No Bake Peanut Butter Pie

This creamy, indulgent No Bake Peanut Butter Pie is the ultimate dessert for peanut butter lovers. With just a few ingredients and no oven required, it delivers a rich, velvety filling inside a chocolate graham cracker crust—perfect for any occasion or just because I crave something sweet and simple.

Why You’ll Love This Recipe

I love how effortless this pie is to make—no oven, no hassle. It’s creamy, sweet, and peanut buttery, with just the right balance of tangy cream cheese and rich chocolate crust. I can whip it up in under 15 minutes and let the fridge do the rest of the work. Whether I’m entertaining or just treating myself, this pie never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces cream cheese, softened to room temperature

• 1 ¼ cups creamy peanut butter, divided

• ¾ cup powdered sugar

• 8 ounces whipped topping (like Cool Whip), thawed

• 1 prepared chocolate graham cracker crust (9-inch)

• Optional topping: chopped peanuts, whipped cream, or melted chocolate drizzle

Directions

1. I start by beating the softened cream cheese until smooth.

2. Then I mix in 1 cup of the peanut butter and the powdered sugar until everything is well blended.

3. Next, I gently fold in the whipped topping until the filling becomes light and fluffy.

4. I spread the filling into the prepared chocolate crust, smoothing the top.

5. For a delicious finish, I microwave the remaining ¼ cup of peanut butter for about 20-30 seconds and drizzle it over the top.

6. I chill the pie in the refrigerator for at least 4 hours, or until it’s firm and sliceable.

Servings and timing

This pie makes about 8 servings.
Prep time: 15 minutes
Chill time: 4 hours
Total time: 4 hours 15 minutes

Variations

I sometimes switch it up by using a regular graham cracker crust or even an Oreo cookie crust. For a chocolate peanut butter twist, I mix mini chocolate chips into the filling. I’ve also tried topping it with chopped Reese’s cups or adding a layer of ganache on top for extra richness.

Storage/Reheating

I keep the pie covered in the refrigerator for up to 5 days. It also freezes beautifully—when I want to make it ahead, I wrap it tightly and freeze it for up to 2 months. I just let it thaw in the fridge overnight before serving. No reheating needed—it’s best enjoyed chilled.

FAQs

How long does it take for the pie to set?

It usually takes about 4 hours in the fridge for the pie to firm up properly.

Can I use natural peanut butter?

I’ve found that natural peanut butter can make the filling a bit oily or gritty. I prefer using regular creamy peanut butter for the best texture.

Can I make this pie ahead of time?

Yes, I often make it a day in advance. It sets perfectly overnight and the flavors meld even more.

Is it okay to use homemade whipped cream instead of whipped topping?

Yes, I can substitute homemade whipped cream, but I make sure it’s stabilized so the pie holds its shape.

What can I use if I don’t have a chocolate crust?

A regular graham cracker crust works great, or I crush up Oreos and press them into a pie pan with melted butter for a homemade option.

Conclusion

This No Bake Peanut Butter Pie is one of my go-to desserts when I want something rich, satisfying, and easy to make. With simple ingredients and no baking required, it’s a crowd-pleaser that I keep coming back to. Whether I’m serving guests or just indulging at home, it always hits the spot.