No-Bake Peanut Butter Pie Recipe

A close-up of a nutter butter pie with a slice missing.

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5 from 5 votes

No-Bake Peanut Butter Pie Recipe

Indulge in this No-Bake Peanut Butter Pie. It’s creamy, nutty, and comes together in only 30 minutes!

Prep Time30

Additional Time2 30

Total Time3

Course: Dessert, Pastries, Pies & Tarts

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 702kcal

Author: Andrea

Ingredients

For the Crust

16 oz. Nutter Butter cookies divided
5 tbsp. unsalted butter melted
1/8 tsp. coarse kosher sea salt

For the Filling

1 1/4 c. creamy peanut butter
8 oz. 1 block cream cheese, softened
1 1/4 c. powdered sugar
1 1/2 c. heavy cream
2 tsp. vanilla extract

For the Topping

Whipped cream
Reserved crushed nutter butters
Chopped roasted peanuts
Melted peanut butter caramel sauce or hot fudge sauce

Instructions

In a food processor (or a large Ziploc bag with a rolling pin), crush Nutter Butter cookies (filling intact) until fine crumbs form. Add butter and salt, pulse, or mix to combine. Remove 1/2 cup and set aside.
Press moistened crumbs into the bottom of a 9-inch pie dish. Freeze for 30 minutes while preparing the filling.
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat peanut butter and cream cheese until smooth, about 2 minutes. With mixing speed on low, gradually add the powdered sugar. Mix until combined.
In the bowl of a stand mixer or a large mixing bowl, combine the heavy cream and vanilla. Beat until stiff peaks form. Gently mix into the peanut butter cream cheese mixture until no streaks remain.
Pour into the prepared pie crust and spread into a smooth, even layer. Top with reserved crumbs, chopped peanuts, and whipped cream, if desired. Chill for at least two hours, or overnight.
Slice and serve with a melted peanut butter, caramel, or hot fudge drizzle.

Notes

To STORE this Crunchy Peanut Butter Pie, keep it tightly covered in the fridge for 2-3 days. To FREEZE, wrap the pie tightly with plastic wrap in multiple layers to prevent freezer burn, and store it for up to 3 weeks.

Before slicing, let the pie sit at room temperature for about 5 minutes to make cutting easier.

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