No-Bake Peanut Butter Pie

5 from 22 votes

A graham cracker crust is filled with a sweet and creamy peanut butter filling in this cool no-bake pie.

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No-Bake Peanut Butter Pie is creamy peanut butter bliss! With a short list of ingredients and just about the simplest prep ever, it’s so easy to have a crowd-pleasing dessert in the fridge and ready to go when it’s time for pie. This is truly the very best no-bake peanut butter pie!

No-bake peanut butter pie with shaved chocolate sprinkled on it, cut into slices, sitting on marble with a slice nearby on a small plate.
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When it comes to low-effort, high-reward desserts, not many other desserts impress like no-bake peanut butter pie! With less than 15 minutes of effort, you’ll have a pie that earns raves all around. Many no-bake PB pie recipes call for frozen whipped topping products such as Cool Whip, but I’ve created a version that uses pure whipping cream instead for a simple and creamy base that really lets the peanut butter flavor shine through.

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: No-bake
Dietary Info: Vegetarian
Key Flavor: Sweet, slightly tangy, peanut butter
Skill Level: Beginner

Summary

  • Cool and creamy: The combination of creamy peanut butter, tangy cream cheese, whipped cream, and powdered sugar is so rich and delicious! Served straight out of the freezer, it’s refreshingly cool yet utterly decadent.
  • Family-friendly: From kids to age 99+, no-bake PB pie is destined to become a most-requested dessert recipe. Everyone loves it!
  • Quick to make: With just 15 minutes hands-on time, this no-bake peanut butter pie with cream cheese truly is so easy to whip up.

Ingredients to Make No-Bake Peanut Butter Pie

Ingredients for the recipe: Homemade coconut oil pie crust, heavy whipping cream, powdered sugar, creamy natural unsweetened peanut butter, cream cheese, vanilla extract, and chocolate shavings for garnish.
  • Heavy whipping cream: When vigorously whisked, heavy whipping cream makes whipped cream, which helps lighten up the pie filling and is also used for topping it before serving.
  • Powdered sugar: For creamy pies such as this one, incredibly fine powdered sugar is a great way to sweeten the pie without affecting the texture like a grainier sugar might.
  • Peanut butter: Use natural creamy peanut butter, but make sure it’s a no-stir variety for best results.
  • Cream cheese: I prefer full-fat cream cheese for a rich no-bake peanut butter pie recipe, but a lighter cream cheese like Neufchâtel will also work.
  • Pure vanilla extract: Adds sweet flavor that complements the cream cheese and peanut butter so well!
  • Graham cracker crust: Make this delicious and easy homemade graham cracker crust recipe, or you can go with a ready-made graham cracker crust found in the baking section at grocery stores.
  • Chocolate shavings: Sprinkled over the top of no-bake PB pie for garnish. Grab a chocolate bar and use a vegetable peeler to create the shavings. Any chocolate will do, from Hershey’s milk chocolate to your favorite deep dark chocolate.
  • Swap the crust: If you’re a peanut butter and chocolate lover, try a chocolate crust or Oreo cookie crust.
  • Amp up the PB & chocolate goodness: Fold chopped up peanut butter cups into the filling for an extra chocolate-peanut-butter touch.
  • Glow-up the garnishes: Try adding chopped salted peanuts or a drizzle of chocolate, caramel, or peanut sauce. Chopped up peanut butter cups are always welcome, too! Strawberries add pretty color and give a bit of a PB&J vibe.
  • Make it gluten-free: The filling ingredients are already gluten-free, so just make a gluten-free graham cracker crust, and you’re good to go!

How to Make No-Bake Peanut Butter Pie

No-bake peanut butter pie with graham cracker crust is truly so easy to make. Just mix the filling ingredients together, pour them into the pie shell, and freeze.

Make the Filling

  1. Pour the heavy cream and some of the powdered sugar into the bowl of a mixer affixed with the whisk attachment.
  2. Whip until thick and creamy with stiff peaks. Transfer the whipped cream to another bowl and set it aside.
  3. Add the remaining powdered sugar, peanut butter, cream cheese, and vanilla to the mixer bowl.
  4. Whip together until light and fluffy.
  5. Add half the whipped cream to the peanut butter mixture. Cover the other half and place it in the refrigerator (it will be used to top the chilled pie later on).
  6. Using a rubber spatula, fold the ingredients together until smooth and creamy.
6-image collage making the recipe: 1 - Heavy cream and powdered sugar in the bowl of a stand mixer before mixing; 2 - After whipping whipped cream; 3 - Whipped cream removed and remaining powdered sugar, peanut butter, cream cheese, and vanilla added; 4 - After mixing until light and fluffy; 5 -Whipped cream added to peanut butter mixture before combining; 6 - After folding together in the stand mixer.

Fill and Top the Pie

  1. Pour the peanut butter mixture into your prepared crust and smooth the top. Transfer to the freezer.
  2. Add remaining whipped cream before serving.
2-image collage making the recipe: 1 - Smoothing peanut butter filling on top of graham cracker crust; 2 - Whipped cream topping getting added.

