The recipe for a no-bake peanut butter pie involves beating together peanut butter, cream cheese, sugar and sweetened condensed milk, adding whipped dessert topping, and refrigerating the mixture inside a pie shell. The required supplies include two pre-baked graham cracker pie crusts, a bowl, an electric mixer and a refrigerator.
To make the pie filling, pour 1 cup confectioner's sugar into a large bowl, and add 1 cup creamy peanut butter and 1 block softened cream cheese. Beat the mixture until smooth, add 14 ounces of sweetened condensed milk, and beat the filling again. When it is thick and smooth, add 12 ounces whipped dessert topping. Gently fold the topping into the filling with a spatula.
Divide the filling between two graham cracker pie shells and refrigerate them for eight hours. Remove them when the filling is set, and decorate the top of each pie with chocolate syrup. Keep the pies in the refrigerator until shortly before serving.
To reduce the calories and fat content in this recipe, use reduced-fat peanut butter, low-fat cream cheese and fat-free whipped dessert topping. Serving the pie without chocolate sauce also reduces the calorie content. Another way to make this pie more nutritious is to replace the cream cheese with drained tofu.
Another good recipe requires only baking the crust. To make the crust, mix 25 crushed Oreos or chocolate sandwich cookies with 4 tablespoons of melted butter. Bake the crust at 350 F for 5 to 7 minutes. Meanwhile, beat together 1 cup of creamy peanut butter, a 8-ounce of softened cram cheese and 1 1/4 cups of powdered sugar. Mix in an 8-ounce container of whipped topping. Spoon the peanut butter mixture into the pie crust, and chill for at least one hour. If you want to keep the recipe no-bake, purchase a ready-made chocolate pie crust at a grocery store.