No Bake Peanut Butter Pie has a silky, fluffy and seriously delicious filling. With just 10 minutes of prep and no oven needed, this peanut butter pie recipe is the perfect choice for an easy Thanksgiving or Christmas dessert!
Holidays can be really stressful. Between shopping for gifts, putting up decorations, and planning a menu, there are the every day tasks to handle, too.
This is especially true when you're hosting a party or having friends or family over for a meal. What goes in the oven, and when? You may feel like you need a class in time management to handle everything.
Thankfully, no bake desserts can take away some of the stress. Consider making a no bake peanut butter pie!
Why This Recipe is a Favorite
- Easy to make - Like with most no-bake desserts, it's mostly just mixing and chilling.
- Perfect for holidays! - The rich cream cheese in the filling makes it feel extra special; perfect for serving on Thanksgiving or Christmas.
- Freezer friendly. Save time by making the dessert before the holiday rush!
- Perfect hot weather dessert. Too hot to bake? Whip up this no bake pie without breaking a sweat!
Ingredients
See ingredient substitutions in the next section. ⬇️
- cream cheese - The higher the cream cheese fat content is, the richer and creamier the silk pie filling will be. For this reason, I use full fat, block-style cream cheese.
- creamy peanut butter - Use a no-stir, creamy variety.
- vanilla extract
- powdered sugar - You'll find this in the baking aisle of the grocery store. By the way, do you know that you can make powdered sugar from granulated sugar?
- Cool Whip - This non-dairy whipped topping can be found in the frozen desserts aisle of most stores. You'll need to thaw it in the fridge before you use it.
- graham cracker crust
- unsweetened cocoa powder: This is optional - for dusting the top of the pie. There are two kinds of unsweetened cocoa, regular and Dutch process. Either will work.
Substitutions and Recipe Variations
- cream cheese: If you want to use low fat cream cheese, you can. Just be sure to use block-style cream cheese. The spreadable variety that comes in a tub doesn't firm up quite as much.
- peanut butter: Use a no-stir variety. If it requires stirring, you'll see peanut oil floating at the top of the jar. This means it has separated from the solids. You can also make this recipe with Nutella or try our No Bake Nutella Pie!
- Cool Whip can be substituted with any non-dairy whipped topping, or even stabilized sweetened whipped cream if you want to splurge.
- graham cracker crust: Feel free to use a chocolate graham cracker, butter cookie, or Oreo crust instead. You can buy premade Oreo crusts, or to make your own, follow the recipe in this No Bake Oreo Cheesecake recipe.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence.
For serving: Some people like to drizzle chocolate syrup on top of their peanut butter pie, but I prefer to just use a little cocoa powder or ground cinnamon.
How to Make a No Bake Peanut Butter Pie
The prep for this recipe takes about 10 minutes - easy peasy!
- Beat the cream cheese until it's really light and fluffy, about 3 minutes.
- Incorporate the remaining ingredients for the peanut butter filling.
- Spread the filling into the graham cracker crust.
- If desired, spread 1 to 2 cups of additional whipped topping over the peanut butter layer.
- Chill the pie for at least 2 hours, so the filling can set up.
- Just before serving, dust the top of the pie with some cocoa powder.
Liz's Tips for the Best Pie
- Make it ahead of time. Although this peanut butter pie recipe comes together fast, you will need to allow at least a couple of hours for the pie filling to firm up in the fridge. I recommend that you make it the day before you want to serve it.
- For the filling, you'll need a stand mixer or handheld electric mixer.
- Thaw the Cool Whip completely in the fridge before using it.
- Crust: Before buying a store-bought pie crust, double-check it for cracks.
- Avoid using natural peanut butters, as they tend to separate. I recommend using creamy peanut butter, from brands like Jif or Skippy.
- When serving, don't let the pie sit out longer than 2 hours at room temperature. Cream cheese can spoil after 2 hours.
Storage
Storing: Cover and refrigerate the pie for up to 5 days.
When serving, don't let the pie sit out longer than 2 hours at room temperature. Cream cheese can spoil after 2 hours.
For more info and tips, you can read my post, How to Store Pies.
Freezing Peanut Butter Pie
Great news! This no bake peanut butter pie is freezer friendly! Before placing it in the freezer, allow the pie to set in the fridge overnight. Then, double wrap it in the pie plate with plastic wrap and foil.
You can keep it frozen for up to 3 months.
Thaw for about 20 minutes at room temperature before serving, or enjoy frozen, depending on the texture you prefer.
Peanut Butter Pie Recipe FAQs
This is just another name for a no bake peanut butter pie. Its name comes from the silky texture of the filling.
Nope! We want this to be quick and easy for you. Use a premade crust if you want to. It doesn't have to be graham crackers, either. The filling would taste great in a butter cookie crust or even an Oreo crust.
Other Easy Peanut Butter Desserts
- Reese's Peanut Butter Cup Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Blondies
- Reese's Peanut Butter Cup Brownies
No Bake Peanut Butter Pie
Ingredients
- 8 ounces cream cheese softened, 1 block
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 ounces cool whip plus more for topping (optional)
- 1 graham cracker crust
- 1 tablespoon cocoa powder optional topping
Instructions
- In the bowl of a stand mixer equipped with a paddle attachment, mix the cream cheese on high speed until light and fluffy.
- Add the peanut butter and vanilla extract and mix well.
- Add the confectioner’s sugar and mix on low speed until completely combined.
- Last, add the container of whipped cream and mix well until well combined.
- Pour the peanut butter mixture into the prepared crust and cover with 1-2 cups whipped cream.
- Cover and refrigerate for at least 2 hours to overnight.
- When you are ready to serve, sift cocoa powder over the top of the pie and serve.
Helpful Notes and Tips From Liz
-
- Thaw the Cool Whip completely in the fridge before using it.
-
- Crust: If you're buying a premade crust, double-check it for cracks.
-
- Avoid using natural peanut butter, as it tends to separate. It's best to use a creamy peanut butter from brands like Jif or Skippy.
-
- Chilling is important. I know you want to eat this up, but chilling for at least 2 hours helps to set up the filling, and lets the flavors develop.
Emma
Delicious! I accidentally forgot to get the Cool Whip, but I had some heavy whipping cream that I used instead and that worked well too.