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
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.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 355 kcal |
| Fat | 25g |
| Cholesterol | 55mg |
| Sodium | 300mg |
| Carbohydrates | 33g |
| Protein | 7g |
