In this no-bake peanut butter pie recipe a creamy, from-scratch peanut butter filling sits on top of a buttery graham cracker crust. It’s easy to make with a handful of simple ingredients (no cool whip) - it’s the perfect pie for peanut butter lovers!
This peanut butter pie recipe is an easy and delicious pie to make for the peanut butter aficionado in your life.
Made with a handful of simple ingredients (and no cool whip), this recipe only takes a few minutes to make but tastes like a dessert from a high-end bakery.
Use a store-bought crust or make your own graham cracker crust, and top it with the best homemade whipped cream for an irresistible treat you'll make on repeat.
Peanut Butter Pie Recipe: Ingredients & Substitutions
- Graham cracker crust. I suggest making this homemade graham cracker crust for the best results. You can also use a store-bought crust.
- Heavy whipping cream. heavy cream and heavy whipping cream are both great choices because they are easily beaten to stiff peaks. Do not make substitutions.
- Salted butter. Unsalted butter works well, too.
- Creamy peanut butter. I suggest a variety that is solid at room temperature. If using a natural variety that is liquid at room temperature, chill the peanut butter before using in this recipe.
- Powdered sugar. learn how to make your own here: 2-ingredient powdered sugar.
- Vanilla extract. equal amounts of vanilla bean paste or the seeds of 2 vanilla beans can be used in place of extract.
- Homemade whipped cream. you can use store-bought whipped cream to serve/top this peanut butter pie, but homemade is so much better.
How to Make Peanut Butter Pie
Let's walk through how to make peanut butter pie step-by-step, and don't forget to watch the video. Note: make sure the butter and cream cheese are both softened to room temperature before using in this recipe.
Make the graham cracker crust
The first step in this easy peanut butter pie recipe is to bake the graham cracker crust according to this recipe: Graham cracker crust. Let it cool completely before filling.
You can use a store-bought crust, if desired.
Make the peanut butter pie filling
Once the crust is cooled, make the peanut butter filling. Begin by beating the heavy whipping cream until stiff peaks form. Transfer to a bowl and set aside in the refrigerator.
Next, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together cream cheese, butter and creamy peanut butter until smooth.
Then, add the powdered sugar, vanilla and sea salt and beat to combine.
Once the mixture is uniform throughout, beat in the whipped heavy cream on low speed until just incorporated. Be careful not to over-mix.
Then, evenly spread the filling into the baked and cooled graham cracker crust.
Make the whipped cream
If desired, make homemade whipped cream and pipe it onto the top of the pie in your desired pattern or spread it evenly over the top of the pie.
Chill
Chill the no-bake peanut butter pie for at least 4 hours, or overnight - until the filling is firm and is chilled throughout.
Serve
Serve the peanut butter pie chilled, cut into slices, this recipe is very rich so a little bit goes a long way. You can serve it with extra whipped cream if you'd like!
Store
Store leftovers in the refrigerator in an airtight container for 3-5 days.
To freeze
This peanut butter pie freezes well in one of two ways:
- Freeze the entire pie. Set the pie on a flat surface in the freezer until frozen through. Then, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
- Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 3 hours.
Recipe FAQs
You can use sunflower seed butter or cashew butter to make this pie if you cannot eat peanut butter.
Yes, you can double the recipe and make two pies.
Absolutely, you can bake this all-butter pie crust, use an Oreo pie crust, or choose your favorite.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
No Bake Peanut Butter Pie Recipe
Equipment
Ingredients
- 1 Graham Cracker Crust
- 2 cups heavy whipping cream
- 8 oz cream cheese softened
- ¼ cup salted butter softened
- 1 cup creamy peanut butter
- 1 ½ cups powdered sugar
- 2 tsp vanilla extract
- Pinch of sea salt
- Homemade whipped Cream (topping)
Instructions
- Bake a graham cracker crust according to this recipe: Graham cracker crust. Let it cool completely.
- In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream until stiff peaks form. Transfer to a large bowl and set aside in the refrigerator.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together cream cheese, butter and creamy peanut butter until smooth.
- Add powdered sugar, vanilla and sea salt and beat to combine.
- Beat in the whipped heavy cream on low speed until just incorporated. Be careful not to overmix.
- Evenly spread the filling into the baked and cooled graham cracker crust.
- Make homemade whipped cream and pipe it onto the top of the pie in your desired pattern or spread it evenly over the top of the pie.
- Chill the pie for at least 4 hours, or overnight, until the filling is firm and is chilled throughout.
- Serve the pie chilled.
Video
Notes
Ingredient Substitutions
- Graham cracker crust. I suggest making this homemade graham cracker crust for the best results. You can also use a store-bought crust.
- Heavy whipping cream. heavy cream and heavy whipping cream are both great choices because they are easily beaten to stiff peaks. Do not make substitutions.
- Salted butter. Unsalted butter works well, too.
- Creamy peanut butter. I suggest a variety that is solid at room temperature. If using a natural variety that is liquid at room temperature, chill the peanut butter before using in this recipe.
- Powdered sugar. learn how to make your own here: 2-ingredient powdered sugar.
- Vanilla extract. equal amounts of vanilla bean paste or the seeds of 2 vanilla beans can be used in place of extract.
- Homemade whipped cream. you can use store-bought whipped cream to serve/top this peanut butter pie, but homemade is so much better.
Store
Store leftovers in the refrigerator in an airtight container for 3-5 days.To freeze
This peanut butter pie freezes well in one of two ways:- Freeze the entire pie. Set the pie on a flat surface in the freezer until frozen through. Then, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
- Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 3 hours.
Nutrition
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Emily
This looks incredible! I wanna try this this week!
Laura
If you do try it please let me know how you like it! 🙂