No Bake Peanut Butter Pie

I love this pie because there is no baking required. Once my crust and filling are assembled, the refrigerator does the rest of the work.

I also appreciate how simple the ingredients are. Peanut butter, cream cheese, powdered sugar, vanilla, and whipped cream create a smooth filling without requiring complicated techniques.

Another reason I enjoy this recipe is how easily I can customize it. I can use a chocolate cookie crust, add chocolate on top, incorporate chopped peanuts, or freeze the pie for a firmer, ice-cream-like texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 2 cups chocolate sandwich cookie crumbs or graham cracker crumbs
• 6 tablespoons unsalted butter, melted

For the peanut butter filling:

• 8 ounces cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar

For topping:

• Whipped cream
• Chopped roasted peanuts
• Melted chocolate or chocolate sauce, optional
• Peanut butter drizzle, optional
• Chocolate shavings, optional

Directions

1. I start by combining the cookie crumbs and melted butter in a medium bowl. I stir until all the crumbs are evenly moistened and resemble wet sand.
2. I transfer the crumb mixture to a 9-inch pie dish. Using the bottom of a measuring cup or glass, I firmly press the crumbs across the bottom and up the sides of the dish.
3. I refrigerate my crust for at least 20–30 minutes while I prepare the peanut butter filling. Chilling helps the butter firm up and hold the crumbs together.
4. I place the softened cream cheese and peanut butter in a large mixing bowl. I beat them together with an electric mixer until smooth and creamy.
5. I add 1 cup of powdered sugar and the vanilla extract. I continue beating until everything is completely incorporated and the mixture is fluffy.
6. In a separate chilled bowl, I beat the heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form.
7. I add about one-third of the whipped cream to my peanut butter mixture and gently fold it in to loosen the filling.
8. I fold in the remaining whipped cream in two additions. I use gentle movements so I retain as much air as possible and keep the filling light.
9. I spoon the peanut butter filling into the chilled crust and spread it evenly with a spatula.
10. I cover the pie and refrigerate it for at least 4–6 hours. When possible, I chill it overnight because I find that the filling becomes firmer and easier to slice.
11. Before serving, I decorate the pie with whipped cream and chopped roasted peanuts. When I want an extra-indulgent finish, I add melted chocolate, chocolate sauce, or a drizzle of warm peanut butter.
12. I slice the pie while it is cold and serve it directly from the refrigerator.

Servings and Timing

I get approximately 8 slices from one 9-inch No Bake Peanut Butter Pie.

• Prep time: 20 minutes
• Crust chilling time: 20–30 minutes
• Final chilling time: 4–6 hours
• Total time: approximately 4 1/2–6 1/2 hours
• Servings: 8

Most of the total time is inactive chilling, so I only need about 20 minutes of hands-on preparation.

Variations

For a Chocolate Peanut Butter Pie, I use a chocolate sandwich cookie crust and drizzle melted chocolate or chocolate ganache over the finished pie. I can also fold mini chocolate chips into the peanut butter filling.

When I want even more peanut flavor, I add chopped roasted peanuts to the crust or sprinkle them between the crust and filling. I particularly like using salted peanuts because they contrast with the sweet filling.

For a peanut butter cup version, I fold chopped peanut butter cups into the filling and scatter additional pieces over the whipped cream topping.

I can make a frozen peanut butter pie by placing the assembled dessert in the freezer instead of the refrigerator. I let it soften at room temperature for about 10–15 minutes before slicing.

For an easy shortcut, I use a prepared graham cracker or chocolate cookie crust. This makes the recipe even faster because I only need to prepare the filling and allow enough time for it to chill.

Storage/Reheating

I store No Bake Peanut Butter Pie covered in the refrigerator for up to 4 days. I keep it well covered so the filling doesn’t absorb other flavors from the refrigerator.

Because this dessert is meant to be served cold, I don’t reheat it. I take individual slices from the refrigerator immediately before serving.

For longer storage, I freeze the pie. I first chill it until firm, then wrap it securely and place it in a freezer-safe container. I can keep it frozen for up to about 1–2 months for the best texture.

When serving a frozen pie, I transfer it to the refrigerator to soften gradually or leave individual slices at room temperature for about 10–15 minutes. I prefer serving it while it is still slightly firm.

FAQs

Can I make No Bake Peanut Butter Pie ahead of time?

Yes. I actually prefer making my pie the day before serving it. An overnight rest in the refrigerator gives the filling plenty of time to become firm and makes the pie easier for me to slice neatly.

