This creamy No-Bake Peanut Butter Pie is made with cream cheese, peanut butter, powdered sugar, milk, whipped topping, and a graham cracker crust.
Peanut butter fans delight! This dreamy peanut butter pie recipe is super simple with just 6 ingredients. Whip it up in just 20 minutes and then freeze until firm.
Perfect for any occasion and can be topped with graham cracker crumbs, Oreo pieces, or chocolate chips. I also love to drizzle some chocolate and caramel sauce on top. Tastes delicious and makes for a gorgeous presentation.
4 oz cream cheese
3/4 cups confectioners’ sugar
1/2 cup peanut butter
1/2 cup milk
8 oz frozen whipped topping, thawed
1 (9-inch) prepared graham cracker crusts
- Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into two 9 inch graham cracker pie shells. Cover and freeze until firm. Takes about 2 hours and 30 minutes to set.
- Remove from freezer and allow pie to soften for 10 minutes.
- Slice and Enjoy!
What can I use instead of cream cheese in peanut butter pie?
Instead of using cream cheese, substitute dairy-free or vegan cream cheese for the regular cream cheese. Or for an even more decadent, richer and creamier taste, use mascarpone cheese.
How long does peanut butter pie last in the fridge?
Peanut butter pie will last in the fridge 3-4 days when kept in an airtight container.