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    Home » Peanut Butter Pie

    Peanut Butter Pie

    Published: Nov 11, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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!

    a slice of Peanut Butter Pie on a plate

    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 in a pie dish decorated with whipped cream

    Peanut Butter Pie Recipe: Ingredients & Substitutions

    overhead view of the ingredients in this Peanut Butter Pie Recipe
    • 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.
    a slice of No-Bake Peanut Butter Pie on a plate with a bite taken out of it

    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.

    a Peanut Butter Pie Crust in a pie dish to use in this peanut butter pie recipe

    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. 

    How to Make Peanut Butter Pie - whipped whipping cream in a mixing bowl

    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.

    two photos showing How to Make Peanut Butter Pie - beating butter, peanut butter & cream cheese together

    Then, add the powdered sugar, vanilla and sea salt and beat to combine.

    two photos showing How to Make Peanut Butter Pie - adding powdered sugar & vanilla

    Once the mixture is uniform throughout, beat in the whipped heavy cream on low speed until just incorporated. Be careful not to over-mix.

    two photos showing How to Make Peanut Butter Pie - beating in whipped cream

    Then, evenly spread the filling into the baked and cooled graham cracker crust.

    two photos showing How to Make Peanut Butter Pie - filling graham cracker crust with the peanut butter filling

    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.

    No-Bake Peanut Butter Pie topped with whipped cream

    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!

    a slice of No-Bake Peanut Butter Pie on a plate with a bite taken out of it on a fork next to the pie

    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:

    1. 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. 
    2. 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. 
    a No-Bake Peanut Butter Pie decorated with whipped cream

    Recipe FAQs

    Can I use a different nut or seed butter.

    You can use sunflower seed butter or cashew butter to make this pie if you cannot eat peanut butter.

    Can I double this recipe?

    Yes, you can double the recipe and make two pies.

    Can I use a different pie crust?

    Absolutely, you can bake this all-butter pie crust, use an Oreo pie crust, or choose your favorite.

    side view of a slice of No-Bake Peanut Butter Pie on a plate

    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

    Laura
    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 - it’s the perfect pie for peanut butter lovers!
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Chilling 6 hrs
    Total Time 6 hrs 15 mins
    Course Dessert, pie
    Cuisine American
    Servings 16 Servings
    Calories 371 kcal

    Equipment

    • KitchenAid Mixer
    • hand mixer
    • measuring spoons
    • measuring cups
    • spatula
    • pie dish
    • piping bag
    • Wilton 1M tip
    • large coupler

    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)
    Prevent your screen from going dark

    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

    Note: If you want to make homemade whipped cream for the topping you will need to buy 1 quart of heavy whipping cream – 2 cups for the filling and 2 cups for the topping.

    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:
    1. 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. 
    2. 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

    Serving: 1sliceCalories: 371kcalCarbohydrates: 23gProtein: 6gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 56mgSodium: 195mgPotassium: 152mgFiber: 1gSugar: 16gVitamin A: 716IUVitamin C: 1mgCalcium: 45mgIron: 1mg
    Tried this recipe?Let us know how it was!

    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! 

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    Reader Interactions

    Comments

    1. Emily

      November 19, 2022 at 8:22 am

      This looks incredible! I wanna try this this week!

      Reply
      • Laura

        November 19, 2022 at 9:25 am

        If you do try it please let me know how you like it! 🙂

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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