Desserts and Baking
Authentic Copycat Bob Evans Peanut Butter Pie Recipe
This luscious, no-bake peanut butter pie captures the velvety texture and rich nutty flavor of the Bob Evans classic. Featuring a crisp graham cracker crust and a fluffy whipped filling, it is the ultimate treat for peanut butter lovers.
- Prep
- 15 min
- Serves
- 8
- Level
- Easy
- Per serving
- 485 kcal
Method
In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until the mixture is completely smooth.
Gradually add the powdered sugar and the tablespoon of milk, beating on low speed until fully incorporated.
Using a rubber spatula, gently fold in half of the thawed whipped topping into the peanut butter mixture until no white streaks remain.
Pour the filling into the prepared graham cracker crust and spread it evenly with a spatula.
Spread the remaining whipped topping over the top of the peanut butter layer.
Chill the pie in the refrigerator for at least 4 hours, or ideally overnight, to allow the filling to set firm.
Just before serving, drizzle the top with chocolate syrup.
Notes
Use full-fat cream cheese for the most stable and creamy texture.
Ensure your cream cheese is at room temperature to avoid small lumps in the filling.
For a clean slice, use a sharp knife dipped in hot water and wiped dry between each cut.
Swap the graham cracker crust for a chocolate cookie crust for a richer flavor profile.
