Name: No‑Bake Peanut Butter Pie
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup creamy peanut butter; 3/4 cup confectioners’ sugar; 1 tsp vanilla extract; 8 oz whipped topping (Cool Whip or similar), thawed and divided; 1 pre-made 9-inch graham cracker pie crust; 2–3 chopped Reese’s peanut butter cups; 1/2 cup crushed peanuts (optional)

I adore how this pie delivers a smooth, creamy burst of peanut butter flavor, nestled in a graham cracker crust, all without turning on the oven.

Why You’ll Love This Recipe

I love that it’s ready in just 10 minutes of prep and needs only a few hours (or overnight) to firm up—perfect for hot summer days or last‑minute gatherings. The mix of cream cheese, peanut butter, and whipped topping gives it an incredibly rich yet airy texture, while the peanuts and peanut butter cups on top add delightful crunch and sweetness.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (8 oz), softened
• Creamy peanut butter (1 cup)
• Confectioners’ sugar (¾ cup)
• Vanilla extract (1 tsp)
• Whipped topping (8 oz Cool Whip or similar), thawed and divided
• Pre‑made graham cracker pie crust (9‑inch)
• Chopped Reese’s peanut butter cups (2–3)
• Crushed peanuts (½ cup, optional)

Directions

In a bowl, I beat together the cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
I gently folded in about half of the whipped topping (around 1½ cups).
I poured the filling into the crust and smoothed the top, then spread the remaining whipped topping over it.
I garnished the pie with chopped Reese’s and peanuts.
I refrigerated it for at least 2 to 4 hours—overnight is even better for a firmer texture.

Servings and timing

This pie makes about 8 slices.

Prep time: 10 minutes
Chill time: 2–4 hours (or overnight)
Total time: About 2 hours 10 minutes

Variations

I sometimes swap in an Oreo cookie crust for extra chocolate flavor.
A drizzle of melted peanut butter or chocolate syrup over the top adds more decadence.
Spreading a layer of Magic Shell in the crust before adding the filling adds a chocolate crunch.
Instead of chopped peanut butter cups, I like to top it with peanut butter or chocolate chips.

Storage/reheating

I store leftovers in the fridge, tightly covered, for up to 3 days. For longer storage, I freeze the pie—wrapped in plastic wrap and foil—for up to 3 months. When I want to serve it, I either thaw it in the fridge overnight or let it sit out for 10 minutes to slightly soften before slicing.

FAQs

How long can this pie sit at room temperature?

I try to keep it refrigerated until serving. If it’s out longer than 2 hours, the texture can soften too much.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I’ve done it. Homemade whipped cream works, but it tends to deflate quicker. Cool Whip holds up better for longer.

Is it okay to use natural peanut butter?

I usually stick with commercial creamy peanut butter. Natural peanut butter can separate and make the filling oily.

Can I make this pie in advance?

Definitely. I prefer making it the night before since it tastes even better and slices cleaner after a full chill.

Can I freeze it topped with candy and nuts?

Yes, I freeze the pie fully assembled. It keeps well, and I just thaw it in the fridge or let it rest a bit at room temperature before serving.

Conclusion

This no‑bake peanut butter pie is a go-to dessert for me—easy, indulgent, and crowd-pleasing. Whether I’m whipping it up for a party, potluck, or just to satisfy a sweet craving, it never disappoints. Once I tried it, it quickly became a staple in my recipe box.

No‑Bake Peanut Butter Pie

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Author: Sue
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 8 slices
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A smooth and creamy no-bake peanut butter pie made with cream cheese, peanut butter, and whipped topping in a graham cracker crust, topped with chopped Reese’s and peanuts.

Ingredients

8 oz cream cheese, softened
1 cup creamy peanut butter
¾ cup confectioners’ sugar
1 tsp vanilla extract
8 oz whipped topping (Cool Whip or similar), thawed and divided
1 pre-made 9-inch graham cracker pie crust
2–3 chopped Reese’s peanut butter cups
½ cup crushed peanuts (optional)

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Instructions

In a bowl, beat together the cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
Gently fold in about half of the whipped topping (approximately 1½ cups).
Pour the filling into the graham cracker crust, smoothing the top.
Spread the remaining whipped topping over the filling.
Garnish with chopped Reese’s and crushed peanuts.
Refrigerate for at least 2–4 hours or overnight for a firmer texture.