This no bake peanut butter pie is the creamy peanut butter dessert of your dreams! With a silky peanut butter filling, a chocolate Oreo crust, and plenty of toppings, this easy recipe is a special treat for any peanut butter lovers out there. Whether you're serving it for a family gathering, a special occasion, or just because!
Why You’ll Love It
This easy peanut butter pie recipe is the kind of creamy dessert that disappears in minutes.
The combination of rich peanut butter, cream cheese, and Cool Whip creates a luscious, fluffy texture that sets beautifully in the freezer.
Plus, the contrast between the chocolate crust and the creamy peanut butter filling? Absolute perfection! My whole family is OBSESSED!
And let’s be real—sometimes, we just don’t want to turn on the oven. That’s where this no bake peanut butter pie shines! Especially in the heat of summer here in Florida.
Feel free to customize this delicious dessert with different toppings like mini chocolate chips, chopped peanut butter cups, or a drizzle of chocolate ganache. Plus, you can store leftovers in the freezer for a few weeks so you can have pie anytime you want!
And it doesn't matter if you prefer to use a store-bought pie crust or you enjoy making your own homemade crust with Oreo cookies or a buttery graham crackers, this pie is a great addition to any spread!!
Ingredients & Substitutions
Here are the simple ingredients that you'll need to make this easy, creamy peanut butter pie. I've also included substitutions in case you want to make alterations to this no bake pie recipe. Be sure to click the jump-to recipe card above or scroll to the bottom of this post to get the full recipe.
- Cream Cheese: Adds richness and helps create that creamy filling. Make sure it’s at room temperature for easy mixing.
- Peanut Butter: Use creamy peanut butter for the best texture. Natural peanut butter works but may make the filling slightly softer.
- Powdered Sugar: Sweetens the peanut butter mixture while keeping it light and fluffy.
- Cool Whip: This whipped topping makes the filling extra airy and smooth. If you prefer, you can swap it for whipped cream made from heavy whipping cream (aka heavy cream) beaten to stiff peaks with a little vanilla extract.
- Chocolate Oreo Crust: I love using the store-bought chocolate oreo crust whenever i'm making this no bake peanut butter pie. Another classic choice is a pre-made graham cracker crust or a homemade graham cracker crust with melted butter.
- Mini Chocolate Peanut Butter Cups: These go on top of the pie for extra peanut butter goodness. Swap with Reese’s Pieces or mini chocolate chips for a fun twist.
- Salted Caramel & Chocolate Syrup: Drizzle over the top of the pie for extra decadence. Optional but so good for flavor and appearance.
- Flaky Salt: Optional, but it balances the sweetness beautifully and it is my favorite part!
How to Make It
Here are the simple steps (and step-by-step photos) on how to make this decadent pie. If you've got any questions, feel free to ask me by sending a message on facebook or instagram!
MIX THE FILLING: In a large mixing bowl, use an electric mixer or hand mixer to blend cream cheese, peanut butter, and powdered sugar until light and fluffy. I recommend starting on low speed and then cranking it up to high speed as it comes together. Be sure to scrape down the sides of the bowl as needed.
FOLD IN COOL WHIP: Gently fold in one tub of Cool Whip until fully incorporated. This keeps the peanut butter mixture light and airy.
ASSEMBLE THE PIE: Pour the creamy peanut butter filling into the store-bought pie crust (I like the chocolate pre-made crust the best!) or homemade crust and smooth it out.
ADD THE TOP LAYER: Spread the second tub of Cool Whip over the top of the peanut butter layer, creating a decorative swoop in the middle for that signature look.
TOP IT OFF: Sprinkle on chopped peanut butter cups, then drizzle with chocolate syrup and salted caramel. Although it's optional, add a pinch of flaky salt over the whole thing for the perfect sweet-salty finish. This not only amplifies the peanut butter flavor but it makes this simple recipe even more over the top.
FREEZE & SERVE: Cover the pie with plastic wrap and freeze for at least 3-6 hours, or overnight, until firm. Slice and serve straight from the freezer for the best texture!
Storage Tips
Store any leftovers in an airtight container in the freezer. This ice box pie stays fresh for up to a week—if it lasts that long!
What goes with Cool Whip Peanut Butter Pie
Here are a few easy recipes that go deliciously with this no bake peanut butter pie recipe.
- Vegetarian Cheese Tortellini Soup (Rustic & Creamy)
- Garlic Steak Bites Appetizer with Boursin Cheese
- Lazy Lasagna Recipe (Easy, One-Pot & 5 Ingredients!)
- One Pot Creamy Cheesy Potato Soup Recipe with Sour Cream
- Grilled Turkey Cranberry Sandwich
And if you love no bake desserts, try my no bake key lime pie with cool whip in a buttery graham cracker crust, too!
Recipe
The Best No Bake Peanut Butter Pie with Cool Whip
Equipment
Ingredients
- ½ cup Peanut Butter
- 1 8 oz package Cream Cheese room temperature
- 1 cup Powdered Sugar
- 2 8 oz tubs Cool Whip defrosted
- 1 cup Mini Chocolate Peanut Butter Cups chopped
- 1 Store Bought Chocolate Oreo Pie Crust or graham cracker!
- 2 tablespoon Salted Caramel Sauce
- 2 tablespoon Chocolate Syrup
- Flaky Salt for garnish
Instructions
- Using a stand mixer or hand mixer, whip together peanut butter, cream cheese, and powdered sugar until light and fluffy.
- Gently fold in one tub of cool whip then pour the mixture into the pie shell.
- Top with the remaining tub of cool whip - giving it height in the middle for style.
- Add the chopped mini chocolate peanut butter cups on top.
- Finish with a drizzle of caramel and chocolate and a sprinkle of flaky salt
- Place in the freezer for at least 3 hours to firm up before eating.
- Slice and serve while frozen and enjoy!
Cheska says
I made this pie as written last year and loved it. I decided to make it again this year for NYE but apparently there is a national cream cheese shortage and all of my local grocery stores were out of stock. I ended up subbing it for plain Greek yogurt hoping it would turn out okay and it worked beautifully. The yogurt gives it a little tangy-ness that everyone loved. It is delicious both ways and SO EASY. I’ve made it four times in the last two weeks!! Once for NYE, once to take to a friend, and twice for my family members who keep asking me if I can make another, haha. I’ve started adding a little extra sugar and peanut butter to balance out the yogurt but honestly I just eyeball everything and taste as I go and adjust accordingly. Thank you for such a great recipe!
Vickie says
What size pie crust do you use
grilledcheesesocial says
just a regular 9" store bought pie crust
Jan Lantz says
This is delicious- I made this in muffin cups with an Oreo based crust - they became cupcake pie
Julie says
If you made it this far to the comments and are still debating about making the recipe, you need to stop what you are doing and go make this pie! It is seriously delicious! I gave away 2/3 of it to my girlfriends and they are both raving about how delicious the pie is and also how dangerous it is, you just want to keep eating more. The absolute only difference I did with the recipe was only use half a tub of cool whip for the top, and that was just personal preference. Seriously, go make this!