Peanut Butter Pie made from scratch with cream cheese, peanut butter, powdered sugar, and whipped cream topped with peanut butter cups.

Looking for more easy and delicious pie recipes? I think you’ll love my coconut cream pie, key lime pie, and pecan pie.

Photograph of slice of peanut butter pie on a white plate with a bite of pie on a fork.

Peanut butter pie. If there is a peanut butter lover in your midst, then I think they will love you forever if you make them this pie. And no baking required? That makes it even better!

This creamy peanut butter pie comes together in a snap with just five ingredients for the filling poured into a delicious crust. The peanut butter and cream cheese mixture combine for an easy, ultimate creamy, dreamy pie.

Now, if your peanut butter fan also loves chocolate as we do, then by all means, be sure to use a chocolate crust. If not, a graham cracker crust is the way to go!

Peanut Butter Pie Recipe

Photograph of peanut butter pie topped with peanut butter cups and chocolate syrup in a white pie plate.

This peanut butter pie recipe is perfect for any time of the year, but especially when you are looking for a delicious dessert that always impresses that doesn’t require a whole lot of effort!

How to Make Easy Peanut Butter Pie


Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Peanut Butter Pie Crust

  • Chocolate Cookies – I like to use a chocolate sandwich cookie, such as Oreos to make the crust. You’ll need about 25 cookies.
  • Butter – You will need just a few tablespoons for this crust.

Peanut Butter Pie Filling

  • Cream cheese – you’ll need one package of cream cheese that is softened to room temperature. I do not recommend using non-fat cream cheese in this recipe.
  • Peanut butter – I prefer to use creamy peanut butter in my pie filling, but you can also use your favorite crunch peanut butter for additional texture to the pie.
  • Confectioner’s sugar – also known as powdered sugar, you’ll want to make sure to sift through your confectioner’s sugar to make sure there are no lumps in your sugar before mixing it into the pie filling mixture.
  • Whipped cream – I love to use my homemade whipped cream in this pie recipe. You can also use frozen whipped topping that has been thawed if you like.

Substitutions and Additions

For the pie crust, you can also substitute with graham cracker crust or with your favorite cookie in place of the Oreo chocolate cookie crust. You can also use your favorite store-bought graham cracker or cookie crust if you prefer.

For the peanut butter filling, I’ve already listed that you can use your favorite crunch peanut butter for additional crunch in your pie and can use a thawed frozen whipped topping in place of the whipped cream in the recipe.

For the toppings, while optional, I love to add peanut butter cup pieces to the top of my pie. It helps everyone to know the type of pie and also makes the pie look even more delicious! I also love to add ice cream, more whipped cream, and even chocolate sauce drizzled on top of the pie.

Photo of peanut butter pie in a white pie plate.

Step-by-Step Instructions

Peanut Butter Pie Crust

Crush the cookies into fine crumbs and mix with the melted butter. Spread into a pie dish and bake for about 5 minutes at 350º F until set. This can even be done in advance if you’d like since you need the pie crust to cool completely before making your pie.

Peanut Butter Pie Filling

Cream together your cream cheese, peanut butter, and confectioner’s sugar until light and fluffy. Stir in your whipped cream. Spread into the cooled cookie crust and refrigerate until chilled completely, for at least an hour.

When ready to serve, top with ice cream or whipped cream, peanut butter cups, and chocolate syrup, if you’d like.

Image of a slice of peanut butter pie on a white plate with a fork.

Storage Tips

To make ahead. Prepare your peanut butter pie as instructed without adding the toppings for serving. Cover well with wrap and store in the refrigerator for 3 to 5 days. To serve, top with the optional toppings and serve.

To freeze. Make sure that you use a freezer-safe dish, wrap it well with freezer wrap, and then place the pie plate into a 2-gallon freezer zip-top bag. Store in the freezer for up to 3 months. T

To serve. Thaw in the refrigerator overnight. Then, top with the optional toppings and serve.

Other Pie Recipes You May Love

Here’s my easy-as-can-be peanut butter pie recipe. I hope you love it!

