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!
No Bake Chocolate Peanut Butter Pie
This no bake chocolate peanut butter pie is the perfect combo of chocolate and peanut butter (my favorite) and is cool and creamy thanks to the cream cheese and Cool Whip.
It’s great to have a favorite no-bake (or nearly no-bake) recipe 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!
Why you’ll love this creamy peanut butter pie
- No Bake – I often make a crust from scratch but if you want it to be entirely no-bake, pick up a premade graham cracker crust or a chocolate cookie crust.
- Family Favorite – This peanut butter pie recipe, made with simple ingredients, is a great treat and always a crowd pleaser.
- Decadent Treat – The fluffy peanut butter filling is topped with peanuts, mini chocolate chips, and you can drizzle chocolate sauce or melted chocolate over the top to finish it off.
Easy Peanut Butter Pie Ingredients
- Graham Crackers – You’ll use graham cracker crumbs to make the crust but you can also use a premade crust or you can make a chocolate crumb crust from Oreos or Famous chocolate wafers.
- Butter – Unsalted butter, melted & cooled.
- Sugar – White, granulated sugar.
- Salt – Just a pinch of salt to balance the sweet in the crust.
- 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 (Skippy Natural Extra Chunky), to add to the texture of the pie, but you can use smooth peanut butter. I would avoid natural peanut butter because it just doesn’t behave the same.
- Vanilla Extract – Vanilla extract, even though it’s a bit pricey right now, is so much better than imitation!
- Cream Cheese – Half a brick (4 oz) of room temperature cream cheese.
- Frozen Whipped Topping – I use fat free Cool Whip. You’ll need to thaw it. You can also make homemade whipped cream made from heavy cream.
- Mini Chocolate Chips – To top the pie.
- Dry Roasted Peanuts – To top the pie.
- Chocolate Syrup – Another optional pie topping. Hot fudge would also be good.
I do have an unhealthy obsession with chocolate and peanut butter (see the majority of my “things I want to eat/drink” Pinterest board) so I picked this peanut butter freezer pie is perfect for me. I get my favorite flavor combo in easy pie form!
It is a great recipe for the warm summer months but honestly, it is great any time of year.
Can you freeze peanut butter pie?
Yes. 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.
Tips & Suggestions
- To make your pie filling, you need to start with room temperature ingredients (cream cheese, whipped topping) so you can easily mix them.
- To lighten up the calories, you can use low/no fat milk, low fat cream cheese, and low fat whipped topping. All will work.
- Allow enough time to make this pie. Although it is nearly no bake, you need to allow extra time for the completed pie to freeze – about 8 hours – so it’s best to make it the day before you need it and let it freeze overnight.
- When you’re almost ready to serve the pie, move it from the freezer to the fridge for at least a half hour so it’ll be easier to slice. Run a sharp knife under warm water to make slicing it easier and cleaner.
- Want more chocolate? Top with Reese’s peanut butter cups or chocolate curls.
- Different crust options include chocolate cookie crumb crust (Oreo crust) or even a vanilla wafer crust.
Can peanut butter pie with cream cheese be frozen?
Yes, you can freeze peanut butter pie with cream cheese. The cream cheese, mixed with the Cool Whip, freezes beautifully and makes a perfectly creamy pie.
Equipment you’ll need
- 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.
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
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Originally published May 20, 2013
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Christie Williamson says
*giggles* LOVE that recipe! It’s like crack. I have made just the filling part and ate it with a spoon…no crust required.
I’m slightly allergic to peanut butter but this looks divine! I’m going to try this soon – perhaps swap peanut for almond butter!
Krista Low says
The dish you made for this month looks amazing! Yumm 🙂 I just wanted to stop by and tell you that I chose your recipe for Coconut Oil Dark Chocolate Chip Cookies to make for the Swap! My son inhaled them 🙂 Krista @ A Handful of Everything
Pretty! Never too many photos when they look that good 🙂 You make me want to dive head first into this for breakfast! Great SRS pick!
I just pinned this because I HAVE to make it too! It looks so delicious!
Great pick! I love finding new recipes to try through the SRS!
Erika @ One Recipe at a Time says
I LOVE peanut butter pie! I will be making this one soon!
Amber Brady says
Frozen desserts are fabulous! Fabulous SRS pick!
Michelle Day says
Great SRS pick! I love frozen treats and this pie looks totally yummy 🙂
Have a great week.
Rachel Willis says
The Mr would love this. He’s a huge peanut butter lover! Pinned
CJ Huang says
I know how frustrating losing a post can be, but looks like this peanut butter pie was worth sharing! 🙂
I’m sorry to say this recipe did not work for me. I heated the milk and sugar and put in the fridge to chill. Then whipped cream cheese and added liquid, and I do mean liquid. I could not see how it could possibly set up by adding cool whip so I made a different, easier recipe. My question, did you mean 1/4 cup milk rather than 1 AND 1/4 cup?
Melissa Williams says
Hi Bonnie –
Did you watch the video? Did you add the peanut butte? It is very liquidy until you add in the Cool whip. I wish you would’ve kept going!