Welcome to the ultimate recipe for a dreamy, decadent dessert that requires absolutely no time in the oven. This No Bake Peanut Butter Pie is the perfect solution for when you need a show-stopping treat without the fuss. It features a rich, velvety peanut butter filling nestled inside a buttery graham cracker crust, all chilled to perfection. If you’re a fan of peanut butter, prepare to meet your new favorite dessert. It’s simple, quick, and ridiculously delicious.
Why You’ll Love This No Bake Peanut Butter Pie Recipe
This recipe is a game-changer for busy home cooks who crave impressive desserts. It comes together in just a few minutes of active prep time, making it ideal for last-minute gatherings or a simple weeknight indulgence. The texture is unbelievably creamy and light, thanks to a simple combination of cream cheese and whipped topping that perfectly complements the rich peanut butter flavor.
- Incredibly Easy: With simple steps and no baking required, this is a foolproof recipe for cooks of all skill levels.
- Quick to Prepare: You only need about 20 minutes to assemble this pie before it heads into the refrigerator to set.
- Crowd-Pleasing Flavor: The classic combination of peanut butter, chocolate, and a graham cracker crust is a guaranteed hit with everyone.
- Make-Ahead Friendly: This pie needs to chill, making it the perfect dessert to prepare a day in advance for parties or holidays.
The Simple Ingredients You’ll Need
One of the best parts of this recipe is its simple ingredient list. You likely have most of these items in your pantry and refrigerator already.
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic, sweet, and crunchy base.
- Melted Butter: Binds the crumbs together to create a firm crust.
- Granulated Sugar: Adds a touch of extra sweetness.
For the Creamy Peanut Butter Filling
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a smooth, lump-free filling.
- Creamy Peanut Butter: A good quality, commercial creamy peanut butter like Jif or Skippy works best for stability.
- Powdered Sugar: Sweetens and thickens the filling.
- Whipped Topping: A container of Cool Whip or similar frozen whipped topping, thawed. This makes the filling light and airy.
- Vanilla Extract: Enhances all the other flavors.
How to Make No Bake Peanut Butter Pie Step-by-Step
Making this pie is as easy as 1-2-3. Just mix, fill, and chill your way to dessert perfection.
Step 1: Make the Graham Cracker Crust
In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles damp sand. Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch pie dish. You can use the bottom of a measuring cup to help pack it tightly. Place the crust in the freezer to firm up while you prepare the filling.
Step 2: Prepare the Filling
In a large bowl, use an electric mixer to beat the softened cream cheese and creamy peanut butter together until smooth and well combined. Add the powdered sugar and vanilla extract, mixing on low speed at first, then increasing to medium until everything is incorporated and the mixture is smooth. Gently fold in the thawed whipped topping with a spatula until no white streaks remain. Be careful not to overmix, as you want to keep the filling light and airy.
Step 3: Fill and Chill
Retrieve your chilled crust from the freezer. Spoon the peanut butter filling into the crust, spreading it into an even layer. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely. The longer it chills, the better the texture will be and the cleaner the slices will be.
Pro Tips for the Creamiest No Bake Peanut Butter Pie
A few simple tricks can take your pie from good to absolutely unforgettable. For a similar treat, you might also enjoy these soft and chewy peanut butter cookies (coming soon).
- Room Temperature Ingredients: Ensure your cream cheese is fully softened. This is the key to a perfectly smooth, non-lumpy filling.
- Use Commercial Peanut Butter: For this recipe, avoid natural peanut butters where the oil separates, as they can prevent the pie from setting up properly.
- Don’t Overmix: When folding in the whipped topping, mix just until combined. Overmixing will deflate the topping and result in a denser filling.
- Chill Thoroughly: Don’t rush the chilling process! The pie needs several hours to firm up. Chilling overnight is even better for the best possible texture and clean slices.
Fun Variations to Try
While the classic recipe is fantastic, you can easily customize it to your liking. If you love bar-style desserts, our gooey pecan pie bars (coming soon) are a must-try.
