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Creamy No Bake Peanut Butter Pie close up with a slice taken out so you can see the inside.

Creamy No Bake Peanut Butter Pie

Teri & Jenny
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!
5 from 6 votes
Prep Time 15 mins
Inactive Time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine Amercian
Servings 12
Calories 852 kcal


graham cracker crust

  • 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



  • 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.


  • 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.


**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: 1servingCalories: 852kcalCarbohydrates: 53gProtein: 20gFat: 66gSaturated Fat: 26gCholesterol: 104mgSodium: 552mgPotassium: 534mgFiber: 5gSugar: 38gVitamin A: 1158IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Keyword no bake, peanut butter pie, pie
Tried this recipe?Let us know how it was!