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. Another no-bake dessert 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:
Here is a visual overview of the ingredients in the recipe. Scroll down to the 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.
- 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 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.
Recipe Card
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.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.
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