Peanut Butter Pie

a slice of peanut butter pie

Peanut butter pie is the (nearly) no-bake, creamy, dreamy dessert that you need this summer. Super simple ingredients come together to make the absolute best peanut butter dessert out there, try it and see!

a slice of peanut butter pie

peanut butter pie is the perfect summer dessert

And it’s all about that filling ~ words don’t do it justice, you kind of have to make this one to experience it for yourself. The texture is like a cross between a mousse, a cheesecake, and a silky pudding pie. To say it slices like a dream is an understatement, I don’t think you’ll be disappointed by this one!

peanut butter pie topped with whipped cream

a 6-ingredient filling and 2-ingredient crust couldn’t be easier!

This simple recipe is perfect because it lets the peanut butter flavor take center stage. While many creamy pies rely on gelatin or pudding mix to give them structure, the peanut butter, cream cheese, and whipped cream in this one work together to make the most luxurious texture.

  • peanut butter – I like Jiff Natural.
  • cream cheese – I know it seems like a strange combo, but this adds body and richness to the filling without tasting weird or tangy – promise!
  • whipped cream gives the filling airiness and lightness like a mousse.
  • powdered sugar sweetens the filling without any graininess.
  • vanilla and salt amp up the flavor.
  • graham crackers and melted butter make up the easy crust – it’s a classic for a reason.
  • roasted peanuts make a great crunchy topping. That little extra hit of salt is perfect.

why we love icebox pies

Homemade ice creams and sorbets can be delicious but finicky to get right, and often require an ice cream machine. Icebox pies, on the other hand, are so easy and virtually foolproof. Definitely bookmark this one for your next summer gathering. The peanut butter and cream cheese give the filling enough stability that it doesn’t even take all that long to set once you make it, mine was ready after about 3-4 hours of fridge time, so no waiting overnight if you don’t want to.

peanut butter pie topped with peanuts

variations on peanut butter pie

I’m giving you a few ideas for changing this pie up, but honestly, I recommend making it exactly as written, it’s sooooo good!

  • You could try a different nut butter in place of the peanut butter, but be aware that if your nut butter has a different texture than peanut butter (some nut butters are a lot runnier), that may affect the end result.
  • If you’re allergic to peanuts, try Sunbutter.
  • Nothing’s stopping you from drizzling a little chocolate sauce or mini chocolate chips over the whipped cream.
  • Peanut butter pairs well with spices like cinnamon, so try adding a little to the filling for a unique flavor twist.
  • Use another cookie, like chocolate wafers, to make the crust. Any plain cookie will work, including peanut butter cookies!
piece of peanut butter pie with bite taken

more chilled pies and cakes

a slice of peanut butter pie
5 from 10 votes

Peanut Butter Pie

Peanut butter pie is the (nearly) no-bake, creamy, dreamy dessert that you need this summer. Super simple ingredients come together to make the absolute best peanut butter dessert out there, try it and see!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 12 servings
Calories 398kcal
Author Sue Moran


  • 9 inch deep dish pie plate


for the crust

  • 16 whole graham crackers (to make 2 cups crumbs)
  • 5 Tbsp unsalted butter, melted

for the peanut butter filling

  • 8 ounces cream cheese, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup powdered sugar
  • 1/4 tsp salt (optional)
  • 2 tsp vanilla extract
  • 1 cup whipping cream

for the topping

  • 1/2 cup whipping cream
  • 2 Tbsp confectioner's sugar (optional)
  • 1/3 cup roasted peanuts, coarsely chopped


  • Preheat the oven to 350F.
  • In a food processor, blend the graham crackers until finely ground.
    grinding graham cracker crumbs
  • Transfer the crumbs to a bowl and mix with the melted butter until uniform and clumpy.
    making graham cracker crust
  • Add the crumb mixture to an 9-inch deep dish pie plate. Press them into the bottom and up the sides to form a crust. I like to use a cup measure with a flat bottom to do this.
    adding crumbs to a pie plate
  • Bake the pie crust for 10 minutes, then remove and allow to cool completely.
    graham cracker crust
  • To make the peanut butter filling, wipe out your food processor and add the cream cheese, peanut butter, powdered sugar, salt, and vanilla extract to the bowl.
    making peanut butter pie filling
  • Process until uniform.
    blending peanut butter pie filling in a food processor
  • In a separate bowl, whip the heavy cream until stiff peaks form.
    whipping cream in a bowl
  • Add the peanut butter mixture, starting with a little bit, to the whipped cream and fold it together until there are no streaks.
    folding whipped cream into pie filling
  • Pour the peanut butter filling into the cooled pie crust, and chill in the refrigerator for at least 3 hours, or up to overnight.
    Filling in graham cracker crust
  • When ready to serve, whip 1/2 cup cream with the sugar to stiff peaks. Top with the whipped cream and crushed peanuts.
    a slice of peanut butter pie

Cook’s notes

  • If you’d like to reduce the calories in this dessert, try using low fat cream cheese, and omitting the whipped cream topping.
  • Recipe slightly adapted from Southern Living


Calories: 398kcal | Carbohydrates: 16g | Protein: 8g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 187mg | Potassium: 211mg | Fiber: 1g | Sugar: 12g | Vitamin A: 837IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
e book

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Cherie Rosenstein
    August 2, 2022 at 3:53 pm

    Can I use Cool Whip instead of whipping cream for this recipe?

  • Reply
    August 2, 2022 at 7:30 am

    Hi Sue!
    In the ingredient list for your Peanut Butter Pie it lists 3/4 cup of whipping cream for the topping but in the recipe it calls for 1/2 cup of the whipping cream. Please…which one is it? Can’t wait to make this for my son. It sounds fabulous! :-))

  • Reply
    Betty Brockhoff
    August 17, 2021 at 8:45 am

    Have you ever used crunchy peanut butter for this recipe?

    • Reply
      Sue Moran
      August 17, 2021 at 9:00 am

      I haven’t, because I love the silky texture of this pie, but you absolutely could try it!

  • Reply
    Jane Peterson
    June 30, 2021 at 9:17 pm

    5 stars
    I made it today and we just finished enjoying it. I didn’t have any chopped peanuts so I drizzled with chocolate sauce and chocolate cookie crumbs. Yummy! Five stars from the whole family!

  • Reply
    June 30, 2021 at 10:32 am

    Love peanut butter anything! My mom always made my brother a peanut butter cream pie that was delicious but this type of pie in my opinion fits summer. Thank you, it looks dreamy good.

  • Reply
    Kim C
    June 30, 2021 at 6:29 am

    5 stars
    Thank you for this chocolate-free peanut butter pie recipe! I dislike chocolate very much and I adore peanut butter. Too many peanut butter pie recipes include chocolate in some form. Can’t wait to try this!

    • Reply
      Sue Moran
      June 30, 2021 at 6:44 am

      Funny, because the first thing I did was start dreaming about a chocolate version, but this one is so good, I know you’re going to love it Kim 🙂

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