No Bake Peanut Butter Pie is a quick and easy dessert that only requires a premade graham cracker crust and 4 ingredients! Filled with peanut butter, cream cheese, confectioners sugar, and cool whip, this no-bake peanut butter pie is a crowd-pleaser for any occasion!
For all the Peanut Butter Dessert fans in your house, you have to try these fan favorites next – Peanut Butter Cookies, No-Bake Peanut Butter Bars, and Peanut Butter Chocolate Cake Mix Cookies
QUICK AND EASY NO-BAKE PEANUT BUTTER PIE
If you’re looking for an easy dessert recipe that your entire family will love, this is it! Plus, it’s made with ingredients you most likely have in your pantry already!
This amazing pie recipe is made with a premade pie crust for the quickest prep ever. With just 4-ingredients, this peanut butter pie recipe is one that will have you making it again and again.
You’ll find this recipe has a light and creamy texture, however, it’s rich in flavor – you can’t go wrong!
INGREDIENTS TO MAKE NO-BAKE PEANUT BUTTER PIE
See recipe card below this post for ingredient quantities and full instructions.
- premade graham cracker pie crust
- peanut butter – I prefer creamy peanut butter because of the smooth texture.
- cream cheese – Make sure it’s at room temp.
- confectioners’ sugar
- whipped topping (Cool Whip)
HOW TO MAKE NO-BAKE PEANUT BUTTER PIE
- Combine – In a bowl, combine cream cheese, peanut butter, and confectioners’ sugar. Whip until smooth.
- Fold – Fold in whipped topping and combine well.
- Add to the pie crust – Pour into the pie shell to fill.
- Add whipped topping – Top with additional whipped topping and smooth to the edges.
- Chill – Refrigerate for at least 2 hours before serving.
- Add toppings – Top with chopped salted peanuts and chocolate sauce if desired. (recommended!)
Pro Tip
This pie can be made several days in advance and served when desired.
TIPS & VARIATIONS
- The recipe calls for a pre-made crust but you can make your own using graham cracker crumbs. Just use the recipe on my No-Bake Cheesecake post.
- If you need more than one pie, you can easily be double the recipe and add to either two pie shells or 1 9×13 dish.
- You may want to freeze this pie and have it as a frozen treat! It’s just as delicious!
- Chill this pie for at least 2 hours to give the flavors time to develop and firm.
- Once your pie is chilled and you are ready to cut, use a large, sharp knife and make cuts across the pie. You may want to clean your knife in-between cuts for the prettiest slices.
- To Freeze: Cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn).
- To Serve: When ready to serve, remove the peanut butter pie from the freezer and cut it into slices with a sharp knife.
- Leftovers: Cover any leftovers tightly and return promptly to the fridge or freezer.
- Don’t forget that you can serve a different crust altogether with this peanut butter pie filling. If you have whole Oreos, add them to a food processor and pulse into fine crumbs. You can then combine that with melted butter and just like that, you’ve created an oreo crust!
FAQS
You can’t go wrong with crushed peanuts and drizzled chocolate. You can also add on a few chocolate chips as well! And don’t forget the extra whipped cream. Chopping up Reese’s peanut butter cups would be a great addition. You can also drizzle hot fudge over the top and top with chopped peanuts, too.
Absolutely. Just make sure to add it to your freezer with a lid and store it until you’re ready. Then all you have to do is place it in the fridge and let it unthaw slowly to enjoy.
The peanut butter mixture actually does a great job of staying good in the fridge. Combined with the cream cheese, it should be good for up to 3-4 days once it’s made.
MORE NO-BAKE DESSERTS TO TRY
- Chocolate Peanut Butter Pie
- Peanut Butter Fluff Pie
- No Bake Peanut Butter Energy Bites
- No Bake Old Fashioned Peanut Butter Balls
No Bake Peanut Butter Pie
Ingredients
- premade graham cracker pie crust
- 3/4 cup peanut butter
- 4 oz cream cheese softened
- 1 cup confectioners’ sugar
- 8 oz whipped topping Cool Whip
- 4 oz whipped topping
Instructions
- In a bowl, combine cream cheese, peanut butter, and confectioners’ sugar. Whip until smooth.
