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Calling all my peanut butter lovers! This peanut butter pie is rich and creamy. It’s super simple to make and is devoured in minutes.
We Love This Pie
My family goes crazy over everything peanut butter and this pie is no exception. It’s rich, creamy, smooth, and melts in your mouth. It’s great for any get-together and takes only a few minutes to make. You can even make it ahead of time and it’s ready to serve when you are.
Ingredients
- Peanut Butter – I recommend using creamy peanut butter for this recipe.
- Cream Cheese – Use only block-style cream cheese that is softened at room temperature for the pie filling.
- Chocolate Pie Shell – You can also use a graham cracker pie shell instead of chocolate.
- Garnishes (not shown) – I use store-bought chocolate and butterscotch ice cream syrup and crushed peanuts for the topping.
Let’s Make No-Bake Peanut Butter Pie
- Using a hand mixer or stand mixer, beat cream cheese until it is smooth.
- Add the peanut butter and beat until it’s fully combined. It will look crumbly while mixing. Smooth it out by stirring it with a spatula.
- Add the sugar 1/4 at a time. Do this at the slowest mixer speed. Again, it will look crumbly. When it’s all combined, smooth it out with a spatula.
- Fold in the cool whip with a spatula and beat with mixer for 30 seconds until it’s fluffy.
- Pour the peanut butter mixture into the prepared chocolate pie crust and refrigerate for 2-3 hours.
- When the pie is ready to serve, drizzle the top with chocolate and butterscotch syrup and crushed peanuts.
Krazy Kitchen Mom Tips
- You can make this pie 1-2 days ahead of time, just keep it in the refrigerator.
- This pie is also really good frozen. Make the pie, wrap it in plastic wrap and then foil. Garnish it when you are ready to serve it.
- Try other toppings or garnishes – crushed Oreo cookies, crushed peanut butter cookies, top with whipped cream – be creative.
More KKM No-Bake Recipes
- Strawberry Cheesecake Dip
- Red, White, Blue Yogurt Jello Pie
- Strawberry Cheesecake Mousse
- Chocolate Hazelnut Mousse
No-Bake Peanut Butter Pie
Calling all my peanut butter lovers! This peanut butter pie is rich and creamy. It's super simple to make and is devoured in minutes.
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Servings: 8 slices
Ingredients
- 1 store-bought chocolate pie shell
- 1 cup powdered sugar
- 3/4 cup creamy peanut butter
- 4 oz. cream cheese softened at room temperature
- 8 oz. container Cool Whip thawed in the refrigerator
- crushed peanuts, chocolate syrup, butterscotch syrup for garnishes
Instructions
- Using a hand mixer or stand mixer, beat cream cheese until it is smooth.
- Add the peanut butter and beat until it's fully combined. It will look crumbly while mixing. Smooth it out by stirring it with a spatula.
- Add the sugar 1/4 at a time. Do this at the slowest mixer speed. Again, it will look crumbly.
- When it's all combined, smooth it out with a spatula.
- Fold in the cool whip with a spatula and beat with mixer for 30 seconds until it's fluffy.
- Pour the peanut butter mixture into the prepared chocolate pie crust and refrigerate for 2-3 hours.
- When the pie is ready to serve, drizzle the top with chocolate and butterscotch syrup and crushed peanuts.
Notes
Krazy Kitchen Mom Tips:
- You can make this pie 1-2 days ahead of time, just keep it in the refrigerator.
- This pie is also really good frozen. Make the pie, wrap it in plastic wrap and then foil. Garnish it when you are ready to serve it.
- Try other toppings or garnishes – crushed Oreo cookies, crushed peanut butter cookies, top with whipped cream – be creative.
It never states the full amount of sugar for recipe yet says to add 1/4 at a time.
Thank you.
It’s 1 cup of powdered sugar. Enjoy!