No Bake Peanut Butter Pie Recipe
For those of us who don’t suffer from peanut allergies, peanut butter is a top-drawer ingredient that can improve just about anything (think celery!).
In limited quantities, they can also be healthy.
According to the Georgia Peanut Commission, peanuts are nutrient-dense and have the most protein of any other nut. The U.S. Department of Agriculture adds that an ounce of roasted peanuts provides about 8 grams of heart-healthy, cholesterol-free, plant-based protein.
So the following recipe for Peanut Butter Pie isn’t all that bad. Just keep the optional toppings to a minimum and think about all the protein you get in each bite!
BE CAREFUL FOR THOSE WITH NUT ALLERGIES! Because of the peanut butter and suggested peanut toppings, I would not suggest this item for school parties and the like. Unless you are sure that no one attending has an allergy, it’s always best to leave the peanuts home.
Prep Time: 15 minutes.
- 4 ounces cream cheese
- 1 cup confectioners’ sugar, sifted
- 1 cup crunchy peanut butter
- 1/2 cup milk
- 8 ounces frozen whipped topping, thawed
- 1 prepared deep-dish graham cracker or chocolate-flavored pie crust (9 inches)
- whipped topping (optional)
- chocolate syrup (optional)
- chopped peanuts (optional)
- candy bar, chopped up (optional)
- In a large bowl, beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into pie shell; cover and freeze until firm.
- If desired, pipe extra whipped topping on top of pie then drizzle with chocolate syrup and top with chopped peanuts and candy bar pieces.
TOPPING TIP // If you know someone who LOVES Reese’s Peanut Butter Cups, create a topping that features some wrapped minis on top. Or better yet, sprinkle those colorful Reese’s Pieces all around. Remember to be careful of those with nut allergies!
Recipe & photo courtesy of Georgia Peanut Commission #13256