thepioneerwoman
No-Bake Peanut Butter Pie
Ree Drummond's No-Bake Peanut Butter pie has a salty and sweet Ritz cracker crust and a filling swirled with raspberry preserves, no oven required.
👥 8 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●measuring cup
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
For the crust: Process the crackers and brown sugar in a food processor until finely ground, about ⏱️ 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate, using a measuring cup or glass to press it flat. Freeze for ⏱️ 20 minutes.
2
For the filling: Beat together the peanut butter and cream cheese in a stand mixer fitted with the whisk attachment on medium speed until smooth, about ⏱️ 2 minutes; scrape the bottom and sides of the bowl. Add the powdered sugar and beat on medium-low speed until smooth. Add the whipped topping and beat on medium speed until smooth, scraping the sides as needed.
cream cheese, cubed, at room temperature1 (8-ounce) package
3
Dollop half of the peanut butter filling into the prepared crust. Dollop 1/3 cup of the raspberry preserves over the filling and use a knife to swirl it in. Repeat with the remaining peanut butter filling and raspberry preserves. Refrigerate, uncovered, for at least ⏱️ 4 hours and up to 2 days. (Loosely cover with plastic wrap after ⏱️ 12 hours.)
Nutrition Facts
calories
696 Calories
fat Content
46 g
fiber Content
2 g
sugar Content
46 g
sodium Content
292 mg
protein Content
11 g
trans Fat Content
1 g
cholesterol Content
73 mg
carbohydrate Content
64 g
saturated Fat Content
19 g
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