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Peanut Butter Pie Ii

Peanut Butter Pie Ii recipe image
This rich and indulgent no-bake dessert combines the comforting taste of chunky peanut butter with the smooth tang of cream cheese and the lightness of whipped topping. The result is a luscious, creamy filling that sits perfectly in a buttery baked pie shell. It&# 226;ÂÂs a nostalgic treat that feels decadent yet comes together with simple pantry staples. Ideal for potlucks, family gatherings, or a sweet weekend treat, this pie offers a perfect balance of sweet, salty, and creamy flavors. The texture is airy yet substantial, making every bite satisfying. Because it requires no baking, itâÂÂs an easy last-minute dessert that still looks impressive on the table.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 2307.9
Dietary: Gluten-free, Vegetarian
Description
This rich and indulgent no-bake dessert combines the comforting taste of chunky peanut butter with the smooth tang of cream cheese and the lightness of whipped topping. The result is a luscious, creamy filling that sits perfectly in a buttery baked pie shell. It&# 226;ÂÂs a nostalgic treat that feels decadent yet comes together with simple pantry staples. Ideal for potlucks, family gatherings, or a sweet weekend treat, this pie offers a perfect balance of sweet, salty, and creamy flavors. The texture is airy yet substantial, making every bite satisfying. Because it requires no baking, itâÂÂs an easy last-minute dessert that still looks impressive on the table.
Ingredients
  • 8 ounce Jar - chunky peanut butter
  • 1 cup Powdered sugar
  • 20 ounce Cool whip
  • 3 ounce Cream cheese
  • 1 baked pie shell
Directions
  1. 1
    Ensure the cream cheese is softened to room temperature for smooth mixing.
  2. 2
    In a large mixing bowl, beat the softened cream cheese until creamy and free of lumps.
  3. 3
    Add the chunky peanut butter to the cream cheese and mix until fully combined and smooth.
  4. 4
    Sift the powdered sugar into the peanut butter mixture to avoid clumps, then beat on medium speed until well incorporated and fluffy.
  5. 5
    Gently fold in the Cool Whip using a spatula or on the lowest mixer speed, being careful not to deflate the topping.
  6. 6
    Spoon the filling into the prepared baked pie shell, spreading it evenly to the edges.
  7. 7
    Cover the pie loosely with plastic wrap and refrigerate for at least 2 hours to set before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2307.9kcal
% Daily Value *
Total Fat 211.8g326%
Saturated Fat 127.2g636%
Cholesterol 615.2mg206%
Sodium 373.9mg16%
Total Carbohydrate 89.6g30%
Dietary Fiber 0.5g2%
Sugars 74.1g
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the cream cheese is fully softened before mixing to prevent lumps in the filling.

You can substitute smooth peanut butter if you prefer a uniform texture without chunks.

For added crunch, sprinkle chopped peanuts or a layer of chocolate sauce on top before chilling.

This pie holds well in the refrigerator for up to 3 days. Keep it covered to prevent it from absorbing other fridge odors.

If using homemade pie crust, bake it according to package directions and let it cool completely before adding the filling.

Keywords: no-bake, pie, peanut butter, cream cheese, dessert, easy, creamy, sweet, chill, party, snack, treat, homemade, classic, comfort food, whipped topping, powdered sugar, crust, filling, chocolate optional
Read it online: https://www.chefs-mate.com/recipe/peanut-butter-pie-ii-2/