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No Bake Peanut Butter Pie has only 5 ingredients, but it tastes like you worked all day to make it! A creamy, sweet pie with delicious flavor that will satisfy the peanut butter lovers out there! This tasty peanut butter pie is perfect for a picnic, a potluck, a party, or for any time you want an easy to make, yummy dessert!
No Bake Peanut Butter Pie
The first time I had a peanut butter pie was when I was living in Portland, Oregon, about 25 years ago. How has it been that long?! I loved the rich peanut butter flavor, and that it wasn’t too heavy of a dessert.
Sometimes these are called refrigerator pies because they need to be chilled before serving. This No Bake Peanut Butter Pie tastes best when chilled.
Recently my sister in law brought one to a family gathering and I got a partial recipe from her. We were busy having fun so I forgot to get the full recipe! However, I figured it out and made my own version.
Paul loves peanut butter more than anyone I know, so this is right up his alley! He enjoys this No Bake Peanut Butter Pie with a little chocolate syrup drizzled over his piece. And extra whipped cream!
This is a pretty rich dessert so you can get several servings out of one 9″ pie if you are trying to stretch it. I’d say about 8 to 10. For a typical size serving, you should get about 6 to 8 slices.
I often use a store bought pre-made graham cracker crust or a chocolate cookie crust when I make a refrigerator Pie. It tastes great and is super convenient. Feel free to make your own if you like.
You can use any of my cheesecake recipes crust, just type cheesecake into the search bar above.
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No Bake Peanut Butter Pie
Ingredients
- 8 oz Cream Cheese, room temp
- 1 cup Peanut Butter, creamy
- 1 cup Confectioners Sugar (or more to taste)
- 1 (16 oz tub) Whipped Topping
- 1 9" Prepared Graham Cracker Pie Crust or Chocolate Cookie Crust (store bought or homemade)
Instructions
- Using a hand mixer, mix together the cream cheese and peanut butter until fully combined.
- Add the confectioner's sugar and mix.
- Use a spatula to fold in the whipped topping.
- Pour mixture into the graham cracker crust and smooth out.
- Chill for at least 1 hour before serving.
- Garnish with whipped cream and mini peanut butter cups, then drizzle chocolate syrup over the individual slices. Yum!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve made this several times. It’s fantastic. Curious – can it be made ahead of time and frozen?
I haven’t tried it. I think it’s a great idea, though!
Do you use the whole container of cool whip or do you use o ly half. And the other half for the top of the pie.
If you want to decorate, just leave out a few small spoonfuls and add the rest to the pie filling.
Can you substitute fresh whipped cream for the cool whip?
Yes, and you can make it as sweet as you like!
Hi Sandy
I have been making peanut butter pie for years and its really good…. Really rich but really good. The only difference is I use regular sugar but then its grainy if you dont let it sit for a couple days in the fridge. Does using the confectioners sugar fix that problem?
Hi Tricia, yes, it helps it a lot. You might need to play around with the quantity to get the sweetness you are used to, but start with 1 cup, mix, and taste. Then just add more if you want!
I had everything to make this so I did and my teenage kids got in the fridge while it was chilling and helped themselves! Now they have to make me one. It’s very delicious and sneaky teen kid and mom approved!
Oh no! Lol! I love that they need to make a replacement pie for you! Thank you for a good laugh today!