Peanut Butter Pie

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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, (or use an Oreo Pie 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 an Oreo Pie Crust, or 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 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.

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

Peanut Butter Pie 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

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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
Course Dessert, pie
Cuisine American
Servings 16 Servings
Calories 371
Prep Time15 minutes
Chilling6 hours
Total Time6 hours 15 minutes

Ingredients 
 

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 or Oreo Pie Crust. 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: 1slice | Calories: 371kcal | Carbohydrates: 23g | Protein: 6g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 195mg | Potassium: 152mg | Fiber: 1g | Sugar: 16g | Vitamin A: 716IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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