Easy Peanut Butter Pie
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This Easy Peanut Butter Pie recipe is a no-fuss dessert that combines peanut butter’s creamy, nutty deliciousness with a rich and decadent filling. It’s perfect for any occasion, whether you’re hosting a backyard BBQ or indulging in a quiet night at home.
Bonus? It’s so quick and simple to make and if you use a store-bought pie crust, it is completely no-bake!
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Peanut Butter Pie with Sweetened Condensed Milk
The first time I made this pie, my husband (the peanut butter lover in the family) took one bite and said, “This is so good it’s dangerous!” Trust me, you’ll get the same response from anyone lucky enough to try it.
This pie is light, creamy, and oh-so-indulgent. Its luscious texture comes from a mixture of cream cheese, creamy peanut butter, and sweetened condensed milk, blended together for the perfect peanut-buttery filling.
Why You Should Make This Easy Peanut Butter Pie
- Simple to make: This pie comes together effortlessly with only a few steps and basic ingredients.
- Rich, indulgent flavor: Rich, creamy peanut butter filling pairs perfectly with the buttery graham cracker crust and chocolate layer
- No-bake option: Swap the homemade crust for a pre-made one to cut bake time and keep it cool.
- Perfect for all occasions: Whether it’s a birthday party, BBQ, or just because, this pie always hits the spot.
- An excellent dessert for making ahead: the pie needs some time in the fridge.
So grab a few baking staples and whip up this easy pie in no time! Better yet, make two pies as everyone will be coming back for seconds!
Ingredients for Peanut Butter Pie
See the recipe card below for full ingredient amounts and recipe instructions.
For the Crust:
- Graham cracker crumbs | I always buy the pre-crushed graham cracker crumbs for my pie crusts, but it is just as easy to break up graham crackers with a rolling pin or in a food processor.
- Melted butter | I prefer salted butter, but you could use unsalted in a pinch and just add a smidge of salt to your crust mixture.
- Chocolate chips | Either semi-sweet or milk chocolate. Whichever you prefer. Nutella can work as a tasty alternative for the chocolate layer
For Filling/ Topping:
- Cream cheese | You want your cream cheese to be at room temperature so that it will completely combine with the peanut butter. If you need to speed up the softening of the cream cheese, you can cut it into chunks and microwave it for about 5 to 10 seconds at a time until it’s room temperature and soft.
- All-natural peanut butter (no sugar added) | Make sure to use smooth peanut butter, it’s what gives the pie that silky smooth peanut butter layer.
- Sweetened condensed milk |
- Mini peanut butter cups | You’ll probably need a couple of bags of these, they are so hard to stay out of! If you can’t find mini, regular-sized Reeces work fin too, just chop them up smaller.
- Whipped topping | Cool whip is my go-to for this, regular, light, sugar-free, it doesn’t really matter. You can substitute homemade whipped cream if you prefer.
How to Make this easy Peanut Butter Pie
1 Make the crust: Combine graham cracker crumbs and melted butter, then press into the bottom and sides of a 9 or 10-inch pie plate. Bake the crust at 350 degrees for about 10 minutes. Then let it cool.
2 Add the chocolate to the crust: In a small saucepan, combine chocolate chips and ½ tbsp butter or vegetable shortening. Melt chocolate over low heat and stir until melted (being careful not to burn). Pour melted chocolate over the cooled pie crust and carefully spread over crust. Set aside.
3 Make the filling: Combine the cream cheese and peanut butter and beat until smooth. Then, add the sweetened condensed milk. Fold in ½ cups chopped mini peanut butter cups.
4 Chill: Refrigerate for at least 4 hours or best overnight. Slice, serve, and enjoy!
Recipe Tips
- Use an electric mixer or hand mixer for a smoother, lump-free filling.
- Be careful when melting chocolate—use low heat to avoid burning.
- Allow the pie to chill for at least 4 hours (or overnight) for perfect texture.
- For clean slices, use a sharp knife, run under hot water, and wipe dry between cuts.
- Don’t skip plastic wrap or an airtight container when storing to keep it fresh.
Variations For this no Bake Peanut Butter Pie
- Swap the graham cracker crust with an Oreo crust, or even a shortbread crust.
- Spread a layer of Nutella over the graham cracker crust instead of melted chocolate chips, or add a thin layer of Nutella or chocolate pudding between the crust and filling for extra richness.
- Use other flavored chips, such as butterscotch, white chocolate, or dark chocolate for the bottom filling.
- Skip the graham cracker crust and use half a box of brownie mix to make a bottom brownie bottom peanut butter pie.
- Drizzle caramel or chocolate syrup on top for added decadence.
- Garnish with chopped peanuts for a crunchy topping.
Storage Suggestions
This pie stores beautifully, making it great for leftovers (if there are any!). Keep the pie covered in the pie pan with plastic wrap or in an airtight container in the fridge for up to 4–5 days.
You can also freeze it for up to 6 months—just allow it to thaw slightly before serving. If you’re like me, you might even enjoy a slice straight from the freezer—it has an almost ice-cream like texture!
FAQ’s
Can I Use A Store-Bought Crust?
Of course, I often use store-bought graham cracker crusts to save time. You might even consider a chocolate cookie crust for this pie—it would be delicious!
Can I Use Fresh Whipped Cream?
Yes of course. You can definitely sub homemade whipped cream for the Cool Whip.
Making whipped cream is easy: Use a large bowl and a whisk attachment to beat together 1 cup of heavy cream with 2 tbsp of powdered sugar until stiff peaks form.
Can this be made in advance?
Yes! This is an ideal make-ahead dessert. Prepare it the night before and leave it to set overnight in the refrigerator for best results.
How long does the pie take to set?
Plan for at least 4 hours in the fridge, although overnight will yield the best consistency.
How should I decorate the pie?
Top it with chopped mini peanut butter cups, chopped peanuts, or even a drizzle of chocolate or caramel syrup for a polished look.
Like pies? Be sure to check these out:
- No-Bake Blueberry Pie
- Chocolate Cream Pie
- No-Bake Key Lime Pie
- Lemon Cheesecake Pie
- Frozen Margarita Pie
- Banana Cream Pie Bars
- Mint Chocolate Chip Ice Cream Pie
Did You Make This Peanut Butter Pie?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
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Easy Peanut Butter Pie
- Prep Time: 10 min
- Cook Time: 10 + 4 hours to chill
- Total Time: 4.5 hours
- Yield: 8 to 10 slices 1x
- Category: dessert
- Method: no bake
Description
The deliciously easy Creamy Peanut Butter Pie recipe has only a few ingredients and is a snap to make! It’s the easiest pie recipe you’ll ever make, and everyone will devour it.
Ingredients
For Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter, melted
- ½ cup chocolate chips
- ⅓ tbsp butter or vegetable shortening (to help melt the chocolate chips)
For Filling/ Topping:
- 1 (8 oz.) package of cream cheese
- ½ cup creamy peanut butter
- 1 (14 oz.) can of sweetened condensed milk
- 1 cup chopped unwrapped mini peanut butter cups, divided
- 1 (8 oz) tub of Whipped Topping
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Instructions
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined and press into the bottom and sides of a 9 or 10-inch pie plate.
- Bake the crust at 350 degrees for about 10 minutes. Then let it cool.
- In a small saucepan, combine chocolate chips and ½ tbsp butter or shortening and melt chocolate over low heat and stir until melted. (Be careful not to burn the chocolate.) Pour melted chocolate over the cooled pie crust and carefully spread it over the crust.
- In a medium mixing bowl, combine the cream cheese and peanut butter and use a mixer to mix until smooth. Then pour in the sweetened condensed milk and mix until combined. Gently fold in ½ cup chopped mini peanut butter cups.
- Pour the peanut butter mixture into the crust. Then spread the whipped topping over the peanut butter mixture. Top with remaining ½ cup of mini chopped peanut butter cups.
- Refrigerate for at least 4 hours or best overnight.
- Slice, serve, and enjoy!
Nutrition
- Serving Size: 1/10 th of pie
- Calories: 509
- Fat: 30
- Carbohydrates: 51
- Protein: 12
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