No Bake Peanut Butter Pie

This easy peanut butter pie recipe is a cross between cheesecake and peanut butter fluff. Thick and creamy yet also light and fluffy with lots of rich peanut flavor! Best of all, no need to turn on the oven with this no-bake dessert!

You may also love our no-bake chocolate peanut butter lasagna dessert!

Why this recipe works

This peanut butter pie combines two of my favorite things – no bake and peanut butter – in one glorious dessert. With the summer months upon us, I will no longer be using the oven and rely on no-bake desserts like Fresas con Crema (Mexican strawberries & cream) as our end of the meal treats instead.

And who doesn’t love peanut butter? It’s so addicting I eat it straight from the spoon! When I do turn on the oven, one of my all-time favorite desserts are Chocolate Peanut Butter Magic Bars. It’s incredible how fast they disappear.

This peanut butter pie recipe is for a very basic pie. I almost named it “All About the Peanut Butter Pie!” I absolutely love it with peanut butter as the star of the show, but there are also many ways you can dress it up.

Ingredients you will need:

For the crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons butter, melted
• ¼ cup granulated sugar
• Pinch of salt

For the filling:

• 1 cup peanut butter
• 8 oz cream cheese, well softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 12 oz whipped topping, thawed, divided
• Peanut butter chips, peanuts, melted peanut butter, for garnish

Helpful kitchen tools:

• Food processor
• 8–9.5’’ Pie plate
• Hand mixer
• Measuring cups

Peanut Butter Pie Variations:

• Use Oreo or Nutter Butter cookies instead of graham crackers for the crust
• Dress it up with various toppings or mix-ins: Reese’s, M&Ms, Butterfingers, chocolate chips, chocolate or caramel syrup, candied bacon, banana slices
• Use a peanut-free butter such as Sunbutter for those with peanut allergies

I chose a graham cracker crust for this pie and I like to make mine from scratch. Kids love crushing the crackers if you have helpers, otherwise I let my food processor do the work in a few seconds. A store-bought crust will also work.

After pressing it in the pie pan, pop it in the fridge to set up while you prepare the filling. Beat together peanut butter, cream cheese, powdered sugar and a dash of vanilla. Then, fold in whipped topping for a lightened texture.

I’ve never tested this pie with homemade whipped cream, but you should be able to substitute 12 ounces of heavy cream (whipped) with no problems. Just remember to save some of the cream for spreading on top.

This no bake peanut butter pie needs to be thoroughly chilled before serving. It will be semi-firm in the refrigerator and soften as it comes to room temperature. I’ve also tested this in the freezer and it holds up just fine. In fact, it takes on a silky texture like French silk pie! Just freeze until the top is hard, then wrap well in plastic wrap before freezing completely.

More No-Bake Desserts We Love

• One Pan No Bake Blueberry Cheesecake
• Peanut Butter Oreo No Bake Cheesecake
• No Bake Chocolate Eclair Cake
• Mocha Lush
• Chocolate Peanut Butter Lasagna
• Reeses Pie

And this Cream Puff Chocolate Eclair Cake you have to bake, but it’s so worth it!

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Peanut Butter Pie

Learn how to make this easy peanut butter pie. Simple to make with a graham cracker crust and a rich, fluffy filling. This pie does not disappoint on peanut butter flavor!

5 from 25 votes

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Course: Desserts

Cuisine: American

Servings: 12 servings

4 hours hrs 15 minutes mins

Calories: 408

Author: Amanda Davis

Ingredients

For the crust:

• ▢ 1 ½ cups graham cracker crumbs
• ▢ 6 tablespoons butter melted
• ▢ ¼ cup granulated sugar
• ▢ pinch of salt

For the filling:

• ▢ 1 cup peanut butter
• ▢ 8 oz cream cheese well softened
• ▢ 1 cup powdered sugar
• ▢ ½ teaspoon vanilla extract
• ▢ 12 oz whipped topping thawed, divided
• ▢ Peanut butter chips, peanuts, melted peanut butter for garnish

Things You'll Need

• ▢
  Food processor
• ▢
  Pie plate
• ▢
  Hand mixer
• ▢
  Measuring cups and spoons

Before You Begin

Peanut Butter Pie Variations:

• Use Oreo or Nutter Butter cookies instead of graham crackers for the crust
• Dress it up with various toppings or mix-ins: Reese’s, M&Ms, Butterfingers, chocolate chips, chocolate or caramel syrup, candied bacon, banana slices
• Use a peanut-free butter such as Sunbutter for those with peanut allergies

Instructions

For the crust

• In a large bowl, combine the graham cracker crumbs, butter, sugar and salt until evenly moistened.
• Press mixture into bottom and up the sides of a pie plate. You can use an 8, 9 or 9.5 inch dish. Place in refrigerator while preparing the filling.

For the filling:

• In stand mixer, beat peanut butter, cream cheese, powdered sugar and vanilla until smooth.
• Gently fold in 8 ounces (about 3 cups) of the whipped topping and pour into prepared pie crust, spreading evenly.
• Top with remaining 4 ounces of whipped topping (about 1 ½ cups). Garnish with peanut butter chips, peanuts and drizzle with melted peanut butter, if desired.
• Refrigerate for at least 4 hours, or until thoroughly chilled, before slicing and serving.

Nutrition

Serving: 1slice | Calories: 408cal | Carbohydrates: 34g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 36mg | Sodium: 304mg | Potassium: 214mg | Fiber: 2g | Sugar: 26g | Vitamin A: 450IU | Calcium: 58mg | Iron: 1mg

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