Creamy and delicious No Bake Peanut Butter Pie with a graham cracker crust. Only 6 ingredients, so easy, and everyone will be begging for the recipe!
Obsessed wtih peanut butter like I am? Try Peanut Butter Waffles and Peanut Butter Fruit Dip!
No Bake Peanut Butter Pie
If you could have one dessert for the rest of your life, what would it be? Mine would definitely be something with peanut butter, maybe this easy, no bake peanut butter pie!
It is the most perfect creamy peanut butter pie on a graham cracker crust. There’s only a few ingredients and it takes just a few minutes to put together. I even use a store-bought graham cracker crust to make it that much easier.
If you need a last minute dessert for a summer barbecue or pool party, this is definitely it.
I also have a No Bake Cheesecake that’s made with just 4 ingredients and it is so delicious!
Ingredients
- Chocolate graham cracker crust – you can use regular graham cracker crust if you prefer
- Cream cheese
- Sugar
- Creamy peanut butter
- Vanilla
- Cool Whip
Instructions
- In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and sugar until well blended.
- Beat in peanut butter and vanilla.
- Use a rubber spatula to gently fold in Cool Whip. You want to be very careful not to deflate the Cool Whip too much so your pie is nice and fluffy.
- Transfer the pie filling to a chocolate graham cracker pie crust.
- Refrigerate for at least 4 hours before serving.
- Top with whipped cream before serving, if desired
Can You Use Homemade Whipped Cream?
I don’t recommend it because Cool Whip has stabilizers in it that lets it retain it’s fluffiness. And if you look closely at my photos, you’ll notice that the real whipped cream I put on top started to melt as I was talking photos.
So using real whipped cream would likely cause your pie to deflate and not be are fluffy and creamy.
How Long Is It Good For?
No Bake Peanut Butter Pie should be good for up to 3 days in the refrigerator. Find a way to cover it pretty tightly to make sure it stays as fresh as possible.
You can also freeze it for an extra cold treat on a hot summer day.
Can You Make Peanut Butter Pie Ahead?
Yes! This is the perfect dessert when you need to prep it ahead. I always make it the night before I serve it so that it has plenty of time to set up.
Can You Freeze Peanut Butter Pie?
If you want a super cold summer dessert, you can totally pop this in the freezer! From there, just serve it frozen!
I wouldn’t recommend freezing and then trying to defrost it to serve it though. I think the whole thing would change texture and not be that creamy, fluffy pie we all know and love!
More No Bake Desserts
- Peanut Butter S’mores Dip
- Banana Cream Pie
- No Bake Snickers Pie
- No Bake Trail Mix Bites
- No Bake Million Dollar Pie Bars
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No-Bake Peanut Butter Pie
Ingredients
- 1 chocolate graham cracker crust
- 1 8-ounce block cream cheese, at room temperature
- ½ cup sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla
- 8 ounces frozen whipped topping, thawed in the refrigerator overnight
- whipped cream, for serving
Instructions
- In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and sugar until well blended. Beat in peanut butter and vanilla.
- Remove the bowl from the mixer and gently fold in whipped topping. Try not to deflate it too much but you want it fully incorporated.
- Use a rubber spatula to transfer the pie mixture to the pie crust. Refrigerate for at least 4 hours before serving. Top with whipped cream, if desired. Store in the refrigerator.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 439Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 29mgSodium: 261mgCarbohydrates: 30gFiber: 2gSugar: 23gProtein: 9g
Karen says
Do you use granulated or powder sugar?
Amanda Livesay says
Granulated sugar
Lori Thomas says
Yes I’d like to know if you have made this with a regular graham cracker crust before. It looks like it from the photos but wondered if they tasted to different.
Amanda Livesay says
You can use the regular or chocolate crust. :)
June C Leathers says
Can this be made in a 8×8 inch pan instead of a pie pan? Also can I use a graham cracker crust instead of a chocolate crust?
Tricia says
Can I use a sugar substitute and/or reduced fat cream cheese?
Sherry says
What is the pie in the picture dusted with?
Amanda Livesay says
Just chocolate shavings! I used my microplane to get them very fine.
Rose says
What is the frozen cream for?
Do I have to defrost it first? Then add it to the recipe?
Amanda Livesay says
Yes, it needs to be thawed in the refrigerator overnight. Then it gets folded into the peanut butter mixture.
Marlene says
Does the cool whip have to be frozen?
Amanda Livesay says
No, it should be defrosted.
Natalie says
This pie is absolutely delicious!!! I decided to make it last minute so put it in the freezer for an hour to set. It set beautifully! Can’t wait to make it and devour it again!
Patricia Nelson says
How do you figure 0 net carbs?
Marinah says
Till this day still the best!
Kay says
I make this for my friends and family all the time! Thanks for the recipe! We love it!
Angela Terry says
My husband loves Peanut Butter anything. I’m gonna make this for him & I’ll let you know what he thinks.
Diane Stimpson says
You could swap out the graham cracker crust for this flavor crust!! I’ve not tried it myself but I’m sure it would be really good!! 😋
https://www.twosisterscrafting.com/how-to-make-nutter-butter-cookie-crusts/