Delicious No-Bake Peanut Butter Pie Recipe

Why You’ll Love This Recipe

This No-Bake Peanut Butter Pie is a dream for peanut butter lovers. The combination of creamy peanut butter and whipped topping creates a smooth, velvety texture that’s simply irresistible. Paired with a buttery, crunchy graham cracker crust, it’s a perfect balance of flavors and textures. Plus, it’s super easy to make—no baking required! Whether you're planning a family gathering or need a quick dessert for a party, this pie will wow everyone without you having to turn on the oven.

Ingredients

• 1 package (8 oz) cream cheese, softened

• 1 cup peanut butter (creamy or chunky, based on preference)

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 tub (8 oz) whipped topping (like Cool Whip)

• 1 pre-made graham cracker crust (or homemade, if preferred)

• Chocolate sauce or chopped peanuts for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, beat together the softened cream cheese and peanut butter until smooth and well-combined.

2. Gradually add in the powdered sugar and vanilla extract, continuing to beat until the mixture is fully incorporated.

3. Gently fold in the whipped topping until the filling is light and fluffy.

4. Pour the peanut butter mixture into the graham cracker crust and spread it evenly.

5. Refrigerate for at least 4 hours, or until the pie is set and firm.

6. Before serving, garnish with a drizzle of chocolate sauce or a sprinkle of chopped peanuts, if desired.

7. Slice and enjoy!

Servings and Timing

• Servings: 8-10 servings

• Prep time: 20 minutes

• Chill time: 4 hours

Variations

• Chocolate Peanut Butter Pie: Drizzle the top of the pie with melted chocolate or add a layer of chocolate ganache before refrigerating.

• Crunchy Crust: Instead of a graham cracker crust, use crushed Oreos or pretzels for a different texture and flavor.

• Vegan Option: Use dairy-free cream cheese, whipped coconut cream, and a vegan graham cracker crust for a plant-based version of this pie.

• Nutty Peanut Butter Pie: For added texture, stir in chopped peanuts or other nuts into the filling.

Storage/Reheating

• Storage: Store the No-Bake Peanut Butter Pie in the refrigerator, covered, for up to 3-4 days. The pie holds its shape and flavor well after chilling.

• Reheating: This pie doesn’t need reheating since it’s served chilled. However, if you want a warm variation, you can lightly warm the peanut butter filling before spreading it into the crust (though it will not have the same firm texture once chilled).

FAQs

Can I make this No-Bake Peanut Butter Pie ahead of time?

Yes, this pie is perfect for making ahead of time. It needs at least 4 hours to chill, but it can be made a day or two before serving.

Can I use crunchy peanut butter instead of creamy?

Absolutely! If you prefer the texture of crunchy peanut butter, feel free to use it. It will add some extra crunch to the filling.

How long does this pie need to chill?

For best results, chill the pie for at least 4 hours. If you're short on time, 2 hours will still give you a good result, but the filling may not be as firm.

Can I make this recipe without a graham cracker crust?

Yes, you can make the crust with a different base, like Oreos or even a homemade cookie crust. Just make sure to press it firmly into the pie dish to create a solid foundation.

Can I freeze this No-Bake Peanut Butter Pie?

Yes, you can freeze it for up to a month. Just make sure to wrap it tightly in plastic wrap and foil. Let it thaw in the refrigerator for a few hours before serving.

Is it possible to use a different type of crust?

Definitely! You can use any crust you prefer, such as a chocolate cookie crust or an Oreo crust, for a richer chocolate-peanut butter combination.

Can I add chocolate to the filling?

Yes, you can melt chocolate and swirl it into the peanut butter filling or drizzle it over the top for added flavor.

How do I know when the pie is set enough to serve?

The pie will feel firm to the touch, and the filling should hold its shape when you slice it. If it’s still too soft after chilling, let it refrigerate for a little longer.

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream can be used in place of Cool Whip. Just be sure to beat it to stiff peaks before folding it into the peanut butter mixture.

Can I use natural peanut butter for this recipe?

You can, but keep in mind that natural peanut butter is oilier and may not hold its shape as well. It may also make the filling a bit more runny, so you may need to adjust the other ingredients.

Conclusion

This No-Bake Peanut Butter Pie is a quick, easy, and irresistible dessert that will impress everyone. With its creamy peanut butter filling and buttery graham cracker crust, it’s the perfect treat for any occasion, and it's sure to be a hit with anyone who loves peanut butter. Make it ahead of time, customize it with your favorite variations, and enjoy a delicious, no-bake dessert without the hassle of turning on the oven!

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Delicious No-Bake Peanut Butter Pie Recipe

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A No-Bake Peanut Butter Pie with a creamy peanut butter filling, crunchy graham cracker crust, and optional chocolate or peanut garnishes. It's quick to prepare and perfect for peanut butter lovers.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 package (8 oz) cream cheese, softened

1 cup peanut butter (creamy or chunky)

1 cup powdered sugar

1 teaspoon vanilla extract

1 tub (8 oz) whipped topping (like Cool Whip)

1 pre-made graham cracker crust

Chocolate sauce or chopped peanuts for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large bowl, beat together the softened cream cheese and peanut butter until smooth and well-combined.
2. Gradually add in the powdered sugar and vanilla extract, continuing to beat until fully incorporated.
3. Gently fold in the whipped topping until the filling is light and fluffy.
4. Pour the peanut butter mixture into the graham cracker crust and spread it evenly.
5. Refrigerate for at least 4 hours, or until the pie is set and firm.
6. Before serving, garnish with a drizzle of chocolate sauce or a sprinkle of chopped peanuts, if desired.
7. Slice and enjoy!

Notes

• This pie can be made ahead of time, as it needs at least 4 hours to chill, but can also be stored in the refrigerator for up to 3-4 days.
• If you want a vegan version, substitute dairy-free cream cheese and whipped coconut cream.
• The pie can be frozen for up to a month; allow it to thaw in the refrigerator before serving.
• Feel free to adjust the crust with Oreos or pretzels for a different flavor or texture.

Nutrition

• Serving Size: 1 slice (⅛th of pie)
• Calories: 400
• Sugar: 20g
• Sodium: 280mg
• Fat: 28g
• Saturated Fat: 7g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 20mg