Creamy No Bake Peanut Butter Pie

Name: Creamy No Bake Peanut Butter Pie
Prep time: 15 min
Total time: 135 min
Ingredients: 1 1/2 cups graham cracker crumbs; 6 tablespoons salted butter (melted); 1/4 cup sugar; 8 ounces cream cheese; 2 1/2 cups creamy peanut butter; 1 1/2 cups sugar (divided); 1 1/2 teaspoons vanilla extract; 1 1/4 cups chopped dry roasted peanuts; 2 1/2 cups heavy cream

No Bake Peanut Butter Pie with whipped cream on top with a slice taken out.

My favorite kind of pie has always been one with a creamy filling and a cookie or cracker crust. This No Bake Peanut Butter Pie is really high on my list of favorite pies. It couldn’t be easier to make and it is such a dreamy, delicious pie! I also love that you don’t need to turn the oven or stove on to make this pie, which also makes it perfect for hot summer days, although it really is great year round.

How to make a No Bake Peanut Butter Pie

Ingredients to make a No Bake Peanut Butter Pie shot overhead.

Begin by placing all the crust ingredients into a mixing bowl and stirring together until fully combined. It’s important to make sure all of the graham cracker crumbs and sugar are saturated in the melted butter evenly which will ensure the crust holds together well.
Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish. You can use the bottom of a measuring cup to press the crust into the bottom and sides of the pie dish to ensure an even crust.
Refrigerate for 1 hour, until crust is firm.
For the filling, combine cream cheese, peanut butter, 1 1/4 cups sugar, and vanilla into a mixing bowl and beat together with an electric hand mixer until well blended and fluffy.
Fold in 1 cup chopped peanuts. The chopped peanuts add a nice texture to the pie, but can be omitted if you prefer a smooth filling.
In another mixing bowl combine cream and remaining sugar. Beat together with the hand mixer until medium-stiff peaks form.
Add 2/3 of the whipped cream to the peanut butter mixture, in three additions, and fold together until light, fluffy and fully combined.
Pour filling into the chilled crust.
Pour remaining whipped cream over the filling in an even mound and top with remaining chopped peanuts. Refrigerate pie for at least 1 hour or until filling has set.
Remove from refrigerator and serve.

Graham Cracker Crust

Graham cracker crust pressed into a pie dish. — Press the graham cracker into the pie dish into an even layer to make the crust. Refrigerate.

Filling

Peanut Butter pie filling with nuts added into it. — Add nuts and combine.

Whipped cream added into the peanut butter pie filling. — Fold the whipped cream mixture in thirds, fully combining the peanut butter mixture and whipped cream between each addition.

Adding whipped cream in thirds to the peanut butter pie filling. — See how light and creamy it’s getting between each addition! Yum!

Adding more whipped cream into the creamy peanut butter pie filling. — Fold each addition of whipped cream fully scraping down the sides to get every last bit mixed in.

Whipped up creamy peanut butter pie filling. — This is what you delicious and fluffy creamy Peanut Butter Pie filling will look like!

Assembly

A creamy peanut butter pie with no whipped cream on top. — Add the filling to your pie crust.

A creamy peanut butter pie with whipped cream on top and nuts. — Top with remaining whipped cream and nuts.

A close up on a creamy peanut butter pie with whipped cream, and nuts on top.

FAQs

Is there a certain brand of peanut butter I should use?

We use a more stable peanut butter in this recipe, like JIF brand as it holds up the best in this no bake peanut butter pie.

What if I want to use a more natural peanut butter?

That’s totally fine! We just recommend that you use a “no stir” peanut butter because it will achieve much better results. We also recommend whipping the peanut butter first, until its slightly aerated and fluffy, before adding the other filling ingredients to help form a little more body to the filling.

Why do I need to add the whipped cream to the filling in three separate additions?

Folding the whipped cream in three separate additions will help keep the whipped cream aerated. This will then help the filling become light and fluffy, especially after it is refrigerated and sets.

Can I make this pie ahead of time?

Yes! This pie can be made up to 3 days ahead of time. If not serving soon after chilling/allowing the filling to set, we recommend leaving the whipped cream topping and chopped peanuts off the pie. Then tightly wrapping the chilled pie in plastic wrap or a large airtight container. When ready to serve, remove the plastic wrap and allow the pie to sit at room temperature for 15 minutes before adding the whipped cream and chopped peanuts to the top.

Can I freeze this pie?

Yes! This pie can be frozen for up to 3 months (for maximum freshness). We recommend freezing the whole pie without the whipped cream topping. Place pie in freezer until fully frozen, about 2 hours. Then tightly wrap in plastic wrap and place back into the freezer until ready to use. Once ready to serve, remove from freezer, unwrap and thaw, about 1 hour. Top with whipped cream and chopped peanuts and serve.

What if I want to freeze individual slices or a partial pie that already have whipped cream on them?

No Problem! You can freeze, store and thaw the partial pie or individual slices the same way as the whole pie, but we recommend enjoying them within 1 month for maximum freshness.

Do I have to add chopped peanuts to the filling?

Not at all! We like to add them for the added texture they provide, but you can omit them for a smooth finish.

A creamy peanut butter pie with a slice taken out.

Tips and Tricks for Success

It’s important to make sure all of the graham cracker crumbs and sugar are saturated in the melted butter evenly which will ensure the crust holds together well.

