Keep mixer running and slowly pour in 1 1/4 cups powdered sugar. Once fully incorporated, continue mixing 3-4 minutes more until mixture is light and fluffy. Scrape down sides of bowl midway through.
Carefully Fold in Whipped Topping
Open container of thawed whipped topping, being careful not to let air escape. Gently fold it into peanut butter mixture using a spatula or wooden spoon. Turn slowly only until just blended together to avoid deflating. Do not overmix.
Transfer to Pie Crust
Using your spatula, evenly spread filling mixture into waiting pie crust. Smooth top neatly into one even layer right to edges.
Refrigerate Before Cutting
Loosely cover pie and chill at least 4 full hours or overnight to firm up before slicing perfect wedges.
Add Toppings and Dive In!
Just before serving, top pie with Reese’s Pieces, chopped nuts or chocolate chips if desired. Now grab your fork and take that first sweet, nutty bite of peanut butter heaven!
Cooking tips:
Use room temperature cream cheese and peanut butter for the smoothest texture. Softened spreads blend together beautifully.
Chill the filled pie crust for at least 4 hours (or overnight) so the filling can firm up nicely. This helps achieve clean slice lines.
When adding the whipped topping, fold gently to prevent deflating. Overmixing turns the filling runny.
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