Easy peanut butter pie is cold, creamy, and so simple to make. With a no-bake filling in an Oreo crust, it’s perfect for birthdays, barbecues, or summer get-togethers.
Holly’s Recipe Highlights
- Flavor: Peanut butter and chocolate are a favorite flavor combo for this cool and creamy dessert.
- Difficulty: Just prep, fill, garnish, and serve. No bake, no sweat!
- Swaps: Try almond butter instead of peanut butter, or a graham crust instead of an Oreo crust.
- Serving Suggestions: Get more servings by making it in a rectangular pan and cutting into small squares or bars.
Ingredient Line Up
- Peanut Butter: Choose creamy (or crunchy!) peanut butter, but not the peanut butter labeled “natural” as it has too much oil and won’t blend properly.
- Filling: Full-fat cream cheese, whipped topping, and powdered sugar give this recipe its rich and creamy texture.
- Crust: A premade Oreo crust has a chocolaty flavor that goes so good with peanut butter. If you can’t find one premade, then go with a graham cracker crust.
- Topping: I love topping this pie with chopped peanuts for the perfect crunch. Try other toppings like mini peanut butter cups, mini chocolate or peanut butter chips, or extra whipped topping with a drizzle of homemade caramel sauce.
How to Make Peanut Butter Pie
- Beat cream cheese and powdered sugar until fluffy. Mix in peanut butter.
- Fold whipped topping into the peanut butter mixture.
- Spread filling into the pie crust.
- Chill for at least 2 hours.
Serve with whipped cream and a sprinkle of chopped peanuts.
Easy-As-Pie
- For easier blending, allow cream cheese to come to room temperature. Or, just unwrap and heat it in short bursts in the microwave until soft.
- If short on time, chill in the freezer for an hour instead of refrigerating for two.
Saving Every Last Slice
Keep leftover peanut butter pie (if there is any!) covered in the refrigerator for up to 4 days. Freeze portions wrapped in plastic wrap for up to 3 months and enjoy as a frozen treat or thaw before serving.
More Perfect Pies
Did you enjoy this easy Peanut Butter Pie recipe? Leave a comment and rating below.
Easy Peanut Butter Pie
Equipment
Ingredients
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 1¼ cups creamy peanut butter
- 1 (8 ounce) tub whipped topping thawed
- 1 8-Inch premade chocolate pie crust or graham cracker crust
- chopped peanuts and whipped cream for serving optional
Instructions
- In a large bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until smooth and fluffy.
- Blend in peanut butter until completely mixed.
- Gradually mix in the whipped topping.
- Spread the mixture into the pie crust.
- Refrigerate for 2 hours or until firm. Serve with a dollop of whipped topping and chopped peanuts.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Peanut Butter Pie Recipe
Made this pie today and it was a hit! Love the peanut butter flavor but without the heavy-ness! I used a graham cracker crust (not a big chocolate fan) and it is delicious! Will definitely add this recipe to my repertoire! Thank you for sharing!
I always buy Oreo crust and I keep it in the freezer. 😉
I used the graham cracker crust AND I topped the pie with crumbled Reese’s cups!!
In the photo of the pie, it doesn’t look like a chocolate pie crust!!! I’m sure it doesn’t matter if it’s just a grahm cracker crust. It looks delicious and I plan on making it soon!!!
I just prepared this pie 🙂 The only problem was that my husband bought the reg. size chocolate chips instead of the miniature size ones, and we could not find a chocolate crust, so he got an Oreo crust already made in the pan. So, I hope it will still taste nice when we are ready to eat it.
can I freeze this pb pie?
Nice recipe but that is not a chocolate crust in pic! Looks like grahm cracker to me!