Creamy and rich No-Bake Peanut Butter Pie Recipe, ready in 10 minutes! Only requires a handful of ingredients to make this crowd-pleasing pie, and it’s one of my family’s favorite recipes of all-time! This No-Bake Peanut Butter Pie Recipe is super peanut-buttery and rich, but still light, fluffy, and creamy!
*Majority of pictures updated as of 11/1/16 and post updated 3/3/19.
My beloved Grandma has been making this pie for as long as I can remember. It’s a very old recipe, and it’s very simple. But it’s lasted the test of time for a reason! It’s sooooooooooooo delicious. I can’t add enough “Os” to possibly convey how amazingly good it is. I know that I’m always saying that “such-and-such type of dessert is a top favorite,” as I did with brown butter, lemon cookies, red velvet, and s’mores. I’m about to do it again. With peanut butter. This time though, I really, really mean it.
Peanut butter truly IS my greatest food obsession. It is my absolute favorite food on the entire planet and if forced to pick one thing to eat for the rest of my life, it would be peanut butter. Hands down. Easy decision. You can imagine why I love this No Bake Peanut Butter Pie so much.
It’s super peanut butter-y. The peanut butter flavor is really intense, and the filling is oh-so rich and creamy. I could sit around eating the pie filling straight out of the bowl with a spoon all. day. long. I sometimes like to use crushed up shortbread cookies for a crust (see recipe below) when I have the time, but you can also easily use a prepared graham cracker crust for ease and convenience (as in the *updated* pictures).
If you want to get truly decadent, drizzle some chocolate sauce or chopped up Reese’s Peanut Butter Cups on top for a garnish. And if you want to get truly, insanely, preposterously decadent, then 1.5x the filling and make it a deep dish no bake peanut butter pie. Um. Yeah. To die for. Any way you slice it, it’s sure to impress. Peanut butter lovers’ unite!
Give this No Bake Peanut Butter Pie Recipe a try, and let me know what you think!
I’ve made bunches of others because this pie is so wonderful, and so adaptable…
I’ve swapped out classic shortbread or graham cracker crust for crushed pretzels, and created this No Bake Peanut Butter Pie with Pretzel Crust. The salty element is fabulous! I did the same with Nutter Butter cookies for this Nutter Butter Peanut Butter Pie.
Then I’ve made that pie with a layer of fudge on the bottom – a black-bottom version, and smattered with a few peanut butter cups. It’s this Peanut Butter Cup Fudge Pie. Hello decadence! Even MORE Reese’s cups went into this Reese’s Cup No Bake Peanut Butter Pie recipe. It’s CRAZY with Reese’s cups.
Along the lines of combining chocolate and peanut butter, this one contains no candy, so it’s a bit less over-the-top, this No Bake Double Layer Chocolate Peanut Butter Pie Recipe. Love that one.. just a layer of mousse-y, creamy chocolate pie and a layer of peanut butter pie.
Last, but not least, this Banana Pudding Peanut Butter Pie recipe. It features a layer of banana pudding pie on the bottom with sliced bananas, and classic peanut butter pie filling on top! SUPER easy, but really beautiful and delicious!
No Bake Peanut Butter Pie Recipe
Ingredients
- 11 oz. package store-bought shortbread cookies, crushed into fine crumbs (you can alternatively use a prepared shortbread crust!)
- 1 tbsp. sugar
- 3 tbsp. butter melted
- 4 oz. cream cheese softened
- 3/4 cup creamy peanut butter
- 1 cup powdered sugar
- 8 oz. Cool Whip or whipped topping thawed
Instructions
- If not using a prepared crust, to make the shortbread crust, in a medium bowl, combine shortbread cookie crumbs, sugar, and melted butter.
- Press evenly into the bottom of a lightly greased 9-inch pie plate.
- In a large mixing bowl, combine cream cheese, creamy peanut butter, powdered sugar, and whipped topping.
- Spread evenly into pie crust. Cut and serve!
- Store in refrigerator.
Peanut Butter Pie:
Crust**:
1 – 11oz. package prepared shortbread cookies, crushed*
1 tbsp. sugar
3 tbsp. butter, melted
To prepare the crust, in a medium bowl, mix together crushed shortbread cookies and sugar. Slowly drizzle melted butter over crushed cookies and mix altogether until well-combined. Press evenly into a very lightly greased 9-inch pie pan.
*To quickly crush up cookies in the least messy way possible, I toss them all in a gallon-sized plastic baggie, zip it shut removing as much air as possible, and use a rolling pin to roll over it until cookies are adequately crumbled.
**You can use a prepared shortbread crust or graham cracker crust for the quickest and easiest option!
Pie filling:
4 oz. cream cheese, softened
3/4 c. creamy peanut butter
1 c. powdered sugar
1 – 8 oz. container Cool Whip or frozen whipped topping, thawed
In a large mixing bowl, combine all and beat until smooth. Spread evenly into pie crust. Store in refrigerator.
