked treat that is very hard to resist!
1 8-ounces package cream cheese, softened
1 9” prepared graham cracker crust
1 c. creamy peanut butter
1 c. powdered sugar
1/4 c. milk
1 8-ounces package frozen whipped topping, thawed
Magic Shell® Chocolate Flavored Topping or REESE’s Shell Topping optional
10 to 15 miniature peanut butter cups cut in half and quarters
1/4 c. mini chocolate chips
1/3 c. salted peanuts
HOW TO MAKE NO-BAKE PEANUT BUTTER PIE
Step 1: On the bottom of a graham crust, spread the magic shell using the back of a spoon.
Step 2: Place the softened cream cheese and powdered sugar in a large bowl. Mix well until combined. Add the peanut butter along with the milk. Beat well, then fold in the whipped topping. Into the graham cracker crust, pour the mixture, and evenly spread.
Step 3: Place in the fridge for a couple of hours until firm or in the freezer for at least 2 hours.
Step 4: Remove from the fridge/freezer. Before serving, top the pie with salted peanuts, chopped miniature peanut butter cups, and mini chocolate chips.
Step 5: Cover any leftovers and keep them in the fridge.
1. For creamier pie, do not chill it for so long or leave it at room temperature for about 30 minutes before serving. This will soften the pie.
2. Toppings are recommended, but optional.
3. For this recipe, you can use a 10-inch graham cracker pie crust.
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