No-Bake Peanut Butter Pie
No-bake peanut butter pie is a creamy, dreamy dessert that’s guaranteed to impress—without even touching your oven!
It’s rich, smooth, and packed with peanut butter flavor, all nestled inside a buttery graham cracker crust.
Your family will love every bite of this cool, fluffy pie, and you’ll love how quickly it comes together with just a few simple ingredients.
Perfect for parties, holidays, or a quick make-ahead treat—this pie is a fan favorite for a reason.
For the Pie
- Graham Cracker Pie Crust – A simple, ready-made crust that provides a sweet and crunchy base.
- Creamy Peanut Butter – Brings richness and classic peanut butter flavor.
- Cream Cheese – Softened for easy mixing and a smooth, creamy texture.
- Powdered Sugar – Adds sweetness and helps thicken the filling.
- Cool Whip – Or use homemade whipped cream for a light, fluffy finish.
For the Filling
- Peanut Butter & Cream Cheese – Blend together until smooth and creamy.
- Powdered Sugar – Sweetens and stabilizes the filling.
- Cool Whip – Gently folded in to make the filling light and airy.
No-Bake Peanut Butter Pie
Ingredients
- 1 (9-inch) graham cracker pie crust (homemade or store-bought)
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) tub of Cool Whip, thawed — or 3 cups homemade whipped cream
Instructions
- Chill the Crust
Prepare a graham cracker pie crust. Let it set in the refrigerator for at least 30 minutes, or freeze it for 15 minutes. - Make the Filling
In a large bowl, beat the peanut butter and softened cream cheese together until smooth. Add powdered sugar and mix until well combined. Gently fold in the Cool Whip (or whipped cream) until the mixture is light and fluffy. - Assemble the Pie
Spoon the peanut butter filling into the chilled crust. Smooth the top with a spatula. - Chill and Serve
Refrigerate the pie for at least 2 hours, or overnight, to let it firm up. Slice and enjoy! Store any leftovers covered in the refrigerator.
Nutrition
Calories: 476 kcal | Carbohydrates: 36.75g | Protein: 11g | Fat: 32.5g | Saturated Fat: 10g
Cholesterol: 33mg | Sodium: 294mg | Potassium: 71mg | Fiber: 3.5g | Sugar: 25g | Vitamin A: 115 IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
- Can I use a store-bought graham cracker crust instead of making one from scratch?
Absolutely! Using a pre-made graham cracker crust is a convenient option that saves time without compromising flavor. Simply purchase a 9-inch crust from the store and proceed with the filling as directed.
- Is it necessary to soften the cream cheese before mixing?
Yes, softening the cream cheese is important for achieving a smooth and lump-free filling. You can soften it by leaving it at room temperature for about 30 minutes or microwaving it in 10-second intervals until softened.
- Can I substitute Cool Whip with homemade whipped cream?
Certainly! If you prefer homemade whipped cream, you can whip cold heavy cream with a bit of powdered sugar until stiff peaks form, then fold it into the peanut butter mixture. This substitution will add a fresh taste to your pie.
- How long should I refrigerate the pie before serving?
It’s recommended to refrigerate the pie for at least 2 hours to allow it to set properly. For the best results, chilling it overnight enhances the flavor and firmness.
- Can I add chocolate to this pie?
Absolutely! Drizzling melted chocolate over the pie before chilling or adding a layer of chocolate ganache on top can elevate the flavor. Some recipes even incorporate a chocolate cookie crust for an extra chocolatey touch.
