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No Bake Peanut Butter Pie

Beat creamy peanut butter and softened cream cheese until smooth, then mix in powdered sugar.
Gently fold in whipped topping and spread the filling into a chilled graham cracker crust.
Refrigerate for at least 2 hours or overnight, then slice and serve cold.
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Prep Time 15 minutes
Course Dessert
Cuisine American-inspired

Ingredients
  

  • 1 prepared 9-inch no-bake graham cracker pie crust made with halal-suitable ingredients
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese softened and made with halal-suitable ingredients
  • 1 cup powdered sugar
  • 1 8-ounce container thawed halal-suitable whipped topping, or 3 cups homemade whipped cream

Instructions
 

  • Step 1: Chill the crust
  • Prepare the no-bake graham cracker crust in a 9-inch pie dish. Refrigerate it for at least 30 minutes, or freeze it for at least 15 minutes, before adding the filling.
  • A firm crust is easier to fill and slice without crumbling.
  • Step 2: Beat the peanut butter and cream cheese
  • Place the creamy peanut butter and softened cream cheese in a large mixing bowl.
  • Beat with an electric mixer until smooth and evenly combined. Stop to scrape down the sides of the bowl so no cream cheese streaks remain.
  • Step 3: Add the powdered sugar
  • Add the powdered sugar and beat again until fully incorporated. The mixture will be thick at this stage.
  • Step 4: Fold in the whipped topping
  • Add the thawed whipped topping, or homemade whipped cream, to the peanut butter mixture.
  • Use a spatula to fold it in gently until the filling is uniform in color and no white streaks remain. Avoid vigorous mixing, which can knock some of the air out of the filling.
  • Step 5: Fill the crust
  • Spoon the filling into the chilled graham cracker crust. Spread it evenly with a spatula and smooth the top.
  • Step 6: Refrigerate until set
  • Cover the pie and refrigerate for at least 2 hours, or overnight for a firmer filling.
  • The No Bake Peanut Butter Pie should be well chilled before slicing.
  • Step 7: Slice and serve
  • Use a sharp knife to cut the pie into slices. Wipe the blade between cuts for neater edges.
  • Serve chilled and return leftovers to the refrigerator promptly.

Notes

Whipped topping or homemade whipped cream: Either works in this recipe. A thawed whipped topping generally gives a stable filling, while homemade whipped cream offers a fresh dairy flavor. Measure 3 cups after whipping if using homemade whipped cream.
Crust options: A homemade graham cracker crust works well, but a suitable store-bought no-bake crust saves time. If making your own, chill it thoroughly before adding the filling.
Serving suggestions: A small spoonful of whipped cream, a light dusting of cocoa powder, or a few chopped peanuts can make each slice look finished without overpowering the peanut butter flavor.