Our irresistible no bake peanut butter pie is unbelievably creamy and rich and comes together without the help of your oven! This easy dessert has ice cream-like fillings, and a crunchy crust that makes even the pickiest of guests squeal in delight.
No Bake Peanut Butter Pie Ingredients
You’ll need:
- ⅔ cup of peanut butter
- 4 ounces of cream cheese, room temperature
- 1 cup of powdered sugar
- ½ cup of milk
- 9” Graham cracker pie crust or Oreo pie crust
- Cool Whip, thawed
Optional Garnish
- Chopped roasted peanuts
- Chocolate syrup or hot fudge, for drizzling
- Caramel sauce, for drizzling
- Mini Reese’s peanut butter cups, halved or chopped
Substitutions And Additions
CRUST: Try using a chocolate graham cracker crust or a chocolate Oreo crust in this no-bake pie recipe. Either would be delicious with the peanut butter filling.
PEANUT BUTTER: If you want your pie to be smooth and creamy, make sure to use creamy peanut butter. If you want a bit of added crunch in this delicious pie, you can use crunchy peanut butter.
WHIPPED CREAM: If you would like to use whipped cream rather than whipped topping, you can certainly make your own. Check out our whipped cream recipe for a homemade version of Cool Whip.
TOPPINGS: To make this pie extra decadent, you could sprinkle chocolate chips, peanut butter chips, or chopped-up Reese’s peanut butter cups on top, or even mixed into the peanut butter mixture.
How To Make This No Bake Peanut Butter Pie Recipe
STEP ONE: Begin by creaming the peanut butter, cream cheese, and powdered sugar with an electric mixer in a large mixing bowl. Add the milk.
PRO TIP:
Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your mixture.
STEP TWO: Pour the peanut butter mixture into the crust and make it level.
PRO TIP:
To make it easier to transport the pie and add stability to the foil pie pan, I’d recommend setting it inside a 9-inch pie plate.
STEP THREE: Spread Cool Whip on top of the peanut butter filling with a rubber spatula. Add chopped nuts on top of the pie if desired.
STEP FOUR: Freeze for three hours. Set the pie out for ten minutes before slicing so it cuts cleanly.
PRO TIP:
Don’t skip the chilling step as you need to give the pie and filling time to set.
STEP FIVE (Optional Garnish): Once the pie is sliced, drizzle chocolate syrup and caramel sauce over each piece, then sprinkle chopped mini Reese’s cups on top.
How To Serve
This creamy pie has the perfect ice cream consistency everyone loves.
Serve up a slice with a drizzle of melted chocolate, melted peanut butter, or even caramel sauce, and a scoop of vanilla ice cream for extra sweetness.
If you love no-bake desserts, you will also want to check out our jello pie recipe, as well as our no bake pumpkin pie.
MORE NO BAKE RECIPES
Storage
IN THE FREEZER: Leftover peanut butter cream pie should be kept in the freezer.
Just rewrap the rest of the pie with plastic wrap and put it back in the freezer. It’s that easy!
Our easy no-bake peanut butter pie recipe is a decadent dessert that tastes like it took a lot of effort but really is a simple pie that peanut butter lovers will adore. It’s a delightful and delicious dessert with a creamy filling you’ll want to make over and over again!
Frequently Asked Questions
Instead of using a premade graham cracker crust, you could make a from-scratch graham cracker crust from graham cracker crumbs.
You could substitute an Oreo cookie crust or chocolate graham cracker crust in this yummy pie.
This pie needs to be kept in the freezer so that it stays at the right consistency.
More Recipes You’ll Love
- Chocolate Peanut Butter Pie
- Chocolate Chip Pie
- Chocolate Cherry Pie
- How to Make Brownie Pie
- Lemonade Pie
- Oreo Pie Crust
No Bake Peanut Butter Pie
Ingredients
- ⅔ cup peanut butter
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- ½ cup milk
- 9 inch graham cracker pie crust, or Oreo pie crust
- Cool Whip whipped topping, thawed
Optional Garnish
- roasted peanuts, chopped
- caramel sauce, for drizzling
- chocolate syrup or hot fudge, for drizzling
- mini Reese’s peanut butter cups, halved or chopped
Instructions
- Begin by creaming the peanut butter, cream cheese, and powdered sugar. Add the milk.
- Once well mixed, pour peanut butter filling into the crust.
- Spread the Cool Whip on top. Add chopped nuts if desired.
- Freeze for three hours. Set the pie out for ten minutes before slicing so it cuts cleanly.
Optional Garnish
- Once the pie is sliced, drizzle chocolate syrup and caramel sauce over each piece, then sprinkle chopped mini Reese’s cups on top.
Video
Notes
- Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your mixture.
- To make it easier to transport the pie and add stability to the foil pie pan, I’d recommend setting it inside a 9-inch pie plate.
- Don’t skip the chilling step, as you need to give the pie and filling time to set.
Nutrition
Comments
Toni says
This is making me drool!! This will surely be a hit!
Mother of 3 says
That sounds delicious and so nice and easy! Pinned.
Roksa says
Very tasty. My kiddy wait for more
Treena says
Love making this in the summer! No bake is the best!
Dottie says
My husband grandmother would make the custard pie .They were soooo goooo.
Layne Henderson says
Grandma recipes are the absolute best!
jay platte says
yummmmm! so delicious!
Janis Kinder to says
I have a peanut allergy…could I use sunflower butter as a replacement for peanut butter….
Layne Kangas says
I bet you could – I haven’t tried it that way before so I can’t say for sure it would turn out.. but I would assume you could swap them out! 🙂 Enjoy!
Whitney says
I tried making this delicious pie and I added Oreo bits and chopped some peanut butter cups to the top no nuts. It was awesome addition! Thanks for the recipe it’s Great!! 😊
Gloria says
One of my husband’s favorite treats!
Muriel Delano says
Such easy directions and different choices for the crust and toppings. Can’t wait to make it this weekend. Thanks for sharing
Jennifer L Burge says
Im a fan of Nutter Butter cookies so I experimented a little on my own and crushed the cookies up to make my crust. Then to top it off, I used a few left over crust crumbs to sprinkle on the top and added a couple whole Nutter Butters in the center. It turned out so cute and there was no confusion of what kind of pie it was when it came dessert time with its cute peanut shaped cookies on top. Thank you for the wonderful recipe, its a new holiday desert staple in our home!
Pam Glover says
Delicious!!!
Renee says
What’s the best tool to cream? Hand mixer, stand mixer or food processor?
Layne Kangas says
Hi, Renee – I usually use my hand mixer but you could use a stand mixer instead. Enjoy!
Keith Hill says
I’ve made this a couple times and I love it! The last time I used an Oreo pie crust and added chocolate chips. It was great.
Keith Hill says
I’ve made this a couple times and it’s great. The last time I used an Oreo pie crust and added dark chocolate chips. It was amazing!
Margaret smith says
Love your web site
Lois Greene says
What is there to say but YUM!