I love peanut butter and when a colleague requested a pie I liked the simplicity of this one. It can be completely no-bake if you buy a pre-made graham cracker crust, but I prefer to make my own. Recipe and photo courtesy of dearcrissy.com.
- 9-inch graham cracker pie crust
- 1 package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 container whipped topping, thawed
- 2 tablespoons powdered sugar
- 1 tablespoon peanut butter
Begin by baking your crust at 350 for 10 minutes. After the crust is baked and cooled, beat the cream cheese and the peanut butter in a bowl until well blended and smooth. Add the powdered sugar and beat until well blended. Gently fold in 1 ½ cups of the whipped topping just until combined. Pour into the crust and spread evenly. Spread the remaining whipped topping over the top. To make the peanut butter crumbs, blend together the powdered sugar and peanut butter with a fork until incorporated then sprinkle on top of the pie. Chill for a minimum of 2 hours or overnight.