Frozen Peanut Butter Pie (no bake!)

Frozen Peanut Butter Pie is a cold, creamy, no-bake dessert that is perfect for the peanut butter lover. This easy, decadent treat combines creaminess and crunch, perfect for a hot summer day!

This no bake chocolate peanut butter pie is the perfect combo of chocolate and peanut butter. If this combination is your favorite, like mine, then might I suggest you also whip up a brownie bottom peanut butter cheesecake, a batch of chocolate peanut butter stuffed cupcakes, or peanut butter brookies.

I do have an unhealthy obsession with chocolate and peanut butter (see the majority of my “things I want to eat/drink” Pinterest board) but if we’re talking chilled, no-bake, and chocolate and peanut butter, then this frozen peanut butter pie is the one!

Recipes like this one are great to have for hot summer days or days you just don’t feel like turning the oven on.

Serve this easy frozen pie after a dinner of crock pot lemon chicken and roasted zucchini and end your meal with the best no-bake peanut butter pie you’ve ever had!

Helpful Tools

• Mini Food Processor – You’ll need a food processor to crush the crackers for the crust. I like this mini version because it doesn’t take up a ton of room.
• Pretty Pie Plate – I like glass pie plates, but used a metal one for this pie. Either works.
• Whisk – You’ll need to whisk together the pie filling.
• Knife – A good kitchen knife for slicing the pie. Run it under hot water before slicing to help the process.
• Pie Server/Cake Cutter – To easily serve up your slices.

Ingredients

• For the crust – Graham cracker crumbs, melted butter, sugar, and salt are combined to make a simple crust. You’ll need to pulse the crackers in a food processor or seal them in a zip-top bag and mash them with a rolling pin. You can also use a store-bought, pre-made crust if preferred.
• Milk – I use 2% because that is what I usually have on hand, but skim or whole milk will work.
• Peanut Butter – I use crunchy peanut butter just because I love the texture, but you’re welcome to use smooth peanut butter. Brands such as Skippy or Jif are my go-to choices because I know they will provide the right consistency. Avoid natural peanut butter, as it separates and won’t hold as nicely.
• Vanilla Extract – Vanilla extract, even though it’s a bit pricey right now, is so much better than imitation!
• Cream Cheese – Half a brick of room temperature cream cheese. Bring it to room temperature about 30 minutes ahead, so it’s ready to be creamy.
• Frozen Whipped Topping – I use fat free Cool Whip. You’ll need to thaw it. You can also make homemade whipped cream.
• Toppings – mini chocolate chips, dry roasted peanuts, and chocolate syrup.

How to make Chocolate Peanut Butter Pie

1. Step 1: Pulse the graham crackers in the food processor until you have fine crumbs. Then, pour in the melted and cooled butter, sugar, and salt. Pulse about 6 times until it looks like wet sand, and then transfer the mixture to the prepared pie plate and press it down to an even layer. Bake in a preheated 325 degree oven for 13-16 minutes. Cool it completely on a wire rack.

2. Step 2: In a small sauce pan, whisk the milk and sugar constantly over medium-low heat until the sugar is dissolved. Transfer it to a medium bowl.

3. Step 3: Add the peanut butter and vanilla and whisk until fully combined. Cover the bowl with plastic wrap and place it in the fridge for 30 minutes to chill.

4. Step 4: In a large bowl, beat the softened cream cheese on medium speed until light and fluffy. Then, add the milk mixture and beat on low speed until everything is incorporated. Fold in the thawed whipped topping.

5. Step 5: Pour the filling into the prepared pie crust. Sprinkle the crushed peanuts and mini chocolate chips on top. Freeze the soon-to-be frozen peanut butter pie for 8 hours until it is hard. No need to cover it.

To serve, place the pie in the fridge for 30 minutes before, so it’s no longer frozen solid and easier to slice. Add any extra chocolate chips and nuts, and add a drizzle of chocolate sauce for fun. Enjoy!

Storage Suggestions

Freezing Instructions

This particular peanut butter pie is meant to be frozen and should be kept in the freezer. Make sure to cover it with plastic wrap so you don’t have any freezer burn issues.

