Description
Nanny’s Peanut Butter Cream Pie is a rich, no-bake dessert featuring a creamy peanut butter and cream cheese filling in a buttery graham cracker crust, topped with fluffy whipped cream and peanutty crunch. It’s nostalgic, easy to make, and irresistibly delicious.
Ingredients
- 1 prepared 9-inch graham cracker crust (store-bought or homemade)
- 1 cup (250 g) creamy peanut butter
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1 container (8 oz / 225 g) whipped topping (such as Cool Whip), thawed
- Optional toppings: additional whipped topping, crushed peanut butter cookies, or chopped peanuts
Instructions
- In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Add powdered sugar and vanilla extract, then beat again until fully incorporated and fluffy.
- Gently fold in the whipped topping until the filling is smooth and light.
- Spoon the mixture into the graham cracker crust and spread evenly with a spatula.
- Chill in the refrigerator for at least 4 hours, or overnight for best results.
- Before serving, top with additional whipped topping and garnish with crushed peanut butter cookies or chopped peanuts if desired.
Notes
Use full-fat cream cheese for a rich and stable filling.Natural peanut butter is not recommended as it may cause separation.For a chocolate version, use an Oreo crust or drizzle melted chocolate on top.Chill overnight for the cleanest slices and firmest texture.This pie freezes well for up to 2 months; thaw in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
