No Bake Cream Cheese Peanut Butter Pie

An easy and amazing no bake pie that is so creamy and delicious with a chocolate graham cracker crust.  This is perfect for your next gathering!

no_bake_cream_cheese_peanut_butter_pie

I recently made a visit to North Carolina and one of my very best friends lives there.  We always have so much fun together.  Our time is usually spent shopping, getting pedicures, and eating good food.  There are some really great places to eat in North Carolina.  And I have made a couple of recipes that were inspired by some of the yummy food that I had while I was there.

She showed me a video of this easy to make no bake pie.  I only was able to watch how it was made so I decided to make a few changes to it!  It starts with the graham cracker crust.  The video showed a pre made crust but I decided to make my own.  And I used a chocolate graham cracker crust.  Chocolate and peanut butter.  A match made in heaven right?

peanutbutterpie2

The pie has a cream cheese peanut butter filling.  It is my favorite part!  It is perfect on top of the crumbly chocolate graham cracker crust.  It instantly became a favorite with the first bite!

I made this for my family for Pioneer Day in Utah.  I needed something quick and easy and I love that it is no bake!  It was the highlight of our barbecue and was completely gone in a matter of minutes.  Of course you have to top it with some whip cream and chocolate drizzle.  That makes everything better right?

You are going to love this pie!  Everything about it is incredible.  Easy, No Bake, chocolate graham cracker crust, and a cream cheese peanut butter filling…  what is not to love about this pie?!

Oh and don’t forget the whip cream and chocolate drizzle! 😀

peanutbuttercheesecakepie

5.0 from 3 reviews
No Bake Cream Cheese Peanut Butter Pie
 
Prep time
Total time
 
An easy and amazing no bake pie that is so creamy and delicious with a chocolate graham cracker crust. This is perfect for your next gathering!
Author:
Serves: 6-8
Ingredients
  • Chocolate Graham Cracker Crust: (You can also use store bought)
  • 1½ cups of graham cracker crumbs (chocolate or regular can be used)
  • ¼ cup of white sugar
  • ¾ cup butter, melted
  • For filling:
  • 8 oz cream cheese, softened
  • ½ cup confectioners' sugar
  • ½ cup peanut butter
  • 8 oz whipped topping (like cool whip), thawed
  • Whipped cream, chocolate syrup (optional toppings)
Instructions
  1. In a medium sized bowl combine graham cracker crumbs, white sugar, and melted butter until incorporated. Pour into a 8-9 inch pie pan and press firmly on the bottom and side of the pan to form the crust. Put in the fridge while you make the filling.
  2. To make the filling: Beat the cream cheese, confectioners' sugar, and peanut butter until smooth. Fold in the thawed cool whip. Pour into the graham cracker crust and spread evenly on top. Chill for 2-3 hours or overnight.

 

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Jackie Kay says:

    I made this but it did not look like this. It was the color of peanut butter and did not pour out of the mixer, it had to be scooped out and then was only about 1/2 inch thick. To me it looks like the one in the picture was mixed with the whipped cream?????? Too late now

  2. This looks so yummy! My husband and daughter are gluten free so I’ll have to try this with a ready made GF chocolate Graham cracker crust I’ve found in my grocery store!

  3. My daughter made this pie last night–it was easy as pie to make! 😉 It was delicious and perfect to serve to our company. Definitely a keeper. Thank you!

  4. In the picture I see that the crust is black, but in your description it only says graham cracjer, sugar & butter. How would I go about making the black “chocolate ” crust? Thanks

  5. Hello, how much cool whip needs to be included?

  6. We made this today in a spring form pan, because my pie plate broke. I had trouble with the buttery crust. It was so liquidy that it ran out the sides of the spring form pan. Is the crust normally very loose/soft? Also, I didn’t have chocolate graham crackers, so I added 1 TB Cocoa powder to regular graham cracker crumbs. It was just the right amount of chocolate flavor.

  7. Thanks so much for sharing your recipe! It was so easy to make, and even though it’s chilling in the fridge right now, I had to taste the filling, and it is YUMMY. Thanks again!

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