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No-Bake Peanut Butter Pie
Emily

No-Bake Peanut Butter Pie

This creamy and indulgent no-bake peanut butter pie features a buttery graham cracker crust, a fluffy peanut butter filling, and optional chocolate and peanut toppings. A rich dessert that’s easy to prepare and always a crowd favorite.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 1/2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup chopped peanuts (optional)
  • chocolate syrup for drizzling (optional)

Equipment

  • Medium mixing bowl
  • Large mixing bowl
  • Electric mixer
  • Spatula
  • 9-inch pie dish

Method
 

  1. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place in the refrigerator to chill while preparing the filling.
  3. In a large mixing bowl, beat the peanut butter and cream cheese together until smooth and creamy.
  4. Gradually add the powdered sugar and continue to beat until fully incorporated.
  5. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
  6. Gently fold the whipped cream into the peanut butter mixture until well blended.
  7. Pour the filling into the chilled crust and smooth the top with a spatula.
  8. Refrigerate the pie for at least 4 hours or until set.
  9. Before serving, sprinkle chopped peanuts over the top and drizzle with chocolate syrup if desired.

Notes

For a lighter version, substitute whipped topping for the homemade whipped cream. To make it gluten-free, use gluten-free graham crackers. The pie can be prepared a day ahead for gatherings and sets best when chilled overnight.