What kind of peanut butter works best for this pie?

I prefer conventional creamy peanut butter because its smooth, stable texture produces a consistent filling. Natural peanut butter can sometimes separate, so if I use it, I make sure it is extremely well mixed before measuring.

Why is my No Bake Peanut Butter Pie too soft?

I make sure my whipped cream reaches stiff peaks before folding it into the peanut butter mixture, and I give the assembled pie at least 4–6 hours to chill. If my pie still seems very soft, I place it in the freezer briefly before slicing.

Can I freeze No Bake Peanut Butter Pie?

Yes. This pie freezes very well. I can serve it partially frozen for a firmer texture or thaw it in the refrigerator before serving. I add delicate toppings after thawing when I want the freshest presentation.

Can I make No Bake Peanut Butter Pie without a chocolate crust?

Absolutely. I can use a graham cracker crust, vanilla cookie crust, digestive biscuit crust, or another no-bake crumb crust. I choose chocolate when I want a classic chocolate-and-peanut-butter combination and graham crackers when I want the peanut butter flavor to stand out more.

Conclusion

No Bake Peanut Butter Pie is one of my favorite desserts when I want maximum creamy peanut butter flavor with minimal preparation. I love the combination of the crisp cookie crust, fluffy peanut butter filling, and cool whipped topping.

No Bake Peanut Butter Pie

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No Bake Peanut Butter Pie combines a crisp cookie crumb crust with a rich, fluffy filling made from creamy peanut butter, cream cheese, and whipped cream. This easy make-ahead dessert is served chilled and requires no baking.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 1/2–6 1/2 hours
• Yield: 8 slices
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups chocolate sandwich cookie crumbs or graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1 cup whipped cream, for topping
• 1/4 cup chopped roasted peanuts, for topping
• 2 tablespoons melted chocolate or chocolate sauce, optional
• 2 tablespoons peanut butter, warmed for drizzling, optional
• 2 tablespoons chocolate shavings, optional

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Instructions

1. Combine the cookie crumbs and melted butter in a medium bowl. Stir until the crumbs are evenly moistened and resemble wet sand.
2. Transfer the crumb mixture to a 9-inch pie dish. Firmly press the crumbs across the bottom and up the sides using the bottom of a measuring cup or glass.
3. Refrigerate the crust for at least 20–30 minutes while preparing the filling.
4. Place the softened cream cheese and peanut butter in a large mixing bowl. Beat with an electric mixer until smooth and creamy.
5. Add 1 cup powdered sugar and the vanilla extract. Continue beating until completely incorporated and fluffy.
6. In a separate chilled bowl, beat the heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
7. Add about one-third of the whipped cream mixture to the peanut butter mixture and gently fold it in to loosen the filling.
8. Fold in the remaining whipped cream in two additions, using gentle movements to preserve as much air as possible.
9. Spoon the peanut butter filling into the chilled crust and spread it evenly with a spatula.
10. Cover and refrigerate for at least 4–6 hours, or overnight for a firmer filling and easier slicing.
11. Before serving, top with whipped cream and chopped roasted peanuts. Add melted chocolate, chocolate sauce, warmed peanut butter, or chocolate shavings if desired.
12. Slice the pie while cold and serve directly from the refrigerator.

Notes

• For Chocolate Peanut Butter Pie, use chocolate sandwich cookie crumbs and drizzle the finished pie with melted chocolate or ganache. You can also fold 1/2 cup mini chocolate chips into the filling.
• For extra peanut flavor and crunch, add 1/3 cup chopped roasted peanuts to the crust or sprinkle them between the crust and filling.
• For a peanut butter cup variation, fold 1 cup chopped peanut butter cups into the filling and reserve additional pieces for topping.
• For a frozen peanut butter pie, freeze the assembled pie until firm and let it stand at room temperature for 10–15 minutes before slicing.
• A prepared 9-inch graham cracker or chocolate cookie crust can be used as a shortcut.
• Conventional creamy peanut butter produces the most consistent filling. If using natural peanut butter, mix it thoroughly before measuring.
• Store the covered pie in the refrigerator for up to 4 days.
• For longer storage, wrap the chilled pie securely and freeze it in a freezer-safe container for up to 1–2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 720 kcal
• Sugar: 42 g
• Sodium: 390 mg
• Fat: 54 g
• Saturated Fat: 25 g
• Unsaturated Fat: 26 g
• Trans Fat: 0.5 g
• Carbohydrates: 51 g
• Fiber: 3 g
• Protein: 13 g
• Cholesterol: 85 mg