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Easy No-Bake Creamy Peanut Butter Pie

A close-up slice of creamy peanut butter pie featuring a thick, light filling and a dark chocolate cookie crust on a white plate.
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You need this simple, rich, and creamy peanut butter pie recipe. It uses a buttery graham cracker crust and requires no oven time, making it a perfect crowd-pleaser dessert for any gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed (or homemade whipped cream)
  • Optional topping: Chocolate chips or Reese’s Peanut Butter Cups

Instructions

  1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the creamy peanut butter and 1 cup powdered sugar. Beat until fully combined and creamy. Mix in the vanilla extract.
  3. Fold in the topping: Gently fold in the thawed whipped topping until no streaks remain. Do not overmix; you want the filling to stay light and airy.
  4. Assemble the pie: Spoon the peanut butter filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
  5. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. For best results, chill overnight.
  6. Serve: Before serving, top the pie with chocolate chips, a chocolate drizzle, or chopped peanut butter cups if desired. Slice and enjoy this easy peanut butter pie recipe.

Notes

  • For an Oreo crust peanut butter pie, substitute the graham cracker crumbs with finely crushed Oreo cookies (about 24 cookies) and use the same amount of butter.
  • If you prefer a sweeter, richer filling, you can substitute half of the whipped topping with sweetened condensed milk, adjusting the powdered sugar slightly.
  • This is a fantastic make ahead dessert recipe; it holds up well in the refrigerator for up to three days.

Nutrition

Find it online: https://spoonswirl.com/easy-peanut-butter-pie-recipe/