Equipment Needed
- 9-inch pie plate (if making your own crust)
- Electric hand mixer or stand mixer
- Large mixing bowl
- Rubber spatula
- Measuring cups and spoons
Step-by-Step Instructions
First, we start with the crust. If you’re using a store-bought one, just unwrap it and have it ready on the counter. If you’re feeling ambitious, you can make your own by mixing 1.5 cups of graham cracker crumbs with 6 tablespoons of melted butter and a tablespoon of sugar, pressing it firmly into your pie plate. I press it up the sides with a measuring cup to get an even layer. I then pop this in the freezer for about 10 minutes to let it set while I make the filling. This little chill time makes it extra sturdy for holding our luxurious filling later.
Now, for the heart of the pie. In your large bowl, combine the softened cream cheese and the creamy peanut butter. Using your electric mixer on medium speed, beat them together for a good 2-3 minutes until they are completely smooth, creamy, and indistinguishable from one another. I cannot overstate the importance of scraping down the sides of the bowl with your spatula halfway through—I’ve had hidden lumps of cream cheese ruin the texture before, and it’s a heartbreaking sight. This step is where you build the silky foundation.
Next, gradually add the powdered sugar to the peanut butter mixture. I add it about a quarter cup at a time with the mixer on low, unless you want a sweet, snowy cloud all over your kitchen (I’ve learned this the hard way!). Once incorporated, beat on medium for another minute until it’s fully combined. Now, here’s the fun part: gently fold in the thawed Cool Whip. I use my spatula and a big, slow, folding motion, turning the bowl as I go, just until no white streaks remain. Overmixing here will deflate the fluffiness, so be patient and gentle.
Finally, pour this dreamy, cloud-like filling into your waiting crust. Use the spatula to swoop and smooth the top into beautiful peaks and valleys. This is when I cover the pie lightly with plastic wrap and refrigerate it for at least 4 hours, but honestly, overnight is best. The waiting is the hardest part! I’ve tried sneaking a slice after just two hours before, and while it was tasty, it was a bit too soft. Letting it set fully makes for those perfect, clean slices that hold their shape on the plate.(See the next page below to continue…)