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A delicious slice of No Bake Peanut Butter Pie with a thick, creamy filling and a dark chocolate crust sits on a white plate.

Classic No-Bake Peanut Butter Pie

Indulge in this effortlessly creamy and rich no-bake peanut butter pie, featuring a crunchy graham cracker crust and a luscious peanut butter cream cheese filling, perfect for any occasion.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Filling
  • 8 oz cream cheese softened
  • 1 cup creamy peanut butter
  • 1 1/4 cups powdered sugar sifted
  • 1/4 cup milk cold
  • 1 (8 oz) container frozen whipped topping thawed (e.g., Cool Whip)
For Garnish (Optional)
  • 2 tbsp chocolate syrup
  • 2 tbsp chopped roasted peanuts

Equipment

  • 9-inch pie plate
  • Food processor (optional)
  • Large mixing bowl
  • Electric mixer (hand or stand)
  • Rubber spatula
  • Small microwave-safe bowl

Method
 

Prepare the Crust
  1. In a medium bowl, combine the graham cracker crumbs and granulated sugar.
  2. Pour in the melted butter and mix well until the crumbs are evenly moistened and resemble wet sand.
  3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a glass or your fingers to compact it.
  4. Place the crust in the refrigerator to chill while you prepare the filling, about 15 minutes.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
  2. Add the creamy peanut butter to the cream cheese and continue beating until well combined and smooth, scraping down the sides of the bowl as needed.
  3. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase to medium and beat until light and fluffy.
  4. Pour in the cold milk and beat again until the mixture is smooth and lump-free.
  5. Gently fold in the thawed whipped topping with a rubber spatula until no streaks remain and the filling is uniform. Be careful not to overmix.
Assemble and Chill
  1. Spoon the peanut butter filling into the chilled graham cracker crust, spreading it evenly with the back of a spoon or a spatula.
  2. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
Serve
  1. Before serving, if desired, drizzle with chocolate syrup and sprinkle with chopped roasted peanuts.
  2. Slice and serve cold.

Notes

For best results, ensure your cream cheese is at room temperature so it blends smoothly without lumps.
Store leftover pie covered in the refrigerator for up to 3-4 days.
For a chocolate peanut butter twist, you can add 1/4 cup cocoa powder to the filling with the powdered sugar, or use a chocolate cookie crust.