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The Lighthouse Restaurant Peanut Butter Pie

Only one bowl - and no cooking - required for this light pie.

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  • 8 ounces cream cheese (at room temperature)
  • 1 cup creamy peanut butter
  • 12 ounces whipped topping (Cool Whip is recommended)
  • 1 1/4 cups powdered sugar
  • 9-inch Graham cracker or chocolate cookie crumb crust


  1. With an electric mixer, blend cream cheese and peanut butter together until smooth.
  2. Add whipped topping; then add powdered sugar. Blend until smooth and creamy. Spoon into crust.
  3. Chill for 3 hours.
  4. Serve cold.

Serves 8.