This no-bake peanut butter pie is thick, extra creamy, and full of rich peanut butter flavor with a simple chocolate ganache drizzle on top. I've found making fresh whipped cream for the filling gives the pie a lighter texture while the softened cream cheese helps it set up beautifully after chilling. The graham cracker crust keeps the whole dessert classic and easy, while chopped peanut butter cups make the top feel extra fun.

creamy peanut butter pie cut open on a light brown surface — That creamy peanut butter filling plus chocolate ganache drizzle is giving peanut butter cup energy in pie form.

Featured Review

"This was the BEST pie! I used an Oreo crust, used dark chocolate chips for the ganache and then chopped up dark chocolate Reese's Peanut Butter Cups on top! The only "hard" part of making it was waiting at least six hours to finish it and eat it! We finished it off last night and I e already gone to the grocery store to get the stuff to make another one!
Absolutely easy, but wonderful recipe! Thank you!"
Susan

Jump to Recipe·5 from 2 reviews

I feel like peanut butter is a love it or hate it kind of food. I go through phases of being ridiculously obsessed to other times not wanting to touch the stuff. Lately, I've been addicted to peanut butter.

If you love my peanut butter cheesecake, you'll recognize the same rich peanut butter flavor here, but this version is lighter, no-bake, and much easier to pull together for a party. I like that it still feels indulgent thanks to the chocolate ganache and peanut butter cups, but the graham cracker crust keeps each slice from feeling too heavy. Try it out and let me know which peanut butter dessert wins your vote.

chocolate peanut butter pie with a slice missing on a light brown surface with a cup of coffee, bowl of chocolate ganache, blue linen and slice on a plate

Simple Ingredients, Big Peanut Butter Energy

Creamy Peanut Butter: I recommend using a conventional creamy peanut butter because I've found after testing that it creates the smoothest filling and helps the pie set beautifully.
Heavy Whipping Cream: Fresh whipped cream gives the filling a light, fluffy texture that keeps it from feeling too dense.
Cream Cheese: Fully softened cream cheese is the secret to a silky-smooth filling with no lumps.
Chocolate Ganache: I think the ganache is what takes this pie over the top, adding just enough rich chocolate to balance the peanut butter.
Peanut Butter Cups: Chopped peanut butter cups are my favorite finishing touch because they add extra peanut butter flavor and make every slice look bakery-worthy.

Worth Every Minute in the Fridge

graham cracker crust in a pie plate on a light brown surface — Make a graham cracker crust.

whipped cream made in a metal bowl scooped into a glass bowl with a white spatula on a light brown surface with a blue linen — Beat the heavy whipping cream on medium speed until stiff peaks form. Transfer the whipped cream to a clean bowl.

up close of cream cheese and peanut butter in a metal bowl on a light brown surface — In the dirty whipped cream bowl add the cream cheese and peanut butter and mix to combine.

cream cheese peanut butter mixture whipped together on a light brown surface with a blue linen — In the dirty whipped cream bowl add the cream cheese and peanut butter and mix to combine.

confectioner sugar added to creamy peanut butter mixture with a blue linen — Add in the powdered sugar and mix to fully combine.

up close of peanut butter filling on a light brown surface — Add in the powdered sugar and mix to fully combine.

whipped cream folded into peanut butter filling on a light brown surface — Using a spatula gently fold in the whipped cream, until just combined and no white streaks remain.

peanut butter pie filling in a metal bowl on a light brown surface — The mixture will be soft and thick.

peanut butter filling added to graham cracker crust and covered in plastic wrap on a light brown surface — The mixture will be soft and thick.

chocolate ganache in a small bowl on a light brown surface — Make chocolate ganache.

hand drizzling chocolate ganache on top of peanut butter pie on a light brown surface — Make chocolate ganache.

chocolate ganache drizzled on top of creamy pb pie with chocolate peanut butter cups added on top on a light brown surface — Chop the peanut butter cups into small bite-size pieces then sprinkle on top of the pie. Use as many or as little as you want!

peanut butter cup peanut butter pie wtith a cup of coffee, knife and blue linen on a light brown surface

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

The Ultimate Peanut Butter Pie for Peanut Butter Lovers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Total Time: 4 Hours 15 Minutes
Yield: 8 Slices 1x

Ingredients

Units Scale

Pie

9-Inch Graham Cracker Pie Crust
8oz Heavy Whipping Cream
8oz Cream Cheese, softened to room temperature
8oz (1 Cup) Creamy Peanut Butter
150 grams (1 ¼ Cups) Confectioner Sugar

Topping

2.5oz Chocolate
3.5oz Heavy Whipping Cream
½ Cup Peanut Butter Cups, chopped

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Instructions

In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with a whisk attachment beat the heavy whipping cream on medium speed until stiff peaks form. Transfer the cream to a clean bowl and set aside.
In the dirty whipped cream bowl add the paddle attachment and add the cream cheese and peanut butter and mix to combine. Make sure to scrape down the sides of the bowl to ensure they are evenly combined. Add in the powdered sugar and mix to fully combine. Using a spatula gently fold in the whipped cream, until just combined and no white streaks remain.
Pour peanut butter cream filling into the graham cracker crust and use an offset spatula to spread into an even layer. Wrap the pie in plastic wrap tightly then store in the fridge for at least six hours.
When ready to decorate make the ganache. In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though. You can also do this in the microwave. In a medium bowl add the chocolate then pour the warmed cream directly over it. Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed. Use a small spoon to drizzle the ganache on top of the chilled pie.
Chop the peanut butter cups into small bite-size pieces then sprinkle on top of the pie. Serve chilled and store leftovers in the fridge for up to three days.