Creamy No-Bake Peanut Butter Pie (Zero-Oven, Maximum Bliss)

Creamy peanut butter folded into pillowy whipped cream, nestled in a buttery graham cracker crust, and finished with a decadent chocolate drizzle—this pie is the dessert equivalent of a cozy hug. Whether you’re gearing up for a summer barbecue or need a no-stress weeknight sweet, the No-Bake Peanut Butter Pie delivers maximum flavor with minimum effort. Pull out your mixing bowl, and let’s take a stroll through pure peanut-buttery bliss. So grab a spoon—this No-Bake Peanut Butter Pie is ready to chill and thrill.

Why This No-Bake Peanut Butter Pie Wins Hearts

1. Zero Oven Time (Almost). Skip the oven entirely by chilling the crust—perfect for hot days or tiny kitchens.
2. Five-Star Flavor. Peanut butter’s nutty richness meets cool cream cheese tang, balanced by a hint of vanilla.
3. Fool-Proof. No pastry skills required. A press-in crust and one-bowl filling mean beginners look like pros.
4. Make-Ahead Magic. Chill for at least four hours (or overnight) and let the fridge do the heavy lifting while you tackle dinner—or binge that series finale.

Ingredient Spotlight & Smart Swaps

No-Bake Peanut Butter Pie

Creamy peanut butter folded into pillowy whipped cream, tucked inside a buttery graham-cracker crust and finished with a chocolate drizzle—an effortless, crowd-pleasing pie that sets entirely in the fridge.

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Prep Time 20 minutes mins

Total Time 4 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Calories 520 kcal

Ingredients

  

• 1 1/2 cups graham-cracker crumbs for crust
• 3 tablespoons brown sugar for crust
• 1 pinch fine sea salt for crust
• 6 tablespoons unsalted butter, melted for crust
• 2 1/4 cups heavy whipping cream, chilled for whipped cream
• 1 1/3 cups powdered sugar, divided
• 1/2 teaspoon pure vanilla extract for whipped cream
• 8 ounces cream cheese, room temperature
• 1 cup creamy peanut butter
• salted peanuts, extra graham crumbs, chopped chocolate-peanut-butter cups, warm hot fudge optional garnishes

Instructions

 

• In a medium bowl, stir graham-cracker crumbs, brown sugar, salt, and melted butter until the texture resembles wet sand.
  
• Press mixture firmly into the bottom and up the sides of a 9-inch pie plate using the flat bottom of a measuring cup.
• Refrigerate crust for 20 minutes (or bake at 325 °F / 160 °C for 8-10 minutes for added crunch, then cool completely).
• Using a stand mixer or hand beaters, whip the chilled heavy cream with 2⁄3 cup of the powdered sugar and the vanilla until stiff peaks form. Refrigerate to keep cold.
• In a separate bowl, beat cream cheese, peanut butter, and the remaining 2⁄3 cup powdered sugar until smooth and fluffy.
• Gently fold a little more than half of the whipped cream into the peanut-butter mixture until no white streaks remain; avoid over-mixing.
• Spoon the filling into the chilled crust and smooth the top with an offset spatula.
• Cover pie with plastic wrap and chill for at least 4 hours (overnight produces the cleanest slices).
• Just before serving, pipe or spoon the reserved whipped cream around the edge of the pie.
• Finish with desired garnishes: salted peanuts, extra crumbs, chopped peanut-butter cups, and a drizzle of warm hot fudge.
• For neat slices, dip a sharp knife in hot water, wipe dry, cut, and repeat between slices.

Notes

Make-ahead friendly: the pie keeps, covered, 4–5 days in the fridge or up to 2 months frozen (ungarnished). If the filling feels soft, chill longer or pop the pie in the freezer for 30 minutes before slicing. To tweak sweetness, use natural peanut butter and sprinkle flaky sea salt on top. Variations: swap half the crumbs for pretzels for sweet-salty crunch, marble melted chocolate through the filling for a chocolate-swirl effect, or layer bananas over the crust for a banoffee twist.

