Peanut Butter Pie

In this no-bake peanut butter pie recipe a creamy, from-scratch peanut butter filling sits on top of a buttery graham cracker crust. It’s easy to make with a handful of simple ingredients (no cool whip) – it’s the perfect pie for peanut butter lovers!

This peanut butter pie recipe is an easy and delicious pie to make for the peanut butter aficionado in your life.

Made with a handful of simple ingredients (and no cool whip), this recipe only takes a few minutes to make but tastes like a dessert from a high-end bakery.

Use a store-bought crust or make your own graham cracker crust, and top it with the best homemade whipped cream for an irresistible treat you’ll make on repeat.

Peanut Butter Pie Recipe: Ingredients & Substitutions

• Graham cracker crust. I suggest making this homemade graham cracker crust for the best results. You can also use a store-bought crust.
• Heavy whipping cream. heavy cream and heavy whipping cream are both great choices because they are easily beaten to stiff peaks. Do not make substitutions.
• Salted butter. Unsalted butter works well, too.
• Creamy peanut butter. I suggest a variety that is solid at room temperature. If using a natural variety that is liquid at room temperature, chill the peanut butter before using in this recipe.
• Powdered sugar. learn how to make your own here: 2-ingredient powdered sugar.
• Vanilla extract. equal amounts of vanilla bean paste or the seeds of 2 vanilla beans can be used in place of extract.
• Homemade whipped cream. you can use store-bought whipped cream to serve/top this peanut butter pie, but homemade is so much better.

How to Make Peanut Butter Pie

Let’s walk through how to make peanut butter pie step-by-step, and don’t forget to watch the video. Note: make sure the butter and cream cheese are both softened to room temperature before using in this recipe.

Make the graham cracker crust

The first step in this easy peanut butter pie recipe is to bake the graham cracker crust according to this recipe: Graham cracker crust. Let it cool completely before filling.

You can use a store-bought crust, if desired.

Make the peanut butter pie filling

Once the crust is cooled, make the peanut butter filling. Begin by beating the heavy whipping cream until stiff peaks form. Transfer to a bowl and set aside in the refrigerator. 

Next, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together cream cheese, butter and creamy peanut butter until smooth.

Then, add the powdered sugar, vanilla and sea salt and beat to combine.

Once the mixture is uniform throughout, beat in the whipped heavy cream on low speed until just incorporated. Be careful not to over-mix.

Then, evenly spread the filling into the baked and cooled graham cracker crust.

Make the whipped cream

If desired, make homemade whipped cream and pipe it onto the top of the pie in your desired pattern or spread it evenly over the top of the pie.

Chill

Chill the no-bake peanut butter pie for at least 4 hours, or overnight – until the filling is firm and is chilled throughout.

Serve

Serve the peanut butter pie chilled, cut into slices, this recipe is very rich so a little bit goes a long way. You can serve it with extra whipped cream if you’d like!

Store

Store leftovers in the refrigerator in an airtight container for 3-5 days.

To freeze

This peanut butter pie freezes well in one of two ways:

1. Freeze the entire pie. Set the pie on a flat surface in the freezer until frozen through. Then, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 3 hours. 

Recipe FAQs

Can I use a different nut or seed butter.

You can use sunflower seed butter or cashew butter to make this pie if you cannot eat peanut butter.

Can I double this recipe?

Yes, you can double the recipe and make two pies.

Can I use a different pie crust?

Absolutely, you can bake this all-butter pie crust, use an Oreo pie crust, or choose your favorite.

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No Bake Peanut Butter Pie Recipe

LauraIn this no-bake peanut butter pie recipe a creamy, from-scratch peanut butter filling sits on top of a buttery graham cracker crust. It’s easy to make with a handful of simple ingredients – it’s the perfect pie for peanut butter lovers!5 from 1 voteCourse Dessert, pieCuisine AmericanServings 16 ServingsCalories 371Prep Time15 minutes minutesChilling6 hours hoursTotal Time6 hours hours 15 minutes minutes

Equipment

• KitchenAid Mixer
• hand mixer
• measuring spoons
• measuring cups
• spatula
• pie dish
• piping bag
• Wilton 1M tip
• large coupler

Ingredients US CustomaryMetric 1x2x3x

• ▢ 1 Graham Cracker Crust
• ▢ 2 cups heavy whipping cream
• ▢ 8 oz cream cheese softened
• ▢ ¼ cup salted butter softened
• ▢ 1 cup creamy peanut butter
• ▢ 1 ½ cups powdered sugar
• ▢ 2 tsp vanilla extract
• ▢ Pinch of sea salt
• ▢ Homemade whipped Cream (topping)

Instructions 

• Bake a graham cracker crust according to this recipe: Graham cracker crust. Let it cool completely.
• In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream until stiff peaks form. Transfer to a large bowl and set aside in the refrigerator.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together cream cheese, butter and creamy peanut butter until smooth.
• Add powdered sugar, vanilla and sea salt and beat to combine.
• Beat in the whipped heavy cream on low speed until just incorporated. Be careful not to overmix.
• Evenly spread the filling into the baked and cooled graham cracker crust.
• Make homemade whipped cream and pipe it onto the top of the pie in your desired pattern or spread it evenly over the top of the pie.
• Chill the pie for at least 4 hours, or overnight, until the filling is firm and is chilled throughout.
• Serve the pie chilled.

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Video

Notes

Note: If you want to make homemade whipped cream for the topping you will need to buy 1 quart of heavy whipping cream – 2 cups for the filling and 2 cups for the topping.

Ingredient Substitutions

• Graham cracker crust. I suggest making this homemade graham cracker crust for the best results. You can also use a store-bought crust.
• Heavy whipping cream. heavy cream and heavy whipping cream are both great choices because they are easily beaten to stiff peaks. Do not make substitutions.
• Salted butter. Unsalted butter works well, too.
• Creamy peanut butter. I suggest a variety that is solid at room temperature. If using a natural variety that is liquid at room temperature, chill the peanut butter before using in this recipe.
• Powdered sugar. learn how to make your own here: 2-ingredient powdered sugar.
• Vanilla extract. equal amounts of vanilla bean paste or the seeds of 2 vanilla beans can be used in place of extract.
• Homemade whipped cream. you can use store-bought whipped cream to serve/top this peanut butter pie, but homemade is so much better.

Store

Store leftovers in the refrigerator in an airtight container for 3-5 days.

To freeze

This peanut butter pie freezes well in one of two ways:

1. Freeze the entire pie. Set the pie on a flat surface in the freezer until frozen through. Then, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 3 hours. 

 

Nutrition

Serving: 1slice | Calories: 371kcal | Carbohydrates: 23g | Protein: 6g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 195mg | Potassium: 152mg | Fiber: 1g | Sugar: 16g | Vitamin A: 716IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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