Recipe

Fresh Peanut Butter Pie

Creamy, salty sweet, and ridiculously easy. This no-bake peanut butter pie tastes like a cloud that somehow has crisp edges, thanks to a buttery cookie crust.

By Matt Campbell

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4.9

A creamy peanut butter pie in a cookie crust on a kitchen counter, with one slice removed and a dollop of whipped cream on top

Jump to Recipe

If you have 20 minutes, a bowl, and the tiniest bit of self control, you can have a fresh peanut butter pie chilling in your fridge like it owns the place. This is the kind of dessert I make when I want something that feels like a treat but does not ask me to turn on the oven, wash five pans, or pretend I enjoy tempering chocolate.

The vibe here is classic and cozy: a crisp cookie crust, a whipped peanut butter filling that is actually light but still rich, and a finish you can keep simple or get a little chaotic with. Think whipped cream swirls, chopped peanuts, a drizzle of chocolate, or all of the above. Tasting as you go is encouraged. Especially the filling. For science.

A mixing bowl with fluffy peanut butter filling being folded with a spatula on a kitchen counter

Why It Works

Big peanut butter flavor without heaviness: Cream cheese adds structure, whipped topping or whipped cream adds lift, and a pinch of salt makes it pop.
No-bake and low drama: Mix, pour, chill, slice. The fridge does the hard part.
Clean slices that still feel plush: A little powdered sugar stabilizes the filling so it holds its shape.
Easy to customize: Go crunchy, add chocolate, swap the crust, or make mini pies in cups.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Cover the pie (or store slices in an airtight container) and refrigerate for up to 4 days. The crust softens slightly over time but still tastes great.
Freezer: Freeze the whole pie or individual slices for up to 2 months. Wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge for the best texture.
Make-ahead tip: This pie is happiest after at least 6 hours of chilling, so it is perfect for making the day before.

Serving note: For clean slices, dip a knife in hot water, wipe it dry, then slice. Repeat as needed. It feels extra, but it works.

Common Questions

Is this peanut butter pie really no-bake?

Yes. If you use a store-bought crust, you do not need to bake anything. If you make the crust from scratch, it is still no-bake because the butter helps it set in the fridge.

Can I use natural peanut butter?

You can, but it is trickier. Natural peanut butter tends to separate and can make the filling looser. If you use it, stir it extremely well and expect a slightly softer set. For the most consistent slice, a conventional creamy peanut butter works best.

What is the difference between Cool Whip and homemade whipped cream here?

Cool Whip gives you the most stable, classic diner-style texture. Homemade whipped cream tastes fresher and richer, but it can soften a bit faster. Both work. Pick your personality.

Important detail: When I say homemade whipped cream, I mean whip the cream first and then measure the fluffy whipped cream by volume. If you prefer measurements before whipping, use 1 1/2 cups cold heavy cream and whip it to medium-stiff peaks. That will give you about 3 cups whipped.

How do I make it less sweet?

Use unsweetened whipped cream instead of whipped topping and reduce the powdered sugar to 1/2 cup. Also do not skip the salt. Salt is the adult in the room.

Can I make this gluten-free?

Yes. Use gluten-free cookie crumbs for the crust and double-check labels on your toppings.

Why is my filling runny?

Usually one of three things: the cream cheese was too warm and got overmixed, the whipped cream was deflated during mixing, or the pie did not chill long enough. Chill longer and slice cold. If it is still loose, freeze for 30 to 45 minutes to firm it up before serving.

Why does this recipe use more whipped topping than some versions?

Because I want that “cloud” texture the intro promises. With 8 ounces of cream cheese and 1 cup of peanut butter, you need a generous amount of whipped topping or whipped cream to keep the filling light. If you use less, it is still delicious, but it eats more like a dense peanut butter cheesecake.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch pie dish
Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Plastic wrap or a pie cover

I started making peanut butter pie when I was in my “I can cook, but I do not want a project” era. It was the kind of week where you open the fridge and it stares back like, “Good luck.” I had cream cheese, peanut butter, and a questionable amount of cookie crumbs. Twenty minutes later, there was a pie in the fridge and suddenly the week felt salvageable.

Now it is my go-to for potlucks and family nights because it hits that perfect sweet spot: nostalgic, a little indulgent, and so easy it almost feels like cheating. Which, honestly, is the energy I want from dessert.