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Easy No-Bake Creamy Peanut Butter Pie

A thick slice of creamy peanut butter pie with a graham cracker crust and whipped topping.
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You need a simple, rich dessert that everyone loves? This no-bake peanut butter pie comes together fast with a buttery graham cracker crust and a creamy, decadent filling. It is the perfect crowd pleaser for any gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter (use your favorite brand)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed (or homemade whipped cream)
  • 1/2 cup creamy peanut butter (for filling boost)
  • Optional Topping: Chocolate syrup or chopped peanut butter cups

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
  2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese until it is smooth. Add 1 cup of creamy peanut butter, 1 cup of powdered sugar, and vanilla extract. Beat until the mixture is fully combined and creamy.
  4. Gently fold in the thawed whipped topping until no streaks remain. Do not overmix.
  5. Spread half of the peanut butter filling evenly into the chilled graham cracker crust.
  6. In a small bowl, mix the remaining 1/2 cup of creamy peanut butter with 2 tablespoons of the whipped topping until smooth. Dollop this mixture over the first layer of filling. Gently spread it to create a second layer.
  7. Top the pie with the remaining whipped topping, smoothing the top surface.
  8. Chill the pie in the refrigerator for at least 4 hours, or until firm. This step is essential for a clean slice.
  9. Before serving, drizzle with chocolate syrup or sprinkle with chopped peanut butter cups if you like. Slice and serve your homemade peanut butter pie.

Notes

  • For an Oreo crust, substitute 2 cups of finely crushed Oreo cookies (filling removed) for the graham crackers.
  • If you want a sweeter, richer filling, you can substitute the 1/2 cup of peanut butter used for the second layer with peanut butter chips melted into the whipped topping.
  • This pie is a fantastic make ahead dessert; it holds up well in the refrigerator for up to three days.

Nutrition

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