This luscious Peanut Butter Pie is an addictive indulgence—creamy, rich, and velvety, with a graham cracker crust, peanut butter cheesecake filling, and fluffy whipped topping crowned by scratch-made peanut butter crumbs. A delightfully cool, no-bake dessert that wows with minimal effort.

WHY YOU WILL LOVE THIS RECIPE

• Ultra-smooth peanut butter filling with cheesecake vibes and a fluffy whipped topping

• Quick and no-bake, yet delivers elevated dessert quality

• Playfully rich without being overwhelmingly heavy thanks to whipped topping

• Eye-catching, crowds pleasing, and perfect for make-ahead entertaining

• Customizable with your favorite crust or nut-free alternative

Peanut Butter Pie

Imagine slicing into a peanut butter pie so smooth it practically melts at first taste—its rich, creamy filling balanced perfectly with a crisp, buttery graham cracker crust. That first spoonful brings together all your favorite dessert textures: the sweet crunch of a classic crust; the lush, dreamy tang of cheesecake-like filling; and the airy finish of whipped topping. It’s the kind of pie that looks as stunning as it tastes yet requires barely any baking—making it a dream come true for busy hosts or anyone craving indulgence without the fuss.

This dessert finds its charm in contrast. The crust’s subtle crunch gives way to a filling that is dense yet light, flavored richly with peanut butter but airy thanks to whipped topping. Every ingredient plays nicely together: the cream cheese adds gentle tang and structure, powdered sugar sweetens without grit, peanut butter brings that irresistible nutty depth, and the whipped topping lifts the whole ensemble so it doesn’t feel too heavy.

Preparing this pie is delightfully simple. Whip soft cream cheese and creamy peanut butter until smooth—no lumps here. Beat in powdered sugar, fold in most of the whipped topping, and pour into a pre‑made graham crust. A final coat of whipped topping adorns the top, followed by little homemade peanut butter crumbs that add texture and fun. Chill it for a couple of hours—or ideally overnight—and magic happens: the filling sets into a sliceable, luscious pie that’s creamy, dreamy, and effortlessly impressive.

Every forkful offers a gentle peanut butter richness, with smooth creaminess and airy finish. A visual hit too—this pie is velvety surface meets lightly browned crust with bright, piped whipped topping and little nutty crumb decorations scattered on top.

It’s flexible and seasonal. You could swap the graham crust for chocolate cookie crumb, or use a gluten-free crust for dietary needs. Want lighter? Use lower‑fat cream cheese or a light whipped topping. Need to avoid nuts? Swap in a sun‑butter or seed‑butter variation paired with a neutral cookie base.

Perfect for brunch, potlucks, family dinners, holiday tables, or casual gatherings—this pie makes a statement without demanding effort. It’s the kind of recipe you’ll file under “go-to favorites,” the one guests ask for again and again.

Despite its fanciful finish, this pie is unintimidating. No oven needed, almost no cleanup, and ready when dessert is—fewer decisions, just sheer satisfaction.

SERVINGS & TIME

• Servings: 8 generous slices

• Prep Time: 15 minutes

• Chill Time: Minimum 2 hours (preferably overnight)

• Total Time: ~2 hours 15 minutes to overnight

INGREDIENTS

• 1 (9‑inch) graham cracker pie crust (store-bought or homemade)

• 8 oz cream cheese, softened

• 1 cup creamy peanut butter (or alternative nut‑free butter if needed)

• 1 cup powdered sugar

• 8 oz container whipped topping, thawed, divided (use nondairy topping if desired)

For peanut butter crumb topping (optional):

• 2 tbsp powdered sugar

• 1 tbsp creamy peanut butter (or alternative butter)

INSTRUCTIONS

1. In a mixing bowl, beat the softened cream cheese and peanut butter until completely smooth and well blended.

2. Add powdered sugar and continue beating until fully incorporated and silky.

3. Gently fold in about 6 oz (¾ of container) of whipped topping—mix just until combined to keep it airy.

4. Pour filling into the pie crust and spread evenly to the edges.

5. Top with the remaining whipped topping and smooth into an even layer.

6. For the optional crumb topping, mash peanut butter into powdered sugar with a fork until small crumbs form; sprinkle these gently over the top.

7. Chill the pie in the refrigerator for at least 2 hours, or ideally overnight, until set.

TIPS

• Ensure cream cheese is fully softened to avoid lumps—leave it at room temperature ahead of time.

• Use a silicone spatula to fold in whipped topping gently to maintain lightness.

• For extra flair, pipe whipped topping with a star tip before sprinkling crumbs.

• Store the pie covered in the fridge for up to 3 days; for longer freshness, freeze single slices wrapped tightly—thaw in fridge before serving.

• Consider adding a drizzle of melted dark or milk chocolate on top for a simple garnish and added dessert contrast.