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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.
Erin’s Notes
- No oven required — the crust bakes in just 8 minutes, or skip baking it altogether for a fully no-bake pie.
- Big peanut butter flavor in every bite, balanced by a layer of hot fudge and fresh whipped cream.
- Makes ahead easily, which makes it perfect for parties, potlucks, and holidays.
- Loaded with Reese’s peanut butter cups, so it’s a guaranteed hit with peanut butter and chocolate fans alike.
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.
Peanut Butter Cream Pie
Equipment
Ingredients
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make No Bake Peanut Butter Pie
- 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.
- 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.
- 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.
- 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.
- 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.
Yes! In fact, it needs several hours to set in the fridge, so making it a day ahead works perfectly and takes the pressure off if you’re serving it for a party or holiday.
A runny filling usually comes down to not giving the pie enough time to chill — it needs a full 3–4 hours in the fridge to set completely. Using natural peanut butter instead of a regular creamy peanut butter can also make the filling softer, since natural peanut butter tends to separate.
I don’t recommend it. A standard pie plate is about 8–9 inches across, so a 9×13 pan will spread the filling much too thin. You can try an 8 or 9 inch square pan for the right thickness.
The ingredients say 2 packages vanilla pudding, but it doesn’t say what size. Can you please clarify?
Thank you!
I believe it is 3.4 oz (whatever the small box is)
This is perfect for peanut butter lovers! I can’t wait to try it.
My husband and teenagers are crazy about this chocolate peanut butter pie recipe!
This pie was so easy and delicious – tons of flavor!
You had me at “peanut butter!” I LOVE peanut butter cups so this is right up my alley! Looking forward to devouring this after dinner tonight!
So creamy and delicious! Peanut butter pie is my favorite.
You’ve found my weakness! I can’t say no to peanut butter and chocolate! So good!
The pie is gorgeous, anything with chocolate is always a winner in my opinion Pinned.
This looks delicious! The kids would definitely love this one
What an easy and easy dessert! This will be perfect for after dinner tonight! Looks decadent!