If you like simple no-bake pies, you may like this No-Bake Double Layer Pumpkin Cheesecake! It’s one of my most popular recipes.
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Hi Sarah,
This recipe looks delicious. Just on question – what is Cool Whip? I’m in Australia and I don’t think we have it here. Is it cream?
Thanks!
Hi Rebecca! It’s whipped topping! If you have regular heavy cream, you can whip it with a little sugar into whipped topping. Are you able to find heavy cream? Do you know how to whip heavy cream into whipped topping? I’d be glad to write out instructions for you, just let me know! Thanks!
Can u tell me the difference between Heavy cream & normal/ wipping cream & where would i find it i live in Northern Ireland so things are called different x
This recipe calls for Cool Whip or whipped topping. You could take heavy whipping cream and beat it with sugar to produce a similar product if you don’t have Cool Whip or whipped topping available! I hope that helps!
Cool whip is a container of premade whipping cream that is already whipped for you put in a plastic container frozen and sold to the people in the frozen section of you’re local grocery store.
Do you bake your pie crust at all?
No, I do not! I don’t bake the crust. It’s an entirely no-bake recipe!
How far ahead can you make it to serve?
I don’t think I’d make it more than a day or two ahead of time! It keeps well, but if you want it really fresh for the holiday, I’d make it only a day ahead. It needs time to chill, so that’d be perfect. Honestly, if you use a prepared pie crust, the filling mixes together in minutes! Let me know how it turns out for you!
The Pie was Delicious ! Everyone loved. I made the crust the day before and whipped up the filling morning of my dinner. The only thing I would do different is reduce the powdered sugar a little. A bit too sweet for us. Otherwise super easy and so good.
Oh I’m so glad you like it! It would be very easy to cut back on the sugar and you wouldn’t miss it. It’s definitely a rich pie! Thank you so much for your comment. 🙂
Could you tell me what 1 c means, do you mean 1 cup of sugar.Can you write the quantity in grads or imperial measures.
I will work on including grams and imperial measures, but I currently do not have that capability. 1 c. = 1 cup. Thanks, Valerie!
If possible could you write the ingredients of the no bake peanut butter cheesecake in grams , or imperial measure. ( ozs) Thank you.
can you top this with cool whio or would it be too much?
You could! It def doesn’t need it though – it’s a rich pie! Something like a sprinkle of graham cracker crumbs or shortbread crumbs might be better for a change in texture!
I have this recipe and it calls for 8 oz. cream cheese, and 1/2 C. milk also.
The recipe will make 2 – 1 crust graham cracker pie filling.
Delicious !
Isn’t it a great pie?? So glad you have a similar recipe and love it too!
I had company coming over for dinner and in this intense heat the last thing I wanted to do was put the oven on. I am a peanut butter addict so I just had to try this! Since everyone these days is trying to watch what they eat I decided to get a bit sneaky – I used lite pb, lite cream cheese, half the sugar and half splenda and lite cool whip – and not one person could tell! They all raved about how creamy and rich the pie was lol This is a recipe I can see myself making over and over again. Thanks!
This is fantastic! I love the adjustments you made, Jane. I love that you lightened it up, and no one knew. I’ll remember those tips. Thank you so much!!
Hi Sarah,
I have tried my own low carb version. Instead of cookies, I used roasted ground almonds for crust, and stevia instead of sugar and it still turned out to be so delicious. Thank you so much for this great and simple recipe, because I love peanut butter and got kind of bored just eating it with bananas. 😉 😀
Hi Uarda! I’m so sorry I missed this comment! I’m SO GLAD you liked the recipe, and I LOVE that you made it low carb. What an awesome idea. The almond crust sounds amazing. Thank you for the kind comment!! 🙂
Hi Sarah, I also use this recipe but instead of peanut butter I use wow butter. I have a few that is allergic to peanuts. But this is my recipe I came up with. Thank for ur recipes…yummy…chelle
Oh cool! I have never tried Wow butter! I have a niece that is allergic to peanuts, I should tell her about that substitute. Thank you so much for your note, Michelle!
I was so bored of watching all my family and friends around me eat pie, (because I don’t like it) and it was the only thing they have for dessert. so as soon as I could I searched up the best desert for non-pie lovers and this popped right up! I have tried it once and LOVED IT!!!! I WILL DEFINITELY use this recipe again! thx for making this!
Omg, how funny that you searched that, and this came up. I’m so happy to hear that!!! I would agree that this is not exactly a traditional “pie” in the way we think of fruit pies and stuff like that. I’m so so glad that you loved this — it’s a family favorite and we’ve been enjoying this pie for decades now. Thank you for your kind comment!!
Nutritional information?
I don’t have that information, but I am definitely thinking of adding it to the site. I know that there are many calculators out there that you could use to check!