This post may contain affiliate links. For more information, read my disclosure policy.
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! The peanut butter flavor in this pie is epic – fluffy and creamy with a crunchy crust. It’ll be your favorite!
Why we love THIS Peanut Butter Pie
We love 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 delicious, light and fluffy, 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. Creamy Peanut Butter Pie has the best smooth texture, simple ingredients, and will become your favorite!
Ingredients Needed
- Instant Pudding – a small box (the 3.4 ounce size) – and you can use vanilla OR cheesecake flavor. I’ve even made a chocolate pie version!
- Milk – you can use nonfat or regular but you must use cow’s milk
- Peanut Butter – Use shelf stable creamy peanut butter (or chunky)
- Cool Whip – you can use regular or low-fat or nonfat, or even sugar-free frozen whipped topping, thawed.
How to make No Bake Peanut Butter Pie
- Whisk pudding mix and milk in a large mixing bowl 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 peanut butter pie filling into prepared pie crust. Cover with plastic wrap. Chill for at least 2 hours or up to overnight.
- Top with more whipped topping before serving. This pie has a similar texture to my pistachio delight pie.
Topping Ideas
I topped this pie with peanuts but you can also sprinkle graham cracker crumbs, drizzle with peanut butter or chocolate syrup, or crushed Oreo cookies. Even Reese’s pieces or peanut butter cups (like my peanut butter cup pie)!
Expert Tips
- Just make sure you chill it at least 2 hours before slicing. If you need it faster, freeze it for about an hour.
- This recipe is written for a 9-inch pie pan.
- If you use low fat or fat free cool whip your pie will be looser.
Storage
- Store pie in the refrigerator, loosely covered. You can make it ahead up to 2 days.
- Leftovers can go in the freezer Be sure to wrap it in plastic wrap.
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 Recipe
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 2 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
I have used this recipe for years. It is one of the favorites at our family gatherings. Family has grown so now have to make more than one. I sometimes put chocolate curls or shavings and sometimes graham cracker crumbs sprinkled on top.
We love this recipe so much so that I make it a couple of times a week! So easy to make an is so good. Today however I made a big mistake I think. I got my milk and peanut butter and pudding mix all combined and I went to get the cool whip out of the fridgerator and I forgotten to take it out of the freezer the night before!! So I put the peanut butter mixture in the refrigerator while the cool whip thaws. Can I save this pie?
This pie is absolutely amazing. Creamy, delicious, and refreshing! I used banana cream pudding after reading one of the comments below and it was honestly SO GOOD!
Very good! I used only 1 tub of whipped creme because it completely filled a 9″ pie shell with some filling leftover. I chose to freeze it & it was just like eating ice cream.
The first time I made this my pie was super soupy and I didn’t understand why; didn’t over mix the cool whip or anything. Then I realized I had used cook and serve pudding instead of instant 🤦🏻♀️😆 So I tried again using the correct pudding and it was amazing! Such an easy pie and so good!
Featured In
Rate This Recipe
Recipe Ratings without Comment