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Pie server holdind a slice of pie.

No Bake Peanut Butter Cream Pie

Karissa Parrish
This no bake peanut butter cream pie has a buttery graham cracker crust and a super creamy peanut butter filling. All you need are a few simple ingredients in order to make this pie that's made for peanut butter lovers!
5 from 4 votes
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Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 9.5-inch pie pan
  • Food Processor
  • Electric Stand Mixer
  • Mixing Bowls

Ingredients:
 
 

Graham Cracker Crust

  • 14 graham cracker sheets, crumbs (about 1 ¾ cups)
  • 8 tablespoons unsalted butter, melted (1 stick)
  • 3 tablespoons sugar
  • ¼ teaspoon salt

Peanut Butter Filling

  • 1 cup heavy whipping cream
  • 1 cup creamy peanut butter
  • 8 ounces cream cheese, room temperature (1 package)
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions:
 

Graham Cracker Crust

  • Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
  • Press the crumbs firmly down into a greased 9.5-inch pie pan using your fingers or the bottom of a measuring cup. Then gently press against the sides of the dish. Freeze until ready to use.

Peanut Butter Filling

  • In an electric stand mixer using the whisk attachment, whisk the heavy whipping cream on high speed until stiff peaks form (about 2-3 minutes). Scoop the whipped cream into a separate bowl and set aside.
  • Using that same mixing bowl but with the paddle attachment (you don't have to clean it first!), beat the peanut butter and cream cheese on medium-high speed until smooth and creamy. Add the powdered sugar and vanilla extract and mix on medium speed until combined. You may need to scrape the sides of the bowl a few times.
  • Remove the bowl from the stand and gently fold in the whipped cream until combined. At this time, remove the crust from the freezer and pour the peanut butter filling into the pie pan.
  • Chill the pie in the refrigerator for at least 6 hours or overnight.
  • Keep any leftover pie slices in an airtight container in the refrigerator for up to 4 days.

Notes:

Pie Plate: Grease a 9.5-inch pie plate with non-stick spray first. This maked removing the pieces later so much easier.
Crust: When making the filling, be sure to freeze the crust for at least 15 minutes.
Cream Cheese: Be sure to use block-style cream cheese.
Chill Time: This pie needs at least 6 hours to chill in the refrigerator before serving. Even better, make it the night before and it will be ready the next day.

Nutrition

Serving: 1sliceCalories: 555kcalCarbohydrates: 25gProtein: 10gFat: 48gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.5gCholesterol: 92mgSodium: 310mgPotassium: 252mgFiber: 2gSugar: 21gVitamin A: 1168IUVitamin C: 0.2mgCalcium: 67mgIron: 1mg
Keyword easy peanut butter pie, no bake peanut butter pie, old fashioned peanut butter pie, peanut butter cream pie
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