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No Bake Peanut Butter Pie

No bake peanut butter pie with a graham cracker crust and a rich, fluffy filling! This pie does not disappoint on peanut butter flavor!

Slice of No Bake Peanut Butter Pie with graham cracker crust, cream cheese and cool whip

No Bake Peanut Butter Pie

This easy peanut butter pie combines two of my favorite things – no bake and peanut butter – in one glorious dessert that’s a cross between cheesecake and peanut butter fluff.

This is definitely rich!

We love peanut butter around here. One of my all-time favorite desserts are Chocolate Peanut Butter Magic Bars. It’s incredible how fast they disappear!

Other peanut butter favorites include our family recipe for Peanut Butter Blondies and Monster Cookies, which are really peanut butter oatmeal cookies.

No Bake Peanut Butter Pie topped with cool whip and peanuts

Peanut butter pie recipe

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 1 cup peanut butter
  • 8 oz cream cheese, well softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 12 oz whipped topping, thawed, divided
  • Peanut butter chips, peanuts, melted peanut butter, for garnish

This peanut butter pie recipe is for a very basic pie. I almost named it “All About the Peanut Butter Pie!”

I absolutely love it with peanut butter as the star of the show, but there are also many ways you can dress it up.

No Bake Peanut Butter Pie with graham cracker crust, cream cheese and cool whip

Peanut Butter Pie Variations:

  • Use Oreo or Nutter Butter cookies instead of graham crackers for the crust
  • Dress it up with various toppings or mix-ins: Reese’s, Butterfingers, chocolate chips, chocolate or caramel syrup, candied bacon, banana slices
  • Use a peanut-free butter such as Sunbutter for those with peanut allergies

I chose a graham cracker crust for this pie and I like to make mine from scratch.

Kids love crushing the crackers if you have helpers, otherwise I let my food processor do the work in a few seconds. A store-bought crust will also work.

Making graham cracker crust for no bake peanut butter pie

After pressing it in the pie pan, pop it in the fridge to set up while you prepare the filling.

Beat together peanut butter, cream cheese, powdered sugar and a dash of vanilla.

Then, fold in Cool Whip for a lightened texture.

Making the filling for no bake peanut butter pie

I’ve never tested this pie with homemade whipped cream, but you should be able to substitute 12 ounces of heavy cream (sweetened and whipped) with no problems.

Just remember to save some of the cream for spreading on top.

Spreading the filling in pie crust for no bake peanut butter pie

This no bake peanut butter pie needs to be thoroughly chilled before serving.

It will be firm in the refrigerator and soften as it comes to room temperature.

I’ve also tested this in the freezer and it holds up just fine. In fact, it takes on a silky texture like French silk pie!

Just freeze until the top is hard, then wrap well in plastic wrap.

Slice of No Bake Peanut Butter Pie with graham cracker crust, cream cheese and cool whip

No Bake Peanut Butter Pie

Yield: 12 servings
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes

No bake peanut butter pie with a graham cracker crust and a rich, fluffy filling!

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt

For the filling:

  • 1 cup peanut butter
  • 8 oz cream cheese, well softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 12 oz whipped topping, thawed, divided
  • Peanut butter chips, peanuts, melted peanut butter, for garnish

Instructions

For the crust:

  1. In a large bowl, combine the graham cracker crumbs, butter, sugar and salt until evenly moistened.
  2. Press mixture into bottom and up the sides of a pie plate. You can use an 8, 9 or 9.5 inch dish. Place in refrigerator while preparing the filling.

For the filling:

  1. In stand mixer, beat peanut butter, cream cheese, powdered sugar and vanilla until smooth.
  2. Gently fold in 8 ounces (about 3 cups) of the whipped topping and pour into prepared pie crust, spreading evenly.
  3. Top with remaining 4 ounces of whipped topping (about 1 ½ cups). Garnish with peanut butter chips, peanuts and drizzle with melted peanut butter, if desired.
  4. Refrigerate for at least 4 hours, or until thoroughly chilled, before slicing and serving.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 34gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 34mgSodium: 296mgCarbohydrates: 37gFiber: 2gSugar: 26gProtein: 8g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget

This no bake peanut butter pie first appeared on Amanda’s Cookin’ as a guest post by Kitchen Gidget.

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