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A delicious slice of no-bake peanut butter pie, topped with chocolate chips and a chocolate ganache layer.

No-Bake Peanut Butter Pie

This recipe makes a creamy and easy peanut butter pie that requires no oven time. It uses a simple graham cracker crust and a rich, smooth filling.
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Prep Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
For the Filling
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter do not use natural style
  • 1 cup powdered sugar
  • 1 container (8 ounces) frozen whipped topping, thawed like Cool Whip
For Topping (Optional)
  • 1/2 cup miniature chocolate chips

Equipment

  • 9-inch pie plate
  • Electric mixer

Method
 

  1. Prepare the crust: Mix the graham cracker crumbs and granulated sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth. Add the peanut butter and beat until combined.
  3. Gradually add the powdered sugar to the peanut butter mixture, beating until smooth. Scrape down the sides of the bowl as needed.
  4. Gently fold in the thawed whipped topping until no streaks remain. Do not overmix.
  5. Spoon the filling into the prepared graham cracker crust and spread it evenly.
  6. If using, sprinkle the miniature chocolate chips over the top of the pie.
  7. Chill the pie in the refrigerator for at least 3 hours, or until firm, before slicing and serving.

Notes

Use creamy peanut butter that is not the natural separation kind for the best texture. If you want a firmer pie, you can chill it overnight. You can substitute the graham cracker crust with a pre-made cookie crust.