The BEST No Bake Peanut Butter Pie

Name: No Bake Peanut Butter Pie
Prep time: 15 min
Total time: 195 min
Ingredients: 9 inch graham cracker crust (premade); 8 ounces cream cheese (softened to room temperature); 1 cup creamy peanut butter; ¾ cup powdered sugar; 8 ounces Cool Whip (whipped topping (One container), thawed); Chocolate sauce (optional); mini chocolate chips (optional); Reese's Peanut Butter Cups (chopped, optional)

Jump to Recipe 24 comments

4.97 from 31 votes

No Bake Peanut Butter Pie Recipe: A dessert that takes only 15 minutes to put together and uses simple ingredients like cream cheese, peanut butter, cool whip & store-bought pie crust! It’s one of our top pie recipes to date, especially one of the top, no-bake dessert recipes! (This turtle pie is in a close race though!)

old fashioned peanut butter pie on white plate

PLAN AHEAD: Freeze/refrigerate the pie for at least 3 hours (or overnight) before serving, for best results, and soon you’ll have others telling you that this is one of your best dessert recipes! (Just like this no bake peanut butter chocolate bars recipe!)

Why This Recipe is So Good:

I don’t know about you but in the summer, the last thing I want to do is stand in a hot kitchen, baking.

So when I need an easy dessert, cream pies (especially this no bake chocolate pie recipe and this possum pie) are my go-to and this easy peanut butter pie recipe is ALWAYS a hit and one our favorite pies! (And if I’m being honest, it’s not just a dessert that I make in the summer… I’m making it all year long, and it even sits next to this no-bake pumpkin pie during the holidays.) So if you’re a peanut butter lover, buckle up… cause you’re going to love this one!

How do you Make Peanut Butter Pie From Scratch?

You’ll use ingredients such as cream cheese, peanut butter, powdered sugar and cool whip for the “peanut butter custard” or filling. So this recipe is made from scratch, except for the crust! But if you’d like to make your own pie crust, I recommend this graham cracker crust recipe! Or, if you’d like to use an Oreo crust (like we used in this Oreo Candy Cane Pie) that would be delicious too!

Ingredient Checklist:

I often recommend keeping certain ingredients on hand for staple recipes that you can make in a pinch without going to the store. This classic, old-fashioned peanut butter pie recipe is one of those recipes!

The ingredients are easy to keep on hand, they stay fresh for a while and it’s a recipe that can easily be whipped up if last-minute guests arrive or if you need something to carry to a potluck!

Here’s what you need for this great recipe:
(The full printable recipe card with instructions can be found at the bottom of this post!)

9-inch graham cracker crust, premade or a homemade crust (Or this Biscoff Pie Crust Recipe)
1 package (8 ounces) cream cheese, softened to room temperature
1 cup creamy peanut butter (use extra peanut butter to make these energy balls)
¾ cup powdered sugar
1 8-ounce container Cool Whip whipped topping, thawed in the fridge overnight
If desired, toppings such as chocolate sundae sauce, mini chocolate chips, and Reese’s Peanut Butter Cups, chopped

Ingredients on white table for peanut butter pie

Substitutions

If you’re not a fan of peanut butter, you can make this similar Biscoff Pie recipe that uses cookie butter, instead of peanut butter.

Step-by-Step Directions

In a stand mixer or with a hand electric mixer, beat the softened cream cheese and peanut butter until smooth and creamy in a large bowl – scraping the sides and bottom of the bowl occasionally. (Image 1 below.)
Add the powdered sugar and beat until mixed together smoothly – again, scraping the sides and bottom of the bowl to make sure it is all incorporated. (Images 2 & 3 below.)

Collage step by step peanut butter pie recipe

Remove bowl from the mixer and fold in the container of Cool Whip in to the peanut butter mixture, with a spatula. (Image 4 below.)
Transfer pie filling into the graham cracker crust that’s in the pie plate, and smooth out the top. (Image 5 below.)

For the top of your pie, you can do a drizzle of hot fudge or chocolate sauce, mini chocolate chips, and chopped Reese’s Peanut Butter cups for the BEST pie. (Or at least we think so!)

Reeses cups on top of no bake peanut butter pie

Place the plastic lid that came with the crust (or use plastic wrap) on the top and chill in the refrigerator or freezer for 3 hours or up to overnight.
To serve from the freezer, let it thaw at least 10 minutes before trying to cut into it.

Expert Tips & FAQs

How long will peanut butter pie last in the refrigerator?

Four days! If you have leftovers, store in the refrigerator (you can even store it in the store-bought pie-crust container) for up to four days, with the lid on.

What crust is best for peanut butter pie?

Definitely a graham cracker crust! You can use a different kind (baked) if that’s all you have on hand but graham cracker crust is the best for a no-bake, classic peanut butter pie!

No bake peanut butter pie recipe with bite on a fork

What to Serve with This Recipe

Although this old-fashioned pie is absolutely perfect to have by itself, you can serve it with some of these favorite things:

Extra whipped cream (dollops, or piped whipped cream on top can be beautiful too!)
Serve alongside a warm cup of coffee
A scoop of vanilla ice cream
Your favorite cookies, such as peanut butter chocolate chip cookies!

No bake peanut butter pie in pie dish with slice missing

More Peanut Butter Recipes

If you love peanut butter recipes, then you may also love these other easy recipes:

Recipe

No Bake Peanut Butter Pie

Jessica Burgess

This no-bake, old fashioned peanut butter pie recipe is a dessert that takes only 15 minutes to put together and uses simple ingredients like cream cheese, peanut butter, cool whip & store-bought pie crust!

4.97 from 31 votes

Print Recipe Pin Recipe

Prep Time 15

Chill Time 3

Total Time 3 15

Course Dessert

Cuisine American

Servings 6 people

Calories 576 kcal

Video

Ingredients

▢ 9 inch graham cracker crust premade
▢ 8 ounces cream cheese softened to room temperature
▢ 1 cup creamy peanut butter
▢ ¾ cup powdered sugar
▢ 8 ounces Cool Whip whipped topping (One container), thawed
▢ Chocolate sauce optional
▢ mini chocolate chips optional
▢ Reese's Peanut Butter Cups chopped, optional

Instructions

In an electric mixer or with a hand mixer, beat the softened cream cheese and peanut butter until smooth and creamy – scraping the sides and bottom of the bowl occasionally.
Add the powdered sugar and beat until mixed together smoothly – again, scraping the sides and bottom of the bowl to make sure it is all incorporated.
Remove bowl from the mixer and fold in the container of Cool Whip with a spatula.
Transfer pie filling into the graham cracker crust and smooth out the top.
Place the plastic lid that came with the crust on the top and chill in the refrigerator or freezer for 3 hours or up to overnight.
To serve from the freezer, let it thaw at least 10 minutes before trying to cut into it.
If desired, top with a drizzle of chocolate sauce, mini chocolate chips, and chopped Reese’s Peanut Butter cups.

Notes

Plan on chilling the pie for at least 3 hours before serving so the filling can thicken!
How long is peanut butter pie good for?
Four days! If you have leftovers, store in the refrigerator (you can even store it in the store bought pie-crust container) for up to four days, with the lid on.
What crust is best for peanut butter pie?
Definitely a graham cracker crust! You can use a different kind (baked) if that’s all you have on hand but graham cracker crust is the best for a no-bake, classic peanut butter pie!

Nutrition

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Tried this recipe?Let us know how it was!

Comments

4.97 from 31 votes (23 ratings without comment)