No-bake Peanut butter pie is perfect for those hot summer days when you don’t want to turn on the oven but want a dessert without the work.
Growing up I knew this as Amish peanut butter pie and my aunt calls it old-fashioned peanut butter pie. Whatever you call it, your friends will want your recipe.
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Here is why this Old Fashioned Peanut Butter Pie 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 refrigerator peanut butter pie:
- 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 No Bake Peanut Butter Pie:
- In a mixing bowl with the paddle attachment, cream together the cream cheese, peanut butter and powdered sugar.
- Beat on medium high speed for 2 minutes until light and fluffy.
- Fold in 1/2 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 peanut butter cups, chopped peanuts or even crushed 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 Bottom Cupcakes | Golden graham s’mores bars | Blueberry Pie | blueberry delight recipe | Cherry pie bars |
Peanut Butter Pie No Bake
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.
- Beat on medium high speed for 2 minutes until light and fluffy.
- Fold in 1/2 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.
Notes
Save the plastic cover of the graham cracker crust.
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.Ways to garnish the peanut butter pie:
To garnish this pie you can drizzle some chocolate syrup, chop peanut butter cups, chopped peanuts or even crushed graham cracker crumbs.Can a chocolate cookie crust be used?
I think using a chocolate cookie crust for this peanut butter pie would be DELICIOUS! Peanut butter and chocolate are perfect pairings.How do you store leftover pie?
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.Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
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