No-Bake Peanut Butter Pie

This super, super easy no-bake pie is essentially like a if a peanut butter cup became a pie. I am the kind of person who keeps peanut butter cups in her freezer for a late night treat. So this no-bake peanut butter pie is exactly up my alley!

And like my no-bake pumpkin pie, this utilizes a store-bought chocolate crust. You could totally make your own from crushed up Oreo cookies, but using a store-bought option makes the preparation for this dessert as easy as pie. Ha! Sorry, but I had to.

The filling is only five ingredients and requires some mixing and folding, but not much else.

And now I can’t mention “folding” as a cooking term without thinking of David and Moria folding in the cheese … Schitt’s Creek fans will know what I’m talking about.

You can refrigerate or freeze this, depending on the texture you prefer. If you do choose to freeze, just remember to set it out before serving so you’ll be able to easily slice into it.

This is a fun one! Make this no-bake peanut butter soon, you won’t be sorry! xo. Emma

4.2 from 5 votes
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No-Bake Peanut Butter Pie

an easy no-bake pie topped with peanut butter cups

Course Dessert
Prep Time 10 minutes
Cook Time 0 minutes
Servings 8 servings
Author Emma Chapman

Ingredients

  • 1 chocolate crumb crust
  • 1 pint heavy whipping cream
  • 1 cup peanut butter creamy
  • 8 ounces cream cheese softened
  • ¼ cup brown sugar
  • ½ teaspoon vanilla extract
  • chopped peanut butter cups for the topping

Instructions

  1. In a stand mixer, whip the heavy whipping cream on high until soft peaks form (whipped cream). Set aside.

  2. In a stand mixer on low, blend together the creamy peanut butter, softened cream cheese, brown sugar, and vanilla extract until combined. Then, by hand, fold in 1 cup whipped cream until just combined (do not overmix).

  3. Spoon the filling into the pie crust, cover, and refrigerate or freeze.

  4. When you're ready to serve, garnish the pie with chopped peanut butter cups and the remaining whipped cream.

Credits // Author and Photography: Emma Chapman. Photos edited with A Color Story Desktop.
  • 5 stars
    I made this yesterday and it is so so good. If you love peanut butter, you will love it. I also made an oreo crust. The texture is great, and the flavors too. I used 1/3 of skippy PB and 2/3 of natural PB because it’s all I had. I would recommend for sure !!

  • 5 stars
    I made this last weekend for my mom’s birthday and it was SO GOOD. Everyone in my family loved it as did my two nephews and niece. I could not find a pre-made crust so I ended up making one with crushed peanut butter oreos and melted butter. I will for sure make this again!

  • 1 star
    Tried this recipe this afternoon. It finally setup and my husband and I each took a bite. Sorry to say, it was not good. I would not recommend making this. The flavor was just off, the cream cheese and peanut butter flavors just do not mix well. As pretty as it looks don’t waste your time and resources to make it. Sadly the whole pie went in the garbage as no one in the family would eat it.

  • For the peanut butter, did you use Skippy or Jif or will a more natural PB work? I know it makes difference in some recipes. Thanks!

    • I used Jif. Natural would work ok too, but be less sweet and have a slightly different texture but should be fine.

  • It looks good! But do you actually HAVE to make the whipped cream? Would the frozen whipped topping do just as well in the filling, and could you use canned whipped cream like reddi wip do the job on the top? Sorry, I’m lazy.

    • I think that using Cool Whip instead of whipped cream is actually the “traditional” southern way to make peanut butter pie. 🙂 It’s easily one of my favorite pies of all time. But I feel guilty about the partially hydrogenated oils, so I want to try this version with real whipped cream next time.

  • This looks like one massive, decadent reeses peanut butter cup! Will definitely have to try to make it 🙂

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