Love peanut butter? Then you’ll flip for this No Bake Peanut Butter Pie! A Nutter Butter crust is filled with fluffy cream cheese peanut butter filling for double the peanut butter deliciousness.
My top tip is to make sure to choose a shelf stable peanut butter to avoid separation in the pie.
Aimee’s Recipe Notes
- Taste & Texture: The mixture of cream cheese, whipped topping, and condensed milk are combined to create a filling that is light and fluffy with a rich peanut butter flavor.
- Ingredient Swaps: Swap out the Nutter Butters for another cookies, such as Oreos or graham crackers.
- Cool Whip: swap it out for stabilized whipped cream if you don’t want to use Cool Whip.
- Storage: Keep this pie covered in the refrigerator for up to a week.
Not only is this No Bake Peanut Butter Pie a cinch to make since you don’t have to turn on the oven, it’s also got an irresistible texture. I think that’s an even bigger selling point than the no bake part!
Easy Ingredient List
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Nutter Butter cookies – No need to scrape out the filling! You’ll use the entire cookie, filling and all, to make the crust.
- Cream cheese – Soften this before you start the recipe. If it’s not properly softened, it won’t mix smoothly into the rest of the ingredients and you’ll have little bits of unmixed cream cheese in there.
- Sweetened condensed milk – Not to be confused with evaporated milk, which is unsweetened.
- Creamy peanut butter – Use a shelf stable, like Jiff or Skippy, not a natural version. The oil and solids separate in natural peanut butter, it can be dicey for baking (and no bake recipes too).
- Cool Whip – Some for making a fluffy filling, and additional Cool Whip for topping, if you’d like.
Be sure to scroll down past the recipe card for step by step photos as well as additional tips and recipes.
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No Bake Peanut Butter Pie Recipe
Love peanut butter? Then you’ll flip for this No Bake Peanut Butter Pie! A Nutter Butter crust is filled with fluffy cream cheese peanut butter filling for double the peanut butter deliciousness.
Ingredients
For the Crust
- 16 ounce package Nutter Butter cookies
- 5 Tablespoons unsalted butter, melted
For the Pie Filling
- 8 ounce cream cheese, softened
- 14 ounce can of sweetened condensed milk
- 1 cup creamy peanut butter
- 8 ounce Cool Whip, thawed
For the Topping
- 4 ounce Cool Whip, thawed, optional
Instructions
- Begin by making the pie crust. In a food processor, pulse the Nutter Butter cookies for several minutes until crumbs. Add in melted butter and pulse until combined.
- Press crumbs into the bottom (and sides) of a 9-inch pie plate. Set aside while you make the peanut butter filling.
- Using a stand mixer with whisk attachment (or a hand mixer), beat cream cheese with sweetened condensed milk and peanut butter. Blend for several minutes until fully combined.
- Fold in the 8 ounce container of Cool Whip. Pour into prepared pie crust.
- Using a piping bag with tip of choice, pipe the remaining Cool Whip onto the edges of the pie. Or, make it easier and spread the Cool Whip over the top.
- Refrigerate pie for 4 hours. Slice and serve.
Notes
- Use a shelf stable peanut butter, like Jif or Skippy, with no layer of oil like most natural peanut butters have on top.
- If desired, use my stabilized whipped cream in place of the Cool Whip.
- Store pie, covered with plastic wrap, in the refrigerator for up to 4 days.
- Freeze pie in an airtight container for up to 3 months. Thaw in refrigerator overnight.
Nutrition
Serving: 1slice, Calories: 418kcal, Carbohydrates: 19g, Protein: 10g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 54mg, Sodium: 259mg, Potassium: 267mg, Fiber: 2g, Sugar: 11g, Vitamin A: 674IU, Calcium: 91mg, Iron: 1mg
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
Scroll down for step by step photos as well as additional tips and recipes.
How to Make Peanut Butter Pie
Make the Crust:
- Pulse the Nutter Butters in your food processor until they form crumbs. Pour in the melted butter and pulse again until the crumbs are all moistened.
- Press the crumbs into the pie dish.
Make the Filling:
- Beat the cream cheese, condensed milk, and peanut butter until they’re fully combined and smooth.
- Fold in the Cool Whip.
Assemble and Chill:
- Pour the filling into the pie crust.
- Pipe the rest of the Cool Whip on top, or spread it over the entire filling if you don’t have a piping bag. Chill in the refrigerator for at least 4 hours, then slice and serve.
Tips and Tricks
- You can also use stabilized whipped cream in place of the Cool Whip. Just don’t use regular homemade whipped cream—your no bake peanut butter pie won’t last as long.
- If you prefer a chocolate and peanut butter combination, you can use Oreos to make the crust and add chopped Reese’s cups or mini chocolate chips to the top.
- For a topping that stays true to the all peanut butter flavor of this pie, use Reese’s pieces, peanut butter chips, or chopped roasted peanuts.
- Cover the pie with plastic wrap and refrigerate for up to 4 days, or freeze it in an airtight container for up to 3 months.
More Peanut Butter Recipes
- My 3 Ingredient Peanut Butter Cookies are another recipe for the peanut butter lovers out there. If you prefer your peanut butter accompanied by chocolate, try this Easy Chocolate Peanut Butter Fudge.
- No bake desserts like Nutella No Bake Cookies and this peanut butter pie are some of my favorites.
- This No Bake Peanut Butter Eclair Cake is based off my classic recipe and combines chocolate and peanut butter!
