No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie 🥧

Ingredients

• For the Filling:

• 1 (8 oz) block cream cheese, softened
• 1½ cups powdered sugar
• 1 cup creamy peanut butter
• 1 cup cold milk 
• 1 (16 oz) tub frozen whipped topping, fully thawed

• For the Crust:

• 2 pre-made 9-inch graham cracker pie crusts

Instructions

Prep the Base: Place both graham cracker crusts on a serving tray or rimmed baking sheet for easy handling. Set aside.

Make the Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed until completely smooth and lump-free—about 1–2 minutes.

Add Peanut Butter & Milk: Add the peanut butter and milk to the bowl. Continue beating until the mixture is uniform, glossy, and well combined—scraping down the sides as needed.

Fold in Whipped Topping: Gently fold in the thawed whipped topping using a spatula, stirring just until no white streaks remain. Avoid overmixing to keep the filling light and fluffy.

Fill the Crusts: Divide the mixture evenly between the two crusts, smoothing the tops with the back of a spoon or an offset spatula.

Chill Thoroughly: Cover each pie loosely with plastic wrap or foil and refrigerate for at least 2 hours (or freeze for 1 hour if serving sooner). For best texture and sliceability, chilling overnight is ideal.

Serve Chilled: Slice with a warm knife for clean cuts. Store leftovers covered in the refrigerator for up to 5 days.