Peanut Butter Pie

Peanut Butter Pie is a rich and decadent no-bake recipe made with creamy peanut butter, cream cheese, powdered sugar, and cool whip. It is served topped with chopped peanut butter cookies, Reese’s, peanuts, and a drizzle of chocolate sauce.

This rich and scrumptious pie is not just a delicious dessert, it is a peanut butter lover’s dream. It can be made with just a handful of ingredients and topped with a variety of sweet and savory toppings, from candy peanut butter cups to crunchy bacon. The filling is a smooth and sweet mixture of peanut butter, cream cheese, and whipped cream, similar to a no-bake cheesecake, and it is set in a crunchy graham cracker peanut crust. 

No Bake Peanut Butter Pie is such a classic and timeless dessert, you can never go wrong by choosing to make and serve one. Kids and adults equally love it, making it a crowd-pleaser. This pie is often served at restaurants, but they charge ten times what it would cost to make it at home. And you know the ingredients are fresh when you make them yourself.

The recipe is easy to make with basic ingredients. It yields a creamy and rich pie, full of peanut butter flavor. Since this is a no-bake recipe, all you have to do is mix and after that refrigerate the pie before serving. If there are leftovers, that is good, too, because they can be frozen in freezer bags for up to three months. It is always nice to have a homemade dessert in the freezer to give the kids or to eat when the mood strikes. 

I recommend always serving this pie chilled, you can go the extra mile and top it with some peanut butter ice cream when serving. A drizzle of hot chocolate sauce and some banana slices will make it a show stopper dessert.

No-Bake recipes are such a relief during hot summer days, or when you just don’t want to turn on the oven. They are easy to make and usually are not time-consuming. Try my no-bake chocolate pie, Oreo balls and outstanding tiramisu cheesecake.

Why you will love this recipe

• Full of creamy peanut butter: Perfect for peanut butter lovers, the flavor is front and center.
• No cooking: Easy to make in 30 minutes, no oven required!
• Make extra: Double or triple it with no problem, especially easy if you choose to use pre-made pie crusts.
• Freezer safe: It can be frozen for up to three months.

What you’ll need to make no bake peanut butter pie

Special items:

• Springform pan – To make the pie.
• Stand mixer – For beating the ingredients.
• Food processor – To crush the cookies.
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• Graham cracker crumbs – I crush my own with a food processor.
• Ground peanuts – Same here. Use a food processor to get them finely ground.
• Brown sugar
• Melted unsalted butter

For the filling:

• Cream cheese – Chilled brick-style cream cheese.
• Creamy peanut butter – Traditional creamy peanut butter. I prefer Jif or Peter Pan.
• Powdered sugar – Powdered sugar is the better choice since it is not being cooked.
• Cool Whip – I have a recipe for homemade whipped cream that is really easy. 
• Vanilla extract – Use 100% real vanilla extract. The artificial stuff has a bitter aftertaste.

For the toppings:

• Chopped peanuts – Roughly chopped.
• Chopped peanut butter cups – Or use the minis.
• Chocolate syrup – Any kind will do.
• Chopped peanut butter cookies – Again, any kind will do.

How do you make no bake peanut butter pie?

1. Crust: First, start by combining the crust ingredients into a bowl, after that press them into a pie dish or springform pan.
2. Filling: Next, beat cream cheese with peanut butter and vanilla. After that, add the powdered sugar.
3. Cool Whip: Once combined, slowly beat in the whipped cream.
4. Transfer to pan and chill: Add the filling into the prepared pan.
5. Add topping: Add your favorite topping that would go well with the pie and chill for at least 4 hours.
6. Serve: Finally, slice it, drizzle with chocolate sauce and melted peanut butter and serve.

Expert tip

Chilling the pie

Many of my recipes call for chilling the pie crust for about 30 minutes before adding the filling. This is usually for cheesecakes. However, I believe that in this recipe it could also make a difference. I have heard from a few people that their pies did not set correctly, and this could be part of the problem. But it may just be one of the issues. When the pie crust is chilling, the pie filling should be in the fridge with it. Then, they can both be extra chilled.

However, there is another issue I think is going on here. Many folks still take their cream cheese out to soften even when making a no-bake pie or cheesecake. This is not necessary and can actually cause the pie to not be set correctly. Now, if the filling is going to be chilled for 30 minutes with the pie crust anyway, that would be fine. Everything will all work out and the pie should come out ideally.

So, as my readers, I am willing to ask for advice. Should the pie crust be chilled? Should the cream cheese be cold? Or should everything just be chilled together? I am betting that any of these would work but the colder the ingredients, the better the pie.

