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A decadent slice of no bake peanut butter pie, topped with chocolate chips and drizzled with caramel.

No Bake Peanut Butter Pie

This recipe makes a rich, creamy peanut butter pie that requires no oven time. It sets up well and is simple to prepare.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups chocolate wafer cookie crumbs about 45 cookies
  • 6 tablespoons unsalted butter, melted
For the Filling
  • 1 cup creamy peanut butter not natural style
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) frozen whipped topping, thawed like Cool Whip
For Topping (Optional)
  • 1/2 cup mini chocolate chips

Equipment

  • 9-inch pie plate
  • Electric mixer

Method
 

  1. Combine the chocolate wafer crumbs and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  2. Place the crust in the freezer while you prepare the filling.
  3. In a large bowl, use an electric mixer to beat the peanut butter and softened cream cheese together until the mixture is smooth.
  4. Beat in the powdered sugar and vanilla extract until fully combined.
  5. Gently fold in the thawed whipped topping until no white streaks remain. Do not overmix.
  6. Spoon the peanut butter filling evenly into the chilled crust.
  7. If using, sprinkle the mini chocolate chips over the top of the pie.
  8. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm. Chilling for longer, such as overnight, improves the texture.
  9. Slice and serve cold.

Notes

For a slightly lighter filling, you can substitute half of the cream cheese with Greek yogurt, though the texture will be softer. If you prefer a different crust, graham cracker crumbs work well in place of chocolate wafers.