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Peanut Butter Pie is an easy no bake pie recipe for peanut butter lovers! It is loaded with peanut butter and a no bake graham cracker crust! A no bake peanut butter pie is one you’ll enjoy ALL year long; we sure do!

slice of pie on blue plate

Why we love THIS Peanut Butter Pie

We are addicted to peanut butter in this house. I buy the huge jars in bulk and, in fact, my husband has one with his name on it FOR REAL. So, it’s no surprise that peanut butter pie is something we absolutely love.

(Well. I love it, my husband doesn’t. As addicted to peanut butter as he is…he doesn’t like pudding.)

Regardless of that, YOU should make this peanut butter cream pie. It’s completely no bake with a graham cracker crust and it’s so creamy and delicious that I had to re-home it or I would have just taken a fork and a pie plate to the couch to watch Real Housewives. I’m also giving you crust options!

pie with cool whip on top and graham cracker crumbs

Best Crust for Peanut Butter Pie

I know that most of the time you see peanut butter and chocolate together in pies. After all, I’ve made a peanut butter chocolate cream pie and a peanut butter twix pie, and both have chocolate. But sometimes….sometimes I just want peanut butter. Is that weird?

When I made this I felt like graham crackers and peanut butter (another combo I love) so I went that route BUT you could also make this pie with:

ingredients in pie on counter with words.

Ingredients Needed

This is a peanut butter pie with pudding – so it’s so easy to make!

  • Instant Pudding – a small box (the 3.4 ounce size) – and you can use vanilla OR cheesecake flavor
  • Milk – you can use nonfat or regular but you must use cow’s milk
  • Peanut Butter – use creamy or chunky!
  • Vanilla
  • Cool Whip – you can use regular or low-fat or nonfat, or even sugar-free

How to make Peanut Butter Pie

  1. Whisk pudding mix and milk and let sit a few minutes until it’s soft set.
  2. Mix in peanut butter and vanilla with a hand mixer.
  3. Fold in one container of whipped topping.
  4. Pour into prepared pie crust. Cover with plastic wrap. Chill for at least 4 hours or overnight.
  5. How to serve: top with additional whipped topping.

Tip From Dorothy

Expert Tips

  • It’s easy to make – just whisk the milk, peanut butter and pudding together, add the vanilla and fold in the whipped topping. Add it to the pie and done – it takes no more than 5 minutes.
  • Just make sure you chill it at least 4 hours before slicing. If you need it faster, freeze it for about an hour.
  • Top it with graham cracker crumbs or even some chocolate candy, if you want.

Peanut Butter Pie FAQ

My pie didn’t set, what went wrong?

Did you just use one (8-ounce) container of Cool Whip in the filling? It’s definitely a fluffy pie but it will hold together. Make sure you have chilled it properly, and make sure you’re using cow’s milk or the pudding won’t set up.

Can I use fresh whipped cream?

Yes you can. You’ll want about 1 cup heavy whipping cream, beat it to stiff peaks, and FOLD it into the pudding, do not stir or mix. The pie will not last as long with whipped cream.

Can I use almond milk? Or soy? Or coconut? What about oat milk?

No, no no and no. Instant pudding mix is designed to set up with the proteins in cow’s milk only.

Can I make this a sugar free pie?

Yes, easily. Substitute one box sugar-free vanilla pudding (Sugar-Free pudding mix has about 1.4 ounces, just use one box) and sugar-free peanut butter and sugar-free Cool Whip. Substitute sugar-free cookies for your favorite crust (they make sugar-free Oreos!)

No Bake Peanut Butter Pie on a dark plate with a fork

No Bake Peanut Butter Pie

4.16 from 143 votes
No Bake Peanut Butter Pie – this easy no bake pie recipe is all peanut butter with a no bake crust! It’s so creamy and everyone loves it!
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Yield 10 servings
Serving Size 1 serving


  • 1 9-inch graham cracker crust from scratch or store bought, see note
  • 1 3.4 ounces box instant vanilla pudding mix see note
  • ¾ cup (200g) peanut butter creamy or chunky
  • 1 ¼ cups (296ml) milk see note
  • 1 teaspoon vanilla extract
  • 2 8-ounce containers whipped topping divided
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  • Whisk pudding mix, milk, peanut butter, and vanilla together. Fold in one container of whipped topping. Pour into prepared pie crust. Cover with plastic wrap. Chill for at least 4 hours.
  • Before serving: top with additional whipped topping.
  • Store in refrigerator for up to 3 days. Pie can also be frozen for a cold treat or to store.

Recipe Notes

Crust Options:
Pudding note: you can use sugar free or regular INSTANT pudding. SF pudding comes in about 1.5 ounce boxes.
Only use cow’s milk for best results.

Recipe Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 16g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 183mg | Potassium: 185mg | Fiber: 1g | Sugar: 7g | Vitamin A: 49IU | Calcium: 48mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

This is a delicious, easy pie recipe that you’ll want to eat all summer long! The cool whip topping pairs perfectly with the peanut butter cookie crust.

Favorite No Bake Pies

Last Updated on May 18, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Quick, easy, and delicious….it’s a trifecta of greatness.
    One question: Could part of the peanut butter be substituted with peanut butter powder (ie PBFit?). Looking for ways to perhaps lower the calories a bit. Thank you.

  2. Dorothy,

    Just wanted you to know that I made your Peanut Butter Pie and it was really good. I’ve tried other peanut butter pie recipes before and never turned out right. Your recipe was easy to follow and tastes great. Thank you for it.

    Thank you