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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!

slice of peanut butter pie topped with peanuts and mini chocolate chips.

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.
peanut butter pie in a metal pie plate topped with crushed peanuts and mini chocolate chips.

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.

slice of no bake peanut butter pie on a colorful plate.

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.
slice of peanut butter pie in front of the entire pie.

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.

overhead shot of frozen peanut butter pie topped with peanuts and mini chocolate chips.

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.
overhead shot of a peanut butter pie with one slice missing.

Need more chocolate + peanut butter desserts? Try these:

slice of peanut butter pie on a colorful plate.

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Frozen Peanut Butter Pie | Persnickety Plates
4.34 from 18 votes

Frozen Peanut Butter Pie

Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 13 minutes
Chill Time 8 hours
Total Time: 28 minutes
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!


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
  • 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


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.



Adapted from Cooking Light via A Kitchen Hoor’s Adventures


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.

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Tag me on Instagram @melissa_pplates so I can see!

Originally published May 20, 2013

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  1. 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!

  2. 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?

    1. 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!