No Bake Peanut Butter Pie Recipe is a delightfully creamy, indulgent dessert that’s easy to assemble—perfect for busy cooks or anyone who wants a decadent treat without turning on the oven. This indulgent pie combines velvety peanut butter with a subtle sweetness, folded into airy whipped topping and set in a crisp, buttery graham cracker crust. In just a few simple steps, you’ll have a show‑stopping dessert that’s bound to impress friends and family alike. Whether you’re making it for a casual dinner or a festive gathering, this pie combines convenience, flavor, and that irresistible peanut butter charm—all in one chilled bite of bliss.
Why You’ll Love This No Bake Peanut Butter Pie Recipe
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Effortless to make: No oven? No problem! Just mix and chill—easy.
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Creamy, dreamy texture: The whipped topping gives it a cloud‑like, melt‑in‑your‑mouth feel.
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Peanut butter perfection: Rich, nutty flavor balanced by sweetness.
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Versatile for diets: Lightened ingredients keep it more waistline‑friendly than a classic cream‑heavy pie.
Ingredients
Here’s everything you’ll need to whip up this creamy pie:
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5 oz of softened cream cheese with 1/3 less fat
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1/3 cup powdered (confectioners’) sugar
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1/3 cup smooth peanut butter
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2 ½ cups of light whipped topping, like TruWhip Skinny
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1 reduced‑fat graham cracker pie crust (homemade or store‑bought)
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2 Tbsp Hershey’s chocolate syrup (for drizzling)
Step‑by‑Step: How to Make No Bake Peanut Butter Pie Recipe
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In a medium mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and fully combined.
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Mix in the peanut butter and beat until the texture is smooth and uniform.
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Gently fold in the light whipped topping until everything is evenly blended—be careful not to overmix.
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Spoon the filling into your graham cracker crust, spreading it out evenly.
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Cover the pie and chill in the refrigerator for at least 2–3 hours, or until set.
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Serve cold with a generous drizzle of chocolate syrup.
Helpful Tips
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Soften cream cheese properly: Let it sit at room temperature for about 30 minutes, or microwave briefly in 5‑second bursts until easily whipped.
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Folding matters: Use a spatula to lightly fold the whipped topping in—this keeps the pie lofty and avoids deflating the mixture.
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Chill time can’t be rushed: At least 2 hours in the fridge ensures the pie sets beautifully. For best results, chill overnight.
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Crust options: If using a pre‑made crust, press it gently to firm it up. Want extra flavor? Toast the crust lightly under a broiler for 1–2 minutes before filling.
Substitutions And Variations
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Nut-free? Use a sunflower‑seed butter instead of peanut butter.
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Allergy‑friendly crust: Replace graham cracker crust with a gluten‑free or nut‑allergy crust alternative.
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Flavor twist: Stir in a teaspoon of vanilla extract or a pinch of salt to deepen the flavor.
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Chocolate lovers: Add mini‑chocolate chips to the filling or swirl melted chocolate through the top.
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Bougie version: Add a layer of chopped Reese’s peanut butter cups or peanut butter cups pieces before chilling.
Storage Instructions
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In the fridge: Cover with plastic wrap or a pie dome and refrigerate for up to 4 days. It’ll stay creamy and delicious.
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Freezer-friendly: Wrap tightly in plastic wrap followed by foil, or place in an airtight container. Thaw in the fridge overnight before serving.
Nutritional Information
Per 1 slice (based on 8 slices per pie):
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Calories: 215 kcal
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Carbohydrates: 30 g
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Protein: 2.5 g
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Fat: 10 g
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Saturated Fat: 4.5 g
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Sodium: 83 mg
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Fiber: 1 g
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Sugar: 15 g
(Note: Nutrition values are approximate and will vary depending on brands and exact servings.)
Serving Suggestions
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Serve cold with a generous drizzle of chocolate syrup.
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Pair with fresh berries—strawberries or raspberries add a bright, tangy contrast.
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Add a dollop of extra whipped topping or a sprinkle of crushed graham crackers just before serving.
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Set out alongside coffee, latte, or milk for a cozy dessert experience.
Common Questions About No Bake Peanut Butter Pie
Q: Can I use homemade whipped cream instead of store‑bought whipped topping?
Absolutely! You can make a stabilized whipped cream by whipping heavy cream with a little powdered sugar and vanilla until stiff peaks form. This gives a richer flavor compared to light whipped topping.
Q: How can I make this pie ahead of time for a dinner party?
Make it a day ahead and refrigerate overnight for best results. The flavor deepens and it sets perfectly in the fridge.
Q: What do I do if the filling is too soft after chilling?
If it’s still a bit soft, simply allow a little more chill time. If needed, add a tablespoon of instant clear gelatin mixed with a splash of cold water, gently folded into the filling to help it firm up.
Q: Can I freeze the whole pie?
Yes—you can freeze the whole or sliced pie. Wrap tightly in plastic wrap followed by foil, or place in an airtight container. Thaw overnight in the fridge before serving for the best texture.
Conclusion
Thank you so much for trying this No Bake Peanut Butter Pie! What I love most is how simple it is—each rich, creamy slice bursts with peanut butter flavor, yet takes barely any time to make. It’s a cozy, indulgent dessert that brings joy with every bite. I hope this pie brightens your table and warms your heart as much as it does mine. Wishing you a relaxing, delicious time baking (or rather, setting up!) this treat—and thank you for being part of our wonderful food‑loving community. Enjoy the slice of happiness!
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No Bake Peanut Butter Pie
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
Description
No Bake Peanut Butter Pie is a simple, creamy dessert layered with peanut butter, light whipped topping, and a graham cracker crust. Perfect for any occasion, this pie requires no baking and delivers on taste in every chilled slice.
Ingredients
5 oz of softened cream cheese with 1/3 less fat
1/3 cup smooth peanut butter
2 ½ cups of light whipped topping, like TruWhip Skinny
1 reduced-fat graham cracker pie crust (store-bought or homemade)
2 tablespoons Hershey’s chocolate syrup (for drizzling)
Instructions
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In a medium mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and fully combined.
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Mix in the peanut butter and beat until the texture is smooth and uniform.
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Gently fold in the light whipped topping until everything is evenly blended—be careful not to overmix.
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Spoon the filling into your graham cracker crust, spreading it out evenly.
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Cover the pie and chill in the refrigerator for at least 2–3 hours, or until set.
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Serve cold with a generous drizzle of chocolate syrup.
Notes
To save time, make the pie a day ahead and chill overnight. You can also freeze slices for later—just thaw in the fridge before serving. For extra flavor, top with mini chocolate chips or crushed peanuts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 215 kcal
- Sugar: 15 g
- Carbohydrates: 30 g
- Protein: 2.5 g