Peanut Butter Icebox Pie

This creamy peanut butter icebox pie is a vintage dessert recipe that's perfect for your busy life! It works for everything from family dinners to potlucks. It freezes well so you can make it up to 3 months ahead of time and just thaw it (or serve it frozen) when needed. So easy!

Course Dessert- Pie

Cuisine American - Vintage

Prep Time 5

Chilling time 8

Total Time 8 5

Servings

Calories 560kcal

Author Marye Audet-White

Ingredients

1 graham cracker crust 9-inch
1 cup peanut butter
8 ounces cream cheese room temperature
¾ cup sugar
¼ cup dark brown sugar
8 ounces Cool Whip
Chocolate syrup for garnish

Instructions

Add the peanut butter, cream cheese, and both sugars to a mixing bowl and blend on medium speed until completely mixed and the sugar crystals have dissolved. Scrape down sides as needed.
Gently fold in half the Cool Whip until no streaks remain.
Fold in remaining Cool Whip until completely mixed and there are no streaks of peanut butter or Cool Whip.
Spoon into graham cracker crust.
Cover.
Refrigerate for 8 hours. You may also freeze for up to 3 months.
Garnish as desired with chopped peanuts, chopped chocolate, chocolate syrup, or more Cool Whip.

Notes

Storage:

Refrigerate extra no-bake pie for up to three days, or freeze leftovers for up to three months.

Tips:

Blend the sugar in until it dissolves. If you're unsure, rub a little bit of the mixture between two of your fingers—it shouldn't feel gritty.

Don't use low-fat cream cheese or the whipped kind in a tub. It'll be too watery for this pie. Go with regular cream cheese in a foil block.

If freezing the pie for longer storage, be sure to seal it well with plastic first, then a layer of foil to prevent freezer burn.

It's easier to cut out a big slice of pie first so that your pie server can slide fully under it. Save the little slices for later on.

Nutrition