If you’re looking for an effortless dessert that’s rich, creamy, and absolutely irresistible, look no further than No-Bake Peanut Butter Pie! This pie is a peanut butter lover’s dream come true, with a luscious, smooth filling made from peanut butter and cream cheese, all nestled in a buttery graham cracker crust. Best of all? It’s a no-bake recipe, meaning you don’t even have to turn on the oven!
This dessert is perfect for any occasion—whether it’s a weeknight treat, a holiday celebration, or a potluck where you want to wow the crowd. With just a few ingredients and minimal prep time, you’ll have a show-stopping dessert that everyone will rave about.
What You’ll Need
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
For Topping (Optional):
- Whipped cream
- Chocolate sauce or melted chocolate
- Chopped peanuts
Tools:
- 9-inch pie dish
- Mixing bowls (1 large, 1 medium)
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
Pro Tips for the Perfect Peanut Butter Pie
- Soften the Cream Cheese: Make sure the cream cheese is fully softened for a smooth filling without lumps.
- Use Fresh Whipped Topping: If you prefer, you can substitute homemade whipped cream for store-bought Cool Whip—just whip 1 cup of heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Chill for Best Results: For the pie to slice cleanly, allow it to chill in the refrigerator for at least 4 hours (or overnight if you have time).
- Customize the Crust: If you prefer a chocolate crust, swap the graham crackers for crushed Oreos!
- Decorate Like a Pro: Use a piping bag or zip-top bag with the corner snipped off to pipe whipped cream swirls for a pretty, bakery-style finish.
Substitutions and Variations
- Nut-Free Option: Use sunflower seed butter or cookie butter instead of peanut butter for a nut-free version.
- Low-Sugar Version: Use sugar-free whipped topping and powdered sweetener for a lower-sugar dessert.
- Crust Variations: Replace graham crackers with Oreos, Nilla wafers, or pretzels for a different crust flavor.
- Add a Chocolate Layer: Melt some chocolate and spread a thin layer on the crust before adding the filling for a surprise chocolatey bite.
Make Ahead Tips
- Prepare in Advance: This pie is perfect for making ahead. Assemble the entire pie, cover it tightly, and refrigerate for up to 2 days before serving.
- Freeze for Later: For longer storage, wrap the pie in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator for a few hours before serving.
Instructions: How to Make No-Bake Peanut Butter Pie
Step 1: Make the Graham Cracker Crust
In a medium mixing bowl, combine 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, and 1/4 cup granulated sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill the crust in the freezer for 10-15 minutes while you prepare the filling.
Step 2: Make the Peanut Butter Filling
In a large mixing bowl, beat 1 cup creamy peanut butter, 8 oz softened cream cheese, and 1 cup powdered sugar with a hand or stand mixer until smooth and creamy. Add 1 teaspoon vanilla extract and mix to combine.
Step 3: Fold in Whipped Topping
Using a rubber spatula, gently fold the thawed whipped topping into the peanut butter mixture until fully incorporated and fluffy. Be careful not to overmix.
Step 4: Assemble the Pie
Spoon the peanut butter filling into the chilled graham cracker crust and smooth the top with the back of a spoon or spatula.
Step 5: Chill the Pie
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until fully set. For best results, chill overnight.
Step 6: Decorate and Serve
Before serving, top the pie with whipped cream swirls, a drizzle of chocolate sauce, and a sprinkle of chopped peanuts, if desired. Slice and enjoy!
Leftovers and Storage Tips
- Refrigeration: Store leftover pie in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days.
- Freezing: For longer storage, freeze individual slices wrapped in plastic wrap and stored in a freezer-safe container for up to 2 months.
Conclusion
This No-Bake Peanut Butter Pie is the perfect dessert for any occasion—quick to make, rich, creamy, and absolutely decadent. Whether you’re a seasoned baker or just getting started in the kitchen, this foolproof recipe is sure to impress. It’s a guaranteed crowd-pleaser and so simple, it might just become a family favorite!
Try it out and let me know how it turned out for you! Did you stick to the classic recipe, or add your own creative toppings? I’d love to hear about your pie adventures in the comments. Happy no-baking!
