No-Bake Peanut Butter Pie

I made this no-bake peanut butter pie on a whim one summer afternoon when the craving for something sweet hit hard but I had absolutely no intention of turning on the oven. I had a tub of whipped topping and a block of cream cheese plus a jar of peanut butter calling my name. After a little mixing and layering and chilling I ended up with a slice of pure creamy heaven.

Since then this peanut butter pie has become one of my favorite quick desserts. It’s silky and rich and the chocolatey crust paired with a peanut butter filling is just irresistible. I love how fast it comes together and how it disappears even faster when served at a party or family dinner. If you’re after something indulgent and effortless this one checks every box.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chocolate cookie crust – The perfect crunchy contrast to the creamy filling
• Cream cheese – Gives the filling structure and a slight tang
• Peanut butter – The rich, nutty star of the show
• Powdered sugar – Sweetens the filling while keeping it smooth
• Whipped topping – Lightens up the texture and makes it fluffy
• Chocolate drizzle – Adds a finishing touch of decadence
• Mini peanut butter cups – A fun topping that plays up the theme
• Chopped peanuts – Add a little crunch and salty balance
• Chocolate chunks – For texture and extra chocolate flavor
• Whipped cream – For decorating the top beautifully

Tools You’ll Need

• Mixing bowls – One for the filling and another for topping prep
• Hand mixer – Makes the cream cheese mixture super smooth and fluffy
• Rubber spatula – Useful for folding and spreading the filling evenly
• 9-inch pie pan – To shape and hold the crust and filling
• Piping bag – Optional but perfect for decorating with whipped cream

Instructions

Step 1:

I begin by making or prepping a store-bought chocolate cookie crust and setting it aside.

Step 2:

In a large bowl, I beat the softened cream cheese until smooth, then add peanut butter and powdered sugar and beat until well combined.

Step 3:

I fold in the whipped topping gently until the mixture is light and fully mixed.

Step 4:

Then I spoon the peanut butter filling into the crust and smooth it out evenly with a spatula.

Step 5:

I chill the pie in the refrigerator for at least 4 hours or overnight so it can firm up.

Step 6:

Before serving, I drizzle the top with melted chocolate and garnish with mini peanut butter cups, chopped peanuts, and chocolate chunks.

Step 7:

For a finishing touch, I pipe on swirls of whipped cream to make it extra pretty and inviting.

Tips

If you want a little extra flavor I recommend adding a splash of vanilla extract or a pinch of sea salt to the filling. You can also use crunchy peanut butter if you like a bit more texture. And for a fun variation try swapping the chocolate crust for a graham cracker base or adding a layer of fudge underneath the filling!

Ways to Serve

Serve chilled with a hot cup of coffee or cold glass of milk

Slice and box it up as a gift for peanut butter lovers

Top with caramel drizzle for an extra layer of flavor

Frequently Asked Questions

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

Yes! It’s perfect for making the night before and keeps well in the fridge.

Can I freeze this pie?

Absolutely. Freeze it in the pan then wrap tightly. Thaw in the fridge before serving.

Can I use natural peanut butter?

You can but make sure it’s stirred well and not too oily or runny.

Can I substitute the whipped topping?

Yes! Freshly whipped cream works great as a substitute.

See You in the Kitchen

I hope you try this No-Bake Peanut Butter Pie soon! It’s easy and rich and completely satisfying for any peanut butter fan. Let me know how it turns out and tag me if you dress it up with your own toppings I’d love to see!

Happy Cooking!

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