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If you have a jar of peanut butter and are not interested in turning on the oven, you’re in the right place. This no bake peanut butter pie recipe makes a cold, creamy, and ridiculously simple pie! Just mix, freeze, and slice.
This no-bake peanut butter pie is creamy, dreamy, and ridiculously easy to make. It’s made with peanut butter and cream cheese filling whipped until smooth and fluffy, then poured into graham cracker crusts and frozen to perfection. It’s cold, rich, and tastes like an icebox version of the best peanut butter cheesecake you’ve ever had.
And the best part? This recipe makes two whole pies. One for now, one for backup.
Why You’ll Love This Peanut Butter Pie
- No oven required. Perfect for summer days, lazy days, or any time the idea of preheating feels like too much.
- Super simple ingredients. Cream cheese, peanut butter, powdered sugar, milk, whipped topping, and store-bought crusts. That’s it.
- Freezer-friendly. Make it ahead of time, keep it in the freezer, and pull it out when you need something sweet and creamy.
How to Make Peanut Butter Pie
- Beat the cream cheese and sugar. In a large mixing bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Mix in the peanut butter and milk. Reduce the mixer speed to low and add the peanut butter and milk. Mix until well combined.
- Fold in the whipped topping. Use a rubber spatula to gently fold in the thawed whipped topping until the filling is light and fluffy.
- Fill the crusts and freeze. Spoon the filling evenly into two 9-inch graham cracker crusts. Smooth out the tops, cover, and freeze for about 3 hours, or until firm.
How to Store It
Keep the pies tightly covered in the freezer. They’ll stay fresh for up to 2 weeks.
Let the pie sit at room temperature for 10–15 minutes before slicing if it’s frozen solid.
Tools I Used
(Amazon affiliate links) – Check out my kitchen shop here.
- Mixing Bowls – A large mixing bowl is key for creaming the base smoothly.
- Electric Mixer – It makes quick work of beating cream cheese and sugar.
- Rubber Spatula – To fold in the whipped topping without deflating it.
- 9-Inch Graham Cracker Crusts – Store-bought makes it quick, but homemade works too if you’re feeling fancy.
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Peanut Butter Pie
Ingredients
- 8 ounces block cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 1 cup milk
- 8 ounces frozen whipped topping, thawed (like cool whip)
- 2 9-inch prepared graham cracker crusts
Instructions
- In the bowl of your electric mixer cream together the cream cheese and powdered sugar.
- Set the mixer to low and add in the peanut butter and milk; mix well.
- Using a rubber spatula, gently fold in the whipped topping.
- Spoon the peanut butter mixture into two 9-inch graham cracker pie shells; cover and freeze until firm, about 3 hours.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This has been such a tragedy and my heart aches for Jennie! I only knew her through Twitter and her blog, but felt a kinship…hers is one of my very favorite blogs.
I finally bought the ingredients tonight for a peanut butter butterfinger pie that I will make for my hubby tomorrow. I’m a bit late as my brother was in town visiting last week….I just took the time to really enjoy his visit and my family.
It’s just so, so sad & my heart and prayers are with her and her girls!
Wonderful post, such a sad thing. My heart goes out to the family.
Lovely post, all of these are so wonderful to read
This looks so good. As soon as I get my kids in bed I’m going to mix of a single serving of this stuff!