Old-Fashioned No-Bake Peanut Butter Pie
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This old-fashioned Peanut Butter Pie is a no-bake dessert made from a creamy peanut butter and cream cheese filling, folded with whipped cream and set in a graham cracker crust. Mix, pour, and freeze overnight, then top with Cool Whip, a chocolate drizzle, or chopped peanut butter cups before serving.
Sheila’s Recipe Snapshot
My sweet neighbor, Joann, shared this recipe with me several years ago. She was always the epitome of the Southern hostess — welcoming and ready to offer her guests a cup of coffee and dessert, which she always just happened to have on hand.
I will always remember the way that Joann and her husband Clint welcomed us to the neighborhood with open arms and immediately endeared themselves to our children. While we haven’t been neighbors for some time now, I’ve kept her old-fashioned peanut butter pie recipe and have fond memories whenever I make it.
The filling comes together in under 10 minutes with a hand mixer, no baking required, so this is an easy one to have ready before company arrives. To make the crust from scratch too, use my graham cracker crust recipe — just follow the chilling instructions there so it’s set before you add the filling.
Ingredient Notes For Old Fashioned Peanut Butter Pie
- Heavy Whipping Cream | Whipped to stiff peaks, this is what gives the filling its light, mousse-like texture.
- Cream Cheese | Let it soften fully at room temperature before mixing, or you’ll end up with small lumps that never fully smooth out. Full-fat gives the best texture; low-fat versions can turn the filling thin.
- Peanut Butter | I tend to use creamy so the filling is nice and smooth. Avoid natural varieties which have a higher oil content and tend to be a bit gritty.
- Powdered Sugar | This sweetens the filling and mixes in smoothly, without the grainy texture granulated sugar can leave behind.
- Milk | Thins the filling just enough to keep it from being too dense once frozen. Whole milk gives the richest result, but any milk you have on hand will work.
- Graham Cracker Crust | What makes this peanut butter pie a no-bake recipe is the store-bought crust. Of course, you can make your own no-bake homemade graham cracker crust if you like.
Variations and Substitutions
- Crunchy instead of creamy: Swap in crunchy peanut butter if you like texture in the filling.
- Chocolate crust: An Oreo cookie crust works in place of graham cracker for a chocolate base.
- No powdered sugar on hand: Make your own with granulated sugar and cornstarch. Combine 1 cup granulated sugar with 1 tablespoon cornstarch in a high-speed blender. Let it run until the texture is fluffy, about 30 to 45 seconds. Measure out what you need for this recipe, then store the rest in a sealed container.
- Add crunch on top: Chopped peanuts, crushed Reese’s Cups, or crumbled Heath bars all work well as a garnish, along with the chocolate drizzle already in the recipe.
How to Make Peanut Butter Pie from Scratch
STEP 1 | Choose your crust
Start by setting out the deep-dish graham cracker crust or making your own.
STEP 2 | Whip the heavy cream
Whip the heavy cream until stiff — when you lift the mixer out of the bowl, it should leave behind a pointed peak. If it droops or curls, continue beating for another minute and check again.
STEP 3 | Prepare the filling
In a separate bowl, cream together the remaining ingredients until smooth. Fold the whipped cream into the cream cheese mixture with a spatula until there are no more streaks of white.
STEP 4 | Add to crust
Pour the filling into the ready-made crust, smoothing it out all the way to the edges. Then, wrap tightly with a layer of plastic wrap and foil.
STEP 5 | Freeze
Pop it in the freezer overnight, and you’re done! Let it warm on the counter for 10-15 minutes before serving so it has time to soften.
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Recipe Success Tips
Frequently Asked Questions
Make sure it freezes for a full 8 hours or overnight — cutting the freeze time short is the most common cause. Also check that your cream cheese was fully softened before mixing; cold lumps won’t blend in smoothly and can keep the filling from setting evenly.
Since this keeps well in the freezer, you can put one together whenever you have the time and store it until you need it. You will need to prepare the dessert at least the day before so it has time to set up properly.
Heavy cream typically doubles in volume, so this recipe uses 2 cups of whipped cream in the filling. Since a small container of Cool Whip contains about 3 cups total, you’ll need to divide it out and save the rest as a topping.
Cool Whip also comes frozen and will need to be thawed in the refrigerator before use. If you’re short on time, you can float it in a bowl of cold water for 30-45 minutes instead.
Storage Tips
Store the pie in the freezer for up to 1 month. Once thawed and cut into, keep leftovers in the refrigerator for up to 4 days.
Looking For More No-Bake Dessert Recipes?
I’ve also got an easy banana pudding recipe that’s ready in a snap. You can prepare it in a large pan, individual glass jars, or a trifle dish for a stunning display. Or, you may enjoy my No Bake Blueberry Cheesecake, my Mamaw B’s Million Dollar Pie with pineapple, coconut, and pecans, or this silky no-bake chocolate cream pie — dessert doesn’t get any easier than this!
What to Serve With Peanut Butter Pie
This pie is usually served with a dollop of Cool Whip or homemade whipped cream. I like to go a step further with crushed Heath bars or Reese’s Cups and a drizzle of my easy chocolate sauce — that little bit of crunch is a nice contrast against all that creamy filling.
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Old-Fashioned No-Bake Peanut Butter Pie
Ingredients
- 8 ounces heavy whipping cream
- 8 ounces cream cheese softened
- ½ cup peanut butter
- 1 cup powdered sugar
- ¼ cup milk
- 1 9-inch deep dish graham cracker crust
- Cool Whip for garnish
Instructions
- Place heavy whipping cream in a small bowl and beat until stiff peaks form. Set aside.
- Cream together cream cheese, peanut butter, and powdered sugar until smooth. Add milk and mix again until smooth. Fold in the whipped cream.
- Pour into the graham cracker crust and cover. Freeze overnight.
- To serve, allow to sit at room temperature for 10-15 minutes. Slice and top with Cool Whip.
Notes
- Chill the heavy cream before whipping — it whips faster and holds peaks better.
- Soften the cream cheese fully at room temperature to avoid lumps.
- Run your knife under hot water before slicing for clean cuts through the frozen filling.
- Store in the freezer: up to 1 month.
- Store in the refrigerator (after thawing): up to 4 days.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
My son in law is a peanut butter fanatic, and I couldn’t wait to make this for him – it did not disappoint! 😉 He LOVED it!!
This pie is so simple and yet, packs such a delicious, creamy and cool punch! Fabulous recipe!
Best pie ever! This is so creamy and peanut buttery and delicious! Perfect with homemade whipped cream!
Peanut butter has always been a favorite flavor of mine, and this was so easy to make. I served it with more whipped cream rather than cool whip. I’m savoring every piece.