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 cream cheese, peanut butter, powdered sugar, 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. Made with graham cracker crumbs, butter and a little sugar, 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 Use Whipped Cream Instead of Cool Whip

If you’re not a fan of store bought whipped topping, you can substitute homemade whipped cream instead.

In this Basics by The BakerMama, I show you how to make homemade whipped cream from heavy cream, for an easy, sweet homemade touch that can’t be beat.

For this peanut butter pie recipe, you will need 3 cups of this homemade whipped cream to replace the Cool Whip.

How to Make Homemade Whipped Cream 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 with an electric mixer until smooth. Add powdered sugar and beat until well combined. Fold in Cool Whip until completely incorporated.
  • Pour peanut butter pie filling into prepared graham cracker pie crust. Place in the refrigerator for at least 2 hours or overnight.
  • Garnish with chopped peanuts before slicing and serving.
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.
  • No-Bake Chocolate Peanut Butter Pie: Crunchy peanut butter, creamy whipped topping and cream cheese piled into an Oreo crust and drizzled with chocolate sauce. This ice box pie is perfect for celebrating every day life!
Picture Perfect Pie Recipes by The BakerMama

How to Serve and Store No Bake Peanut Butter Pie

Serve pie chilled.

Store leftovers in the refrigerator covered tightly in plastic wrap for about 5 days.

To freeze, wrap tightly in plastic wrap. Then place in a freezer safe container for up to for up to 2 months.

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 39 reviews
  • Author: The BakerMama
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 1 (9-inch) pie

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

  • 1 (9-inch) graham cracker pie crust (see recipe)
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 (8 ounce) container Cool Whip, thawed or 3 cups of homemade whipped cream (see recipe)

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 her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of 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. The pie was magnificent and delightful, but was wondering what the calories are per serving.






  2. This was a huge hit! I decorated the top with drizzled melted chocolate- and different sliced up mini candy bars (Snickers, Milky Way, Reese’s peanut butter cups) so yummy and easy!

    1. Hi, Anna! So happy to hear that everyone enjoyed it! And sliced candy bars on top sounds AMAZING!

  3. Would it be ok to make the pie filling and the graham cracker crust separately then store in the fridge for about 24 hours before putting them together? I have more time now, but I need the pie about a day and a half later. I’m so excited to try this recipe!

    1. Hi Beka! I haven’t tested the recipe with sun butter so I couldn’t say for sure how the texture would turn out, but it’s certainly worth a try. Just be sure your sun butter is well mixed and has a similar consistency to regular creamy peanut butter. I hope it turns out just as great. Enjoy!

  4. I make this for my husband all the time. He loves it. He don’t even ask me to make it for him he just comes home with the ingredients( which he memorized) . And I know he wants me to make it for him. Very easy to make and delicious






    1. Hi, Lisa! HA! I love this so much. Super subtle of him. 😂 I am so glad that y’all enjoy it so much.

    1. Hi, JK! This recipe really is best with a graham cracker crust. But I’m a firm believer in “anything is worth a try!” You’ll have to let me know how it goes.

    1. Hi, Coco! I haven’t tried this recipe with unsweetened peanut butter, but it’s a fairly sweet treat, so I don’t know that I’d adjust it too much. Too much powdered sugar could affect the texture.

  5. Super easy, creamy, peanut butter goodness! My husband loves his desserts and I found this when looking for something I could make for him when I really just wanted to be lazy instead. It far surpassed my expectations. He said he wanted it again, soon!






      1. Hi, Felicia! Yes! To freeze, wrap tightly in plastic wrap. Then place in a freezer safe container for up to for up to 2 months. Thaw completely in the refrigerator before serving. Or, eat slightly frozen which is my favorite! Hope this helps! Enjoy!

  6. awesome no bake peanut butter butter pie!! it was primarily for my granddaughter and she loved it!!

    thanks!!






