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Easy Peanut Butter Pie
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- #9462
This no-bake peanut butter pie is just about impossible to mess up, and who in their right mind could resist the killer combination of peanut butter and hot fudge?
serves/makes:
ready in:
1-2 hrs
1-2 hrs
22 reviews
4 comments
ingredients
8 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip, thawed
1 pre-made graham cracker pie crust
6 ounces hot fudge sundae topping
directions
Combine the cream cheese, powdered sugar, and peanut butter in a mixing bowl. Beat on medium speed with an electric mixer until smooth. Fold the Cool Whip into the peanut butter mixture until incorporated.
Spoon the peanut butter filling into the pie crust. Drizzle the hot fudge topping over the pie and place the pie in the refrigerator to chill for at least an hour before serving.
recipe tips
For added flavor, mix in a teaspoon of vanilla extract into the peanut butter mixture.
If you want a thicker filling, consider adding an extra 4 ounces of cream cheese.
For a crunchy texture, fold crushed peanuts into the filling or sprinkle them on top before serving.
Use a chocolate pie crust if you want to boost the chocolate flavor alongside the peanut butter.
Garnish with sea salt to balance the sweetness and enhance the flavors.
common recipe questions
Can I use natural peanut butter instead of regular peanut butter?
You can use natural peanut butter, but it may change the texture slightly as natural peanut butter is often more oily and less smooth than the regular variety.
What if I don't have a graham cracker crust?
If you don't have a graham cracker crust, you can use a cookie crust made from crushed Oreos, Nilla wafers, or even a shortbread cookie crust as an alternative.
Is there a way to make this pie healthier?
You can reduce the sugar by using less powdered sugar or opting for a sugar substitute. You could also use reduced-fat cream cheese and a light version of Cool Whip. Note that sometimes reduced fat ingredients won't firm up as much so the pie texture may be softer or runny. We usually recommend using a blend of full fat and lower fat if you are looking to cut some calories.
How long does the pie need to chill in the refrigerator?
The pie should chill for at least an hour before serving to allow the filling to set properly and to meld the flavors. You can refrigerate it up to 24 hours before serving.
How do I store leftovers?
Store leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.
Can I freeze no-bake peanut butter pie?
Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be stored for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Can I add toppings to the pie?
You can add additional toppings such as chopped peanuts, whipped cream, chocolate shavings, or even sliced bananas.
What should I do if the mixture is too thick to fold in the Cool Whip?
You can add a tablespoon of milk to loosen it slightly, making it easier to fold in the Cool Whip without deflating it.
tools needed
Mixing Bowl: For combining the cream cheese, powdered sugar, and peanut butter.
Electric Mixer: To beat the cream cheese, powdered sugar, and peanut butter together until smooth. An electric mixer saves time and provides a consistent texture.
Spatula: For folding in the Cool Whip into the peanut butter mixture gently, making sure that the lightness of the Cool Whip is preserved.
Measuring Cups: For measuring the peanut butter, powdered sugar, and hot fudge sundae topping (if measuring out of a container larger than 6 ounces).
what goes with it?
Chocolate Sauce: Drizzle additional chocolate sauce over individual slices for an extra touch of sweetness.
Whipped Cream: Serve with freshly whipped cream on top for added lightness and richness. The cream provides a nice balance to the dense peanut butter filling.
Crushed Peanuts: Scatter crushed salted peanuts on top as a garnish for added crunch and nuttiness.
Ice Cream: Serve with a scoop of vanilla or chocolate ice cream on the side, adding a creamy element.
Banana Slices: Top each slice with fresh banana slices for a fruity addition. Bananas pair well with peanut butter and add a fresh element to the dish. Hint: brush the banana slices with a little diluted lemon juice to keep them from turning brown.
Salted Caramel Drizzle: Add a drizzle of salted caramel sauce over the pie for a sweet and salty flavor combination. The caramel complements the peanut butter while adding a different sweetness layer.
Dark Chocolate Shavings: Garnish with dark chocolate shavings. The bitterness of dark chocolate contrasts well with the sweet pie.
Creamy Coconut Yogurt: Serve with a dollop of coconut yogurt for a tropical twist. The creaminess of the yogurt complements the pie while introducing a new flavor.
Mini Chocolate Chips: Sprinkle mini chocolate chips over the top for added chocolate flavor and texture. They enhance the chocolate element without overwhelming the pie.