- Oreo Crust: Swap the graham crackers for about 20 crushed Oreo cookies (filling and all) for a rich, chocolatey base.
- Chocolate Topping: Drizzle the top of the chilled pie with melted chocolate or a rich chocolate ganache. A sprinkle of flaky sea salt on top is also delicious!
- Add-Ins: Fold in mini chocolate chips or chopped peanut butter cups into the filling before chilling for extra texture and flavor. This is similar to the decadent layers in our Fluffernutter brownies (coming soon).
- Pretzel Crust: For a sweet and salty twist, substitute crushed pretzels for the graham crackers. It’s a flavor combination reminiscent of our popular cherry pretzel salad.
Storing Your Peanut Butter Pie
Proper storage is essential to keep your pie fresh and delicious. Because of the dairy-based filling, it must be kept refrigerated.
Refrigerating
Cover the pie loosely with plastic wrap or a cake dome and store it in the refrigerator for up to 4 days. The crust may soften slightly over time, but the flavor will remain delicious.
Freezing
This No Bake Peanut Butter Pie freezes beautifully! You can freeze the whole pie or individual slices. Wrap it tightly in plastic wrap, then a layer of aluminum foil. It can be stored in the freezer for up to 3 months. Let it thaw in the refrigerator for a few hours before serving for a creamy texture, or enjoy it partially frozen for a firmer, ice-cream-like treat.
Frequently Asked Questions
Absolutely! This is a perfect make-ahead dessert. You can prepare it up to 2 days in advance and keep it covered in the refrigerator until you’re ready to serve.
You can, but it will be slightly less stable. If you use real whipped cream, beat 1 1/2 cups of heavy cream with 1/4 cup of powdered sugar until stiff peaks form. Gently fold it into the filling. The pie may not set as firmly, so a longer chilling time is recommended.
Yes, this pie freezes exceptionally well! Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. You can enjoy it frozen like an ice cream pie or thaw it in the fridge for a few hours.
A classic graham cracker crust is the most popular choice. However, an Oreo cookie crust or a pretzel crust also work wonderfully for a chocolatey or sweet-and-salty variation.
The most common reasons are not chilling it long enough or using the wrong kind of peanut butter. Ensure you chill the pie for at least 4 hours (overnight is best) and use a commercial creamy peanut butter like Jif or Skippy, not a natural one where the oil separates.
More Irresistible Dessert Recipes
If this easy pie recipe has you inspired, you won’t want to miss some of our other favorites. For a truly decadent chocolate experience, try this stunning mint chocolate mousse cake. It’s a showstopper for any occasion!
We hope you love this creamy, dreamy No Bake Peanut Butter Pie! It’s a recipe we come back to again and again for its simplicity and incredible flavor. If you make it, please leave a comment below to let us know how it turned out. For more delicious recipe inspiration, be sure to follow us on Pinterest!
No Bake Peanut Butter Pie Recipe
No Bake Peanut Butter Pie: The Easiest, Creamiest Recipe!
Ingredients
Equipment
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles damp sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use a flat-bottomed glass to pack it tightly. Place the crust in the freezer for 10-15 minutes to firm up while you make the filling.
- In a large bowl with an electric mixer, beat the softened cream cheese and creamy peanut butter on medium speed until smooth and fully combined.
- Add the powdered sugar and vanilla extract. Mix on low speed until incorporated, then increase to medium and beat until the mixture is light and fluffy.
- Gently fold in the thawed whipped topping with a spatula until no streaks remain. Do not overmix.
- Spoon the peanut butter filling into the chilled crust and spread evenly. Cover with plastic wrap.
- Refrigerate for at least 4 hours, or overnight, until the pie is firm and completely set. Garnish as desired before serving.
Notes
Tip 2: Chill the pie overnight for the best texture and cleanest slices.
Tip 3: Garnish with chocolate shavings, whipped cream, or chopped peanut butter cups before serving.
