Print

Leo’s Best No-Bake Creamy Peanut Butter Pie

A decadent slice of no-bake peanut butter pie with a dark crust, topped with chocolate syrup and shavings.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this easy peanut butter pie recipe! It is a crowd pleaser dessert that comes together fast with a buttery graham cracker crust and a rich, creamy filling. This no bake peanut butter pie is perfect for any gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter (use your favorite brand)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed (or homemade whipped cream)
  • Optional Topping: Chocolate syrup or mini peanut butter cups

Instructions

  1. Prepare the crust: In a medium bowl, mix the graham cracker crumbs and 1/3 cup granulated sugar. Pour in the melted butter and stir 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, use an electric mixer to beat the softened cream cheese until it is smooth. Add the peanut butter and beat until fully combined and creamy.
  3. Sweeten the filling: Gradually add the powdered sugar to the peanut butter mixture, beating on low speed until incorporated, then increase speed to medium and beat until smooth. Mix in the vanilla extract.
  4. Fold in the topping: Gently fold in the thawed whipped topping using a spatula until no streaks remain. Do not overmix; you want to keep the filling light and airy.
  5. Assemble the pie: Spoon the creamy peanut butter filling evenly into the chilled graham cracker crust. Smooth the top with the back of a spoon or an offset spatula.
  6. Chill the pie: 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.
  7. Serve: Before serving, top your homemade peanut butter pie with a drizzle of chocolate syrup or chopped peanut butter cups. Slice and enjoy this indulgent peanut butter dessert!

Notes

  • For an Oreo crust peanut butter pie, substitute 2 cups of finely crushed Oreo cookies (filling removed) for the graham cracker crumbs.
  • If you prefer a sweeter, more classic old fashioned peanut butter pie flavor, you can substitute 1/2 cup of the powdered sugar with an equal amount of granulated sugar in the filling mixture.
  • This recipe is a fantastic make ahead dessert; it holds up very well in the refrigerator for up to three days.

Nutrition

Find it online: https://tastytribune.com/easy-peanut-butter-pie-no-bake-recipe/