Ingredients
- 1 pre-made graham cracker pie crust
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 package (3.4 oz) instant vanilla pudding mix
Instructions
- In a medium bowl, mix peanut butter and powdered sugar until crumbly. Set aside half for the topping.
- In a large bowl, beat softened cream cheese and granulated sugar until smooth.
- Add heavy cream and vanilla extract to the cream cheese mixture and beat until light and fluffy.
- Press half of the peanut butter crumble into the bottom of the graham cracker crust.
- In a separate bowl, whisk milk and instant vanilla pudding mix until thickened.
- Fold the pudding mixture into the cream cheese mixture until well combined.
- Pour the creamy filling over the peanut butter crumbles in the crust.
- Top with the reserved peanut butter crumble mixture.
- Refrigerate for at least 4 hours before serving to allow the pie to set.
Notes
- Use crunchy peanut butter for added texture.
- Substitute chocolate pudding for a chocolate-peanut butter version.
- Drizzle melted chocolate or caramel on top for extra indulgence.
- Mini pie crusts work great for individual servings.
- Do not freeze; serve chilled for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 90mg
