No Bake Peanut Butter Pie has a buttery graham cracker crust, is rich and creamy and has big peanut butter flavor. SO easy to make and without turning on your oven!

If you love peanut butter and not turning on your oven, then you will LOVE this No Bake Peanut Butter Pie!

This recipe is courtesy of my Aunt Connie. She’s been making it forever and the whole family loves it! Don’t you just love a tried and true family recipe? Me too!

One of the bonuses of this recipe is that you don’t have to bake it. When the weather is hot, who feels like turning on their oven? Not me! Especially because I live in Florida.

To make this pie, you simply mix up some simple ingredients, pour into a graham cracker crust and chill. SO good!

Here is what you will need:

Special Equipment Needed

• A deep-dish pie plate. The plate I use is 10.5 x 10.5 x 2.25 inches. Or you can use a pre-made crust (details below).
• A food processor, if you want to crush the graham crackers yourself. (You can also crush them in a resealable food storage bag using a rolling pin.)

Ingredients

For the graham cracker crust

I chose to use a homemade graham cracker crust for this pie. You do not have to do that. If you do want to use a pre-made crust, I recommend the Keebler graham cracker crust with 2 extra servings. If you use the regular size pre-made crust, you will have pie filling left over.

• 2 cups (210g) graham cracker crumbs or 14 full sheets of graham crackers
• 2 tablespoons granulated sugar
• 1/2 cup (114g) butter, melted

For the filling

• 8 oz (225g) cream cheese, softened
• 1/2 cup (120g) creamy or crunchy peanut butter (whatever makes you happy!)
• 3/4 cup (75g) powdered sugar
• 6 tbsp milk (85g) (I use 1%, but you can use what you have on hand.)
• 1 8-oz container (225 grams) of whipped topping, like Cool Whip
• 1/4 cup (31g) chopped peanuts, for garnish

Instructions

For the graham cracker crust

Step 1. Add graham cracker crumbs to a bowl. Or, if you are going to crush the graham crackers yourself, break up graham crackers and add to a food processor. (Image 1)

Step 2. Pulse until the graham crackers turn into crumbs if you’re not using ready-made graham cracker crumbs. (Image 2)

Step 3. Measure graham cracker crumbs to make sure you have 2 cups. (Image 3)

Step 4. Add granulated sugar to the graham cracker crumbs. (Image 4)

Step 5. Stir graham cracker crumbs with sugar until combined. (Image 5)

Step 6. Add melted butter to the graham cracker mixture. (Image 6)

Step 7. Stir butter with graham crackers until combined. (Image 7)

Step 8. Add graham cracker crumb mixture to the pie plate. (Image 8)

Step 9: Press graham cracker crumbs into the bottom and up the sides of the pie plate. (I like to use a metal 1/2 cup measuring cup to help me really press those crumbs down tight.) (Image 9) Refrigerate the crust while you make the filling.

For the filling

Step 1: Beat softened cream cheese in the bowl of a stand mixer, or using a hand mixer in a large bowl until creamy. (Image 1)

Step 2: Add peanut butter to cream cheese. (Image 2)

Step 3: Beat peanut butter and cream cheese until combined. Scrape down the sides of the bowl if needed. (Image 3)

Step 4: Add powdered sugar and milk to the bowl. (Image 4)

Step 5: Beat powdered sugar and milk with the peanut butter and cream cheese until combined, scraping down the sides of the bowl with a rubber spatula if needed. (Image 5)

Step 6: Add whipped topping. (Image 6)

Step 7: Fold in whipped topping with rubber spatula until combined. (Image 7)

Step 8: Pour filling into prepared pie plate. (Image 8)

Step 9: Spread filling into crust with a rubber spatula. (Image 9)

Step 10: Make sure filling is evenly spread over the crust. (Image 10) Cover and chill in the refrigerator overnight or for at least 3-4 hours.

Step 11: Garnish with chopped peanuts. (Image 11) Serve chilled and enjoy!

No Bake Peanut Butter Pie can really be served any time of the year. Since this is my daughter’s favorite pie, I make it for all holidays including Easter and Christmas. It’s also great to serve at a summer barbecue!

Let me know if you love it as much as we do!

Sweet regards,

Michele

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