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No Bake Peanut Butter Pie

This no bake peanut butter pie is made with a buttery graham cracker crust, fluffy, creamy peanut butter filling and topped with a delicious chocolate peanut butter drizzle. This pie comes together in minutes with just a few simple ingredients.

It’s truly hard to believe that June is right around the corner, but I am here for it! I am ready to stick my feet in the pool, run around barefoot in the grass and enjoy no bake treats, like this no bake peanut butter pie.

You can’t go wrong with a dessert that has creamy smooth and fluffy peanut butter filling stuffed into a graham cracker crust. You can even change the graham cracker crust out for a chocolate version using chocolate graham crackers. I’m a huge peanut butter fan, so you can guarantee that this peanut butter pie has plenty of peanut butter in it. This dessert is good and when I say good, I truly mean it. It’s a favorite in our family, and if you like peanut butter, I’m guessing it will become a favorite in yours!

The details

make the graham cracker crust

Commonly graham cracker crusts are baked in the oven for a short 8 to 10 minutes to “set” the crust and help it hold together. However, there truly is no need for this. The graham crackers are already baked, so there are no raw ingredients in the crust.

After mixing the graham cracker crumbs with a touch of sugar and melted butter, you simply add the mixture to your pan. I like to use a springform pan, because it makes it easier to serve the slices of pie. Use the bottom of a glass to smooth the crust along the bottom and press into the sides of the pan. Place the crust in the freezer while you make the filling. Freezing the crust acts the same as baking the crust. It helps to hold the crust together. Once the filling is added to the crust, the filling helps to hold the crust together. No baking needed.

make the filling

This peanut butter pie has a good amount of peanut butter filling. I wanted the pie to be tall, hence all the filling. If you have an 8 inch by 3 inch high springform pan, the crust and filling should fit into that. If your 8 inch springform pan is only 2 inches high, I recommend using a 9 inch springform pan instead. You don’t need to change the ingredient quantities. Your pie just won’t be as high as the one shown in the picture.

To make the filling, you can use either a stand mixer fitted with the whisk attachment, or a large mixing bowl and handheld mixer. Add the creamy peanut butter, sugar and softened cream cheese to your bowl. Mix until smooth and creamy. Add in the heavy cream and mix until combined, creamy and stiff peaks form. This only takes a minute or two.

assemble and place in fridge

Pour the peanut butter filling into the prepared crust, then cover and place in fridge for 8 hours, or overnight. This allows the pie to firm up and makes it easier to cut.

serve

Once you are ready to serve the pie, you can decorate with a chocolate and peanut butter drizzle and add some chopped Reese’s Peanut Butter Cups and semi-sweet or milk chocolate chips.

To make the chocolate drizzle, add semi-sweet chocolate chips to a microwave safe bowl. Microwave in 30 second increments and stir in between until the chocolate is melted. Spoon the melted chocolate into a ziptop bag, then snip a corner off the bag. Drizzle the chocolate over top of the pie.

To make a peanut butter drizzle, add creamy peanut butter to a microwave safe bowl. Microwave in 30 second increments until the peanut butter is pourable. Spoon the peanut butter into a ziptop bag. Snip one corner off the bag, then drizzle over the pie.

If you made this peanut butter pie, let me know what you thought in the ratings and comments below. I always appreciate your feedback, as it helps me improve my recipes for you!

If you are looking for more fun summer treats to make, here are a few ideas for you.

summer treats you may also like:
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No Bake Peanut Butter Pie


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  • Author: Jolene
  • Total Time: 0 hours
  • Yield: 12 1x

Description

This no bake peanut butter pie is made with a buttery graham cracker crust, fluffy, creamy peanut butter filling and topped with a delicious chocolate peanut butter drizzle. This pie comes together in minutes with just a few simple ingredients.


Ingredients

Units Scale

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • 8 tablespoons unsalted butter, melted

Peanut Butter Filling

  • 8 ounces cream cheese, softened
  • 1 1/2 cups creamy peanut butter
  • 1 1/4 cups powdered sugar
  • 2 cups heavy whipping cream

Toppings

  • Chocolate and Peanut Butter Drizzle
  • Reeses Peanut Butter Cups, chopped
  • Semi-sweet chocolate chips

Instructions

1. In a large bowl, or a food processor, add the melted butter, graham cracker crumbs and sugar.  Mix or pulse to combine all ingredients.

2. Add the mixture to an 8×3 (it needs to be this high for the pie to fit in) inch springform pan or a 9 inch pan. Use the bottom of a glass to smooth the crust along the bottom and press up the sides of the pan.

3. Freeze the crust while you make the filling.

4. In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl using a handheld mixer, mix the peanut butter, cream cheese and powdered sugar until smooth and creamy. Add in the heavy cream and whip just until fully blended and stiff peaks form.

5. Pour the mixture into the prepared crust. Cover and place in refrigerator 8 hours or overnight.

6. To decorate, melt semi-sweet chocolate chips in a microwave safe bowl. Place in a ziptop bag. Snip the corner off one end. Drizzle over pie. Add creamy peanut butter to a microwave safe bowl and microwave until pourable.  Add to a ziptop bag. Snip the corner off one end, then drizzle over pie. Add chopped reeses peanut butter cups and semi-sweet chocolate chips over top. Serve and enjoy!

  • Prep Time: 20
  • Cook Time: 480 (chill time in fridge)
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

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2 Comments

  1. I’ve been making this pie for years, and it’s always a hit, however the recipe I’ve used calls for an 8oz container of whipped topping, and a couple tablespoons of milk to smooth out the PB before blending in the topping. I’ve also seen the recipe on other sites, and never seen heavy whipping cream used, is this your own variation, or did you locate the recipe elsewhere?

    1. All of the recipes on my website are my own. I spend many days and weeks testing every single one of my recipes until they are perfected and work out correctly multiple times. In fact, many of the recipes I create don’t even make it to my blog because I don’t feel they worked out the way I wanted them to. I do not use anyone’s recipes.

      -Jolene

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