Peanut Butter Pie
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Peanut Butter Pie – creamy, dreamy, peanut-buttery bliss in a graham cracker crust. No oven, no fuss, just pure happiness in every slice.
My No Bake Peanut Butter Pie
I don’t know who needs to hear this today, but summer desserts should never require turning the oven on. Ever. It’s 85°F outside, the dogs are melting on the deck, and I’m not about to add to the chaos by firing up the stove. Enter this Peanut Butter Pie, a creamy, dreamy, no bake miracle that has saved me more times than I can count.
I love it because it’s the trifecta of perfect summer dessert: no stress, no heat, and it somehow makes people think you worked way harder than you did. The filling is basically peanut butter cheesecake without the bake time, the crust comes together in minutes, and my pups have learned exactly when to show up in the kitchen hoping for a stray peanut or two. Spoiler: they always get one.
Why You’ll Love This Peanut Butter Pie
- Zero oven time. No one needs a 350°F blast of heat in the middle of the summer. This pie chills in the fridge and so do you.
- Ridiculously creamy. Peanut butter, cream cheese, whipped cream. It’s like a cloud, but way tastier.
- Customizable toppings. Chocolate drizzle? Extra peanuts? A mountain of whipped cream? Go wild, no rules here.
- Make ahead magic. Prep it in the morning and forget about it until dessert. It actually gets better as it chills.
- Everyone loves it. Kids, grown ups, even my dogs circle like sharks when I pull this out of the fridge.
Before You Start: Tips & Ingredient Notes
- Peanut Butter: Use creamy peanut butter for that smooth, silky filling. I use natural peanut butter often, but if yours is super oily, give it a good stir first. Regular creamy peanut butter (like Jif or Skippy) works perfectly too. I’ve tested this pie with chunky peanut butter and while it’s still good, you lose that mousse like texture.
- Cream Cheese: Room temperature cream cheese is a must so it blends without lumps. Cold cream cheese = clumps and frustration. Full fat cream cheese gives the filling structure and richness. I’ve made it with light cream cheese before and it set softer.
- Heavy Cream: Whip it until soft peaks form, not stiff peaks. Soft peaks fold into the filling like a dream and keep it airy instead of dense. If you’ve never whipped cream before, chill your bowl and beaters first. Makes life easier.
- Graham Cracker Crust: The crust is classic and ridiculously simple: graham crumbs, melted butter, sugar. Press it down firmly so it doesn’t crumble when sliced. No graham crackers? Digestive biscuits, vanilla wafers, or even Oreos will work. I’ve tried them all and they’re all dangerous in the best way.
- Make Ahead Perks: This pie needs at least 4 hours to chill, but overnight is even better. The flavor deepens and the filling firms up. Perfect for parties or holidays because you can make it the night before and forget about dessert until serving time.
What to Serve with Peanut Butter Pie
You don’t really need anything extra to enjoy this creamy peanut butter perfection, but if you want to turn dessert into an event, here are a few ways to make it shine:
- Fresh Berries: A handful of strawberries or raspberries cuts through the richness and makes it feel summer fresh.
- Coffee or Iced Lattes: The bitterness of coffee balances the sweet peanut butter filling perfectly. Cold brew in July? Yes, please.
- Chocolate Drizzle: Melt some extra chocolate and go wild. I do zigzags, but you can do full Jackson Pollock energy if that’s your vibe.
- Whipped Cream Clouds: Extra whipped cream piled high for those “I didn’t come here for moderation” moments.
- Salty Crunch: Crushed pretzels or roasted peanuts sprinkled over each slice make it even more irresistible.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely. Peanut Butter Pie is even better after chilling overnight, so it’s perfect for making the day before a party. Just keep it covered in the fridge until you’re ready to serve.
Can I use crunchy peanut butter instead of creamy?
Yes, and it’s actually delicious if you like a little texture in your filling. Just know it won’t be as silky smooth, so pick based on your vibe.
What if I don’t have graham crackers?
Crushed Oreos, digestive biscuits, or even pretzels all work for the crust. The pretzel option is killer if you’re into that salty sweet thing.
Can I freeze Peanut Butter Pie?
Yep. Freeze it uncovered until solid, then wrap tightly. Thaw in the fridge when ready to serve. Bonus: frozen slices taste like peanut butter ice cream pie.
Is there a way to lighten this up?
You can swap Greek yogurt for some of the cream cheese and use light cream cheese, but fair warning: it won’t be as decadent. Personally, I say go full tilt dessert and just eat a smaller slice.
Try These Summer Desserts Next
- Angel Food Berry Trifle
- Carlota de Cafe
- No Bake Cheesecake
- Fruit Salad with Poppy Seed Dressing
- Banana Split Cake (No Bake)
- No Churn Mango Ice Cream
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Peanut Butter Pie
Video
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter (melted)
- ⅓ cup granulated sugar
For the Filling:
- 1 cup creamy peanut butter
- 8 ounce cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (cold; whipped to soft peaks)
For the Topping (Optional):
- whipped cream
- melted chocolate
- peanuts
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom (and slightly up the sides, if desired) of a 9-inch pie dish. Place the crust in the freezer for about 15 minutes to help it set while you prepare the filling.
- In a large bowl, beat together the peanut butter and softened cream cheese until the mixture is smooth and well combined. Sift in the powdered sugar and add the vanilla extract, stirring until everything is fully incorporated.
- Gently fold in the whipped heavy cream until the filling is light and creamy.
- Remove the crust from the freezer. Pour the peanut butter filling over the crust, using a spatula to smooth the top into an even layer.
- Cover the pie and refrigerate for at least 4 hours (or overnight) so the filling can firm up nicely.
- Just before serving, top the pie with a dollop of extra whipped cream. For an extra touch of decadence, drizzle with a bit of melted chocolate and sprinkle chopped peanuts over the top.
Equipment
Notes
- Make ahead: This pie needs at least 4 hours to chill, but overnight is even better for slicing cleanly.
- Toppings: Keep it simple with whipped cream or dress it up with melted chocolate, chopped peanuts, or even mini peanut butter cups.
- Crust swaps: Oreo crumbs, Nilla wafers, or pretzels make a great substitute if you want a different flavor or texture.
- Freezer option: Freeze for up to 2 months. Slice straight from the freezer for a peanut butter ice cream pie vibe.
- Serve cold: This pie is best straight from the fridge so the filling stays firm and creamy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
