Cream Cheese Peanut Butter Pie (Printer-Friendly Version)
A creamy peanut butter and cream cheese pie with smooth texture, ready in 20 minutes without baking.
# Required Ingredients:
→ Crust
01 -
180 grams graham cracker crumbs (chocolate or regular)
02 -
50 grams granulated white sugar
03 -
85 grams melted unsalted butter
→ Filling
04 -
225 grams cream cheese, softened
05 -
60 grams confectioners’ sugar
06 -
120 grams creamy peanut butter
07 -
225 grams thawed whipped topping (e.g., Cool Whip)
→ Optional Toppings
08 -
Whipped cream
09 -
Chocolate syrup
10 -
Chopped peanuts or pecans
11 -
Fresh fruit (e.g., strawberries, banana slices)
# Step-by-Step Instructions:
01 -
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly incorporated. Firmly press the mixture into the bottom of a pie dish to create an even crust layer.
02 -
In a separate bowl, blend softened cream cheese, confectioners’ sugar, and creamy peanut butter using an electric mixer until smooth and creamy. Gently fold in the thawed whipped topping, maintaining its light texture.
03 -
Pour the filling over the prepared crust and spread evenly with a spatula. Cover with plastic wrap and refrigerate for a minimum of two hours to allow setting.
04 -
Remove the pie from the refrigerator once set. Optionally garnish with whipped cream, drizzle chocolate syrup, or sprinkle chopped nuts and fresh fruit before slicing and serving.
# Handy Cooking Tips:
01 -
Ensure the cream cheese is softened to room temperature to avoid lumps and achieve a smooth filling. Chill for at least two hours to guarantee the pie sets properly.
02 -
Adjust sugar levels to taste before folding in the whipped topping. Experiment with adding vanilla extract or a pinch of salt for enhanced flavor.
03 -
Store leftovers covered in the refrigerator for up to five days; can be frozen for three months when wrapped tightly.