When you’re craving something rich, creamy, and utterly irresistible but don’t want to turn on the oven, this No-Bake Peanut Butter Pie is your answer. Imagine a pie with a velvety peanut butter filling, perfectly chilled and set in a graham cracker crust, topped with a sprinkle of chocolate shavings. It’s a dessert that’s both decadent and easy to make.

I first stumbled upon this recipe on a sweltering summer day when turning on the oven was the last thing on my mind. The result was a pie that’s as cool and refreshing as it is indulgent. The blend of creamy peanut butter and a hint of vanilla creates a flavor that’s both comforting and exciting.

Perfect for a summer gathering or a weeknight treat, this pie is sure to impress with minimal effort. Each bite offers a delightful mix of smooth texture and rich taste.

Pair it with a batch of BA’s Best Chocolate Chip Cookies for an extra sweet touch or Raw Vegan Brownies for a healthier option that still satisfies.

Why I Love This Recipe?

Just mix, chill, and enjoy, ideal for hot days or busy schedules.
The creamy peanut butter filling with a graham cracker crust is a classic combo that never fails.
Add chocolate chips, a drizzle of caramel, or your favorite toppings to make it your own.
This pie is always a hit at gatherings, appealing to both kids and adults.

No-Bake Peanut Butter Pie Recipe

This No-Bake Peanut Butter Pie is the ultimate dessert for peanut butter lovers! With a rich, creamy peanut butter filling nestled in a buttery graham cracker crust, it's a treat that's both simple to make and delightful to eat.

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Prep Time 15

Chilling Time 2

Total Time 2 15

Course Dessert

Cuisine American

Servings 4

Calories 355 kcal

Ingredients

1 9-inch Graham cracker pie crust (see recipe)
1 cup creamy Peanut butter
8 ounces Cream cheese softened
1 cup Powdered sugar
1 8-ounce container Cool Whip, thawed (or 3 cups homemade whipped cream, see recipe)

Instructions

Prepare the Crust: If you're making your own graham cracker pie crust, prepare it according to the recipe and refrigerate it for at least 30 minutes, or freeze for 15 minutes, to set before filling.
Make the Filling: In a large bowl, beat together the creamy peanut butter and softened cream cheese until smooth.
Gradually add the powdered sugar, beating until fully combined. Gently fold in the Cool Whip (or homemade whipped cream) until the mixture is smooth and well blended.
Assemble the Pie: Pour the peanut butter filling into the prepared graham cracker pie crust, spreading it evenly.
Chill: Refrigerate the pie for at least 2 hours or overnight to let it set properly before slicing and serving.
Serve and Store: Enjoy your pie chilled. Store any leftovers in the refrigerator.

Notes

Cream Cheese: Make sure the cream cheese is softened to ensure a smooth filling. You can leave it out at room temperature for about an hour or use the microwave in short bursts.
Consistency: For a thicker filling, use less Cool Whip or whipped cream. Adjust to your preference for a firmer or creamier texture.