Calling on the peanut butter fans! This quick summer no-bake pie is for you. Extra special because of the honey roasted PB and honey roasted peanuts, this pie will have you swooning with every bite. Enjoy!

{Week 29} Honey Roasted Peanut Butter Pie
1 graham cracker pie shell
8 ounces cream cheese, at room temperature
1 cup creamy Peter Pan honey roasted peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup cool whip
3/4 cup honey roasted peanuts

Using an electric mixer on medium speed, beat the cream cheese, peanut butter, powdered sugar, and vanilla until combined. Whip in whipped cream until fluffy.

Pour the filling into the graham crust. Top with peanuts and refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.

Note: I also iced the bottom of the graham crust with more honey roasted peanut butter and chopped honey roasted peanuts for a little extra crunch and sweet flavor.