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This easy no-bake pie recipe asks for just 5 ingredients and 5 minutes of hands-on time. Inspired by popular candy bar flavors, my Peanut Butter Pie is one dessert recipe that earns rave reviews every time I serve it.
I can’t be the only one who makes magic tricks happen each November 1. What can I say, the Snickers bars, Reese’s Pieces, and Reese’s Peanut Butter Cups in my kiddos’ Halloween trick-or-treat hauls are too delicious to resist!
Inspired by those craveable flavors, I perfected the ultimate no-bake pie recipe. The 5-ingredient dessert recipe calls for a mere 5 minutes of prep time, before chilling for 2 hours or more. Make-ahead, ultra-simple, nostalgic; this is the pretty much the perfect dessert if you ask me.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Creamy peanut butter: Store-bought, any brand, or homemade peanut butter if you’re feeling ambitious. Yes, almond, cashew, sunflower seed or other alternative butters work here, too!
- Cream cheese: Full-fat or Neufchâtel. You’ll need 4 ounces, or half of an 8-ounce “brick.”
- Whipped topping and whipped cream: Yes, both! For the best no-bake pie texture, I swear by mixing whipped topping (AKA Cool Whip) into the pie filling. Then whisk up homemade whipped cream or buy a can or carton of whipped cream for garnish.
- Graham cracker crust: Again, the choice is yours between homemade graham cracker crust or purchased; chances are slim that anyone would notice the difference.
Step by step instructions
- In a standing mixer fit with the paddle attachment, or with an electric hand mixer, beat peanut butter and cream cheese until smooth. Add powdered sugar in 3 batches, beating after each until combined and smooth.
- Fold in whipped topping by hand.
- Pour into graham cracker crust.
- Refrigerate at least 2 hours before serving. Serve with whipped cream, chocolate syrup, and chopped peanuts if desired.
Recipe tips and variations
- Yield: My no-bake Peanut Butter Pie recipe makes a full pie, which I usually cut into 8 generous slices.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: This easy dessert recipe is actually designed to be assembled ahead. Make this Peanut Butter Pie at least 2 hours before you plan to serve, and up to 3 days in advance.
Recipe FAQs
Absolutely. I tested this Peanut Butter Pie with a store-bought Oreo crust and personally prefer it with a graham-flavored base, but do you! A tart crust or nut-based crust is also an option if you prefer.
Whipped cream, chopped peanuts, and chocolate syrup are easy (and remarkably tasty), but you could also consider adding or swapping in ice cream, caramel topping, cherries, banana slices, sprinkles, chopped Reese’s or Snickers, or any other favorite sundae garnishes.
Since room temperature cream cheese is best for a clump-free pie filling, slice 4 ounces into smaller cubes to speed up their softening time. It should be ready in about 30 minutes or so, depending on the temperature in your kitchen.
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People go wild for these No-Bake Peanut Butter Bars! They only take 5 ingredients and 10 minutes (plus chilling time) to make, and they take just seconds to disappear. This is my grandma’s recipe which…
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Peanut Butter Pie
Ingredients
- 3/4 cup creamy peanut butter (see note 1)
- 4 ounces cream cheese softened (see note 2)
- 1 cup powdered sugar
- 8 ounces whipped topping thawed (see note 3)
- 1 graham cracker crust (see note 4)
- Whipped cream for serving, optional
- Chocolate syrup for serving, optional
- Chopped peanuts for serving, optional
Instructions
- In a standing mixer fit with the paddle attachment, or with an electric hand mixer, beat peanut butter and cream cheese until smooth. Add powdered sugar in 3 batches, beating after each until combined and smooth.
- Fold in whipped topping by hand and pour into graham cracker crust. Refrigerate at least 2 hours before serving. Serve with whipped cream, chocolate syrup, and chopped peanuts if desired.
Notes
- Creamy peanut butter: Store-bought, any brand, or homemade peanut butter if you’re feeling ambitious. Yes, almond, cashew, sunflower seed or other alternative butters work here, too!
- Cream cheese: Full-fat or Neufchâtel. You’ll need 4 ounces, or half of an 8-ounce “brick.”
- Whipped topping and whipped cream: Yes, both! For the best no-bake pie texture, I swear by mixing whipped topping (AKA Cool Whip) into the pie filling. Then whisk up homemade whipped cream or buy a can or carton of whipped cream for garnish.
- Graham cracker crust: Again, the choice is yours between homemade graham cracker crust or purchased; chances are slim that anyone would notice the difference.
- Yield: My no-bake Peanut Butter Pie recipe makes a full pie, which I usually cut into 8 generous slices.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: This easy dessert recipe is actually designed to be assembled ahead. Make this Peanut Butter Pie at least 2 hours before you plan to serve, and up to 3 days in advance.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
