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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!
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!
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
- Whisk pudding mix and milk and let sit a few minutes until it’s soft set.
- Mix in peanut butter and vanilla with a hand mixer.
- Fold in one container of whipped topping.
- Pour into prepared pie crust. Cover with plastic wrap. Chill for at least 4 hours or overnight.
- 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
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.
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.
No, no no and no. Instant pudding mix is designed to set up with the proteins in cow’s milk only.
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
Ingredients
- 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
Instructions
- 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
- Buy a store bought crust
- Oreo Crust, Shortbread Crust, Peanut Butter Cookie Crust
Recipe Nutrition
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
I made it , replaced vanilla pudding with chocolate it was soooooo good ..and so easy to make …thank you! Do you by chance know the calories in a serving?
Had a great texture and taste! So easy to prepare.
Simple and easy tastes great.
It was yummy. (:
made it last night for the kids, it was amazing.
Awesome!! Have made this several times!!! The best!!!!
Dorothy, Have you answered the question as to why some people have had their pies turn out watery? I’d like to know the answer as well, before I make this pie. Thanks.
Dorothy, do you have a reason as to why so many people’s pie turned out watery? You haven’t answered that questions for them and before I make this pie, I’d like to know. Thanks.
The instructions call for folding in the whipped cream. This is not the same as mixing or stirring. Whipped cream has a lot of air in it. When you mix it too much the air in the whipped cream is removed, so that it’s essentially just cream. Gently folding it in, will ensure that most of the air will remain in the whipped cream.
Essentially, don’t over mix the mixture. It’s better to have small sections of just whipped cream/peanut butter than to have a watery pie.
I loves peanut <3
Same problem as others, very soupy pie. I may have mixed the whipped topping in too much as others have said. Can I save this somehow? Freeze it?
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