Nutella Swirl: Optionally, swirl Nutella on top before serving for an indulgent chocolate-hazelnut kick. It blends nicely with the flavors of peanut butter and chocolate. Heat the Nutella slightly so it is easier to add to the pie.
beverage pairings
Wine Pairings
Chardonnay: Look for a rich, creamy Chardonnay that's buttery and oaky. This wine's texture and flavors can enhance the creaminess of the filling while the moderate acidity helps balance the sweetness of the fudge and peanut butter.
Merlot: A soft, fruit-forward Merlot would pair nicely with this pie. You'll want one that has hints of plums and berries, as the smooth fruit flavors complement the nutty and sweet elements without overwhelming them.
Port: A ruby or tawny Port can be a nice choice. The sweetness and bold flavors of dark fruits in the Port can mirror the decadent nature of your pie.
Other Alcohol Pairings
Irish Cream Liqueur: The creamy texture and sweet, chocolatey flavors of Irish cream liqueur will totally harmonize with the peanut butter and fudge. Sip it on the rocks or drizzle it over your pie for an extra treat!
Chocolate Stout: A rich chocolate stout can be a perfect match here. The deep cocoa flavors will echo the chocolate fudge and enhance the overall dessert.
Peanut Butter Whiskey: Yes, this exists! A shot of peanut butter whiskey brings all those nutty flavors to the party, making it a fun match with your pie. It's sweet and a little salty, just like you'd want to balance the dessert.
Non-Alcoholic Pairings
Chocolate Milk: Rich and creamy chocolate milk is a kid-friendly choice that resonates with the pie's chocolaty notes. Plus, it's a classic that everyone can enjoy together.
Peanut Butter Smoothie: Blend up a peanut butter smoothie with bananas and a splash of milk. The flavors will mirror those in the pie, making for an easy-drinking, satisfying match.
Vanilla Almond Milk: This creamy beverage is subtly sweet and nutty, making it a nice pairing that won't compete with your pie's rich flavors. It adds a nice dimension while keeping the focus on the dessert.
nutrition data
577 calories, 36 grams fat, 52 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
January 31, 2014
delicious
September 7, 2013
So good and so easy! I used the new whipped peanut butter by Jiff and it was a hit!
July 4, 2013
Everyone loved this recipe. It was really fluffy and simple to make. It doesn't say but the cream cheese should be at room temperature. I mixed the cream cheese, sugar, and peanut butter with a mixer until well mixed then folded in the cool whip (which should be thawed). I wasn't sure how long it needed to be chilled but I allowed for one hour.
This pie was so good but I had to change a few things as I went along. When I finished the pie mixture I had to taste to see if it came out ok. All I seemed to taste was the cream cheese,cool whip and a little of the powdered sugar. I barely tasted any of the peanut butter. So I would add about 2 Tbsp. of Peanut butter and about a tsp. of 10x or powdered sugar & fold in. I would taste & again still didn't seem like enough pb so I added 2 Tbsp. more but no more powdered sugar. I believe by the time I was done I used pretty much 3/4 of my jar of pb. Now it may depend also on what kind of pb you use. So I would suggest that you taste it and see if it meets your peanut butter or sweet requirement, lol. I think I had to add more because my husband didn't get our usual brand, but it wasn't generic that he got but I am not that fond of it. But it's better than nothing.. But honestly this pie is awesome. Every bite was a delight and was so relaxing for me. I love pb. My brother has a friend who makes pb pies for him and he has gave me a few peices here and there and I just had to make one for myself. And it is easy to do. This is so easy that my daughter who can't bake could easily do this pie. This pie now will be forever in my recipes to fix occasionally. Would like to fix all the time but I don't want to gain all those pds from it..GREAATTTTTTTTTTTTTTTTTTTTTTT PIE!!!!!
So my son tells me his soon to be inlaws are coming to diner tonight!!! I lost this recipe that a friend gave me. But I was able to google it!!!! I may not be totally prepared but I know desert will be amazing and hopefully will teach my son lasting impressions are good ones to have!!!And a little more notice!!
