This easy no bake peanut butter pie is a simple family favorite you can make in less than 15 minutes!
No-bake peanut butter pie is such a deliciously easy make-ahead dessert. Similar to these no-bake peanut butter cookies, this only has 5 ingredients, and 15 minute prep time so it’s a quick and simple crowd pleasing desserts.
No wonder it is such a staple at potlucks and holidays like Thanksgiving Christmas!
Ingredients
How to Make
This is so easy! First, cream peanut butter and the softened cream cheese. Once it's combined, add powdered sugar and mix until combined. Gently fold in the thawed cool whip until combined.
Immediately pour the peanut butter cream mixture into the pre-made pie tin. Refrigerate at least 4 hours or overnight. When ready to serve, add any additional toppings such as chopped Reese’s, Butterfingers, M&Ms, melted peanut butter, chocolate ganache, caramel, marshmallow fluff, etc. Then cut into slices and enjoy!
Tips for perfect Peanut Butter Pie
- For a perfectly smooth pie, I recommend a smooth peanut butter like Jif or Skippy. But, if you don't mind a little texture you can use a natural peanut butter as well.
- You can use homemade whipped cream in place of the frozen whipped topping and/or your favorite graham cracker crust recipe instead of pre-made.
- Try using Oreo Crust instead or Graham Cracker Crust, and adding chocolate whipped cream on top, it’s divine!
Make ahead and storing
The pie will last 3-5 days in the fridge and can be made up to three days in advance and stored in the fridge until ready to serve.
You can also freeze this pie up to two months making it the perfect make ahead dessert for holidays and parties. Let defrost in the fridge before serving.
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No-Bake Peanut Butter Pie
INGREDIENTS
- 8 oz Cream Cheese softened
- 1 cup Peanut Butter
- 1 cup Powdered Sugar
- 8 oz Frozen Whipped Topping thawed
- 1 9 inch Premade Graham Cracker or Oreo Pie Crust
- Peanuts, Melted Chocolate, Reese’s Candy, etc. for topping optional
Instructions
- Cream peanut butter and the softened cream cheese.
- Once it’s combined, add powdered sugar and mix until combined.
- Gently fold in the thawed cool whip until combined.
- Immediately pour into the pre-made pie crust.
- Refrigerate at least 4 hours or overnight.
- Add any additional toppings, cut into slices and enjoy!
Notes
- For a perfectly smooth pie, I recommend a smooth peanut butter like Jif or Skippy. But, if you don’t mind a little texture you can use a natural peanut butter as well.
- You can use homemade whipped cream in place of the frozen whipped topping and/or your favorite graham cracker crust recipe instead of pre-made.
- The pie will last 3-5 days in the fridge and can be made up to three days in advance and stored in the fridge until ready to serve.
- You can also freeze this pie up to two months. Let defrost in the fridge before serving.
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