Peanut Butter Pie
Desserts & Candy

Peanut Butter Pie

From the kitchen of John & Terri April
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No-bake peanut butter pie is one of those recipes that feels like it was always there — in church cookbooks, on potluck tables, in the back of the refrigerator at family gatherings. The combination of cream cheese, peanut butter, and powdered sugar whipped into a prepared Dream Whip base became a Midwestern staple in the 1960s and ’70s. This version from John and Terri April is rich, fluffy, peanut-buttery, and poured straight into a graham cracker crust. Refrigerate until firm and slice cold.

Peanut Butter Pie

Ingredients

Instructions

  1. Prepare the Dream Whip according to package directions (typically with cold milk and vanilla). Set aside.
  2. In a large bowl, beat together the softened cream cheese, peanut butter, and powdered sugar until smooth.
  3. Fold the peanut butter mixture into the prepared Dream Whip until fully incorporated and fluffy.
  4. Pour the filling into the graham cracker crust and spread evenly.
  5. Refrigerate for at least 4 hours, or overnight, until firm.
  6. Slice and serve cold.
Also try: Terri Board’s Peanut Butter Pie (Layered) — a two-pie showstopper with a chocolate layer.