No-Bake Chocolate Peanut Butter Pie
A simple no-bake pie with a peanut butter filling, topped with Cool Whip in a premade chocolate crust.
Equipment
- Medium Bowl
- Electric Mixer
- Spatula
- Freezer
Ingredients
Ingredients
- 2/3 cuppeanut butter
- 4 ouncescream cheese
- 1 cuppowdered sugar
- 1/2 cupmilk
- 1 premade chocolate crust
- 8 ouncesCool Whip
- chopped peanut butter cups optional garnish
Instructions
Instructions
- If the 4 ounces cream cheese is cold, let it sit at room temperature about 20–30 minutes so it softens and is easy to mix.
- In a medium bowl, combine the ⅔ cup peanut butter, the softened 4 ounces cream cheese, and 1 cup powdered sugar. Beat with an electric mixer or whisk until the mixture is smooth and homogenous, scraping the bowl sides as needed.
- With the mixer running on low, add the ½ cup milk a little at a time until the filling is smooth and spreadable.
- Spoon or pour the filling into the premade chocolate crust and smooth it into an even layer.
- Spread all of the 8 ounces Cool Whip evenly over the filling.
- Sprinkle chopped peanut butter cups on top, if desired.
- Freeze the pie for 3 hours, then remove it from the freezer about 10 minutes before cutting to make slicing easier.
Notes
Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your peanut butter mixture.
Refrigerating peanut butter cups for 10 minutes makes them much easier to chop.
If your crust is in a foil tin, pop it in a glass pie plate to give you added stability when transferring it in and out of the freezer.
Refrigerating peanut butter cups for 10 minutes makes them much easier to chop.
If your crust is in a foil tin, pop it in a glass pie plate to give you added stability when transferring it in and out of the freezer.