This No-Bake Peanut Butter Pie is the kind of dessert I turn to when I want something quick, rich, and absolutely irresistible. With a smooth, creamy peanut butter filling tucked into a chocolate cookie crust and topped with fluffy whipped topping, it’s the perfect combination of sweet and salty. Since it doesn’t require any baking, I can whip it up effortlessly—ideal for summer days, holiday gatherings, or last-minute dinner invites.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 (9-inch) pre-made chocolate cookie pie crust
Optional toppings: extra whipped topping, crushed peanut butter cups, chocolate syrup
Directions
In a large mixing bowl, I beat together the softened cream cheese and peanut butter until the mixture is smooth and creamy.
I gradually add the powdered sugar and mix until everything is fully combined.
Next, I gently fold in the whipped topping to make the filling light and fluffy.
I spoon the mixture into the chocolate pie crust, smoothing the top evenly.
Then I refrigerate the pie for at least 4 hours, until it's nicely set.
Just before serving, I like to garnish it with extra whipped topping, chopped peanut butter cups, or a drizzle of chocolate syrup.
Servings and timing
This no-bake peanut butter pie makes 8 generous servings.
Prep Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 10 minutes
Calories: About 435 kcal per slice
Variations
I enjoy switching things up with this pie depending on the occasion. Sometimes I use a graham cracker crust instead of a chocolate one for a different flavor. Swapping in crunchy peanut butter adds texture, or I mix in mini chocolate chips for some extra fun. For a richer version, I’ve even added a layer of melted chocolate over the crust before filling it. The possibilities are endless.
Storage/Reheating
I store any leftover pie covered in the refrigerator, and it stays fresh for up to 4–5 days. Since it’s a chilled dessert, I never reheat it. If I want to freeze it, I wrap it tightly and freeze it for up to a month. I just thaw it in the fridge overnight before serving.
FAQs
How do I make this pie gluten-free?
I simply use a gluten-free chocolate cookie crust and make sure all other ingredients are certified gluten-free.
Can I use homemade whipped cream instead of Cool Whip?
Yes, I’ve used homemade whipped cream (about 3 cups whipped) and it works beautifully, though the pie might be slightly softer in texture.
How far in advance can I make this pie?
I usually make it up to two days in advance. It holds up well in the fridge and actually tastes better after it sets for a full day.
Can I use natural peanut butter?
I prefer not to use natural peanut butter because the oils tend to separate, which can affect the texture. A creamy, no-stir peanut butter works best.
What can I do if my filling is too soft?
If the filling feels too soft, I let it chill longer in the fridge—at least 6 hours or even overnight. That usually helps it firm up nicely.
Conclusion
This No-Bake Peanut Butter Pie is one of my favorite go-to desserts when I need something simple, quick, and crowd-pleasing. The creamy peanut butter filling and chocolate crust make for an unforgettable combo, and it’s incredibly easy to throw together with just a few ingredients. I always keep this recipe handy—because once people taste it, they’ll be asking for it again and again.
📖 Recipe:
No-Bake Peanut Butter Pie
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This No-Bake Peanut Butter Pie features a rich, creamy peanut butter filling inside a chocolate cookie crust, topped with fluffy whipped topping. It's an easy, indulgent dessert that requires no oven time and is perfect for any occasion.
Ingredients
1 (8 oz) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 (8 oz) container whipped topping (like Cool Whip), thawed
1 (9-inch) pre-made chocolate cookie pie crust
Optional toppings: extra whipped topping, crushed peanut butter cups, chocolate syrup
Instructions
- In a large mixing bowl, beat together the softened cream cheese and peanut butter until smooth and creamy.
- Gradually add the powdered sugar and mix until fully combined.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Spoon the filling into the chocolate pie crust and smooth the top evenly.
- Refrigerate the pie for at least 4 hours until set.
- Before serving, garnish with extra whipped topping, chopped peanut butter cups, or a drizzle of chocolate syrup if desired.
Notes
Use crunchy peanut butter or add mini chocolate chips for texture.
Substitute a graham cracker crust for a different flavor profile.
Add a layer of melted chocolate over the crust for extra richness.
Store covered in the fridge for up to 4–5 days.
Freeze for up to 1 month; thaw overnight in the fridge before serving.
Use homemade whipped cream (about 3 cups whipped) if preferred.
For a gluten-free version, use a certified gluten-free chocolate cookie crust.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 24g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 25mg
