Ingredients
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
Optional Toppings:
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.
Notes:
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.
Toppings are recommended, but optional.
For this recipe, you can use a 10-inch graham cracker pie crust.
