No-Bake Peanut Butter Cream Pie

Ingredients

For the Peanut Butter Cream Filling:
1 package (8 ounces) cream cheese
1 cup creamy peanut butter
1 cup powdered sugar
1 cup whole milk
1 container (8 ounces) frozen whipped topping, thawed
For the Crust and Garnish:
1 prepared graham cracker crust (9 inches)
¼ cup chopped salted peanuts (for garnish)

Instructions

Prepare the Cream Cheese Base: In a large mixing bowl, place the 8 ounces of softened cream cheese. Using an electric hand mixer or a stand mixer with the paddle attachment, beat the cream cheese on medium speed until it is completely smooth and free of any lumps, about 1 to 2 minutes. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.

Cream with Peanut Butter and Sugar: Add the 1 cup of creamy peanut butter and the 1 cup of powdered sugar to the bowl with the cream cheese. Beat the mixture on medium speed until all the ingredients are fully combined and the mixture is light, fluffy, and uniform in color. Again, scrape down the bowl as needed to incorporate everything.

Slowly Add the Milk: With the mixer running on a low speed, very gradually pour the 1 cup of whole milk into the peanut butter mixture. Beat continuously until the milk is completely incorporated and the filling is smooth. The mixture may look slightly loose at this stage, which is correct.

Fold in the Whipped Topping: Remove the bowl from the mixer. Using a large rubber spatula, gently fold the entire 8-ounce container of thawed whipped topping into the peanut butter mixture. Fold carefully, using a sweeping motion from the bottom of the bowl up and over the top, until the whipped topping is fully incorporated and no white streaks remain. The filling will become light, airy, and mousse-like.

Fill the Crust: Spoon the finished peanut butter cream filling into the prepared graham cracker crust. Use the back of the spoon or a small offset spatula to spread the filling into an even layer, smoothing the top.

Chill the Pie: Cover the pie loosely with plastic wrap or aluminum foil. Refrigerate it for at least 4 hours, but ideally overnight. This extended chilling time is essential for the filling to set properly and develop its full, rich flavor.

Garnish and Serve: Once the pie is fully chilled and set, remove it from the refrigerator. Just before serving, sprinkle the ¼ cup of chopped salted peanuts evenly over the top of the pie for a pleasant crunch and a savory contrast. Slice the pie with a sharp, thin-bladed knife, wiping the blade clean between cuts for neat slices. Serve chilled