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Easy No-Bake Mummy Peanut Butter Pie: Best Halloween Dessert

No-Bake Mummy Peanut Butter Pie - featured image
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A creamy, no-bake peanut butter pie with a playful mummy design, perfect for Halloween. This easy dessert uses simple ingredients and requires no oven, making it a stress-free treat for parties and gatherings.

Ingredients

Scale
  • 1 pre-made graham cracker crust (9-inch)
  • 2 tablespoons melted butter (optional, for thicker crust)
  • 1/2 cup crushed graham crackers (optional, for thicker crust)
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup creamy peanut butter (e.g., Jif or Skippy)
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream or whole milk
  • 1 container (8 ounces) frozen whipped topping, thawed (e.g., Cool Whip)
  • 2 candy eyes (or 2 mini chocolate chips or M&Ms)

Instructions

  1. Soften the cream cheese: Take cream cheese out of fridge 30 minutes before starting. If forgotten, microwave on 50% power for 10-15 seconds until soft but not warm.
  2. Beat the cream cheese: In a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides.
  3. Add the peanut butter: Add creamy peanut butter and beat on medium speed until fully combined, about 1 minute. Scrape bowl again.
  4. Incorporate the sugar and vanilla: With mixer on low, gradually add sifted powdered sugar in three batches. Add vanilla extract and beat until smooth.
  5. Lighten the filling: Pour in heavy cream or milk and beat on medium-high speed for about 2 minutes until light and fluffy, like thick mousse.
  6. Fill the crust: Spoon peanut butter filling into graham cracker crust. Spread evenly to edges and smooth top.
  7. Chill the pie: Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  8. Make the mummy wrapping: Once pie is fully chilled, transfer thawed whipped topping to a piping bag or zip-top bag with corner snipped.
  9. Pipe the stripes: Pipe horizontal stripes across the pie, leaving small gaps for mummy bandages. Leave a space for eyes.
  10. Add the eyes: Place two candy eyes in the gap, pressing gently into whipped topping.
  11. Final chill: Return pie to fridge for another 30 minutes to firm up whipped topping before slicing.

Notes

Use processed peanut butter (not natural) for best texture. Cream cheese must be room temperature to avoid lumps. Chill at least 4 hours; overnight is better. For clean slices, run knife under hot water and wipe between cuts. Pie can be made up to 2 days ahead; add mummy wrapping just before serving. Freeze without wrapping for up to 3 months.

Nutrition

Keywords: no-bake pie, peanut butter pie, Halloween dessert, mummy pie, easy dessert, no oven dessert, creamy peanut butter pie

Find it online: https://lindabake.com/easy-no-bake-mummy-peanut-butter-pie-best-halloween-dessert/