Name: No Bake Peanut Butter Pie
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; 1 cup creamy peanut butter; 1 cup powdered sugar; 8 ounces whipped topping (like Cool Whip), thawed; 1 pre-made graham cracker crust (9-inch); Optional: melted peanut butter and chocolate for drizzling, crushed peanuts for garnish

Why You’ll Love No Bake Peanut Butter PieRecipe

This pie is beloved for its simplicity and crowd-pleasing taste:

It requires no baking, so you can skip the oven and keep your kitchen cool.
The filling is smooth, creamy, and peanut buttery — a real comfort dessert.
Uses simple pantry ingredients you likely already have on hand.
Perfect for make-ahead serving — chill in the freezer and pull out when ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

⅔ cup creamy peanut butter
4 ounces cream cheese, room temperature
1 cup powdered sugar
½ cup milk
One 9‑inch graham cracker pie crust or Oreo pie crust
4 ounces Cool Whip or whipped topping
Optional: chopped roasted peanuts for garnish

Directions

In a large bowl, use an electric mixer to beat the peanut butter, cream cheese, and powdered sugar until smooth.
Mix in the milk until the filling is creamy and pourable.
Pour the peanut butter mixture into the pie crust and smooth the top.
Spread Cool Whip evenly over the filling and sprinkle chopped peanuts on top if desired.
Freeze the pie for about 3 hours to set. Before slicing, let it sit at room temperature about 10 minutes.

Servings and timing

Serves: 8
Prep time: About 10 minutes
Chill time: About 3 hours

Variations

Candy topping: Sprinkle crushed Reese’s peanut butter cups or Reese’s Pieces on top.
Chocolate swirl: Drizzle warm chocolate syrup over the whipped topping.
Salted version: Add a pinch of flaky sea salt to enhance contrast with the sweet filling.
Chocolate chips: Fold mini chocolate chips into the filling for texture.

Storage/Reheating

Refrigerator/Freezer: Keep the pie tightly covered in the freezer to maintain its texture.
Freezing time: The pie freezes well up to one month.
Serving from frozen: Let pie sit at room temperature 5–10 minutes before slicing so it’s easier to cut.

FAQs

What kind of peanut butter should I use?

Use creamy peanut butter for the smoothest filling. Crunchy can be used if you want texture, but natural peanut butter may separate and make the filling too loose.

Can I make this pie ahead of time?

Yes, you can make the pie 1–2 days ahead and keep it covered in the freezer until serving.

Do I have to use Cool Whip?

You can substitute homemade whipped cream, but the pie may set slightly softer.

Can I use a homemade crust?

Yes — a homemade graham cracker or Oreo crust works great.

How do I get clean slices when serving?

Run a knife under hot water and dry it before slicing for neat pieces.

Can I add chocolate?

Absolutely — drizzle chocolate syrup on top or add chocolate chips to the filling.

Is this dessert freezer‑friendly?

Yes, this pie is best served from the freezer and holds well for up to one month.

What if I don’t have an electric mixer?

You can mix by hand, but an electric mixer ensures a smoother filling with fewer lumps.

Can I make this in a different crust size?

A 9‑inch crust is standard, but a 10‑inch will work — just adjust filling thickness.

How sweet is the pie?

It’s moderately sweet with a rich peanut butter flavor; adjusting powdered sugar slightly can tailor sweetness to taste.

Conclusion

This No Bake Peanut Butter Pie is a timeless dessert that delivers big flavor with minimal effort. Its creamy, dreamy filling combined with a crisp crust makes it a favorite for potlucks, family dinners, or any day you want a sweet treat without turning on the oven. With simple ingredients and easy steps, it’s a dessert you’ll come back to again and again.