Creamy and rich no-bake peanut butter pie recipe, ready in about 10 minutes. Only requires a handful of ingredients to make this crowd-pleasing pie!
*Majority of pictures updated as of 11/1/16.*
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 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. Or both. Yes, definitely both! And if you want to get truly, insanely, preposterously decadent, then 1.5x the filling and make it a deep dish pie. Um. Yeah. To die for. Any way you slice it, it’s sure to impress. Peanut butter lovers unite.
Give it a try and let me know what you think!
Peanut Butter Pie:
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!
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.