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A close-up slice of creamy peanut butter pie on a white plate, showing the smooth texture of the filling and the graham cracker crust.

Peanut Butter Pie Recipe: The Ultimate No-Bake Treat

The creamiest, most decadent no-bake peanut butter pie recipe you will ever make. This easy dessert features a rich, velvety filling in a buttery graham cracker crust, perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs about 10 full sheets
  • 6 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar
For the Peanut Butter Filling
  • 8 ounces cream cheese full-fat, softened to room temperature
  • 1 cup creamy peanut butter do not use natural peanut butter
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 8 ounces frozen whipped topping thawed (like Cool Whip)

Equipment

  • 1 9-inch pie plate
  • 1 Electric mixer
  • 2 Mixing Bowls

Instructions
 

  1. 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.
  2. 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.
  3. Fold in Whipped Topping: Gently fold the thawed whipped topping into the peanut butter mixture using a spatula until just combined. Do not overmix.
  4. 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.
  5. Garnish and Serve: Before serving, garnish with chocolate sauce, chopped peanuts, or extra whipped cream if desired. Slice and serve chilled.

Notes

For best results, allow the pie to chill overnight. This ensures it is fully set and easy to slice.
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.
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