No bake Peanut butter pie is perfect for those hot summer days when you don't want to turn on the oven to bake pies but want a dessert without the work.
Growing up I knew this as Amish no bake peanut butter pie and my aunt calls it old-fashioned peanut butter pie. Whatever you call it, your friends will want your peanut butter pie recipe.
Another no-bake easy dessert recipe that is super popular is Eclair cake. All the flavors of an eclair without having to make the pate choux!
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🤩 Here is why this recipe is amazing:
- Make this easy no bake refrigerator pie with ingredients that you may already have in your pantry.
- This recipe can be assembled in less than 15 minutes and after an hour of chilling in the refrigerator, you have a quick dessert everyone will love.
- The peanut butter filling is silky smooth and has a mousse like texture and is like a peanut butter cloud in your mouth.
🥫 Ingredients needed to make peanut butter pie:
Here is a visual overview of the ingredients in the no bake pie recipe. Scroll down to the peanut butter pie recipe at the bottom for quantities.
📝 Notes on the ingredients
- Graham cracker crust - premade, storebought crust make this recipe come together super fast.
- Cream Cheese - full fat. But go for low-fat cream cheese if you like that better.
- Peanut butter - I like to use creamy peanut butter for this recipe. But I know that crunchy peanut butter is sometimes used.
- Powdered Sugar - also known as icing sugar or 10x sugar
- Non-Dairy whipped topping - Thawed and divided. Also is known as Cool-Whip. Once again I use the regular but use slow sugar if you like. Also, homemade whipped cream can be used.
🥜 How to make this recipe:
- In a mixing bowl with the paddle attachment, cream together the cream cheese, peanut butter and powdered sugar. The paddle attachment with the scraper is on my list of must have attachments for kitchen aid mixers.
- Beat on medium high speed for 2 minutes until light and fluffy.
- Fold in ½ the tub of cool whip until fully incorporated.
- Pour the peanut butter filling into the graham cracker crust, spreading evenly to the edges.
- Top the filling with the remaining whipped topping.
- Chill in the refrigerator for a minimum of 1 hour.
📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:
Don't toss away the plastic cover of the store-bought graham cracker crust. Save it and flip it over, making a lid for the pie. 
To garnish this pie you can drizzle some chocolate syrup, chop, chopped peanuts chocolate chips or even some crushed peanuts or graham cracker crumbs.
I think using a chocolate cookie crust for this peanut butter pie would be DELICIOUS! Peanut butter and chocolate are perfect pairings.
On the off chance, there is leftover pie, I store it in the aluminum pie pan that the crust came in, with the plastic lid in place. Store in the refrigerator for up to 4 days.
🍰 More dessert recipes
- Black raspberry ice cream - made with fresh or frozen black raspberries. Heavy cream, milk, sugar, and a hint of vanilla along with ripe black raspberries make for a creamy, fruit ice cream.
- No-bake Peanut butter pie - perfect for those hot summer days when you don't want to turn on the oven but want a dessert without the work.
- Eclair Cake - No baking is needed when you layer together graham crackers, vanilla pudding, whipped topping and top with a super simple chocolate icing.
- Blueberry Delight Recipe - a delicious dessert that goes by many names- “Blueberry YumYum”, “Blueberry Dream” or even “Blueberry Bliss”. Whatever you call it, you will be wanting to share this layered dessert recipe with all your friends.
📄 Related Recipes
Dessert Recipes
- Rhubarb Dump Cake Recipe Without Jello
- Easy Ice Cream Sandwich Cake Recipe With Cool Whip
- Rhubarb Bread With Orange Icing
Peanut Butter Pie No Bake
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
- 1 Graham cracker crust
- 8 ounces Cream Cheese
- 1 cup Peanut butter
- 1 cup Powdered Sugar
- 1 tub Non-Dairy whipped topping
Instructions
- In a mixing bowl with the paddle attachment, cream together the cream cheese, peanut butter and powdered sugar.8 ounces Cream Cheese, 1 cup Peanut butter, 1 cup Powdered Sugar
- Beat on medium high speed for 2 minutes until light and fluffy.
- Fold in ½ the tub of cool whip until fully incorporated.1 tub Non-Dairy whipped topping
- Pour the peanut butter filling into the graham cracker crust, spreading evenly to the edges.1 Graham cracker crust
- Top the filling with the remaining whipped topping.
- Chill in the refrigerator for a minimum of 1 hour.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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