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 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.

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!

What Do I Need to Make Peanut Butter Pie?
- Graham cracker pie crust
- Creamy peanut butter
- Cream cheese, softened
- Powdered sugar
- Cool Whip, thawed (or homemade whipped cream)
- Chopped peanuts, for garnishing
- Large bowl
- Electric mixer

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.

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!

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.

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,


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.
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
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!
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. ❤️
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!
Hi, Anthony! YAY! I’m so happy everyone loved it. It’s always a huge hit at this house, too. ❤️
Great make sure to use jif creamy peanut butter
peanut butter pie is so easy and tastes amazing!!
Hi, Doreen! I’m so happy you like it!
great recipe. I put some peanut butter chips on top.
Hi, Jane! That sounds like the perfect garnish!
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)
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.
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.
Hi, Dennis. Oh, yes! Send it to info@thebakermama.com — I can’t wait to see!
could you substitute coconut whipped cream?
Hi, Ashley! I have never tried it, but I think so! It is absolutely worth a try.
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!
Can you substitute powdered sugar for granulated sugar??
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.