Dolly Parton’s Peanut Butter Pie
This easy no-bake peanut butter pie combines creamy peanut butter, cream cheese, powdered sugar, and whipped topping in a buttery graham cracker crust. It's a rich, fluffy Southern-inspired dessert that's perfect for making ahead.
Equipment
- large mixing bowl
- electric mixer
- rubber spatula
- measuring cups
- plastic wrap or aluminum foil
Ingredients
- 3/4 cup powdered sugar
- 4 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 8 oz frozen whipped topping, thawed
- 1 9-inch prepared graham cracker crust
- additional whipped topping, for garnish (optional)
- chopped peanuts, for garnish (optional)
Instructions
- In a large bowl, beat together the powdered sugar, softened cream cheese, and peanut butter with an electric mixer until smooth and creamy.
- Gently fold the thawed whipped topping into the peanut butter mixture using a rubber spatula until fully combined.
- Spread the filling evenly into the prepared graham cracker crust.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours or overnight.
- Before serving, garnish with additional whipped topping and chopped peanuts if desired.
Notes
For the best texture and flavor, refrigerate the pie overnight before serving. Garnish with extra whipped topping and chopped peanuts for added crunch. Store covered in the refrigerator for up to 4 days.