Peanut Butter Pie Recipe

5 from 5 votes
Peanut Butter Pie made from scratch with cream cheese, peanut butter, powdered sugar, and whipped cream topped with peanut butter cups.
Prep Time: 10 minutes
Cook Time: 5 minutes
Chilling Time: 1 hour
Total Time: 15 minutes
Servings: 10


Chocolate Cookie Crust

  • 25 (300 g) chocolate sandwich cookies, such as Oreos
  • 3 tablespoons (42 g) butter, melted

Peanut Butter Pie Filling

  • 1 (8-ounce) package (226 g) cream cheese, , softened
  • 1 cup (270 g) peanut butter
  • 1 cup (114 g) confectioner’s sugar
  • 3 cups (225 g) whipped cream, or 1 (8-ounce) container whipped topping, thawed

Optional Toppings

  • vanilla ice cream , or whipped cream
  • 10 miniature peanut butter cups, halved
  • chocolate sauce


  • Peanut Butter Pie Crust. Preheat oven to 350º F. Crush chocolate cookie sandwiches, until they are fine crumbs. Melt the butter and mix into the cookie crumbs until well combined. Press into an oven and freezer-safe pie plate. Bake for 5 – 7 minutes until set. Remove from the oven and let cool completely.
  • Peanut Butter Pie Filling, cream together the cream cheese, peanut butter, and confectioner's sugar until light and fluffy. Stir in whipped cream and spread into prepared pie crust. Place in the refrigerator to chill completely, at least one hour.
  • Optional Toppings: Top with vanilla ice cream or whipped cream, peanut butter cups/ or and chocolate sauce.


Total time does not include chilling time.
The peanut butter pie recipe is also delicious with a graham cracker pie crust.


Calories: 529kcal | Carbohydrates: 43g | Protein: 9g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 58mg | Sodium: 325mg | Potassium: 255mg | Fiber: 2g | Sugar: 32g | Vitamin A: 625IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 3.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Peanut Butter Pie Recipe - A simple, no-bake peanut butter pie recipe that is perfect for the peanut butter lover! //

From the Add a Pinch recipe archives. Originally published 2014.

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    Delish!! I put this in the freezer to set up – my family likes it frozen. It’s like an ice cream pie. I have served it both ways – and it great either way – but my kiddos vote for it frozen every time. I drizzle a bit of fudge topping or chocolate syrup to top it off – and add chunked pieces of Reese’s Cups to jazz it up. When I serve it – I add a dollop of Cool Whip or fresh whipped cream. Perfect summer dessert.

    1. Thanks, Michelle. I’m so glad your family loves this pie. I agree with your children; it is like an ice cream pie frozen.

    1. I used Jif peanut butter in this pie but I think natural peanut butter would work, too. Hope you enjoy your pie, Enid. Thanks

  2. 5 stars
    Yummmmmm… I am most definitely making this sometime. I can’t right now though because I don’t have any cream cheese or graham crackers right now. It’s also lent(I am Catholic and I usually limit sweets during lent), and even though lent ends in less than a week, we are going to have Easter baskets full of chocolate and sweets, and my older sister is going to make macarons and candied citrus fruit. I wanted to make meringue, but perhaps not. XD

    1. Rebekah,
      This would be a great recipe for you to make after all the Easter baskets of candy and your sister’s treats are gone. It’s a really easy recipe to make but oh, the flavor! Let me know how you like it!

  3. I made this for the July 4th celebration and it was a big hit!- I left the pie bare and put the toppings out for each person to build their own slice of Peanut butter pie – everyone had fun with that! This being no bake is an easy and yummy summer dessert!

  4. If you sprinkle crushed honey roasted peanuts on the top of the whipped peanut butter filling, the whole thing tastes like a butterfinger bar.
    I made this as individual servings in small clear plastic tumblers without baking the crust, it solidified in the fridge, and topped it w crushed honey rest peanuts and stabilized whipped cream. Then I individually wrapped them in Saran Wrap. The dessert held up very well for 3 days without losing flavor or the whipped cream getting runny. Guests will thank you for the delicious dessert!

    1. Thanks so much for that tip, Michelle! This is such a perfect dessert to enjoy in the summer…so glad you like it! Thanks! xo

  5. This sounds amazing!! One problem though…. in Australia we don’t have whipped topping. What else could be substituted in the pie filling? Regular hand whipped cream?

    1. Hi Stacey,
      It is phenomenal! You can make your own Perfect Whipped Cream, use Ice Cream…or leave off this topping.
      I hope you enjoy it! Thanks!

    2. I have a similar recipe but mine calls for 1 cup heavy whipping cream in the filling ( donot whip)