This peanut butter pie is silky, cool, and ridiculously creamy, with that sweet-salty peanut butter flavor everyone loves. I first made this on a sweltering July afternoon when turning on the oven felt impossible, and it's been my go-to ever since. The filling is thick and mousse-like, the graham cracker crust adds just enough crunch, and the whole thing comes together in about 20 minutes without any baking.
If you love easy no-bake desserts, you might also enjoy this Black Forest Cake or these Chocolate Chip Cookies that keep your kitchen cool all summer long.
Why You will Love This Peanut Butter Pie!
This creamy peanut butter filling is everything you want in a summer dessert. It's rich but not too heavy, sweet but not cloying, and the texture is perfectly smooth. The graham cracker crust pie adds a buttery, slightly salty contrast that makes every bite feel balanced.
You don't need any fancy equipment or hard-to-find ingredients. If you've got peanut butter, cream cheese, and a tub of Cool Whip, you're halfway there. And because it sits in the fridge for a couple of hours, you can make it ahead and have one less thing to worry about when company's coming.
Kids love it because it tastes like a peanut butter cup in pie form. Adults love it because it's nostalgic and comforting without being too sweet.
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Peanut Butter Pie Ingredients
Here's a simple breakdown of what goes into this easy peanut butter pie.
See Recipe Card Below This Post For Ingredient Quantities
- Graham cracker pie crust: The buttery, slightly sweet base that holds everything together. You can use a store-bought crust or make your own if you're feeling ambitious.
- Creamy peanut butter: This is the star of the show. Use a standard creamy variety, not the natural kind that separates, for the smoothest texture.
- Cream cheese, softened: Adds richness and a slight tang that balances the sweetness. Make sure it's fully softened so it blends smoothly with the peanut butter.
- Powdered sugar: Sweetens the filling and dissolves easily into the cream cheese mixture without any grittiness.
- Cool Whip, thawed (or homemade whipped cream): Lightens the filling and gives it that airy, mousse-like texture. Thaw it in the fridge for a few hours before using.
How to Make Peanut Butter Pie
A quick note: these steps are simple and quick, perfect for a no-fuss dessert.
- Prepare the crust: If using a no-bake graham cracker crust, place it in the refrigerator for at least 30 minutes or the freezer for at least 15 minutes before filling. This helps it firm up so the filling doesn't make it soggy.
- Mix filling: In a large bowl, beat together the peanut butter and softened cream cheese until smooth and creamy, usually about 2 minutes. You want everything fully combined with no lumps.
- Add sugar: Add the powdered sugar and continue to beat until well combined and fluffy, another minute or so.
- Fold in Cool Whip: Gently fold in the Cool Whip (or whipped cream) until fully incorporated. Use a spatula and fold slowly to keep the mixture light and airy.
- Fill the crust: Pour the peanut butter filling into the prepared graham cracker crust, smoothing the top with a spatula.
- Chill: Refrigerate for at least 2 hours or overnight for the best results before slicing and serving. The longer it chills, the firmer and more sliceable it becomes.
- Serve: Slice into 8 pieces and serve cold. Store leftovers covered in the refrigerator for up to 3 days.
Substitutions and Variations
You can swap the Cool Whip for homemade whipped cream if you prefer. Just whip 3 cups of heavy cream with a few tablespoons of powdered sugar until stiff peaks form, then fold it into the peanut butter mixture.
If you want a little extra flavor, try adding a teaspoon of vanilla extract to the filling. Some people like to drizzle melted chocolate or sprinkle chopped peanut butter cups on top before chilling.
For a lighter version, you can use reduced-fat cream cheese and sugar-free Cool Whip, though the texture will be slightly different.
Equipment
You don't need much to make this simple no-bake pie. Just a 9-inch pie pan, an electric mixer or hand beaters, a couple of mixing bowls, and a refrigerator or freezer for chilling. That's it.
Storage Tips
This pie keeps well in the fridge for up to 3 days, covered with plastic wrap or foil. The filling stays creamy and doesn't weep or separate. You can also freeze it for up to a month. Just let it thaw in the fridge for a few hours before serving, and it'll taste just as good as the day you made it.
Serving Suggestions
Serve this peanut butter cream pie with a drizzle of chocolate syrup or a sprinkle of crushed peanuts on top for a little extra crunch. It's perfect after a backyard barbecue or alongside a scoop of vanilla ice cream.
You could also pair it with a cup of strong coffee or cold milk. The creamy filling and buttery crust make it feel indulgent without being too heavy, so it's a great finish to a summer meal.
Expert Tips
Make sure your cream cheese is fully softened before you start. Cold cream cheese won't blend smoothly and you'll end up with lumps in your filling.
Chill the crust before adding the filling. This keeps the bottom from getting soggy and helps everything set up nicely.
If you're making this ahead, cover it tightly with plastic wrap so it doesn't pick up any fridge odors. And if you're transporting it, keep it cold until you're ready to serve.
For cleaner slices, dip your knife in hot water and wipe it clean between cuts. This keeps the filling from sticking to the blade.
FAQ
You'll need a graham cracker crust, creamy peanut butter, softened cream cheese, powdered sugar, and Cool Whip or whipped cream. That's the basic lineup. If you want to get fancy, add some chocolate chips or a drizzle of caramel on top. My kids always ask for extra peanut butter cups crumbled over their slices.
Dolly's version is pretty similar to this one, with a creamy peanut butter filling in a graham cracker crust. Some versions include a layer of chocolate ganache on the bottom, which is a nice touch if you're a chocolate lover. The key is using a good-quality peanut butter and not skimping on the cream cheese.
Dolly has said she loves a good peanut butter pie, but she's also fond of classic Southern pies like pecan and sweet potato. She grew up with simple, homestyle desserts, and peanut butter pie fits right into that tradition.
That's a totally different kind of pie. Lancashire butter pie is a savory British dish made with potatoes, onions, and butter, baked in a pastry crust. It's a traditional working-class meal from the north of England, nothing like this no-bake summer treat we're making here.
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Pairing
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Peanut Butter Pie
Ingredients
Method
- Chill the pie crust in the refrigerator for at least 30 minutes or the freezer for 15 minutes before use.
- In a large mixing bowl, beat the peanut butter and cream cheese together until smooth.
- Add powdered sugar to the mixture and continue to beat until well combined.
- Fold in the Cool Whip (or homemade whipped cream) until fully incorporated.
- Pour the mixture into the chilled pie crust and smooth the top.
- Place the pie in the refrigerator for at least 2 hours or overnight before serving.
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