No-Bake Peanut Butter Cream Pie 
Ingredients
8 ounces full-fat cream cheese
1 cup creamy peanut butter
1 cup granulated sugar
1 cup whole milk
1 container (8 ounces) frozen whipped topping, thawed
1 prepared 9-inch graham cracker crust
1/4 cup chopped salted peanuts (for garnish)
Instructions
Soften the cream cheese
Remove the cream cheese from the refrigerator at least 1 hour before starting, or unwrap it and microwave on low power (30%) for 10 to 15 seconds until soft. The cream cheese should feel like soft butter when pressed — not cold and hard, and not melted or greasy.
Beat the cream cheese until fluffy
In a large mixing bowl (using a hand mixer or stand mixer with the paddle attachment), beat the softened cream cheese on medium speed for about 1 minute until it is completely smooth, creamy, and free of any lumps. Scrape down the sides of the bowl once with a rubber spatula.
Add the peanut butter and sugar
Add the creamy peanut butter and the granulated sugar to the bowl with the cream cheese. Beat on medium speed for 1 to 2 minutes until the mixture is well combined, smooth, and uniform in color. Stop and scrape the bowl at least once to ensure everything is incorporated.
Gradually add the milk
With the mixer running on low speed, slowly pour in the whole milk. Add it in a thin, steady stream over about 30 seconds. Once all the milk is added, increase the speed to medium and beat for another 30 seconds until the mixture is completely smooth and slightly thinner in consistency. Scrape the bowl again.
Fold in the whipped topping
Remove the bowl from the mixer. Add the entire thawed whipped topping to the peanut butter mixture. Use a large rubber spatula to fold it in: cut down through the center of the mixture, scrape along the bottom of the bowl, and bring the spatula up and over the top. Rotate the bowl a quarter turn and repeat. Continue folding for about 30 to 45 seconds, just until no white streaks of whipped topping remain. Do not stir or beat — folding keeps the mixture light and airy.
Fill the crust
Spoon the finished filling into the prepared graham cracker crust. Use the back of the spoon or the spatula to spread it evenly to the edges. Smooth the top flat.
Chill the pie overnight
Cover the pie loosely with plastic wrap or aluminum foil (do not let the wrap touch the filling surface if possible; you can press plastic wrap directly onto the surface to prevent a skin from forming). Refrigerate for at least 8 hours, or overnight. The filling needs this time to set into a sliceable, firm texture. Do not shorten the chilling time, or the pie will be too soft to cut cleanly.
Garnish and serve
Just before serving, sprinkle the chopped salted peanuts evenly over the top of the pie. Use a sharp knife to slice the chilled pie, wiping the knife clean between each cut. Serve cold directly from the refrigerator.
Store leftovers
Place any leftover pie in an airtight container or cover the pie plate tightly with plastic wrap. Store in the refrigerator for up to 4 days. Do not freeze this pie, as the cream cheese will separate and become grainy upon thawing.
No-Bake Peanut Butter Cream Pie
