Easy No-Bake Peanut Butter Pie

Last Updated on September 1, 2019

No bake peanut butter pie, made famous by the Amish, is simple to make and easy to customize by changing the crust and toppings used.

This smooth and creamy pie is a fan favorite around here.  People love it so much I usually have to make two at a time whenever we have a party of any sorts.  

I even turn this pie into a chocolate peanut butter pie just by using an oreo crust!  No matter which crust you choose to use, your guests will be talking about this pie long after the meal is over.

HOW TO MAKE A HOMEMADE PEANUT BUTTER PIE

Pie Crust 

Graham Cracker Crust

Graham cracker crust seems to be the most popular one used in most restaurants and recipes.  Not my favorite, but it still makes a great pie.

Traditional Pastry Crust

A traditional pie crust can be used.  It needs to be blind baked before use.  I prefer a traditional crust to a graham cracker crust.  You can even make a peanut butter flavored pastry pie crust.  

I have not tried to make one of these, any long-time readers already know traditional pie crust is my kitchen nemesis.  If you eat a pie here and it has a crust like that, you can be sure it was a premade store bought one!

Peanut Butter Cookie or Oreo Cookie Pie Crust

Making cookie crumbs with a food processor is really simple.  If you don’t have one just put the cookies in a sealed plastic bag and crush with a rolling pin.  Make sure there isn’t any air in the or it will pop open and spray cookie crumbs everywhere.  Ask me how I know………

The smaller the crumbs, the tighter the crust will be.   Refrigerate the crust after assembling so that crust has a chance to firm up.  This will make it easier to spread the filling without pulling up bits of crust.

The cookie crust can also be baked if desired.  Bake it in a preheated 350 Degree F oven for 7 to 10 minutes or just until you start to smell it.  Lightly baked is all you are striving for.  It isn’t necessary though, I don’t do it because it’s a no-bake pie.

The best method for pressing cookie crumb and graham cracker crusts into an even layer is to use a cup that has a flat bottom and has been sprayed with baking spray.  

After adding the buttered crumbs to the pie pan, spread them out over the bottom and up the sides.

Gently press the cup along the bottom of the pie pan and use the side of the cup to press along the sides of the pie pan.

Smooth Peanut Butter vs Chunky Peanut Butter

You can use smooth or chunky peanut butter when making a peanut butter pie.  It’s a personal preference thing.  I usually use smooth peanut butter because it’s what I have on hand. 

You can use homemade peanut butter in this pie too.  Make sure the peanut butter is mixed well before using and you might find you need to add 1/4 to 1/2 cup of additional powdered sugar to the filling so it will set up. 

Whipped cream vs Whipped Topping (Cool Whip)

This recipe calls for homemade whipped cream but thawed whipped topping can be used.  Replace the heavy whipping cream and 1/4 cup of granulated sugar in the recipe with 3 cups of whipped topping.

Using whipped topping and a premade graham cracker crust makes this recipe super-fast and easy.

HOW TO SERVE PEANUT BUTTER PIE

Peanut butter pie can be served just like you would any other dessert or snack.  You might want to consider cutting this pie into smaller pieces because it is so rich, a little sliver will go a long way even for those with the biggest sweet tooth!

I cut my pie into 12 slices and offer several topping choices and let guests top their own piece.  I like crushed peanuts and chocolate sauce on mine.

Topping Ideas

• Homemade Whipped Cream
• Milk Chocolate Chips
• Peanut Butter Chips
• Mini Nutter Butters
• Crushed Peanuts
• Crushed Cookies
• Chocolate Syrup
• Mini Peanut Butter Cups
• Chocolate Ganache
• Chopped Reese’s Pieces
• Chopped M & M’s
• Strawberry Syrup – make a peanut butter and jelly flavored pie!

HOW TO STORE PEANUT BUTTER PIE

Peanut Butter Pie should be stored covered in the refrigerator.  It will last for about 3 days before the filling starts to get gummy and the crust gets soggy.

It can be frozen too!  Freeze the leftover pie and then placed into a freezer safe container or baggie.  Remove as much excess air as possible. 

To freeze individual servings of peanut butter pie cut the pie before freezing and set onto a plate or baking sheet without allowing the pie pieces to touch.  Once they have frozen solid, wrap them individually in plastic wrap and place into a freezer safe container or plastic bag. 

Peanut Butter Pie can stay in the freezer for about 3 months before the quality starts to fade.

To thaw, remove it from the freezer and the container and place into the refrigerator until softened.  For quicker thawing, set the pie out at room temperature. I have even seen it eaten frozen, so there’s that.

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MORE RECIPES THAT USE PEANUT BUTTER

Buckeyes – Chocolate Dipped Peanut Butter Balls

Dirty Buckeyes – Bacon covered Buckeyes

Peanut Butter Cookies

Peanut Butter Icing – starts with canned icing

Salted Peanut Marshmallow Bars

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5 from 1 vote

No-Bake Peanut Butter Pie

Easy recipe for the best creamy and decadent peanut butter pie.

Course Desserts

Cuisine American

Keyword creamy peanut butter pie, no bake peanut butter pie, peanut butter pie with peanut butter cookie crust

Prep Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 15 minutes

Servings 12 Slices

Author Beth Mueller

Equipment

• Pie Pan
• Mixing Bowl
• Mixer
• Food Processor

Ingredients

• 20 Nutter Butter cookies or 25 Oreos
• 6 tablespoons salted butter melted
• 6 tablespoons granulated sugar divided
• 1 1/2 cups heavy whipping cream
• 8 ounces cream cheese room temperature
• 1 cup peanut butter smooth or crunchy
• 1 cup powdered sugar
• Crushed peanuts optional for top
• Chocolate sauce optional for topping

Instructions

• Prepare a pie pan by coating with baking spray.
• Crush cookies into small crumbs and place into a small bowl.
• Add 2 tablespoons of granulated sugar to the cookie crumbs and stir to combine.
• Melt 6 tablespoons of butter and add to the cookie crumbs and mix until all the cookie crumbs are coated with butter.
• Pour the cookie crumbs into the prepared pie pan and form the crust by pressing the crumbs along the sides and bottom of the pie pan and place into the refrigerator while preparing the filling.
• Make the homemade whipped cream by whipping the heavy cream until soft peaks start to form. With the mixer running gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form. Set aside in the refrigerator.
• In a large mixing bowl, beat the cream cheese until no lumps remain.
• Add the peanut butter and beat until well combined. Scrape down the sides of the mixing bowl and mix again if needed.
• Add the powdered sugar and beat until light and fluffy.
• Add the whipped cream and mix until there are no streaks of white left.
• Spoon the peanut butter filling into the prepared pie crust and smooth out the top.
• Place the pie into the refrigerator and refrigerate for at least 2 hours before serving.

Notes

Traditional pastry pie crust that has been blind baked, graham cracker pie crust, or any store bought pie crust can be substituted for the cookie crust in the recipe.

Peanut Butter Pie is fairly rich and is best served in slices smaller than other standard pie slices. We find cutting the pie into 12 slices is a good size.

Nutrition

Serving: 1/12 of pie | Calories: 455kcal | Carbohydrates: 35.75g | Protein: 8.54g | Fat: 32.68g | Saturated Fat: 13.86g | Cholesterol: 53mg | Sodium: 311mg | Fiber: 1.5g | Sugar: 26g