No Bake Peanut Butter Pie Recipe

Yields: 8 servings
Prep Time: 15 minutes
Chill Time: At least 4 hours


For the Crust

  • 1 and 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container whipped topping, thawed

Optional Toppings

  • Chocolate syrup
  • Chopped peanut butter cups
  • Melted peanut butter for drizzling


1. Make the Crust

Combine ingredients: Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined.

Press into pan: Evenly press the crust mixture into a 9-inch pie dish. Press firmly into the bottom and up the sides to form a compact crust.

Chill: Place the crust in the refrigerator to chill for at least 30 minutes.

2. Make the Filling

Beat cream cheese and peanut butter: In a large bowl, beat together the cream cheese and peanut butter on medium speed until smooth and creamy.

Add powdered sugar and vanilla: Gradually add the powdered sugar, beating until combined. Beat in the vanilla extract.

Fold in whipped topping: Gently fold in the whipped topping until the mixture is light and evenly combined.

3. Assemble the Pie

Pour filling into chilled crust: Spoon the prepared filling into the chilled pie crust. Spread evenly.

Chill: Cover and refrigerate the pie for at least 4 hours, or ideally overnight, to allow the filling to set.

4. Optional Toppings and Serving

Garnish: Before serving, top with your favorite toppings like chocolate syrup, chopped peanut butter cups, or a drizzle of melted peanut butter.

Slice and enjoy: Cut into slices and serve cold.


  • Use your favorite type of crust: Try Oreo cookie crust for a chocolate twist.
  • Room temperature ingredients: Using softened cream cheese will help create the smoothest filling.
  • Experiment with toppings: Add chopped nuts, mini chocolate chips, or pretzels for more flavor and texture.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *