No Bake Peanut Butter Pie tastes just like a dessert that you’d order at a restaurant or a fancy bakery, but it’s made in your kitchen with only 5 ingredients and a few simple steps.
Cream cheese, peanut butter, and a little bit of powdered sugar create a rich, thick, creamy peanut butter pie filling that doesn’t need to be baked to be absolutely delicious.
Throw that easy filling into a pre-made chocolate graham cracker crust and then put it in the fridge to set. You’ll have made a dessert that your family will rave about in no time at all.
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.
Why You’ll Love This Recipe
- An Easy Dessert Recipe – This no bake method is the easiest way to make a peanut butter pie, and the results are as impressive as if you’d spent all day next to an oven.
- Can be Made Ahead– Use your time wisely, and make this pie before you go to bed. It will be ready to eat tomorrow!
- The Best Peanut Butter Flavor– There is nothing in this pie recipe to distract from the rich flavor of peanutbutter, and that’s exactly how I like it!
Ingredients In No-Bake Peanut Butter Pie
Just 5 ingredients are needed to make this decadent chocolate peanut butter dessert!
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.
- Powdered Sugar: Just a bit gives the filling the perfect amount of sweetness.
- Whipped Topping: Whipped Topping (aka Cool Whip) is the key to many no-bake desserts. Folded in with the cream cheese, it helps to lighten the mixture.
- Chocolate Graham Cracker Crust: Buy a premade crust to save yourself time!
- 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
- Mix: In a bowl, combine cream cheese, 1 cup of peanut butter, and powdered sugar. Beat/whip with an electric mixer until smooth.
- Fold: Gently fold in the whipped topping, lightening up the filling.
- Fill and Chill: Pour the mixture into the graham cracker crust and chill until firm (at least 4 hours or overnight)
- Decorate: Add chopped peanut butter cups to the top of the pie, then drizzle with melted peanut butter before serving.
Tip!
Prefer to make your own graham cracker or cookie crust? My recipe for Homemade Graham Cracker Crust shows you how!
Recipe Tips
- Make it ahead of time: No Bake Pies can generally be made and then stored in the refrigerator for up to 3 days. This is perfect, especially if you’re making a peanut butter pie for Thanksgiving, Easter, or another busy holiday.
- Premade 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 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.
- Try a Squeeze Bottle: Using a bottle to drizzle your pie gives you more control over how much you’re using and where the lines go. Otherwise, just use a spoon!
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 3-5 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.
What To Serve With Peanut Butter Pie
Peanut Butter Pie is a delicious end to any meal! It reminds me of a dessert that I used to enjoy in a local restaurant, and for that reason, I suggest having this pie with a restaurant-worthy dinner including some of these copycat recipes:
- Olive Garden Salad with Italian Dressing
- Texas Roadhouse Rolls with Cinnamon Honey Butter
- Cracker Barrel Hashbrown Casserole
Try These Delicious Pie Recipes
ALL PIE RECIPES →
FAQs
You sure can! In fact, this recipe is delicious served as a frozen peanut butter pie too. For storage, you should freeze the pie, and once it’s frozen solid, wrap the whole thing very well with plastic wrap, then store it in an airtight container. It should stay fresh for at least a month. When you’re ready to serve, I suggest that you serve it slightly frozen. Yum!
You can replace cool whip in this recipe with any style of non-dairy whipped topping. Real whipped cream won’t hold its volume in this recipe and you won’t get the right texture in the final product.
The microwave is the best tool for melting peanut butter so that it’s easy to drizzle on top of your pie. Place it in a glass bowl and microwave for 30 seconds. Stir, and microwave for 30-second intervals until it’s totally melted.
It’s rich, creamy, decadent, and so simple to make! Pin the recipe for No Bake Peanut Butter Pie so more people can find it.
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
Ingredients
- 8 ounces (225g) cream cheese softened to room temperature
- 1 ¼ cups (660g) creamy peanut butter divided
- ¾ cup powdered sugar
- 8 ounces (3 cups, ¾ litre) whipped topping (Cool Whip) thawed
- 1 9-inch chocolate graham cracker crust
- 1 cup mini peanut butter cups chopped, optional
Instructions
- In a bowl, combine cream cheese, 1 cup of peanut butter, and powdered sugar. Beat/whip until smooth using an electric mixer.
- Fold in the whipped topping.
- Pour the mixture into the graham cracker crust, and chill until firm (at least 4 hours or overnight).
- Decorate with chopped peanut butter cups, and a drizzle of melted peanut butter.
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 pre-made Oreo cookie crust is delicious with this pie if you find that instead of the chocolate graham type. You can also use a homemade graham cracker 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
G says
WOW. When I first came across this recipe, I saw the author’s comments, “No Bake Peanut Butter Pie tastes just like a dessert that you’d order at a restaurant or a fancy bakery.” So I couldn’t help giggling to myself when my husband said between bites, “This tastes just like a dessert I’d get from a 5-star restaurant.” He also confessed to having thoughts of “that peanut butter pie” come into his head throughout the day, and has already asked me to make another. I’d say you have a winner when this occurs.
I made mine with a store bought graham cracker crust, used PB & honey instead of just PB, and substituted 1/2 container Ricotta cheese instead of cream cheese. I also added 1/4 c. Biscotti spread, which sweetened it up and added to the creamy texture. Simple topping: whipped cream and Reeces PB Chips.
Thank you for this delicious & easy recipe. The 5 stars is from me (making it), from my husband (eating it), and my dog, (who licks the bowl)!
Louise says
Made it for the 1st time for our church picnic. Got a request to make it again. I did use Oreo crust and drizzled melted chocolate fudge sauce on top,
Stephanie says
8 ounces (3 cups, ¾ litre) whipped topping (Cool Whip)
Please explain! 8 oz is not equal to 3 cups!
Diana says
Hi Stephanie, it’s 8 ounces which should be around 3 cups in total.
Annie Howerton says
I made this for a local fundraiser pie auction. I also added some Hersheys hard shell topping to decorate. It sold for $400!!
Diana says
Wow, that’s incredible! I’m so glad to hear that your addition of Hershey’s hard shell topping made the pie a hit at the fundraiser, and it’s fantastic that it sold for $400! Thank you for sharing this amazing achievement!
Mom With No Plan says
I’ve been craving a peanut butter pie for a while now but I’m not a skilled cook or baker by any means. Your recipe was the first to pop up and I am so glad I chose to use it! So simple and easy to make. Used plain graham cracker crust instead of oreo which worked just as well although I will use a chocolate pie crust for sure next time. Didn’t have an electric mixer but a whisk and silicone spatula did the trick just fine. Definitely recommend leaving it in the fridge overnight. LOVE IT and so did my family!