Peanut Butter Pie
This irresistibly creamy No-Bake Peanut Butter Pie is sure to satisfy your sweet tooth! Nestled in a buttery graham cracker crust, the filling is packed with rich peanut butter flavor and topped with a sweet and salty topping. It’s easy to make and requires no oven time, making it the perfect dessert for any occasion.
Peanut butter pie is such a treat! There’s something about the combination of smooth, creamy peanut butter and that perfect graham cracker crust that makes it a guaranteed hit. The way the layers come together makes each bite taste like peanut butter heaven. Whether it’s for a special occasion or just because you’re craving a decadent sweet treat, it’s always a crowd-pleaser.
Every year for my husband’s birthday, I make this in lieu of a birthday cake. It’s his absolute favorite dessert and the perfect way to celebrate! It’s become a tradition we both look forward to!
This pie was fantastic! The filling is probably the best pie filling I’ve ever had and it was a huge hit for my PB-loving husband.
— Dana
Why we love this recipe
- Effortless to make: This no-bake peanut butter pie requires only five key ingredients and is incredibly easy to throw together.
- Perfect to make ahead: Save time by preparing this pie the night before. The next day, it’ll be chilled and ready to enjoy!
- Best taste and texture: The buttery, slightly crisp graham cracker crust pairs beautifully with the smooth, sweet and creamy peanut butter filling. Add the crunchy topping of peanuts for even more delicious texture.
- Completely no-bake: No need to turn on the oven with this recipe! Looking to try some other no-bake desserts? Try my family’s favorite Oreo pie, super easy cherry delight and this layered strawberry delight!
Ingredients you’ll need
Get ready to whip up a dessert that’s as easy as it is delicious! All you need are a few simple ingredients to make this peanut butter pie recipe. Let’s dive in! (Measurements are in the recipe card below.)
- Cream cheese: Use full-fat cream cheese that’s sold in a brick to make the filling rich and creamy.
- Powdered sugar: Confectioners’ sugar sweetens and thickens the filling without making it grainy, ensuring a silky, melt-in-your-mouth taste.
- Creamy peanut butter: The star ingredient that delivers that irresistible peanut butter flavor everyone loves.
- Cool Whip: Lightens up the mixture with its fluffy texture, giving the pie a light and airy consistency.
- Graham cracker crust: Provides the perfect crunchy contrast to the creamy filling, with just the right amount of sweetness. I personally love my homemade graham cracker crust best, but store-bought works great too.
- Garnishes: Garnishing the pie is completely optional. I like to add a topping of chopped peanuts, peanut butter chips and chocolate chips for a delightful crunch and extra flavor. Chopped Reese’s peanut butter cups would be another delicious topping!
Variations and substitutions
- Homemade whipped cream: This is my favorite homemade whipped cream recipe! You can use 3 cups of it to replace the Cool Whip, if you’d like.
- Chocolate lovers: Add a layer of melted chocolate or ganache on the crust before adding the filling. You can also drizzle chocolate syrup on top for extra decadence.
- Add crunch: Mix in chopped peanuts or Reese’s pieces into the filling for added texture.
- Change the crust: An Oreo crust would be wonderful paired with the peanut butter flavor! Here’s my homemade Oreo crust recipe or you can use store-bought. This Nutter Butter cookie pie crust would be amazing, too!
How to make this recipe
This no bake peanut butter pie recipe is so easy to make and always disappears quick because it’s SO good! Here’s how it comes together:
Step 1. In large mixing bowl, use an electric mixer to beat cream cheese, powdered sugar and peanut butter until well blended.
Step 2. Gently fold in Cool Whip until fluffy.
Step 3: Pour the peanut butter mixture into a pie pan with a prepared graham cracker crust and smooth it into an even layer.
Step 4. Sprinkle with nuts, peanut butter baking chips and chocolate chips, if desired. Place in the refrigerator and chill for at least 4 hours or overnight before serving.
Helpful tips
- Peanut butter: Use a thick and creamy option like Jif or Skippy for the best results. Avoid natural peanut butter, as it doesn’t provide the right consistency for this recipe.
- Soften the cream cheese: Let the cream cheese come to room temperature before mixing to ensure a smooth, lump-free filling.
- Use full-fat ingredients: For the richest and creamiest texture, stick with full-fat cream cheese and peanut butter.
- Crust tip: If making a homemade graham cracker crust, firmly press the crumbs into the pan to ensure it holds together when slicing. Freeze the crust for 10 minutes or refrigerate it for 20 minutes before adding the peanut butter pie filling for extra stability.
- Allow chill time: This pie is best served cold, straight out of the fridge. Plus, you need to give it at least 4 hours or overnight in the fridge to set properly.
- Neat slices: For clean slices, use a knife dipped in hot water and wiped dry between cuts.
Frequently asked questions
Yes! Use a gluten-free graham cracker crust or substitute with gluten-free cookies for the crust to make the pie gluten-free. Cool Whip and all other ingredients used in this recipe are naturally gluten free!
Yes, you can use crunchy peanut butter if you prefer a bit of texture in the filling. Just note that the pie will have a slightly different consistency.
Absolutely! Because of the necessary chill time, peanut butter pie is a great make-ahead dessert. Prepare it the night before or even up to 2 days ahead and keep it covered in the refrigerator until ready to serve. If making it more than 24 hours ahead of time, I would wait and add any garnishes until just before serving.
Storage recommendations
- In the refrigerator: Store leftover pie in an airtight container or wrapped tightly in the fridge for up to 5 days.
- In the freezer: You can prepare the filling and crust and freeze them for up to 2-3 months. Cover tightly with plastic wrap and then aluminum foil. Place the whole pie in a large freezer bag or another freezer-safe container. Let the pie thaw overnight in the refrigerator before unwrapping and serving.
More easy no-bake desserts to try
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Peanut Butter Pie
Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup creamy peanut butter
- 1 (8 ounce) container Cool Whip
- 1 (9-inch) store-bought graham cracker crust, or homemade
- Chopped peanuts, peanut butter baking chips and/or chocolate chips for garnishing the top
Instructions
- In large bowl, beat cream cheese, powdered sugar and peanut butter until well blended.
- Stir in Cool Whip until fluffy.
- Pour the filling mixture into a prepared graham cracker crust and sprinkle with nuts, peanut butter baking chips and chocolate chips, if desired.
- Place in refrigerator and chill for at least 4 hours or overnight before serving. Enjoy!
Notes
Did you make this recipe?
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This pie was fantastic! The filling is probably the best pie filling I’ve ever had and it was a huge hit for my PB-loving husband.