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a slice of no bake peanut butter pie with a chocolate crust on a white plate, topped with chopped mini peanut butter cups.
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5 from 4 votes

No Bake Peanut Butter Pie

Cream cheese, peanut butter, and powdered sugar create a rich, creamy no bake peanut butter pie in a chocolate graham cracker crust.
Course Dessert
Cuisine American
Prep Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 589kcal
Author Diana

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 will change if you allow it to thaw. 
  • 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

Calories: 589kcal | Carbohydrates: 48g | Protein: 15g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 395mg | Potassium: 398mg | Fiber: 3g | Sugar: 37g | Vitamin A: 450IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg