Peanut Butter Pie is the ultimate decadent no-bake peanut butter and chocolate dessert. It only requires about 15 minutes and no oven! The perfect summer treat!Jump to Recipe
Peanut butter pie is one of my favorite pies. Probably because it only takes about 15 minutes to put together and I don’t have to fight with any pie crust. Or maybe because it tastes like a peanut butter cup, which is basically my favorite candy ever.
Let’s talk ingredients:
- Cream cheese-you want your cream cheese softened so that it mixes easily with your peanut butter. Cream cheese in general is softer than butter, so I find about 30 minutes on the counter before you want to make your pie is usually enough time.
- Peanut butter-I like to use regular peanut butter rather than natural. It doesn’t separate and adds it’s own sweetness. If you try this with natural peanut butter, let me know if it works well.
- Powdered sugar-a.k.a confectioner’s sugar. We don’t want any grit in our pie and so the powdered sugar mixes in wonderfully. Just make sure you have your mixer turned down to low speed so you don’t poof sugar all over.
- Vanilla extract-for an extra flavor boost
- Cool Whip-I used Cool Whip because it’s quick, easy, and non-dairy. If you’re not down with Cool Whip, feel free to whip 1 cup whipping cream instead and fold it into the peanut butter mixture.
What Does “Fold In The Cool Whip” Mean?
Basically, folding means that you take a lighter ingredient, in this case Cool Whip (but it could be egg whites or regular whipping cream, depending on your recipe) and using a rubber spatula, you gently mix it into the heavier ingredients, in this case the peanut butter mixture.
Why do you fold ingredients in? Because using a rubber spatula or spoon helps to keep the air in the Cool Whip instead of deflating it. The strength of a mixture would deflate some of the air and the texture of the pie would change. Even though it might feel like you’re stirring too vigorously, there is no way you would be as tough on the batter as a mixer would be.
Ways to customize your pie top:
I make the topping of my peanut butter pie a little different each time I make it depending on the ingredients that I have on hand. This time, I used a drizzle of my old fashioned hot fudge sauce and a drizzle of my honey peanut butter sauce and a liberal sprinkling of chopped peanuts. Below are some other ways you can top your pie.
- Old fashioned hot fudge sauce
- Honey peanut butter sauce
- Chopped peanuts-use roasted and salted. Unroasted peanuts sometimes called Spanish peanuts are too bitter on their own
- Chopped peanut butter cups-always the right answer
- More Cool Whip-maybe pipe some fancy stars
- Chopped pecans (my dad’s suggestion)
- Reese’s Pieces or Peanut Butter M&M’s-adds color and crunch
Can you freeze peanut butter pie?
Why, yes you can! In fact, my family often eats it as a frozen pie.
To freeze peanut butter pie: make pie according to directions. Cover and place in a freezer safe container.
To eat: you can eat frozen peanut butter pie, the filling takes on an ice cream like flavor/consistency. Otherwise allow to come to room temperature for about 20 minutes, then cut and serve as usual.
Peanut Butter Pie
- 1 9 inch Graham cracker pie crust
- 8 ounces cream cheese 1 block, softened
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 ounces Cool Whip
- 1 tablespoon chocolate syrup
- 1 tablespoon peanut butter syrup
- 1/4 cup crushed peanuts
- If using a stand mixer, fit with paddle attachment.
- In a medium mixing bowl, mix together peanut butter and cream cheese until combined.
- Add in powdered sugar and (gently) beat to combine.
- Add in vanilla extract and beat to combine.
- Using a rubber spatula, fold Cool Whip into the peanut butter mixture until completely combined
- Pour mixture into prepared Graham cracker pie crust and smooth out.
- If desired, top pie with chocolate syrup, peanut butter syrup, and crushed peanuts.
Did you make this recipe? Tag me @bakincareofbusiness on Instagram so I can see what you made!
To make things a little easier in the kitchen, I’ve created a handy printable conversion chart (cause honestly, who can remember how many teaspoons are in a tablespoon?). Sign up below and I’ll send it to you!