Using something with a flat surface, like a measuring cup, to press the crust into the bottom and sides of the pie dish will help to ensure an even crust and also help to prevent crumbling.

Variations

The graham cracker crumb crust can be replaced with chocolate cookie crumbs or Nilla wafer crumbs.
Instead of chopped peanuts to top the pie, we like to drizzle some melted chocolate or even grate some chocolate onto the top.

No Bake Peanut Butter Pie with a slice taken out.

This creamy no bake peanut butter pie is a total favorite and I make it at least a couple times every year! It’s the best dessert to make for a special event, especially if you’re short on time and you want something low maintenance. If you love creamy pies, you’ll also love our French Silk Pie and our Chocolate Cream Pie.

Two little french silk pies overhead on a blue surface. — French Silk Pie

Chocolate cream pie with whipped cream on top. — Chocolate Cream Pie

If you’re more of a fruit pie type person we’ve got you covered because our Browned Butter Apple Pie and Blueberry Slab Pie are both so good! We even have a pie that combines the best of both worlds with our Strawberry Cream Pie! Enjoy!

Browned Butter Apple Pie with a Cheddar Crust with a slice taken out. — Browned Butter Apple Pie

Blueberry slab pie cut horizontally on a piece of parchment paper. — Blueberry Slab Pie

Strawberry Cream Pie in a baking dish on a cake pedestal. — Strawberry Cream Pie

Click here for our Pies & Tarts Recipe Collection!

A slice of Creamy No Bake Peanut Butter Pie on a plate with a fork next to it.

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Creamy No Bake Peanut Butter Pie

This super simple and delicious No Bake Peanut Butter Pie is the perfect no fruit pie! It's so creamy, fluffy and perfect paired with the graham cracker crust! We love that it comes together without having to turn the oven or stove on! We promise you will love this pie!

RECIPE BY Teri & Jenny

PRINT RECIPE

5 from 6 votes

Prep Time: 15 mins

Inactive Time: 2 hrs

Total Time: 2 hrs 15 mins

Servings: 12

INGREDIENTS

graham cracker crust

▢ 1 1/2 cups graham cracker crumbs
▢ 6 tablespoons salted butter melted
▢ 1/4 cup sugar

filling

▢ 8 ounces cream cheese
▢ 2 1/2 cups creamy peanut butter
▢ 1 1/2 cups sugar divided
▢ 1 1/2 teaspoons vanilla extract
▢ 1 1/4 cups chopped dry roasted peanuts
▢ 2 1/2 cups heavy cream

US Customary – Metric

INSTRUCTIONS

crust

Place ingredients into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.
Refrigerate for 1 hour, until crust is firm.

filling

In a large mixing bowl combine cream cheese, peanut butter, 1 1/4 cups sugar, and vanilla and beat together with an electric hand mixer until fully blended.
Stir in 1 cup chopped peanuts until evenly combined.
In another mixing bowl combine cream and remaining sugar. Beat together with the hand mixer until medium stiff peaks form.
Add 2/3 of the whipped cream to the peanut butter mixture, in three separate additions, and fold together until light, fluffy and fully combined
Pour filling into the chilled crust and smooth to evenly fill.
Spread remaining whipped cream over the filling in an even mound and top with remaining chopped peanuts. Refrigerate pie for at least 1 hour or until filling has set.
Remove from refrigerator and serve.

NOTES

**Makes 1 (9inch) pie

We use a more stable peanut butter brand in this recipe, like JIF, as it holds up the best in this no bake peanut butter pie. If you want to use a more natural peanut butter, we just recommend using a “no stir” kind and beating the peanut butter alone first, until light and slightly fluffy, before adding the other filling ingredients.

Make Ahead: This pie can be made up to 3 days ahead of time. If not serving soon after chilling/allowing the filling to set, we recommend leaving the whipped cream topping and chopped peanuts off the pie. Then tightly wrapping the chilled pie in plastic wrap or a large airtight container. When ready to serve, remove the plastic wrap and allow the pie to sit at room temperature for 15 minutes before adding the whipped cream and chopped peanuts to the top.

Freezing Whole Pie: This pie can be frozen for up to 3 months (for maximum freshness). We recommend freezing the whole pie without the whipped cream topping. Place pie in freezer until fully frozen, about 2 hours. Then tightly wrap in plastic wrap and place back into the freezer until ready to use. Once ready to serve, remove from freezer, unwrap and thaw, about 1 hour. Top with whipped cream and chopped peanuts and serve.

Freezing Partial Pie or Individual Slices with Whipped Cream:You can freeze, store and thaw the partial pie or individual slices that already have whipped cream on them the same way as the whole pie. We only recommend enjoying it within 1 month of freezing for maximum freshness.

Serving: 1serving Calories: 852kcal Carbohydrates: 53g Protein: 20g Fat: 66g Saturated Fat: 26g Cholesterol: 104mg Sodium: 552mg Potassium: 534mg Fiber: 5g Sugar: 38g Vitamin A: 1158IU Vitamin C: 1mg Calcium: 92mg Iron: 2mg

CUISINE: Amercian

KEYWORD: no bake, peanut butter pie, pie

COURSE: Dessert

Creamy No Bake Peanut Butter Pie