Recipe variations and add-ins:

• Peanut butter crust: Instead of graham crackers, use Nutter Butter cookies for an explosive peanut butter-flavored crust.
• Fudgy layer: Use an Oreo crust and add a layer of fudge ice cream topping on top of the crust before the peanut butter filling to give it a more Reese’s peanut butter cup taste.
• Other cookies: Use Oreo cookies to make the crust, or another option is to use Biscoff cookies.
• PB&J pie: Spread a layer of my deliciously sweet and tangy strawberry jam on the crust before pouring in the peanut butter filling for a peanut butter and jelly pie.
• Gluten-Free: Make this recipe gluten-free by using gluten-free biscuits into the crust.
• Add a chocolate swirl: We all know that chocolate and peanut butter is a match made in heaven. Melt 12 ounces of chocolate and add it into the peanut butter filling. To make this more awesome, don’t fully combine it, but just stir a few times to make chocolate swirls.
• Add Reese’s cups: Take this Peanut Butter Pie to a whole new level by adding two layers of peanut butter cups. First layer on the bottom of the pie, and the next layer in the middle.
• Crunchy pie: For a crunchy pie, use chunky peanut butter instead of creamy.
• Toppings: Be creative, any toppings would work for this pie. Reese’s Pieces, M&M’s, and even Skittles.
• Bacon bits: Even bacon bits would taste great on top of this peanut butter pie.

Serving suggestions:

Here are some ideas for serving this yummy peanut butter pie.

• Serve this luscious pie with a steaming mug of my peanut butter hot chocolate.
• This pie would also go great with a big scoop of this easy-to-make 3-ingredient Oreo ice cream.
• Peanut butter pie is the perfect dessert to serve at a summer barbecue party.
• A nice wine to drink with this pie would be Cabernet Sauvignon or tawny port wine.
• Top it with chocolate sauce, and peanut butter sauce – just melt some peanut butter in the microwave!
• Serve it with a dollop with fluffy whipped cream on the side.

Frequently Asked Questions:

What kind of peanut butter is best for this recipe?

Conventional creamy peanut butter is the best thing to use in this peanut butter pie recipe. Natural peanut butter does not have any added oil to stabilize the mixture and will not help the pie set. It will just become oily and separated. I have heard of some people using natural brands. They stirred it really well and said it was set, but it did not last more than 24 hours. I prefer Jif or Peter Pan brand creamy peanut butter, but any brand will do. Chunky would be okay if you want a crunchy pie.

Why is my peanut butter pie so runny?

It could be that the cream cheese was too warm. It is best to use cold ingredients when making a no-bake pie. There is no need to soften it when the stirring can soften it up. Also, make sure it has been chilled long enough. I recommend at least four hours, but if it is still runny, I will leave it in the refrigerator overnight. One other important tip is to make sure to use the block type of cream cheese. The whipped cream cheese has too much air and water in it and will not set right.

How long can peanut butter pie sit out?

Do not leave this peanut butter pie out of the refrigerator longer than two hours at a time. Not only is it dangerous because of bacteria, but it will also start to soften and melt after about an hour. When it goes into the fridge, place it in an airtight container so it does not absorb any odors from the other food, and it will stay fresh for up to four days. It can also be wrapped in plastic and put in freezer bags to be frozen for up to three months.

Can I make this without a crust?

Although I have not tried it, I don’t see why not. I may suggest adding a little bit of gelatin or agar agar to keep it sturdy. Otherwise, I believe it can be mixed up and poured into a pie pan without the crust and still be cut and served. Actually, another way to do it would be to start with a base of brownies or a thin chocolate or white cake. Then, pour in the batter and let it chill overnight. Let me know how it turns out.

How to store:

• Refrigerate: Refrigerate in an airtight container for up to four days.   
• Freezing: After it sets, wrap it in plastic and then put each piece in an individual freezer bag and it will stay fresh for up to three months.   
• Defrost: Thaw overnight in the fridge before serving.

Freezing tips:

1. Decide if you want to freeze the whole thing or just a few slices.
2. You can freeze the whole thing, by wrapping the pan in plastic wrap and after that in foil.
3. Another option is to freeze just a few slices, for that either wrap them in plastic wrap and after that in foil, and add them to freezer-safe Ziploc bags.
4. When ready to serve, defrost the dessert overnight in the fridge.

More peanut butter recipes:

Recipe tips:

• No stand mixer? Use a hand mixer and a large bowl instead. 
• Similarly, if you don’t have a food processor, use a blender to chop the cookies and nuts.
• To save some time, use a premade crust from the store. I won’t tell anyone.
• Keep the ingredients chilled until they are ready to be used.
• Always use block cream cheese instead of whipped cream cheese for cheesecakes.
• Do not rush the chilling stage. The pie has to chill for at least four hours, but I recommend overnight.
• Any kind of peanut butter will work but natural style may not set right.