No-Bake Peanut Butter Pie
This silky-smooth No-Bake Peanut Butter Pie features a buttery graham cracker crust filled with a cloud-like peanut butter mousse, finished with a chocolate drizzle. Ready in minutes, it’s the perfect make-ahead dessert for any occasion.
Ingredients
- 1½ cups graham cracker crumbs about 10 full sheets
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1 cup creamy peanut butter not the natural kind that separates
- 8 oz cream cheese softened
- 1 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup semi-sweet chocolate chips optional, for topping
- ¼ cup chopped peanuts optional, for garnish
Instructions
- Prepare the crust by combining graham cracker crumbs and sugar in a medium bowl, then pour in melted butter. Mix until the mixture resembles wet sand and holds together when pressed.
- Press the crust mixture firmly into a 9-inch pie dish, using the bottom of a measuring cup to compact it evenly across the bottom and up the sides. Place in refrigerator to set while preparing the filling.
- Beat cream cheese and peanut butter together in a large bowl using an electric mixer until completely smooth and no lumps remain, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add powdered sugar and vanilla to the peanut butter mixture and beat until fully incorporated and fluffy, about 1-2 minutes.
- In a separate bowl, whip the heavy cream until stiff peaks form. This usually takes 3-4 minutes on medium-high speed.
- Gently fold the whipped cream into the peanut butter mixture using a spatula. Work in thirds, adding one portion at a time and folding with a light hand to maintain fluffiness.
- Spoon the filling into the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight.
- Optional: Before serving, melt chocolate chips in the microwave in 30-second intervals, stirring between each, until smooth. Drizzle over the pie and sprinkle with chopped peanuts if desired.
Notes
- For a more pronounced peanut flavor, use crunchy peanut butter instead of creamy.
- The pie needs at least 4 hours to set properly, but overnight is ideal for the best texture and flavor development.
- To create picture-perfect slices, dip your knife in hot water and wipe clean between cuts.
- This pie freezes beautifully for up to 3 months—just thaw overnight in the refrigerator before serving.
- For a quick shortcut, you can use a pre-made graham cracker crust from the store.