Published on March 14th, 2016 | by Kristen Swain1
No Bake Peanut Butter Pie
I have to admit, this pie is so easy, I thought I shouldn’t share my recipe for this No Bake Peanut Butter Pie with you. But after thinking about it, I decided that the world needs another recipe, because my pie has no cream cheese in it.
All the peanut butter pies I looked at online have cream cheese. I dislike the tang of the cream cheese with these kind of pies. And I didn’t want to use pudding either.
My compromise so that my pie is sturdy enough to cut is to freeze it. The pie filling is so smooth and creamy, it’s cloud like. You can leave it out on the counter for a while, it will still cut, but it’s best ice cold and partially frozen to cut.
Yes, I am using a pre-bought graham cracker crust. And chocolate fudge. Because for this pie, it’s all about easy. You can get this pie put together in less then 10 minutes.
And I haven’t even begun to tell you about the taste. Not overly sweet, the peanut butter flavor is there, but it also allows that chocolate to come in first, mix with the peanut butter, then fade out while you are left with peanutty goodness! Creamy, and just as light as air, the filling is as smooth as butter without a greasy taste. The graham crust gives you that nutty crunchy without being tough. It’s just a superb taste in a super fast fix.
I did a sponsored ad with Smuckers and fell in love with their Hot Dark Chocolate Fudge topping. You heat it in the jar to get to it come out. So yum!
I thought it would make a wonderful layer under the filling. See that broken spot in the crust- you buy cheap crust- this will happen. But we can fix that with just adding a couple spoonfuls of the dark chocolate to the bottom. Add this in and smooth it around with the back of the spoon. Even go up the sides of the crust.
To make the filling, add 1 cup peanut butter- smooth- to your mixer, then add 1/2 cup of brown sugar, a teaspoon vanilla and 3 tablespoons milk or cream.
Beat this together for a minute, then add a container of cool whip to your mix. Mix in well.
Once you have layered the pie together, add a couple tablespoons of the fudge to a ziploc baggie, then snip off a little of the tip of the corner.
Use this to decorate your pie top.
I layered thin drizzle across the top of the pie, then came back and turned the pie about 90degrees and added another stripe from this plaid looking design.
Place your pie in the freezer for 1 hour minimum. Take out and let thaw about 10 minutes, then cut.
Enjoy this amazing peanut butter delight!
- 1 graham cracker pie crust
- hot fudge sauce- about 6 tablespoons needed
- 1 cup creamy peanut butter
- 1/2 cup brown sugar
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 container cool whip
- Layer hot fudge over entire pie crust inside, bottom and sides.
- Mix peanut butter, vanilla, brown sugar, and milk in mixer.
- Add cool whip to filling.
- Fill pie shell, decorate with extra hot fudge.
- Freeze at least 1 hour.
- Remove from freezer for 10 minutes, cut and serve.
- Serves 8-10 people.