Keyword Chocolate Drizzle Pie, Creamy Peanut Butter Filling, Crowd-Pleaser Dessert, Easy Summer Dessert, Graham Cracker Crust, Icebox Pie, no bake, No-Bake Dessert, No-Bake Peanut Butter Pie, Oven-Free Pie, Peanut Butter Pie Recipe

Step-by-Step: Your No-Bake Game Plan

1. Build the Crust

1. Stir & Press. Combine 1 ½ cups graham crumbs, 3 Tbsp brown sugar, pinch of salt, and 6 Tbsp melted butter until the mix feels like wet sand.
2. Shape. Firmly press into a 9-inch pie plate, working up the sides with a measuring cup bottom.
3. Chill or Bake. For 100 % no-bake, refrigerate 20 minutes. Craving extra crunch? Bake at 325 °F (160 °C) for 8–10 minutes, then cool.

2. Whip the Cream

Beat 2 ¼ cups chilled heavy cream with ⅔ cup powdered sugar and ½ tsp vanilla until stiff peaks form. Slide the bowl into the fridge—you’ll need part of it for garnish.

3. Fold the Filling

1. Blend Base. In a second bowl, beat 8 oz room-temperature cream cheese, 1 cup creamy peanut butter, and the remaining ⅔ cup powdered sugar until luxuriously smooth.
2. Lighten Up. Gently fold a bit more than half of the whipped cream into the peanut butter mixture. Stop when streaks disappear; over-mixing deflates the cloud-like texture.

4. Assemble & Chill

Pour filling into the crust, smoothing the top with an offset spatula. Cover with plastic wrap and chill at least four hours (overnight yields the cleanest slices).

5. Garnish Like a Pro

Right before serving, spoon or pipe the reserved whipped cream around the edge. Shower on salted peanuts, extra graham crumbs, or a rain of chopped chocolate peanut butter cups. Warm a bit of hot fudge and drizzle for a sundae-pie mash-up.

Baker’s Notes & Troubleshooting

Flavor Variations to Keep Things Fresh

1. Chocolate-Swirl Delight – Marble melted semi-sweet chocolate into the filling before it sets.
2. Banoffee Twist – Add thin banana slices over the crust, then pour filling on top.
3. S’mores Spectacular – Use crushed chocolate grahams for the crust and finish with toasted mini marshmallows.
4. Salted Pretzel Crunch – Swap half the graham crumbs for finely crushed pretzels for sweet-salty oomph.

Make-Ahead, Storage & Freezing

• Fridge: Covered tightly, the pie keeps 4–5 days—handy for unexpected guests.
• Freezer: Freeze whole pies (ungarnished) for up to two months. Thaw overnight in the fridge, then garnish.
• One huge perk of No-Bake Peanut Butter Pie is its make-ahead friendliness.
• Leftover Slices: Wrap individually; enjoy straight from the freezer for a peanut-butter-ice-cream vibe.

Health & Nutrition Snapshot

While dessert is meant to be an indulgence, choosing natural peanut butter adds nutrients—protein, fiber, magnesium, and vitamin E—that support heart health and satiety Healthline. Pair your slice with fresh berries to sneak in antioxidants or opt for coconut cream and gluten-free grahams for allergy-friendly gatherings. Moderation, of course, is key; peanuts are calorie-dense, but studies show they can fit into weight-management plans when portions are controlled Healthline.

Serve It Up: Pairings & Presentation

• Coffee Counterpart: A frothy cappuccino highlights peanut butter’s roasted notes.
• Fruit Finesse: Top with raspberry coulis for tart contrast.
• Party Platter: Cut the pie into bite-size squares, skewer with mini forks, and drizzle each cube in melted peanut butter for pass-around treats (peek at our technique on this Facebook video for drizzle inspiration).

For more no-bake dessert ideas, explore our Old-Fashioned No-Bake Strawberry Delight or whip up protein-packed Healthy Edible Cookie Dough—both chill happily alongside your pie in the fridge. And don’t miss the full dessert board on our Pinterest page for plating inspiration and step-by-step reels.

The Final Slice

From the first buttery-crunch bite to the last swirl of chocolate, No-Bake Peanut Butter Pie proves you don’t need a preheated oven to create crowd-pleasing decadence. Keep this recipe bookmarked for any occasion that calls for an effortless yet impressive sweet finish—and watch every slice disappear before you can say “Would you take a bite?” Share your No-Bake Peanut Butter Pie photos with #MyFlavorRecipes so we can swoon together!

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