NANNY’S PEANUT BUTTER CREAM PIE
A no-bake peanut butter cream pie that combines creamy filling with a crunchy crumble topping, perfect for any occasion.
Ingredients
For the Pie
- 1 piece prepared graham cracker crust Store-bought or homemade
- 8 oz cream cheese, softened Soften fully for best texture
- 1 cup peanut butter Regular creamy works best
- 1 cup powdered sugar Adjust for sweetness preference
- 8 oz whipped topping Or homemade whipped cream
- 1 tsp vanilla extract Optional
- 1 pinch salt Optional if using unsalted peanut butter
For the Crumble Topping
- 1/2 cup powdered sugar For crumbly texture
- 1/2 cup peanut butter Used to make crumb topping
Instructions
Make the Peanut Butter Crumble Topping
- Mix peanut butter with powdered sugar until it turns into sandy little crumbles. Set aside.
Mix the Filling
- In a bowl, beat softened cream cheese until smooth.
- Add peanut butter and mix until creamy and uniform.
- Add powdered sugar and mix until fluffy.
- Fold in whipped topping gently using a spatula to maintain airy texture.
Assemble and Chill
- Spoon the filling into the crust and smooth the top.
- Sprinkle a generous layer of the peanut butter crumbles over the top.
- Chill in the fridge for at least 4 hours, preferably overnight.
Notes
For a decorative touch, drizzle with chocolate syrup or garnish with chopped peanuts. This pie is best served cold.