  7. First time making this pie tonight and it tastes FANTASTIC {had sum extra after filling pie crust}. Family is going to love it! Thinking it’s going to join the annual homemade cheesecake. Ty for the wonderful recipe!

    p.s. After filling the crust, I also drizzled sum chocolate on the top as well as some chocolate chips






    1. Hi Michelle! I’m so so happy to hear you made it and are excited to serve it. Love the addition of chocolate on top! Your family is sure to LOVE it! Happy Thanksgiving!

    1. Hi, Bella! As you can see from all the other comments, it’s not only possible, it’s pretty easy and the pie is DElICIOUS. Did you follow the directions to use softened cream cheese and thawed whipped topping?

  8. I made the peanut butter pie with homemade whip cream and it is AWESOME! Took more time, but worth the effort. Cool Whip has a different taste than the homemade whipped cream. It whipped up airy and light & with a little filling left over I got to taste it before family dessert on Thanksgiving. It is less dense and just the right amount of sweetness. Wish I would have tried it sooner!






    1. Hi, Sherryl! I love homemade whipped cream, too! I’m so glad you tried it that way! I hope everyone enjoys it. Happy Thanksgiving!

    1. Hi, Daron! This recipe is so flexible, you can really use any peanut butter you want. As long as it’s not dried out!

  9. I have been making this peanut butter pie for a long time .lts very easy to make. So if you haven’t made one you’re in for a treat. Thanks for posting!

  10. Delicious, followed the recipe to a tee, but made my own graham cracker crust and added a chocolate ganache to the top. Will make again! I’m






  11. Thank you so much for sharing this recipe. I memorized or wrote down most of my grandmother’s recipes before she passed a few years ago, but her peanut butter pie was the one thing that I didn’t get down. Now I’m 25 weeks pregnant with my first kid and the worst craving I’ve had was for my granny’s peanut butter pie! This recipe comes so close to hers that I teared up when I tried it. Thank you so so much again – I’ll be making this one for me and my family from now on!






    1. Hi, E! Aw, I love this story. Family recipes mean the world to me. I’m so glad you got to share food and memories with your granny. Thank you for sharing this and I’m so happy you enjoyed the pie. ❤️

  12. Waiting for it to set now. Kids come back from grandma’s today and are excited I was making a PB Pie. From what I got to sample of the filling…Two Thumbs Way Up!! Very tasty and easy. I am using a Keebler Pretzel Crust for mine. Can’t wait to try it for lunch. Thanks for sharing!






  13. Thank you for your recipe. I made it with homemade whipped cream. It was light and airy without being overly rich.
    I was challenged to use peanut butter and raspberries to make a dessert so instead of topping it with chopped nuts, I used 3/4c red raspberry preserves thinned with 1 teaspoon of white Karo corn syrup. I spread it thinly (a little thicker than the seeds) to about 1/2” from the edge of the pie. My guests were truly impressed. Thanks again. (corrected)






    1. Hi, Dennis! Ooh, did you get a picture? If you posted one to social, I’d love to see it. I bet it was beautiful.

      1. I did take a photo. I don’t have a social media account to post it to, but I could e-mail or text you a photo if you’d like?
        I made your pie a second time for another audience. Of course it was a hit with them, too. This time I decided to use all 3 1/2 cups of whipped cream (The amount that my whipped cream recipe makes.) vs. the 3 cups in your recipe. I also used a 10” crust to hold all the filling. It was just as good as the first. Thanks again.

  14. This pie is so simple to prepare and it’s the Bomb dessert. Just a small slice will satisfy your delicious sweet craving every time!






    1. Hi Sue! No, unfortunately, the powdered sugar is key to the texture of the filling for this pie and it would not hold up with granulated sugar.

  15. I made Your Peanut Butter pie and followed your recipe to a T except I melted some milk chocolate chips in the microwave and spread the melted chocolate on the graham cracker pie shell and then added the peanut butter filling. It was delicious like a mixed up peanut butter cup. Thanks for the recipe. We enjoy no bake desserts as Arizona is too hot to have an oven on in the summer.






