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The Best Easy No Bake Peanut Butter Pie

A close-up slice of no bake peanut butter pie on a white plate, topped with whipped cream, mini chocolate chips, and crumbs.

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Make this rich, creamy, no-bake peanut butter pie with a simple graham cracker crust. It is a quick dessert perfect for any occasion.

Ingredients

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  • 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 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed
  • Optional topping: 1/2 cup mini chocolate chips or chocolate syrup

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. 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 until smooth. Add the peanut butter and beat until fully combined and creamy.
  3. Add sweetness: Gradually beat in the powdered sugar until incorporated. Mix in the vanilla extract.
  4. Lighten the filling: Gently fold in the thawed whipped topping until no streaks remain. Do not overmix.
  5. Assemble the pie: Spoon the peanut butter filling evenly into the chilled crust. Smooth the top with a spatula.
  6. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm.
  7. Serve: Before serving, top with mini chocolate chips or drizzle with chocolate syrup, if desired. Slice and serve cold.

Notes

  • For an Oreo crust, substitute 24 crushed Oreo cookies (filling included) for the graham cracker crumbs and sugar. Use 5 tablespoons of melted butter instead of 6.
  • You can use a store-bought graham cracker crust to save time.
  • If you prefer a firmer filling, chill the pie overnight.

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