Need more chocolate + peanut butter desserts? Try these:

• Chocolate Peanut Butter Buckeye Cookies
• Chocolate Peanut Butter Bundt Cake
• Chocolate Peanut Butter Cornflake Cookies
• Chocolate Filled Peanut Butter Cookie Cups
• Reese’s Poke Cake

Click here to view my entire collection of dessert recipes.

4.34 from 18 votes

Frozen Peanut Butter Pie

Created by Melissa Williams

Servings: 8 slices

Prep Time: 15 minutes mins

Cook Time: 13 minutes mins

Chill Time 8 hours hrs

Total Time: 28 minutes mins

Print

Pin

Rate

Save Saved!

Frozen Peanut Butter Pie is a cold, creamy no bake dessert that is perfect for the peanut butter lover. This decadent dessert is the perfect treat for a hot summer day!

Video

Ingredients

 

1x2x3x

For the crust

• ▢ 8 graham crackers broken into pieces
• ▢ 5 Tablespoons unsalted butter melted and cooled
• ▢ 3 Tablespoons sugar
• ▢ 1 pinch of salt

For the filling

• ▢ 1 ¼ cup milk
• ▢ ¼ cup sugar
• ▢ ⅔ cup crunchy peanut butter
• ▢ ½ teaspoon vanilla extract
• ▢ 4 ounces cream cheese softened
• ▢ 8 ounces frozen fat free whipped topping thawed (I used Cool Whip)
• ▢ ¼ cup mini chocolate chips for topping
• ▢ ¼ cup crushed dry roasted peanuts for topping

Instructions

For the crust

• Preheat your oven to 325 degrees. Spray a 9″ pie plate with non-stick spray and set aside.
• Break up your graham crackers and put into the food processor. Pulse until you have fine crumbs.
  8 graham crackers
• Pour in the melted butter, sugar, and pinch of salt. Pulse about 6 times until it comes together and your mixture looks like wet sand.
  5 Tablespoons unsalted butter, 3 Tablespoons sugar, 1 pinch of salt
• Pour the graham cracker mixture into the prepared pie plate and press into an even layer. I used the bottom of a measuring cup to help press it down evenly.
• Bake the crust for 13-16 minutes then remove. Cool on a wire rack.

For the filling

• In a small saucepan, add the milk and sugar and cook, stirring constantly, over medium-low heat, for about 2 minutes or until the sugar is dissolved.
  1 ¼ cup milk, ¼ cup sugar
• Transfer to a medium bowl. Add peanut butter and vanilla and whisk until fully combined. Cover and place in the refrigerator for 30 minutes to chill.
  ⅔ cup crunchy peanut butter, ½ teaspoon vanilla extract
• In a large bowl, add your softened cream cheese. Beat with a mixer, on medium speed, until light and fluffy.
  4 ounces cream cheese
• Add the milk mixture and beat on low until combined.
• Fold in the thawed whipped topping until fully mixed.
  8 ounces frozen fat free whipped topping
• Pour the mixture into the prepared pie crust.
• Sprinkle the crushed peanuts and mini chocolate chips over the top.
  ¼ cup mini chocolate chips, ¼ cup crushed dry roasted peanuts
• Place in the freezer, uncovered, for 8 hours (I left mine overnight) or until hard.
• Transfer the pie to the refrigerator about 30 minutes before you’re ready to serve it.
  
• Top with additional mini chocolate chips, peanuts, and chocolate sauce, if desired.
  

Notes

• Use room temperature cream cheese and whipped topping for smooth mixing.
• Plan ahead—freeze the pie for at least 8 hours or overnight before serving.
• Run a sharp knife under warm water for clean, easy slicing.
• Add extra chocolate on top with peanut butter cups or chocolate curls.
• Try different crusts: Oreo cookie crust or vanilla wafer crust both work great.
• Store in the freezer, tightly wrapped in plastic to prevent freezer burn.

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

Nutrition

Serving: 1g | Calories: 460kcal | Carbohydrates: 40g | Protein: 10g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 43mg | Sodium: 314mg | Potassium: 295mg | Fiber: 2g | Sugar: 26g | Vitamin A: 535IU | Calcium: 119mg | Iron: 1.2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

Originally published May 20, 2013; photos updated June 26, 2024