No-Bake Peanut Butter Pie Recipe
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This easy no bake Peanut Butter Pie recipe is super easy to make and always a huge hit. A rich buttery graham cracker crust is topped with a light and airy peanut butter cream cheese filling and topped with peanut butter chips, this truly is a dream dessert for peanut butter lovers.
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I love peanut butter, like in these Peanut Butter Chocolate Chip Cookie Bars I shared recently, so this easy Peanut Butter Pie Recipe is an absolute favorite!
I’ve been sharing a lot of older family recipes the past few months after my mom visited and brought me my grandmother’s recipes and cookbooks, and this recipe is yet another of those classics, although I added the peanut butter chips to the top
If you have a peanut butter lover, they will love this peanut butter pie I promise!
Why I love this recipe
It’s a no-bake dessert which I love especially during the summer months, and beyond simple to make. It takes just a few minutes to put together and then just pop the whole pie in the fridge to chill, so it’s perfect for making ahead when entertaining.
VIDEO How to Make No-Bake Peanut Butter Pie
Ingredients
I love that this recipe uses just a few simple ingredients!
- graham cracker pie crust – pre-made crust or make your own graham cracker crust with graham cracker crumbs and melted butter
- cream cheese
- powdered sugar
- creamy peanut butter
- milk
- heavy whipping cream
- peanut butter chips
Step by step
- Make the homemade whipped cream: Beat the heavy cream in a mixing bowl for 4 minutes or until stiff peaks form. Set aside.
- In a separate mixing bowl combine the powdered sugar and cream cheese until blended.
- Add milk and peanut butter and mix until combined.
- Fold the whipped cream in with the peanut butter mixture to make your fluffy peanut butter filling.
- Pour the filling into the pie crust and top with the peanut butter chips. Refrigerate for at least an hour before serving.
Flavor variations
- add chocolate: use a chocolate crust made with chocolate graham crackers, top with mini chocolate chips or chocolate shavings, or drizzle with a little chocolate sauce before serving
- add more Reese’s flavor: top with Reese’s pieces or chopped Reese’s peanut butter cups
- OREO variations: use an OREO crust or top with chopped OREO cookies
FAQs
Yes, you can definitely substitute Cool Whip in this recipe, use 2 cups of Cool Whip instead of 1 cup of heavy cream.
No, I recommend traditional smooth peanut butter.
If you like this old-fashioned peanut butter pie, you’ll also love my Hot Fudge Pie, Coconut Pie, and from-scratch Sweet Potato Pie!
Storage
Store leftovers in an airtight container of covered with plastic wrap in the refrigerator for up to 3 days.
Pie can be frozen for up to 3 months. Wrap the pie tightly in aluminum foil or plastic wrap or store it in a freezer safe container. Place the frozen peanut butter pie in the refrigerator overnight to thaw.
If you try this recipe, please comment and rate it below, I love hearing from you!
Peanut Butter Pie Recipe
- Total Time: 10 minutes
- Yield: 8 1x
Description
This easy no bake Peanut Butter Pie recipe is super easy to make and always a huge hit. A rich buttery graham cracker crust is topped with a light and airy peanut butter cream cheese filling and topped with peanut butter chips, this truly is a dream dessert for peanut butter lovers.
Ingredients
- 9-inch graham cracker crust
- 8 oz cream cheese
- 3/4 cup powdered sugar
- 1/2 cup smooth peanut butter
- 2 tablespoons milk
- 1 cup heavy whipping cream
- 1/2 cup Reese’s peanut butter chips
Instructions
- In a medium bowl, beat heavy cream for about 4 minutes or until peaks form. Set aside.
- In a stand mixer (affiliate link), beat cream cheese and powdered sugar on medium speed until light and fluffy.
- Add peanut butter and milk and mix until blended.
- Remove bowl from mixer and fold in whipped cream, mix until uniform.
- Pour mixture into pie crust and top with Reese’s chips.
- Chill for at least one hour before serving.
Notes
You may substitute 2 cups Cool Whip for the 1 cup of heavy cream if desired.
Keep leftover pie in an airtight container in the refrigerator for up to 3 days. Pie can be frozen for up to 3 months. Place the frozen peanut butter pie in the refrigerator overnight to thaw.
- Prep Time: 10 minutes
- Category: dessert
- Method: none
- Cuisine: American
Nutrition
- Serving Size: 1/8 pie
- Calories: 495
- Sugar: 18.8 g
- Sodium: 318.2 mg
- Fat: 36.7 g
- Carbohydrates: 36.1 g
- Protein: 7.9 g
- Cholesterol: 62.4 mg
Here are some other easy dessert recipes you might enjoy:
Delicious!