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!
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
- 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
- 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:
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.
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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