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Easy No-Bake Creamy Peanut Butter Pie

A thick slice of creamy peanut butter pie with a dark chocolate crust and rich chocolate ganache topping.
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You will love this simple, rich, and creamy no-bake peanut butter pie. It uses a buttery graham cracker crust and sets up perfectly in the refrigerator, making it a fantastic, quick dessert for any gathering.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1/2 cup creamy peanut butter, for topping
  • 1/4 cup chocolate chips, for garnish (optional)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar in a medium bowl until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the filling base: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of creamy peanut butter and 1 cup of powdered sugar. Beat until fully combined and creamy. Mix in the vanilla extract.
  3. Fold in whipped topping: Gently fold in the thawed whipped topping until no streaks remain. Do not overmix; you want to keep the filling light.
  4. Assemble the pie: Spoon the peanut butter filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
  5. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. This chilling time is crucial for the best texture.
  6. Garnish and serve: Before serving, spread the remaining 1/2 cup of creamy peanut butter lightly over the top of the pie. If desired, drizzle with melted chocolate or top with chopped peanut butter cups. Slice and serve cold.

Notes

  • For an even richer flavor, you can substitute half of the creamy peanut butter in the filling with peanut butter powder.
  • If you prefer an Oreo crust, replace the graham cracker crumbs with finely crushed Oreo cookies (about 24 cookies) and use the same amount of melted butter.
  • This **make ahead dessert** tastes best when allowed to chill for the full 4 hours or even overnight.

Nutrition

Find it online: https://flavorvista.com/peanut-butter-pie-recipe-easy-no-bake/