Welcome to the creamiest, most decadent no-bake peanut butter pie recipe you will ever make. If you’ve been searching for a dessert that’s both incredibly easy to prepare and guaranteed to wow a crowd, you’ve found it. This pie is a peanut butter lover’s dream, featuring a rich, velvety filling nestled inside a buttery graham cracker crust. It’s the perfect make-ahead dessert for any occasion.
We combine simple, accessible ingredients to create a truly unforgettable dessert. Forget complicated steps or long baking times; this recipe is all about maximum flavor with minimal effort. Let’s dive in and make the best peanut butter pie your family has ever tasted.
Why You’ll Love This Easy Peanut Butter Pie Recipe
- Unbelievably Easy: With just a few simple steps and no oven required, this is a perfect recipe for cooks of all skill levels.
- Creamy & Dreamy Texture: The combination of cream cheese, peanut butter, and whipped topping creates a light, airy, and incredibly smooth filling.
- Perfect for Any Occasion: From holiday gatherings to weeknight treats, this pie is always a showstopper. It’s a reliable crowd-pleaser.
- Make-Ahead Friendly: Prepare it a day or two in advance to make hosting even easier. The flavors actually get better as it chills!
Ingredients for the Perfect Pie
This peanut butter pie recipe relies on a few key ingredients to create its signature texture and taste. Here’s what you’ll need:
For the Graham Cracker Crust:
- Graham Cracker Crumbs: The classic, sweet, and crunchy base for our pie.
- Unsalted Butter: Melted butter binds the crumbs together to create a firm crust.
- Granulated Sugar: Adds a touch of extra sweetness to complement the filling.
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. Avoid natural peanut butters that can separate.
- Powdered Sugar: It dissolves easily, ensuring a silky-smooth texture without any graininess.
- Frozen Whipped Topping (Cool Whip): Thawed completely, this is the secret to the light, airy texture. You can also use stabilized homemade whipped cream.
- Vanilla Extract: Enhances all the other flavors.
How to Make This No-Bake Peanut Butter Pie Recipe
Follow these simple steps to create a dessert that will have everyone asking for seconds. It’s as easy as mix, fill, and chill!
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a measuring cup to help create a compact layer. Place the crust in the freezer to firm up while you prepare the filling.
Step 2: Make the Filling
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add the creamy peanut butter, powdered sugar, and vanilla extract. Beat on medium speed until all the ingredients are well combined and the mixture is smooth. Gently fold in the thawed whipped topping with a spatula until just combined. Be careful not to overmix, as you want to keep the filling light and airy.
Step 3: Assemble and Chill the Pie
Remove the chilled crust from the freezer. Spoon the peanut butter filling into the crust and spread it evenly with the back of a spatula. Cover the pie with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time is crucial for the pie to set properly, so don’t rush it!
Step 4: Garnish and Serve
Just before serving, you can garnish your masterpiece. Drizzle with melted chocolate, sprinkle with chopped peanut butter cups, or add dollops of whipped cream. Slice and serve chilled for the best texture and flavor.
Tips for Success
- Room Temperature is Key: Ensure your cream cheese is fully softened to avoid lumps in your filling. This is the most important step for a creamy texture.
- Don’t Rush the Chill: The pie needs adequate time in the refrigerator to set up. Chilling overnight is always best for a firm, sliceable pie.
- Crust Variations: Feel free to swap the graham cracker crust with a pre-made Oreo crust or a crust made from Nutter Butter cookies for an extra peanut butter punch.
Delicious Serving Suggestions
While this peanut butter pie is fantastic on its own, it also pairs beautifully with other dishes. For a truly comforting meal, serve a slice after a savory main course like our Maple Dijon Chicken Bowls. It’s also the perfect sweet ending after enjoying some delicious Crockpot Mac and Cheese. And if you’re planning a holiday meal, this pie is a must-have alongside classics like our famous Spatchcock Turkey.
How to Store Peanut Butter Pie
This pie stores wonderfully, making it a perfect make-ahead dessert. Cover the pie loosely with plastic wrap or a pie container and store it in the refrigerator for up to 4-5 days. You can also freeze the pie for longer storage. To freeze, place the entire pie on a baking sheet in the freezer until firm, then wrap it tightly in plastic wrap and then aluminum foil. It will keep for up to 2 months. Thaw in the refrigerator for a few hours before serving.
Absolutely! This is a perfect make-ahead dessert. You can prepare it up to 2 days in advance and store it covered in the refrigerator. The flavors will meld together beautifully.
Yes! While the graham cracker crust is classic, an Oreo cookie crust is a fantastic option for a chocolate-peanut butter flavor. A crust made from crushed Nutter Butter cookies would also be delicious.
It is not recommended to use natural peanut butter for this recipe. Natural varieties tend to separate, which can result in a greasy or grainy filling. Commercial creamy peanut butter like Jif or Skippy provides the best smooth and stable texture.
Store any leftovers covered in the refrigerator for up to 5 days. You can also freeze individual slices or the whole pie for up to 2 months by wrapping it tightly in plastic wrap and foil.
For the best results, this no-bake peanut butter pie should chill in the refrigerator for a minimum of 6 hours. However, letting it set overnight is highly recommended to ensure it is firm enough to slice cleanly.
Absolutely! This is a perfect make-ahead dessert. You can prepare it up to 2 days in advance and store it covered in the refrigerator. The flavors will meld together beautifully.
Yes! While the graham cracker crust is classic, an Oreo cookie crust is a fantastic option for a chocolate-peanut butter flavor. A crust made from crushed Nutter Butter cookies would also be delicious.
It is not recommended to use natural peanut butter for this recipe. Natural varieties tend to separate, which can result in a greasy or grainy filling. Commercial creamy peanut butter like Jif or Skippy provides the best smooth and stable texture.
Store any leftovers covered in the refrigerator for up to 5 days. You can also freeze individual slices or the whole pie for up to 2 months by wrapping it tightly in plastic wrap and foil.
For the best results, this no-bake peanut butter pie should chill in the refrigerator for a minimum of 6 hours. However, letting it set overnight is highly recommended to ensure it is firm enough to slice cleanly.
A Recipe Worth Sharing
This no-bake peanut butter pie recipe is more than just a dessert; it’s a guaranteed hit that brings smiles to everyone’s faces. It’s simple, satisfying, and utterly delicious. We know you’ll love it as much as we do. If you make this recipe, please leave a comment below and share your creation on Pinterest!
Peanut Butter Pie Recipe
Peanut Butter Pie Recipe: The Ultimate No-Bake Treat
Ingredients
Equipment
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Freeze for 15 minutes to set.
- Prepare the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the creamy peanut butter, powdered sugar, and vanilla extract. Beat until fully combined and smooth.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the peanut butter mixture using a spatula until just combined. Do not overmix.
- Assemble and Chill: Spoon the filling into the chilled crust and spread evenly. Cover and refrigerate for at least 6 hours or overnight until firm.
- Garnish and Serve: Before serving, garnish with chocolate sauce, chopped peanuts, or extra whipped cream if desired. Slice and serve chilled.
Notes
You can substitute the graham cracker crust with an Oreo cookie crust for a delicious chocolate-peanut butter combination.
The pie can be frozen for up to 2 months. Thaw in the refrigerator before serving.
