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Peanut Butter Cream Pie

Erin Sellin

4.62 from 34 votes

Oct 21, 2026

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Peanut Butter Cream Pie is a no-bake dessert with a graham cracker crust, hot fudge layer, creamy peanut butter filling, and fresh whipped cream on top.

Peanut Butter Cream Pie has long been a favorite of my husband.  If we go out to a restaurant that has this kind of pie, it is the one he orders.  It is about the only time in his life that having chocolate is acceptable.   

 

This is one of the very first recipes I ever shared when I started this blog, and it’s been a staple in our house since we first got married. Similar to my Pokey Sticks recipe, it is just one of those recipes that is on repeat and won’t stop!

This no-bake peanut butter pie starts with a graham cracker crust. There’s just something about a homemade graham cracker crust that gets me, so I always make my own. If you’d rather keep things truly no-bake, a store-bought crust works great too. I’ve also made this with an Oreo crust for the chocolate lovers out there, and it’s just as good.

Ingredient Notes

• Graham Crackers: Crush your own for a homemade crust, or use a store-bought graham cracker crust to save time.
• Hot Fudge Sauce: Use your favorite jarred hot fudge, or my Homemade Hot Fudge Sauce if you have some on hand.
• Creamy Peanut Butter: Regular creamy peanut butter (like Jif or Skippy) gives the smoothest filling. Crunchy peanut butter works too, and adds a little extra texture if that’s your thing.
• Instant Vanilla Pudding Mix: Look for the small 3.4 oz boxes — you’ll need two. This is what helps the filling set up thick and creamy.
• Cool Whip: Make sure it’s fully thawed before folding it into the filling. Homemade Stabilized Whipped Cream can be used in its place — see the swap notes below.
• Mini Peanut Butter Cups: Chopped mini Reese’s cups fold right into the filling. You can also use regular-size peanut butter cups, chopped, if that’s what you have on hand.

4.62 from 34 votes

Peanut Butter Cream Pie

By Erin Sellin

Peanut Butter Cream Pie – A graham cracker crust topped with a layer of chocolate, and then a creamy peanut butter layer, and topped with fresh whipped cream!

Prep: 20 minutes mins

Cook: 10 minutes mins

Total: 30 minutes mins

Servings: 10

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Equipment

• Pie Plate
• Kitchen Aid Stand Mixer

Ingredients 

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Filling

• ▢ 1/2 cup hot fudge sauce
• ▢ 1/2 cup creamy peanut butter
• ▢ 1 1/4 cup cold milk
• ▢ 2 3.4 oz packages vanilla flavor instant pudding
• ▢ 1/2 tub Cool Whip, thawed
• ▢ 1/2 cup mini Reese’s peanut butter cups, chopped

Topping

• ▢ 1 cup heavy cream
• ▢ 3 Tablespoons powdered sugar
• ▢ 1/2 tsp vanilla
• ▢ Mini Reese’s peanut butter cups for decoration

Graham Cracker Crust

• ▢ 1 1/2 cup crushed graham crackers
• ▢ 1/4 cup sugar
• ▢ 1/3 cup butter, melted

Instructions 

• Preheat oven to 375º F.

Prepare Pie Crust

• Mix sugar with crushed crackers. Stir in melted butter. Pour into pie plate. Press firmly against sides and bottom.
  1 1/2 cup crushed graham crackers, 1/4 cup sugar, 1/3 cup butter
• Bake for 8 minutes. Cool completely.

Make Pie Filling

• Spoon the hot fudge into the bottom of the crust, spread in an even layer. Freeze for 10 minutes.
  1/2 cup hot fudge sauce
• Beat peanut butter and milk with whisk until well blended.
  1/2 cup creamy peanut butter, 1 1/4 cup cold milk
• Add the pudding mixes, and beat for about 2 minutes. The mixture will be thick.
  2 3.4 oz packages vanilla flavor instant pudding
• Gently stir in the cool whip, and the chopped peanut butter cups.
  1/2 tub Cool Whip, 1/2 cup mini Reese’s peanut butter cups
• Spoon over the chocolate layer. Put in the fridge to set.

Make Topping

• Using an electric stand mixer, fitted with the whisk attachment, beat heavy cream until soft peaks form. Add powdered sugar and vanilla, and continue whisking until stiff peaks.
  1 cup heavy cream, 3 Tablespoons powdered sugar, 1/2 tsp vanilla
• Gently spread over the peanut butter layer.
• Garnish with additional peanut butter cups.
  Mini Reese’s peanut butter cups for decoration
• Let set in the fridge for 3 hours before serving.

Notes

Substitutions – Use Oreo's instead of Graham Crackers for your crust.

**Can use a store bought crust in place of homemade

Can Use 1 1/2 cup fresh homemade whipped cream in place of Cool Whip in the filling.

Nutrition

Calories: 570kcal | Carbohydrates: 75g | Protein: 8g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 324mg | Fiber: 2g | Sugar: 56g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Course: Dessert Recipes

Cuisine: American

Servings: 10

Calories: 570

Like this recipe? Leave a comment below!

How to Make No Bake Peanut Butter Pie

1. Make the crust. Mix the crushed graham crackers with the sugar, then stir in the melted butter. Press the mixture firmly into a pie plate, going up the sides. Bake at 375°F for 8 minutes, then cool completely. You can skip baking and freeze the crust instead if you want to keep things fully no-bake.
2. Build the filling. Spoon the hot fudge sauce into the bottom of the cooled crust in an even layer, then freeze for 10 minutes to firm up. Whisk the peanut butter and milk together until mostly smooth — it won’t get perfectly smooth, and that’s fine. Add the instant pudding mix and beat for about 2 minutes; the mixture will be very thick.

3. Fold and Chill. Gently fold in the Cool Whip and chopped peanut butter cups until combined. Spoon the filling over the hot fudge layer and put the pie in the fridge to start setting while you make the topping.
4. Make the topping. Whisk the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the peanut butter layer, then let the whole pie set in the fridge for 3–4 hours until it’s completely firm.
5. Decorate. Add extra peanut butter cups on top to decorate if you’d like. It is totally optional, but it makes for a pretty finish. If you have leftover whipped cream, you can pipe it around the edges too.    

Recipe Tips

• Make sure the crust is completely cool before adding the hot fudge layer, or it will melt into the crust instead of staying in a distinct layer.
• Give the pie the full 3–4 hours to set in the fridge — cutting into it early will make for a messy slice.
• Chop the peanut butter cups small so they distribute evenly through the filling instead of sinking to the bottom.
• A pie plate is about 9 inches across — stick with an 8 or 9 inch pan. A 9×13 pan will spread the filling too thin.

Variations

• Oreo Crust: Swap the graham cracker crust for an Oreo crust for an even more chocolate-forward pie.
• Crunchy Peanut Butter: Use crunchy peanut butter in the filling instead of creamy for a little extra texture in every bite.
• Regular Peanut Butter Cups: Instead of mini peanut butter cups, chop a few regular-size Reese’s cups and fold those into the filling instead.
• Homemade Whipped Cream Instead of Cool Whip: If you’d rather skip the Cool Whip, you can use homemade whipped cream in the filling.

Storage

This pie is great to make ahead, since it needs at least 3–4 hours in the fridge to fully set. Once sliced, cover leftovers with plastic wrap and store in the fridge for up to 4 days.

More No Bake Desserts To Try

• No Bake Oreo Cheesecake
• No Bake Peanut Butter Cheesecake
• No Bake Jello Pie
• Kool Aid-Pie
• Oreo Cream Squares
• Mint Chocolate Chip Pie