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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.

Peanut butter pie in an aluminum pan.

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
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Peanut Butter Pie Recipe

Recipe ingredients

Labeled ingredients for peanut butter pie.

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

  1. 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.
Peanut butter pie filling in a bowl.
  1. Fold in whipped topping by hand.
Peanut butter pie filling in a bowl.
  1. Pour into graham cracker crust.
Peanut butter pie filling in pie crust.
  1. Refrigerate at least 2 hours before serving. Serve with whipped cream, chocolate syrup, and chopped peanuts if desired.
Two slices of peanut butter pie on white plates.

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.
Two slices of peanut butter pie on white plates.

Recipe FAQs

Could I make this Peanut Butter Pie with a different kind of pie crust?

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.

What other toppings could I try on this Peanut Butter Pie?

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.

How do I soften cream cheese?

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.

No Bake Peanut Butter Bars

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Make it homemade

Peanut Butter pie in a silver pie pan with one piece removed.

Peanut Butter Pie

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.
5 from 2 votes
Servings 8 servings
Course Dessert
Cuisine American
Calories 422

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

  1. 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!
  2. Cream cheese: Full-fat or Neufchâtel. You’ll need 4 ounces, or half of an 8-ounce “brick.”
  3. 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. 
  4. Graham cracker crust: Again, the choice is yours between homemade graham cracker crust or purchased; chances are slim that anyone would notice the difference.
  5. Yield: My no-bake Peanut Butter Pie recipe makes a full pie, which I usually cut into 8 generous slices.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. 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

Serving: 1sliceCalories: 422kcalCarbohydrates: 42gProtein: 8gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 15mgSodium: 269mgPotassium: 208mgFiber: 2gSugar: 28gVitamin A: 212IUCalcium: 52mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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