No bake peanut butter pie with a graham cracker crust and a rich, fluffy filling! This pie does not disappoint on peanut butter flavor!
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!
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.
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.
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.
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.
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.
For the crust: For the filling: As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
For the crust:
For the filling:
Serving Size: 1
Amount Per Serving: Calories: 466Total Fat: 34gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 34mgSodium: 296mgCarbohydrates: 37gFiber: 2gSugar: 26gProtein: 8g
For the crust:
For the filling:
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
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