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!
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.
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!