Tips for Making the Best No-Bake Peanut Butter Pie with Cream Cheese

  1. Make sure you use a natural, no-stir peanut butter. A very oily natural peanut butter will affect the final texture of the frozen pie.
  2. Make sure the whipped cream is very cold. A warmer heavy whipping cream won’t whip up nearly as well.
  3. Use an offset spatula to spread the peanut butter pie filling. It’s the perfect tool for easily smoothing the top, plus it’s great for spreading the whipped cream topping. I love offset spatulas because they’re so much easier to use than a table knife or the back of a spoon.
  4. Use a hot knife to cut the pie. I like to run a sharp knife under hot water, then dry it off carefully with a kitchen towel. This really helps make cutting and serving this pie so much easier. 
No-bake peanut butter pie with chocolate shavings sprinkled on it, sitting on marble.

How to Store No-Bake Peanut Butter Pie

This no-bake PB pie is best kept in the freezer, but if you prefer a looser, creamier texture, you can refrigerate it. Just cover it with plastic wrap or place the pie in an airtight container and refrigerate or freeze. It’s best to wait until serving it to add the whipped cream and chocolate shavings to the top, but if you have leftovers, they’ll keep just fine in the fridge or freezer.

How Long Will No-Bake Peanut Butter Pie Last in the Fridge?

You can refrigerate this no-bake peanut butter pie with cream cheese for up to three days.

Can I Freeze No-Bake PB Pie?

Yes, no-bake peanut butter pie is made for the freezer! Just cover with plastic wrap or place in an airtight container and transfer to the freezer. It will keep in the freezer for up to one month. To serve, simply pull the pie out of the freezer, top it with whipped cream and chocolate shavings, and enjoy.

Frequently Asked Questions

Can I replace the whipped cream with Cool Whip?

Yes, you can use an 8-ounce container of Cool Whip in place of whipped cream. Use two cups of Cool Whip in the no-bake PB pie filling, and reserve the remaining cup for topping the pie. However, please note that this recipe has not yet been tested with Cool Whip instead of whipped cream.

How long can I keep no-bake peanut butter pie at room temperature?

Because of the perishable ingredients, this pie should be at room temperature for no more than two hours. Your best bet is to pull it out of the freezer right before serving.

Can I make this a vegan no-bake peanut butter pie?

The recipe has not been tested as a vegan pie, but you should be able to substitute vegan cream cheese and two cups of coconut whipped cream or a frozen vegan whipped cream product for the cream cheese and heavy whipping cream. Top with additional vegan whipped cream and vegan chocolate shavings for the garnish.

A close-up of a slice of no-bake peanut butter pie on a white round plate.

No-bake peanut butter pie is rich, creamy, and tastes so good! It’s quick to make with a short list of ingredients and is a great make-ahead dessert, too. It’s perfect for those warm summer months when a cool and refreshing dessert hits the spot. But this no-bake PB pie is so delicious that you’ll likely find yourself making it all year long!

More No-Bake Dessert Recipes:

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No-Bake Peanut Butter Pie

A graham cracker crust is filled with a sweet and creamy peanut butter filling in this cool no-bake pie.
5 from 22 votes
Servings 8 servings
Course Dessert
Calories 769
Prep Time 15 minutes
Total Time 3 hours 15 minutes
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Ingredients
  

Instructions

  • Place heavy cream and ¼ cup powdered sugar in the bowl of a stand mixer fitted with the whisk attachment. Whip until stiff peaks form. Scrape into a medium bowl and set aside.
  • To the same stand mixer bowl, add remaining powdered sugar, peanut butter, cream cheese and vanilla. Mix with paddle attachment at medium speed for 3 to 4 minutes, or until light and fluffy.
  • Remove the bowl from the stand mixer and add half of the whipped cream. Cover and reserve the remaining whipped cream for serving. Using a rubber spatula, fold the whipped cream into the peanut butter mixture until well combined.
  • Scrape the peanut butter mixture into the prepared crust, smoothing the filling into an even layer. Cover with plastic wrap and set in the freezer to chill for at least 3 hours, or overnight.
  • When ready to serve, top with reserved whipped cream and garnish with chocolate shavings.

Notes

Storage: Cover with plastic wrap or place in an airtight container and transfer to the freezer to store. It will keep in the freezer for up to one month. To serve, simply pull the pie out of the freezer, top with whipped cream and chocolate shavings, and enjoy. It’s best kept in the freezer, but if you prefer a looser, creamier texture, you can keep it in the refrigerator. Just cover it with plastic wrap or place the pie in an airtight container and refrigerate. No-bake peanut butter pie keeps in the freezer for up to one month or in the refrigerator for up to three days.


Nutrition

Serving: 1slice, Calories: 769kcal, Carbohydrates: 57g, Protein: 12g, Fat: 57g, Saturated Fat: 30g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Cholesterol: 96mg, Sodium: 506mg, Potassium: 311mg, Fiber: 3g, Sugar: 30g, Vitamin A: 1255IU, Vitamin C: 0.4mg, Calcium: 114mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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Comments

  1. Mark Ohlinger says:

    I made this no bake peanut butter pie for company tonight and it was a hit! Everyone love it. I used a chocolate cookie crust. Yum!