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.
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.
Watch Me Make It!
Step into the kitchen with me to make my famous no-bake peanut butter 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.
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!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Graham cracker pie crust: a sweet, slightly crunchy base that pairs perfectly with the creamy peanut butter filling. You can substitute crushed vanilla wafer crust, shortbread cookie crust, or Oreo cookie crust for a different flavor twist!
- Creamy peanut butter: provides the signature peanut butter flavor and helps create a thick, smooth filling. Crunchy peanut butter can be substituted for added texture, but conventional peanut butter works better than natural peanut butter that requires stirring.
- Cream cheese, softened: gives the filling its rich, creamy texture and a slight tanginess that balances the sweetness. Full-fat cream cheese works best for a filling that sets firmly.
- Powdered sugar: sweetens the filling while helping it stay smooth and thick. Sift first to avoid lumps.
- Cool Whip, thawed: makes the filling light, fluffy, and creamy while helping the pie hold its shape. I recommend using Cool Whip, but homemade whipped cream can be used instead, though the pie may set up slightly firmer and soften more quickly once served. Use three cups of homemade whipped cream per tub of whipped topping.
- Chopped peanuts, for garnishing: add a delicious crunch and extra peanut butter flavor to every bite. You can substitute mini chocolate chips or chopped peanut butter cups for a sweeter topping.
Supplies:
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 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.
Serving and Storage
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 cover with foil or place in a freezer safe container to store in the freezer for up to 2 months. Let defrost in the fridge before serving or enjoy frozen!
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,
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!
No-Bake Peanut Butter Pie
- 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
- 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 leftovers in the refrigerator.
I just want to say , I appreciate being able to hit the button for ” skip to recipe” especially when I’m at the supermarket getting ingredients and I don’t have to join any club to see your recipes either. Everything I have made using your recipe has been magnificent.
Thank You very much !
Krissy
Thank you so much, Krissy! I’m so happy the recipes have been a hit and that the ‘skip to recipe’ makes it easier for you ❤️ I hope you continue to enjoy!
I make this for church potlucks but instead of the pies I make it like bars. It goes further to feed a crowd but of course I make at least 2 9×13 pans.
Hi, Patricia! What a great tip! Thank you so much for sharing this pie with others – that makes me so happy.
This peanut pie is so easy to make and it’s delicious!
Hi, Lindy! I love to hear it. It’s one of my favorites to make for that reason! So happy it was easy to make and that you enjoyed it so much. Thank you for sharing!
Soft cookies recipes please
Hi, Linda! Oooh, where to start?! If you like lemon, my lemon cookies are so soft with just the right amount of lemon flavor! For warmth and spice, try my classic snickerdoodle or gingerdoodle cookies. Of course, a sugar cookie almost always does the trick, too. My frosted sugar cookie bars are so soft and yummy. Hope this helps! Enjoy!
Can these be frozen once made ? Or how long can they stay refrigerated before consuming ? Trying to prep ahead for Christmas Day your feed back would be very much appreciated. Thank you and Merry Christmas!
Bobbi Jo
Hi Bobbi Jo! This pie can be prepared, covered tightly, and refrigerated for up to 5 days. To freeze, wrap tightly in plastic wrap. Then cover with foil or place in a freezer-safe container to store in the freezer for up to 2 months. Let defrost in the fridge before serving or enjoy frozen! I hope this helps and that y’all enjoy! Merry Christmas!
It was way too much cream cheese for a small pie like this one.
sorry, can’t like this recipe, too bitter tasting.🫣
Hi Anita! This recipe is for a standard 9-inch pie, so it shouldn’t feel small or overly cream cheese-heavy. The 8 ounces (1 cup) of cream cheese helps give it that rich, creamy texture, but I wonder if there may have been a measuring slip or ingredient swap on your end? I always appreciate honest feedback and hope it turns out better if you give it another try!
This looks delicious. I love peanut butter, and chocolate!!! Going to do the chocolate drizzle.
Did you use regular PB (Jiff, etc) or can I use Natural PB?
Hi Cynthia! Yay, you’re sure to love this pie! Everyone always really enjoys it. I actually use a no-stir Jif Natural or Skippy Natural peanut butter when I make it. You just want to make sure the peanut butter has a smooth, creamy, uniform texture. I hope this helps and that you enjoy!
Been making this exact recipe for 40 years. However I immediately freeze the pie and when it’s served I put hot fudge topping over it. It’s delicious. It’s also fun to put it in little miniature pie crusts so everybody gets their own pie.
Hi Joyce! Oh my goodness, I love that you’ve been making a version of this pie for 40 years — that makes my heart so happy! Freezing it and adding hot fudge on top sounds absolutely amazing, and now I need to try it that way. And the mini pie crust idea is adorable…individual desserts always feel extra special. Thanks for sharing! I hope you continue to enjoy for years to come!
Hi, I made this pie for a work event. It was delicious, but it came out more like pudding. Any idea what I may have done wrong?
Hi Travis! So glad you liked the flavor! If it came out more like pudding, a few things might be the cause: it may not have chilled long enough to fully set, or the texture could change if light cream cheese or a different whipped topping was used instead of full-fat cream cheese, Cool Whip, or a homemade whipped topping made with heavy whipping cream. Hope this helps and that you get to make it again soon. Enjoy!
Overly beating the cool whip in can cause the cool whip to deflate. Fold cool whip in gently or only beat a few seconds. Looks pretty decorated with cut up miniature peanut butter cups on top or chocolate curls. 🤎
Hi Wanda! Love your idea of topping it with peanut butter cups and chocolate curls…so fun and festive! And yes, totally agree about the Cool Whip. Folding it in gently helps keep that fluffy texture, which is why the recipe calls for folding, not beating. Thanks for sharing your tip. I know others will appreciate it too!
Can this be made in advance and if so can it be frozen?
Hi Michele! Yes, it can be made and stores great in the refrigerator (covered tightly in plastic wrap) for about 5 days. To freeze, wrap tightly in plastic wrap. Then wrap in foil or place in a freezer safe container to store in the freezer for up to 2 months. Enjoy!