I love this recipe because it’s incredibly easy yet feels indulgent and special. The filling is light and mousse-like but still packed with peanut butter flavor, and the crust adds the perfect crunchy contrast. I also appreciate how far in advance it can be made, making it ideal for gatherings or stress-free entertaining.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Crust 1 ½ cups graham cracker crumbs – about 12 crackers ⅓ cup melted butter 3 tablespoons sugar pinch salt
For the Filling 8 oz cream cheese – softened 1 cup creamy peanut butter 1 cup powdered sugar 1 teaspoon vanilla extract 1 ½ cups heavy whipping cream – whipped to stiff peaks
For the Topping (optional) ½ cup chocolate chips 2 tablespoons heavy cream crushed peanuts – optional whipped cream – optional
Directions
I start by mixing the graham cracker crumbs with melted butter, sugar, and salt until evenly combined. I press the mixture firmly into a 9-inch pie pan, making sure it’s compact along the bottom and sides, then place it in the refrigerator to chill.
For the filling, I beat the softened cream cheese and peanut butter together until completely smooth. I add the powdered sugar and vanilla extract and continue mixing until silky. I gently fold in the whipped cream, keeping the mixture light and airy.
I spread the filling evenly into the chilled crust and smooth the top with a spatula. I refrigerate the pie for at least four hours so it sets properly.
If I’m adding the chocolate topping, I melt the chocolate chips with the heavy cream until smooth, drizzle it over the pie, and finish with crushed peanuts or whipped cream. I return the pie to the fridge briefly before slicing.
Servings and Timing
I slice this pie into 8 servings. Prep time takes about 15 minutes, chilling time is around 4 hours, and the total time comes out to roughly 4 hours and 15 minutes.
Variations
I sometimes use chocolate graham crackers for the crust when I want extra chocolate flavor. When I want a lighter filling, I reduce the powdered sugar slightly. I’ve also topped this pie with chopped peanut butter cups for extra indulgence.
Storage/Reheating
I store the pie covered in the refrigerator for up to four days. I don’t reheat it, but I let slices sit at room temperature for a few minutes before serving so the filling softens slightly.
FAQs
Can I make this pie ahead of time?
I often make it a day in advance, and it sets beautifully.
Does this pie need to be baked?
No, I love that it’s completely no-bake.
Can I use natural peanut butter?
I prefer creamy, shelf-stable peanut butter for the smoothest texture.
How do I get clean slices?
I use a sharp knife wiped clean between each cut.
Can I freeze peanut butter pie?
I freeze it successfully and thaw it overnight in the refrigerator.
Is the chocolate topping necessary?
I enjoy it, but the pie is delicious without it.
Can I make this pie extra fluffy?
I make sure the whipped cream is whipped to stiff peaks before folding.
What crust works besides graham cracker?
I’ve used cookie crusts with great results.
Can I reduce the sweetness?
I slightly reduce the powdered sugar if I want it less sweet.
Why chill so long?
I chill it so the filling fully sets and slices cleanly.
Conclusion
This peanut butter pie is one of my go-to desserts when I want maximum flavor with minimal effort. I love its creamy texture, rich peanut butter taste, and how impressive it feels despite being so simple to make. It’s a dessert I’m always happy to share and make again.
A creamy, no-bake peanut butter pie with a light, mousse-like filling nestled in a buttery graham cracker crust, delivering rich peanut butter flavor with minimal effort.
Total Time:4 hours 15 minutes
Yield:8 servings
Ingredients
1½ cups graham cracker crumbs (about 12 crackers)
⅓ cup unsalted butter, melted
3 tablespoons granulated sugar
Pinch of salt
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups heavy whipping cream, whipped to stiff peaks
½ cup chocolate chips (optional)
2 tablespoons heavy cream (optional, for topping)
Crushed peanuts, optional
Whipped cream, optional
Instructions
In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until evenly combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Refrigerate to chill.
In a separate bowl, beat the cream cheese and peanut butter until smooth and creamy.
Add powdered sugar and vanilla extract and mix until fully incorporated.
Gently fold in the whipped cream until the filling is light and airy.
Spread the filling evenly into the chilled crust and smooth the top.
Refrigerate the pie for at least 4 hours, or until fully set.
If using the topping, melt chocolate chips with heavy cream until smooth and drizzle over the pie.
Garnish with crushed peanuts or whipped cream if desired.
Chill briefly, then slice and serve.
Notes
Use shelf-stable creamy peanut butter for the smoothest texture.
Whip the cream to stiff peaks for a fluffy filling.
For clean slices, wipe the knife between cuts.
Chocolate topping is optional but adds extra indulgence.
