Easy No Bake Peanut Butter Pie is a creamy dessert featuring a smooth peanut butter filling that you can customize by folding in a favorite sweet add-in. Use fruit jam for a peanut butter-and-jelly twist or add chopped candy or chocolate for a richer bite. This no-bake recipe is quick to assemble and perfect for sharing.
Ingredients to Have on Hand
- Creamy peanut butter
- Your choice of jam, chocolate chips, or chopped peanut butter candies (Reese’s minis work well)
- Cream cheese
- Whipping cream
- Butter
- Sugar
- Pre-made graham cracker mini pie crusts or a 9″ graham cracker crust
Pie Filling Variations
Peanut butter pie is beloved for its silky texture and concentrated peanut flavor. It’s a great choice for holidays, potlucks, or a simple family dessert. The filling can be kept plain or customized by folding in jam, chocolate chips, chopped candy, or chopped peanuts.
Popular mix-ins: fruit jam (raspberry, strawberry, or your favorite), chocolate chips or white chocolate chips, or diced peanut butter cups. Any of these will create a delicious twist on the classic filling.
Choose Your Filling
This pie is served chilled and pairs well with light garnishes. Using a store-bought graham cracker crust makes the recipe truly no-bake and very approachable.
Blend any of the following into the filling to customize:
- Chopped peanuts
- Jam or jelly
- Chocolate chips or white chocolate chips
- Chopped Reese’s peanut butter cups
Topping ideas: whipped cream, chopped peanuts, or a drizzle of chocolate sauce—mix and match depending on your chosen filling.
How to Make the Pie Filling
Whipping the cream first and then folding it into the peanut butter and cream cheese mixture makes the filling light and airy. Chilling the mixing bowl and beaters for a short time before whipping helps the cream whip up faster and hold shape.
Filling method:
- Whisk 1 cup whipping cream until soft peaks form; set aside.
- In a separate bowl, beat together softened cream cheese, 1 cup creamy peanut butter, 1 cup sugar, and 2 tablespoons melted butter until smooth.
- Gently fold the whipped cream into the peanut butter mixture until combined and airy.
The filling will appear lighter in color and texture than straight peanut butter thanks to the cream cheese and whipped cream.
How to Make a Peanut Butter and Jam Pie
Adding jam creates a familiar peanut butter-and-jelly flavor. This works especially well in mini graham cracker crusts for individual servings.
- Place mini graham cracker crusts on a baking sheet. Add about 1 teaspoon of jam to each crust.
- Spoon roughly 3 tablespoons of the peanut butter filling over the jam. Use a knife to gently swirl the jam and filling if desired.
- Dollop another teaspoon of jam on top and garnish with chopped peanuts if you like.
Chill the assembled minis in the refrigerator, uncovered, until firm—about one hour.
How to Make a Peanut Butter and Reese’s Pie
For a candy-style version, fold chopped Reese’s minis into the filling or layer them in the crust to mimic the flavor of a peanut butter cup.
- Slice Reese’s minis into small pieces and place a few pieces in each mini crust.
- Spoon about 3 tablespoons of peanut butter filling over the candy pieces, then add a few more chopped pieces on top.
- Optionally add a teaspoon of hot fudge and finish with a whole Reese’s mini as a garnish.
Top Tips and FAQ
Yes. Cool Whip will work, but the texture is slightly different. Whipping real cream yields a creamier, silkier filling.
Yes. A baked pastry crust or a 9″ graham cracker crust works well—just be sure the crust is baked and cooled before filling.
No. Use any fruit jam you enjoy. Raspberry is a favorite here, but strawberry, blueberry, or grape all work great.
Yes. Chunky peanut butter adds texture and is delicious, though creamy yields a smoother filling.
Pie Crust Options
Mini graham cracker crusts are convenient for individual servings, but this filling will also perfectly fill a single 9″ crust. Use a pre-made graham cracker crust or a baked pastry shell if you prefer a flaky base. If using a pastry crust, bake and cool it fully before adding the filling.
Storage
Store assembled pies loosely covered in the refrigerator for 5–7 days. To freeze, place pies in a zip-top freezer bag and freeze; thaw in the refrigerator for 24 hours before serving.
More Recipes
Pies and other desserts are wonderful year-round. Try other favorites like Chocolate Strawberry Pie, Strawberry Rhubarb Pie, or a classic pie crust recipe for more baking ideas.
Recipe Rating
Recipe
Easy No Bake Peanut Butter Pie
Ingredients
Peanut Butter Pie Filling Ingredients
- 1 cup whipping cream, whipped to soft peaks
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 2 tablespoons butter, melted
Optional Ingredients to Blend with Filling (Choose jam or chocolate)
- ½ cup raspberry jam, divided (or your favorite jam)
- 1 ¼ cup Reese’s minis, unwrapped and divided, or chocolate chips
- ¼ cup peanuts, optional garnish
- ¼ cup hot fudge topping, optional garnish if using Reese’s minis
Pie Crust
- 12 graham cracker mini pie crusts, or one 9″ pie crust
Instructions
Blend Ingredients
- Whisk the whipping cream until soft peaks form (about 3–4 minutes). Set aside.
- In a mixing bowl, blend softened cream cheese, peanut butter, sugar, and melted butter until smooth.
- Gently fold the whipped cream into the peanut butter mixture until combined.
- Place 12 graham cracker mini crusts on a baking sheet for assembly.
Assembly If Using Jam
- Add 1 teaspoon jam to each crust, spoon about 3 tablespoons of filling over the jam, then add another teaspoon of jam on top.
- Gently swirl jam and filling with a knife and garnish with chopped peanuts if desired.
Assembly If Using Reese’s Minis
- Slice Reese’s minis into small pieces and add a few pieces to each crust.
- Spoon about 3 tablespoons of filling over the candy pieces and add more chopped pieces on top.
- Optional: add about 1 teaspoon hot fudge and top with a whole Reese’s mini as garnish.
Chill
- Refrigerate the assembled mini pies, uncovered, until firm, about 1 hour.
9″ Pie Crust Option
- Substitute one baked 9″ pie crust or 9″ graham cracker crust. Use half the jam or candy as a bottom layer, fill with the peanut butter mixture, then add the remaining jam or candy on top. If using jam, swirl gently with a knife.
Notes
Nutrition facts were estimated using raspberry jam. If you use a different jam or candy, refer to product packaging for accurate nutrition information.
If substituting Cool Whip for whipped cream, gently combine the cream cheese, peanut butter, and butter with the non-dairy topping for best texture.
Nutrition
Carbohydrates: 42 g
Protein: 9 g
Fat: 32 g