Dolly Parton's Peanut Butter Pie
A no-bake peanut butter pie in Dolly Parton's style: cream cheese, powdered sugar, creamy peanut butter and whipped topping beaten together, spooned into a graham cracker crust and chilled overnight. Fifteen minutes of work, no oven, eight slices. The photos show it finished with a piped border of whipped topping.
Ingredients
Filling
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter regular, not natural style
- 8 oz frozen whipped topping thawed, or 3 cups stabilized whipped cream
Crust
- 1 9-inch graham cracker crust store-bought or homemade, see notes
Optional Toppings
- whipped topping for piping around the edge
- chopped peanuts for garnish
- melted chocolate or chocolate syrup for drizzling
Equipment
- Mixer (hand or stand)
- Rubber spatula
- Mixing bowl
- Pie plate (if using homemade crust)
Instructions
Make the Filling
- Beat the cream cheese and sugar. In a large bowl, beat the softened cream cheese and powdered sugar with a mixer on medium until smooth, scraping the bowl once.
- Add the peanut butter. Beat in the peanut butter on medium-high for 1 to 2 minutes, until the filling is uniform, pale tan and slightly fluffy.
- Fold in the whipped topping. Add the thawed whipped topping in two additions and fold it through with a spatula until no white streaks remain. Keep it light.
Fill and Chill
- Fill the crust. Spoon the filling into the graham cracker crust and level or swirl the top.
- Chill. Cover loosely and refrigerate for at least 8 hours, or overnight, until firm.
Top and Serve
- Top and slice. Pipe a border of whipped topping around the edge and add chopped peanuts or a chocolate drizzle if you like. Slice with a thin knife dipped in hot water and serve cold.
Notes
Homemade crust: mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar and 5 tablespoons melted butter, press into a 9-inch pie plate and bake at 350°F (175°C) for 10 minutes. Cool completely before filling.
Doneness: the filling is set when it is firm to a light press in the center and a knife leaves a clean channel. Chill at least 8 hours; overnight is best.
Make ahead: make up to 2 days ahead and keep covered in the fridge. Pipe the whipped topping border once the pie is cold.
Storage: refrigerate up to 5 days. Freeze the whole pie or wrapped slices for up to 1 month and thaw in the fridge.
Substitutions: 3 cups of stabilized whipped cream for the whipped topping; crunchy peanut butter for creamy; a chocolate cookie or pretzel crust for the graham crust. Do not use natural peanut butter, which can separate.
Nutrition values are an estimate.
Nutrition
Calories: 430kcal | Carbohydrates: 32g | Protein: 7g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 29mg | Sodium: 320mg | Potassium: 220mg | Fiber: 2g | Sugar: 22g | Vitamin A: 420IU | Calcium: 70mg | Iron: 1.2mg