Cool and creamy peanut butter filling in a buttery graham cracker crust, this No-Bake Peanut Butter Pie is divinely delicious! It’s a special treat that’s as easy to make as it is fun to eat.

Peanut Butter Pie by The BakerMama

Waiting is the Hardest Part

When it comes to chilled desserts, an ice box pie is always a big hit. And this No-Bake Peanut Butter Pie is one of our favorites, for sure! It’s smooth, cool, creamy and completely delicious. And it’s so easy, y’all! Pretty sure the hardest thing about this pie might just be waiting for it to set up! So hard to be patient when it’s so, so good.

No-Bake Peanut Butter Pie by The BakerMama

Watch Me Make Peanut Butter Pie

Step into the kitchen with me to make this fabulous pie!

Cool Traditions

Does your family have special birthday dessert traditions? My mom has been making this no-bake peanut butter pie for my sister on her birthday every year since she was three years old. It’s a scrumptious tradition that the whole family looks forward to enjoying when we celebrate her! My special birthday dessert is this Oreo Ice Cream Pie. It’s a must try, too! We certainly don’t limit these recipes to just birthday celebrations as they make for great warm-weather desserts at our summer gatherings.

Peanut Butter Pie by The BakerMama

The combination of the smooth filling (made from creamy peanut butter, powdered sugar, cream cheese and Cool Whip), and the chewy, crunchy graham cracker pie crust is hard to beat. Add some salty, crunchy peanuts on top and you just found dessert nirvana! This no-bake peanut butter pie recipe couldn’t be any easier. Just keep in mind, you’ll want to make (and chill) the pie crust in advance so it’s cold and ready to hold your pie filling.

How to Make a No-Bake Graham Cracker Crust

A no-bake graham cracker crust that’s sweet and buttery and the perfect mixture of chewy and crunchy. It’s the easiest, yummiest crust you’ll ever make!

How to Make a Graham Cracker Crust by The BakerMama

What Do I Need to Make Peanut Butter Pie?

Peanut Butter Pie by The BakerMama

How to Make No-Bake Peanut Butter Pie

  • First, prepare a no-bake graham cracker pie crust and place in the refrigerator for at least 30 minutes or the freezer for at least 15 minutes before filling.
  • In a large bowl, beat together peanut butter and cream cheese until smooth. Add powdered sugar and beat until well combined. Fold in Cool Whip until completely incorporated.
  • Pour into prepared graham cracker pie crust. Place in the refrigerator for at least 2 hours or overnight before slicing and serving.
  • Store any leftovers in the refrigerator.
Peanut Butter Pie by The BakerMama

More Pies You’ll Love

  • Fresh Cherry Pie: This stunning, double-crusted pie makes a show-stopping summer dessert!
  • Pumpkin Cream Pie: A scratch-baked pie that really is as “easy as pie” and would be the perfect ending to your Thanksgiving feast! 
  • Mom’s Special Apple Pie: Deliciously sweet apples are mounded in a flaky crust and topped with an irresistible nutty streusel. It’s homemade goodness at its very best.
Picture Perfect Pie Recipes by The BakerMama
Peanut Butter Pie by The BakerMama

If you make this No-Bake Peanut Butter Pie, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Peanut Butter Pie by The BakerMama

No-Bake Peanut Butter Pie

  • Author: The BakerMama
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 1 (9-inch) pie 1x

Description

Cool and creamy peanut butter filling in a buttery graham cracker crust, this No-Bake Peanut Butter Pie is divinely delicious! It’s a summer treat that’s as easy to make as it is fun to eat.


Ingredients

Scale
  • 1 (9-inch) graham cracker pie crust (see recipe)
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 (9 ounce) container Cool Whip, thawed

Instructions

  1. Prepare a no-bake graham cracker pie crust and place in the refrigerator for at least 30 minutes or the freezer for at least 15 minutes before filling.
  2. In a large bowl, beat together peanut butter and cream cheese until smooth. Add powdered sugar and beat until well combined. Fold in Cool Whip until completely incorporated.
  3. Pour into prepared graham cracker pie crust. Place in the refrigerator for at least 2 hours or overnight before slicing and serving. Store leftovers in the refrigerator.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

      1. Hi Melanie! Absolutely, that is actually how my sister likes to enjoy it. Just wrap tightly in plastic wrap and then in foil to avoid freezer-burn and store in the freezer. It will need to set out at room temperature for about 5 minutes to make it easier to slice into. Hope this helps. Enjoy!

  1. I have not had peanut butter pie in decades so thought I would try this as a quick recipe. I varied a bit as I used PB2 for the peanut butter and lower fat cream cheese. I had left over fluff after filling the pie shell that I totally enjoyed (might be good between Graham crackers and frozen?–enjoyed too much to use the crackers this time). The pie was gone before I left the dinner (I confess I ate that last piece). I think it will be a staple without the crust as a creamy cracker filling or even on ice cream (may make some for our ice cream social). Totally RECOMMEND if you like peanut butter–not subtle as the last pie I had was. I want peanut butter, not subtle, thank you! Yum!

    1. Hi Becca! Absolutely, it keeps great in the refrigerator for about 5 days and in the freezer for about 2 months. Hope this helps. Enjoy!

  2. I make it using peanut butter cookies. The ones that has the peanut butter in the middle of them. Crumble the cookie part and add the stuff that was in the middle of them to bind the crumbs together and then put your pie filling in after the crust hast set.

    1. Hi Roberta! I would highly recommend including the sugar for taste and texture. I haven’t tested the recipe without powdered sugar so I wouldn’t be able to say how it would turn out. Enjoy!

  3. Fantastic recipe! Whipped up for Christmas dessert. Easy and yummy fluff. Thank you for sharing your recipe.

  4. This is soooo good and soooo easy and my family loves it!!!!!
    Thank you for sharing!!
    Merry Christmas to you and yours!!!!!

  5. Easy, and such a beautiful recipe! Definitely my go-to! I made my own graham cracker crust and doubled it, for a thicker, crunchier base. Wonderful!

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