    1. Hi, Ellen! Oh wow — what a fabulous idea! Thank you for sharing. And I’m so happy you enjoyed it!

  16. OMGOSH I MADE YOU PEANUT BUTTER PIE IT GONE A.
    ND THERE’S ONLY 3 IN MY FAMILY DO YOU HAVE A PUBLISHED COOK BOOK

  17. I made this at my boyfriend’s house, and of course he didn’t have powdered sugar 😬. But holy cow did it STILL tasted amazing!






    1. Hi, Sara! I’m so glad it turned out. Did you use granulated sugar instead? It makes me so happy that y’all enjoyed it!

  18. This pie is truly delicious… I used a pre-baked graham cracker crust, I also froze it as I was transporting it to my daughters the next day and by the time I got to her house maybe 30 minutes later it was the perfect texture, thanks for a delicious recipe, I highly recommend it.






    1. Hi, Sally! I love it. I’m so glad y’all enjoyed it. You should try it frozen–I love right from the freezer!

  19. Peanut butter pie recipe:
    How much of each ingredient for this pie.
    Peanut buttter? cool whip? cream cheese” and powdered sugar?

  20. I did a little layer of chocolate ganache on bottom made mine taste like Reese cup pie!! Nice and easy recipe.






    1. Yummmm! That sounds amazing! I’ll have to try it next time I make it. Thanks for sharing!

  21. The pie was delicious but I had a difficult time getting the pie out of the pie pan. I think baking the graham cracker crust would solve this issue. Although it was pretty messy getting it out it tasted good






  22. My son is a HUGE fan of peanut butter so I made this for Easter and added a chocolate shell too for the road trip and we loved it! I’m now wondering it taste like (or even work 🤔) if I substitute hazelnut spread for the pb?






    1. Hi Laure! So happy to hear you made it and hopefully everyone loved it! I think a chocolate hazelnut spread would be an amazing substitute for the peanut butter in this pie. I’m eager to give it a try myself. Enjoy!

      1. I tried it with the hazelnut spread and omitted the powdered sugar (it would have been too sweet!) and it was a hit at a pot luck! Thanks you for such an easy and versatile recipe!

      2. Hi, Laure. Oh wow! That sounds amazing! Thank you for sharing. I’ll have to try that some day. ❤️

  23. My son found this recipe and had me make it. He said dude that’s good pie. Save that recipe! I did do some modifications the second time I made it and yes I had to make another.






    1. Hi, Darla! Hahahahah – your son has great taste 😉. I’m so happy to hear y’all enjoyed it!

  24. I am wanting to make your Peanut Butter No-Bake cheesecake, however I am not a fan of Cool Whip due to all the chemicals. Can I use whipping cream instead that is firmly whipped? I recognize that it might need to set longer. The cheesecake is being made in honour of our dog Charlie’s second birthday 🥳!

    1. Hi, Laura! You can absolutely use heavy whipping cream in place of the Cool Whip! You’ll need about 3 cups of whipped heavy cream to substitute the cool whip called for in the recipe. Hope this helps. Enjoy!

  25. I was a little skeptical of an entire peanut butter pie, but let me tell you… It is dreamy!!! Definitely should be on your list to try.






    1. Hi Wendy! I would need to test the recipe as 4-inch tarts to say for sure, but I’m guessing it would make 4 tarts. Hope this helps. Enjoy!

    1. Hi Shon! I actually use Jif or Skippy Natural Creamy Peanut Butter in most of my recipes. Hope this helps. Enjoy!

      1. Hi, Sally! Yes! To freeze, wrap tightly in plastic wrap. Then place in a freezer safe container for up to for up to 2 months.

      1. Hi Edwin! You’ll need about 3 cups of whipped heavy cream to substitute the cool whip called for in the recipe. Hope this helps. Enjoy!

  26. 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!

      1. Hi, Julie! It won’t matter! I think over the years, the size of Cool Whip containers has changed and I just haven’t updated my recipes. Thanks for bringing it to my attention. 8oz will work perfectly! Enjoy!

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






    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!

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

  29. 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 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!