A Creamy, Cool Dessert for the Whole Family
Who doesn't love peanut butter? If your kids gobble up PB&Js like there's no tomorrow, they're guaranteed to be some of this pie's biggest fans. And so will you, based on the simple ingredients this recipe has and the minimal time it takes to whip up. In less than 10 minutes, this no-bake pie is ready to freeze, and it's so sweet and refreshing that it might not last much longer than that once you serve it!
Total Time: 3 hours, 10 minutes | Prep Time: 10 minutes | Serves: 8 to 12 (makes 1 pie)
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon brown sugar
- 6 tablespoons unsalted butter, melted
To make prep for this pie even quicker, buy a premade crust or a package of graham cracker crumbs (rather than full crackers). If you don't have anything like that handy, this crust recipe works just as well with almost any type of cookie crumbs. If using a type of cookie sweeter than a graham cracker, omit the brown sugar in the crust.
For the Filling:
- 8 ounces Neufchatel cheese
- 1/2 cup powdered sugar
- 1 cup creamy peanut butter
- 1 cup heavy whipping cream
This pie has a no-frills appearance, but it's easy to dress up. Try drizzling melted chocolate over the creamy filling after it has frozen, or sticking hunks of fun-sized candy bars or peanut butter cups around the perimeter of the pie before freezing it.
- In the pie pan, whisk the graham cracker crumbs with the brown sugar and melted butter. Press the mixture evenly into and up the sides of the pan.
- In a large bowl, use an electric mixer to beat the Neufchatel cheese with the powdered sugar and peanut butter until light and fluffy, about 1 to 2 minutes.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form.
- With a spatula, gently fold the whipping cream into the peanut butter mixture.
- Pour the filling over the crust, and smooth the top with the spatula.
- Freeze for at least 3 hours before serving. Store any leftovers in the refrigerator.
You can bake this pie crust to make it a bit less crumbly, if you'd prefer. Prepare it as the recipe directs, but then bake it for 10 to 12 minutes in a 350 F oven. Let it cool completely before pouring in the filling.
Carly Schuna has been freelance writing and editing for more than a decade. She enjoys putting a creative spin on articles and making them as accessible as possible. In working for educational publishers, web clients, commercial fiction authors, and more, Carly has crafted a compelling narrative voice to break down concepts and share cutting-edge research in a way that's both entertaining and informative.