Easy No Bake Peanut Butter Pie has a rich, creamy peanut butter and cream cheese filling, folded with whipped topping and set in a chocolate graham cracker crust. It takes about 10 minutes to put together with 5 core ingredients, then chills for at least 4 hours until firm enough to slice. This is a simple make-ahead dessert using a pre-made crust as a smart shortcut.
Are you a peanut butter lover? I’m right there with you! Try my Peanut Butter Bread recipe, or these No Bake Peanut Butter Cookies.
Diana’s Note
I tested this pie with classic creamy peanut butter like Jif or Skippy, so that’s what I recommend using here. I haven’t tested it with natural peanut butter. Once the whipped topping goes in, put the mixer away and fold it in gently with a spatula so the filling stays light and creamy.
While the pie only takes about 10 minutes to make, you do need to allow at least 4 hours for it to chill in the fridge and set. This means that you can also easily make it the day before you serve it and just pull it out of the fridge when it’s time for dessert.
Made this for our office “pie”-day celebration. So easy to make! Everyone loved it! Very rich, like eating peanut butter flavored cheesecake. This yielded a lot of servings because a small piece was very satisfying and decadent.
Robin
Ingredients You’ll Need
Complete list of ingredients and amounts can be found in the recipe card below.
- Cream Cheese: Softened at room temperature so that it’s creamy and easy to blend.
- Creamy Peanut Butter: Peanut butter and cream cheese create the rich, creamy filling of this peanut butter pie recipe. Extra peanut butter is melted and drizzled over the top for good measure. I’ve tested this recipe using classic creamy Jif and Skippy peanut butters. Natural peanut butter has not been tested.
- Powdered Sugar: Just a bit gives the filling the perfect amount of sweetness.
- Whipped Topping: Whipped Topping (aka Cool Whip) is the key to this no-bake dessert. Folded in with the cream cheese, it helps to lighten the mixture, making it more airy and fluffy. You can replace Cool Whip in this recipe with a similar store-brand frozen (and thawed) whipped topping. I have not tested this recipe with real whipped cream, so I can’t say whether it will give the same set and texture.
- Chocolate Cookie Crust: Buy a premade crust to save yourself time! If you’d like to make a chocolate cookie crust from scratch with Oreos, see how I do it in my recipe for no bake Butterfinger pie.
- Peanut Butter Cups: Chopped mini chocolate peanut butter cups are an optional but delicious topping for this pie.
How To Make No Bake Peanut Butter Pie
The complete instructions are in the recipe card below, including amounts and specific steps.
To make the filling, combine cream cheese, peanut butter, and powdered sugar. Beat with an electric mixer until smooth, then gently fold in the whipped topping. Fold just until the color is uniform, and try to avoid deflating the whipped topping as you do so.
Add the filling to the chocolate graham cracker crust, cover, and chill for at least 4 hours, or overnight.
Before serving, decorate with a drizzle of melted peanut butter and chopped Reese’s peanut butter cups.
Crust and Topping Ideas
- For the Crust: I love buying already made graham cracker crusts at the grocery store. Using one rather than making it from scratch is a huge time saver. You can feel free to use a homemade chocolate graham cracker crust or an Oreo cookie crust instead.
- Other Toppings: I top this pie with melted peanut butter and chopped mini Reese’s cups, but there are other excellent options. Try mini chocolate chips, a drizzle of hot fudge sauce, or chopped peanuts.
Storing Tips for No Bake Peanut Butter Pie
Cover the peanut butter pie with the lid that came with the pre-made crust, and store it in the refrigerator for up to 3 days.
You can also freeze peanut butter pie. It’s best enjoyed as a frozen pie if you decide to freeze it, rather than thawing it out. Wrap well with plastic wrap and freeze for up to one month.
Need another delicious no-bake pie recipe? Try my No Bake Chocolate Cheesecake!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
No Bake Peanut Butter Pie
Equipment
- Electric Hand Mixer
- Rubber Spatula
Ingredients
- 8 ounces (225 g) cream cheese softened to room temperature
- 1 ¼ cups (330 g) creamy peanut butter divided
- ¾ cup (90 g) powdered sugar
- 8 ounces (225 g) frozen whipped topping thawed
- 1 9-inch premade chocolate graham cracker crust
- 1 cup chopped mini peanut butter cups optional
Instructions
- In a large mixing bowl, combine softened cream cheese, 1 cup of peanut butter, and powdered sugar. Beat together with an electric mixer until smooth.
- Gently fold in the whipped topping using a flexible spatula.
- Spread the peanut butter mixture into the prepared crust, and chill until firm and easy to slice (at least 4 hours or overnight).
- Melt the remaining ¼ cup of peanut butter. Drizzle it over the chilled pie using a spoon or a squeeze bottle.
- Optionally, top the pie with chopped mini peanut butter cups.
Notes:
- To Store: Refrigerate the pie, covered, in the refrigerator for up to 3 days.
- To Freeze: Freeze peanut butter pie and then enjoy it as a frozen pie instead! The texture can get grainy from the cream cheese in the filling if it thaws fully.
- Instead of peanut butter cups and drizzled peanut butter, try a drizzle of fudge sauce or a sprinkle of mini chocolate chips.
- A premade Oreo or chocolate graham cracker crust makes this pie easy, but you can also make a homemade crust if you prefer.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
SHERRY says
Your pie is beautiful. Mine didn’t rise like yours. I followed the recipe. What did I do wrong??
Little Sunny Kitchen says
Hi Sherry. There really isn’t any “rising” that happens with this recipe. The filling should be fluffy if the whipped topping is folded in gently with the peanut butter mixture. If the filling seems flat, you may have overmixed it, and deflated the whipped topping too much. Hope that helps!