- Fold in 8oz Cool Whip whipped topping and combine well. (this is one container of Cool Whip)
- Pour into the pie shell to fill.
- Top with an additional 4oz whipped topping and smooth to the edges.
- Refrigerate for at least 2 hours before serving.
- Top with chopped salted peanuts and chocolate sauce if desired. (recommended!)
Video
Notes
- Chill this pie for at least 2 hours to give the flavors time to develop and firm.
- Once your pie is chilled and you are ready to cut, use a large, sharp knife and make cuts across the pie. You may want to clean your knife in-between cuts for the prettiest slices.
-
To Freeze: Cover the pie with plastic wrap and then tightly with foil (to avoid freezer burn).
-
To Serve: When ready to serve, remove the peanut butter pie from the freezer and cut into slices with a sharp knife.
-
Leftovers: Cover any leftovers tightly and return promptly to the fridge or freezer.
- This pie can be made several days in advance and served when desired.
Nutrition
Pin this recipe for later!
This pie is amazing! Didn’t have cool whip so made my own. Still worked great! Topped with reese’s magic shell and chopped reese’s cups. Delicious! Thank you for the recipe!
Thank you, LeAnn! We’re so glad it turned out well for you. 😊
All I can say is “simply” delicious!
Thank you so much, Pat!
Delicious and simple recipe!!!
I topped mine with Reese’s peanut butter chips and Hershey chocolate sauce. Definitely a hit for our Christmas dinner. Thank you for this lovely recipe!!
Yum! You’re so welcome, Tatyana! We’re glad you enjoyed it. 😊
I topped mine with smashed up Peanut Butter Chex!! ( A must have staple in your pantry).
Then drizzle chocolate !!! Wow. Fantastic !!!!!!. Thank u !!!!!
I add a layer of chocolate pudding before adding the last layer of whipped cream then drizzle salted Carmel topping on top of whip cream was amazing
Yum! We’ll have to try it that way!
Good but very sweet. Kids liked it. Put cut up Reese’s peanut cups for the top and made yummy homemade whip cream.Donna
I love how easy it is to make and it taste wonderful thanks for the recipe
Yum!! It turned out delicious. I used a regular pie crust instead of Graham cracker crust. The pie filling recipe is perfect.
Easy to make
Made this for a work function and everyone LOVED it!! Delicious!
I’ve made this twice now. Easy and so yummy. Both times I used regular pie crust and folded in real whipped cream made with heavy whipping cream. The real whipped cream holds up really well in fridge. And of course just makes it even richer . I have shared the recipie a few times already
That is so wonderful to hear! I also love how you changed it up! I may try that!!
I have made this several times and it is always a hit!! Instead of topping with peanuts, I use chocolate chips and Reese’s peanut butter chips and drizzle chocolate sauce. It makes it look so delish!
Great way to change it up!! You’ll have to try our Chocolate PB Pie too! https://www.allthingsmamma.com/chocolate-peanut-butter-pie
So easy and so delicious!
Can this be made ahead of time? How many days?
was amazing! everyone enjoyed and was very simple to make.❤️
Just saved recipe with a ❤️ beside it so I can quickly find. I also used the CocoWhip made with coconut oil.
DELISH
My cool whip went like melted ice cream. Still stated yummy. Did you use the spray cannot frozen?
Hello love the recipe, but I have a question about the whipping cream is it tge real whipping cream ir cool whip and can you clarify the amount in ounces please and thank you
Yes, it’s Cool Whip.
It says cool whip, but I dont like Cool-whip and prefer to make my own out of heavy whipping cream. I see that a couple of other people have mentioned they use heavy cream and whip it also. It is very rich, but it is not sickenly sweet like cool whip. So I will continue to use real whip cream.
Thank you for your feedback, Carol!
I’m having a bit of trouble with the recipe. It says 1 1/2 carton Cool whip. Is that one and a half cartons of the small ones or 1 1/2 of the larger size? Or is it 1 half carton? Thankyou.
HI! I updated the recipe with the correct measurements for yo. It’s the 8 oz container.
One of the best recipes I have on All Things Mamma. Trust me!
my base seems stiff before I try to fold in the cool whip. will it be a smooth mixture without beating it?