Quick no-bake peanut butter chocolate chip pie is ready in minutes-minimal ingredients, no oven, and lots of creamy and crunchy flavor, just like No-Bake Peanut Butter Cheesecake and No Bake Chocolate Peanut Butter Cake.
Easy No Bake Peanut Butter Pie
This easy no bake peanut butter pie comes together with just a handful of ingredients: smooth peanut butter, cream cheese, whipped topping, and a ready-made graham cracker crust. The fluffy peanut butter cheesecake filling takes about 10 minutes to mix, requires zero oven time, and can be made ahead for stress-free entertaining.
If you love make-ahead treats, this pie fits right in with other no bake favorites like Lemon Pudding Pie and Oreo Cake. A little bit of prep and some chill time are all you need to serve a rich, addictive peanut butter dessert that disappears fast at any gathering.
Why You'll Love This Recipe
Perfect pair: Peanut butter and chocolate chips are the perfect match in this cool, creamy no bake dessert, especially when it's too hot to turn on the oven.
Keeps your kitchen cool: When summer temps climb into the 90s, this is the kind of dessert that saves the day-no heating up the kitchen, just a quick mix, chill, and slice.
Ingredients
- 9 inch Graham Cracker crust - Pre-made, ready to use.
- Cool Whip- The no bake peanut butter cake recipe calls for 8-ounce container of Cool Whip.
- Cream cheese - For the best texture and rich creamy taste, I recommend using full-fat cream cheese instead of low fat or fat-free cream cheese.
- Peanut butter - Creamy peanut butter is best. Crunchy peanut butter can be used but it's a lot thicker and drier, and therefore will end up drying out the peanut butter filling. It's also best to use the regular old peanut butter with all the oil. Natural peanut butter tends to be drier because it has less oil, which will effect the end result of the peanut butter cake.
- Mini chocolate chips - I like using the mini chocolate chips because of the small size. But go ahead and use regular chocolate chips, semi-sweet chips, or even peanut butter chips if that's what you have in your pantry.
- Vanilla, granulated sugar and heavy cream.
How to make No Bake Peanut Butter Pie
1. First things first, prepare a large bowl and an electric mixer. You will need it to make the creamy peanut butter filling. Start by blending together cool whip, heavy cream, cream cheese, peanut butter, sugar and vanilla.
2. Next you will fold fold in mini chocolate chips until well blended. Use low speed or simply move the chips inside with the help of the spoon or turned off mixer.
3. Now let's pour the filling into the graham cracker crust and refrigerate until firm! About 2 hours. Done!
Recipe Tips
- If you are allergic to peanut butter or simply don't like its taste, use almond butter instead. Use the same amount of almond butter as peanut butter in the recipe.
- Chocolate chips can be replaced with chopped Reese's cups or peanut butter chips! You can also add peanuts. If using almond butter, I like to add slivered almonds and chopped almond butter cups.
- Crust. All you need as far as the crust goes is to buy a ready-to-go graham cracker crust.
No Bake Peanut Butter Dessert
Ingredients
- 9 inch Graham Cracker crust pre-made, ready to use
- 8 oz cool whip
- ½ cup heavy cream
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 tablespoon vanilla
- 1 cup peanut butter (creamy, not crunchy)
- 1 cup mini chocolate chips
Instructions
- Take pie crust out of package and keep it inside the foil. Do not turn it upside down or attempt to take it out. If you do, it will get crumbled and destroyed.
- Add cool whip, heavy cream, softened cream cheese, sugar, and vanilla to a large bowl. Beat until smooth with electric mixer. Add peanut butter and mix until blended well. Make sure to scrape the sides of the bowl as well.
- Now add chocolate chips until evenly distributed throughout the mixture.
- Pour the prepared filling into the graham cracker pie crust.
- Place filled pie into the refrigerator or even freezer until firm, about 30 minutes to 1 hour. This will allow it easier to cut.
Why is my peanut butter pie runny or not setting?
A runny filling usually means the whipped cream was overmixed into the peanut butter mixture or the pie did not chill long enough. Fold the whipped cream in gently (do not beat or stir vigorously) and chill the pie for at least 4 hours, or overnight, so it can fully firm up.
Why is my filling lumpy?
Lumps come from cold cream cheese or using natural peanut butter with separated oil. Make sure your cream cheese is completely softened to room temperature and use a no‑stir, shelf‑stable peanut butter for the smoothest, creamiest texture.
My crust is crumbly and falls apart. What went wrong?
If the crust is too dry, it won't hold together when sliced. That's why using a premade crust is such an easy backup if your homemade crust keeps crumbling.
Easy Substitutions For This Pie
- No‑bake crust options: Swap the graham cracker crust for chocolate chip or Oreo crust.
- Peanut butter swaps: Use creamy, no‑stir peanut butter for best results, or chunky if you like extra texture. Avoid natural peanut butter with oil separation, which can make the filling greasy or loose.
- Whipped topping vs. cream: For the easiest version, replace homemade whipped cream with an 8‑ounce tub of whipped topping (like Cool Whip); this also helps the pie freeze better for make‑ahead desserts.
- Mix‑ins: Use mini or regular chocolate chips, or stir in chopped peanut butter cups, candy bars, or nuts for more texture and flavor.
FAQ
Can I make peanut butter pie ahead of time?
Yes, this pie is perfect for making 1-2 days ahead. Keep it covered and chilled in the refrigerator; the texture actually improves as it sits.
Can I freeze this pie?
You can freeze it, especially if you use whipped topping instead of fresh whipped cream in the filling. Freeze until firm, then thaw in the refrigerator before serving.
What size pie crust should I use?
A standard 9‑inch pie crust works best for this style of no‑bake peanut butter pie.
How do I make it less sweet?
Reduce the powdered sugar slightly and rely on the cookie crust and chocolate chips for added sweetness, or use a lightly sweet crust like graham crackers instead of an extra‑sweet cookie base.
Can I make no bake peanut butter pie sugar free? Yes, you can use sugar free sweetener, such as Monk fruit extract to replace some or all of the sugar.
Storage
No bake peanut butter cake stores well in the fridge for several days. I slice mine and put the slices in a quart-sized Ziploc bag (or use a Tupperware type container) and put it inside the snack drawer of the fridge.
You can also wrap the entire cake tightly in plastic wrap and store it in the refrigerator for up to 1 week. Freeze it for up to 2 months.
Shellie says
Very easy and very tasty. The only thing I change is, I use an Oreo cookie pie crust. But I love chocolate.
Olya says
I'm glad you enjoyed it! Chocolate is my love too.
Tracey A Cook says
If you dont have and cant buy it.Can you use whole milk?
Olya says
Whole milk might not work here, because the dessert does need that extra fat to hold its shape.
Greta says
I love the combination of peanut butter and chocolate!