October 20, 2011
This was delicious. The only change I am going to make is to use whipped cream cheese instead of the block to give it a really fluffy mousse texture. I put a layer of melted chocolate chips and allowed it to cool before I put the filling in. Topped it with a little swirl of whip cream and some chocolate shavings. Looked very fancy and bakery quality but yet so easy. Everyone enjoyed it and it was the first dessert to go. This would be a good recipe for children to prepare if they are old enough to use a mixer
I would love to try and make this for my restaurant in the philippines but we cannot get cool whip here. Could I use regular Cream and get a similar result?. I would appreciate your help
December 17, 2009
This is the easiest peanut butter pie ever and that is coming from someone who is NOT a great cook. So, if I can make it ANYBODY can. I found this recipe and made it last year for Christmas last year. I also, recently, took it to Thanksgiving.I made it just like the recipe said, except, I shaved chocolate curls on top from a Hershey bar, instead of the syrup. It turned out great both times!!! It was the first time that I have ever made anything that got great reviews, so I'm sticking with it. As a result, it will probably show up at Christmas again this year.
May 10, 2009
Oh, I love this recipe--I've been using it for years! I got it from a friend in college. My number one change: USE CRUNCHY PEANUT BUTTER, not smooth! It is awesome.
March 3, 2009
This is so good and easy!!!
November 26, 2008
So quick! So easy! So DELICIOUS!
October 10, 2008
I dressed this up a bit using an Oreo crust and a layer of fudge and crushed oreos (before putting the filling into the crust). I used a cake tip and put a cool whip boarder on the top and sprinkled the with more crushed oreos and then a drillizing of fudge. Excellent recipie and it made a pretty pie for a peanut butter and oreo lovers birthday!!! I also used 3/4 cup of peanut butter as others have suggested.
April 6, 2008
This is a wonderful, easy treat! Can't wait for our next barbeque to try it out with my friends!
March 28, 2008
I made 2 of these pies for Easter and they were very rich but delicious. A couple changes that I made was to use 3/4 cup of peanut butter for each one and instead of putting chocolate syrup on top, I shaved chocolate curls from a Hershey bar on top of each. I used the full 16 oz of Cool whip for each pie. I made one pie in a graham cracker crust and the other one in an oreo crust. Some of the guests preferred the graham cracker and some the oreo. Myself, I liked the oreo the best. The only other change I think I will make the next time is to reduce the amount of sugar a little so it's not quite as sweet.
March 9, 2008
This was pretty much the easiest recipe ever. I only used 8oz of cool whip since that's all I had and decided to used 3/4 cup of peanut butter to give it a bit more of a peanut butter flavor. Definitely made all my peanut butter loving friends happy!
February 5, 2008
I followed recipe exact and oh my goodness I love it. It was so easy. My husband (who is quite skepticle of cream cheese) went back for seconds. I cannot wait to bring it to the next party and pretend that I slaved for hours to prepare it.
December 24, 2007
Best peanut butter pie ever! The ones that add milk just don't quite reach the mark. This one is perfect.
November 22, 2007
this was great i made it at work for 25 ppl and every last one liked it ....And now i'm making it for my family for thanksgiving this is one is going in my cook book...hope you enjoy it as much as we do
November 21, 2007
This was the best thing I ever tasted.It rocks!!!!!!!!!!!
November 19, 2007
I have used this recipe for a few years- this is by far the easiest and best tasting peanut butter pie ever! I am not good in the kitchen and I can even get this one right!
August 18, 2007
Really great recipe. I added chopped up unsalted peanuts to the batter, which made it a little more textured and yummy!
July 28, 2007
This pie was my signature dessert several years ago, with a few slight variations. I would use an Oreo pie crust, a layer of the peanut butter cream, a layer of ice cream fudge, then another layer of peanut butter cream and drizzle fudge over the top. But the same base was used as this pie with the peanut butter, cream cheese, powdered sugar, cool whip, etc. I would occasionally make about 4 of them and take them to work for my co-workers to have with lunch. One lady said, and I quote, "This is the best pie of any kind I have ever put in my mouth." It's ridiculously easy and everyone raves about it.
July 4, 2007
This was the best!!
June 5, 2007
Not only is this delicious, I cannot make enough of them, I mean everybody requests that I bring them everywhere I go, and for me, the best part of it is that it is just so simple to make and quick.
Been using this recipe for years! Very simple, and they freeze very well for unexpected guests! Another reviewer dropped the coolwhip to 8 OZ., but I use 16 OZ for a large, higher pie.
October 31, 2006
OUT OF SITE!!VERY EASY.The only thing I varied on the recipe was cut the cool whip down from 16 ounces to 8 ounces.Thought the porportion seemed off.YOU MUST TRY THIS RECIPE!EVERYONE RAVED OVER IT!CAN'T WAIT TO MAKE ANOTHER!