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!
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 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 only 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!
How To Make No Bake Peanut Butter Pie!
I love a no bake peanut butter pie and I feel like I’ve had about a million pieces in my lifetime.
I always use a store-bought graham cracker crust. They are just so easy and inexpensive and it really saves a lot of time. You can totally make your own if you prefer.
The filling for this No Bake Peanut Butter Pie is made of softened cream cheese, sugar, peanut butter, and vanilla. That all gets beaten together until it’s smooth and creamy.
Then you gently fold in Cool Whip – you have to make sure not to deflate the Cool Whip because that is what gives the pie it’s light and fluffy texture.
Then you just spoon the filling into the pie crust and smooth out the top. It needs to sit at least 4 hours in the refrigerator before you try to cut it but I like to leave it overnight to be safe. Top it with whipped cream and enjoy!
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 No Bake Peanut Butter Pie 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.
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
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
- 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
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 33gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 29mgSodium: 261mgCarbohydrates: 30gFiber: 2gSugar: 23gProtein: 9g