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Easy No Bake Peanut Butter Pie

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Submitted by bnanbee3

Easy no-bake peanut butter pie with cream cheese, whipped topping, and a graham cracker crust. Five ingredients, no oven, ready in 30 minutes for last-minute potlucks and weeknight desserts.

YIELD

12 servings

PREP

15 min

COOK

0 min

READY

30 min

When the oven is occupied or the AC’s giving up in August, this is the dessert to lean on. A no-bake peanut butter pie that goes from refrigerator to fork in about 30 minutes, with a forgiving five-ingredient filling that a kid can handle without supervision.

The filling builds in a specific order for a reason. Cream cheese and peanut butter get beaten smooth first to break up the cream cheese fully, then the powdered sugar and milk go in to sweeten and thin the base. Whipped topping folds in last, gently, so the air stays trapped and the pie sets light instead of dense.

Use softened cream cheese, not cold. Cold cream cheese refuses to smooth out and leaves white lumps streaked through the finished pie. Pull it from the fridge an hour before starting, or microwave for 15 seconds in a pinch.

A chocolate cookie crumb crust pairs better than graham cracker if you have it on hand. Chocolate against peanut butter is the bullseye flavor combination, and the dark crust visually frames the pale filling.

Pro Tips

  • Use full-fat cream cheese. Reduced fat versions release water as they sit, making the pie weepy.
  • Sift the powdered sugar before adding. Lump-free sugar keeps the texture silky.
  • Use room-temperature peanut butter. Cold straight-from-the-fridge peanut butter beats unevenly and leaves grainy patches.
  • Skip the freezer step in summer if you want a softer, mousse-like texture; chill in the fridge for 2 hours instead.
  • Drizzle chocolate syrup just before serving so it stays glossy.

Variations

  • Top with chopped Reese’s peanut butter cups or peanut brittle for added crunch.
  • Use natural peanut butter instead of standard for a less sweet, more peanut-forward filling.
  • Add 2 tablespoons cocoa powder to the filling for a chocolate peanut butter version.

Ingredients

1 1
EACH GRAHAM CRACKER PIE CRUST
or chocolate crumb, 9 inch *
8 231.2
OUNCES ML/G CREAM CHEESE
softened
158
CUP ML PEANUT BUTTER
1 237
CUP ML POWDERED SUGAR
sifted
2 30
TABLESPOONS ML MILK
4 115.6
OUNCES ML/G WHIPPED TOPPING, PREPARED
thawed

Directions

Make a graham cracker or chocolate crumb pie crust (9 inches).

Beat cream cheese and peanut butter until smooth.

Add sifted powdered sugar, milk, and beat until well mixed.

Fold in topping and spoon in pie shell. Chill in freezer 15 minutes.

Drizzle chocolate syrup on top (optional).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 191 68% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 126mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 10g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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