No-Bake Peanut Butter Lover’s Pie

No-Bake Peanut Butter Lover's Pie | #recipe

I just realized that this is the third of my last five recipes that include peanut butter as some sort of primary ingredient. If you hadn’t figured it out yet, the secret is out… I’m a peanut butter fanatic. I’ve made tons of different peanut butter pie variations (Butterfinger Pie, chocolate-peanut butter pie, frozen peanut butter pie, etc.), but none that celebrated peanut butter solely. From head to toe, this pie is ALL peanut butter. I made the crust with crushed Nutter Butter cookies, then topped it with a peanut butter mousse, whipped cream, and chopped peanuts. This is seriously a peanut butter lover’s dream dessert.

No-Bake Peanut Butter Lover's Pie | #recipe

WhileΒ I was snapping the photos, I realized that you could easily top the pie with some homemade marshmallow creme and turn this into one seriously fantastic Fluffernutter pie. Next time, for sure.

I typically use my food processor to grind up cookie crumbs for crusts, but I found that in this case, they got a little too finely ground, and when mixed with the butter, it was too mushy. The second time, I put the cookies in a resealable plastic bag and hit them with a meat mallet. It was the perfect consistency to mix with the butter, and it created a perfectly firm crust. Go the low-tech route with this one!

No-Bake Peanut Butter Lover's Pie | #recipe

If you’re like me and could eat peanut butter by the spoonful (no exaggeration there!), this is a perfect pie to celebrate your love of peanut butter in the middle of summer.

No oven, and you’ll have it finished within 30 minutes, so you can go do summery things.

No-Bake Peanut Butter Lover's Pie | #recipe

One year ago: Chocolate Chip Cookie Dough Ice Cream
Two years ago: Bacon, Egg & Hash Brown Grilled Cheese Sandwich and Chocolate-Chocolate Chip Cookie Dough Ice Cream
Three years ago Homemade Peanut Butter cups
Four years ago Homemade Ice Cream Cookie Sandwiches
Five years ago Spumoni Ice Cream Terrine
Six years ago Homemade Fettuccine Alfredo with Fresh Pasta

No-Bake Peanut Butter Lover's Pie

Yield: 8 servings

Prep Time: 30 minutes

Total Time: 30 minutes

A Nutter Butter crust is topped with a peanut butter mousse, whipped cream and chopped peanuts.


For the Crust:
24 Nutter Butter cookies, crushed
4 tablespoons salted butter, melted

For the Filling:
6 ounces cream cheese, at room temperature
¾ cup creamy peanut butter
¾ cup powdered sugar
3 tablespoons + ¾ cup heavy cream, divided

For the Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Chopped peanuts, for garnish


1. Make the Crust: Combine the crushed Nutter Butter cookies and the melted butter until evenly moistened, and then press into a 9-inch pie pan. Place in the freezer while you prepare the filling.

2. Make the Filling: Using an electric mixer with a whisk attachment, beat the cream cheese, peanut butter, powdered sugar and 3 tablespoons of the heavy cream on low speed to combine, about 1 minute. Increase the speed to medium-high and whip until fluffy, about 1 additional minute. Transfer the mixture to a large bowl; set aside.

3. In the empty mixing bowl, add the remaining ¾ cup heavy cream and whip on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form. Stir one-third of the whipped cream into the peanut butter mixture with a rubber spatula. Then add the remaining whipped cream in two additions, folding gently with a rubber spatula until no white streaks remain.

4. Transfer the peanut butter mousse into the prepared crust and spread into an even layer.

5. For the Whipped Cream: In the empty mixing bowl, add the heavy cream, powdered sugar and vanilla extract, and mix on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form. Spread evenly over the peanut butter filling, cover with plastic wrap and refrigerate until set, at least 2 hours. When ready to serve, garnish with peanuts. Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days.


32 Responses to “No-Bake Peanut Butter Lover’s Pie”

  1. Diane W. on July 31, 2014 at 12:07 am

    It’s actually great that you’re eating so much peanut butter during your pregnancy. I’ve read there is a possibility that you can ward off peanut allergies in your kids by doing that. Just another reason to head to the pantry with a big ole spoon!


    • Tom @ Raise Your Garden on July 31st, 2014 at 7:03 am

      My wife heard the same thing and eat vats of it during pregnancy and yes our kid’s don’t have allergies and of course like dad, they love it!


    • Michelle on August 1st, 2014 at 8:51 am

      I didn’t know that! If that’s the case, this child should have no allergies whatsoever! When I was a kid, no one had allergies, now they’re so commonplace. Bizarre. I wonder what’s causing it.


  2. amanda @ fake ginger on July 31, 2014 at 12:07 am

    Oh man, this looks SO good. I can’t tell you the last time I had peanut butter pie. I definitely need some now!


  3. Averie @ Averie Cooks on July 31, 2014 at 12:09 am

    PB, no bake, cream cheese, wow, this is my perfect pie! Pinned πŸ™‚


  4. Tieghan on July 31, 2014 at 12:24 am

    NEVER too much peanut butter! πŸ™‚

    Love this pie!


  5. Kim Grey on July 31, 2014 at 6:34 am

    Wow, yet another amazing-looking peanut gutter recipe! I’m with you all the way with the PB love. Yum! I will have to make this. I think I’ll have to try using crushed homemade peanut butter cookies or a graham cracker crust, though, because those cookies are not sold here in Australia (I miss them! I’m from Ohio. )

    Congrats on your pregnancy! I hope you will have more energy to cook and bake, once your baby arrives, than I have had since giving birth to my son, who’s nine months old now. I would really miss your recipes! All the best to you and your family.


  6. Jennifer @ Peanut Butter and Peppers on July 31, 2014 at 7:17 am

    Yum!! I am drooling right now! Looks incredible!


  7. Julie @ HostessAtHeart on July 31, 2014 at 8:44 am

    This looks so good and is such a pretty dessert. Perfect for a nice summer evening!


  8. Kristina on July 31, 2014 at 8:49 am

    What do you mean you “could” eat peanut butter by the spoonful? I DO eat it by the spoonful! πŸ˜€
    I will be going to grocery store to buy Nutter Butters so I can make this!


  9. Janet on July 31, 2014 at 9:19 am

    This looks so yummy. I am never sick of peanut butter recipes. A good drizzle of chocolate on top would be divine too πŸ™‚ Have a beautiful day! Thanks for the recipe.


  10. Heather @ Shards of Lavender on July 31, 2014 at 9:52 am

    I’m a peanut butter fan too, so you won’t hear me complaining! This pie looks so decadent. Pinned for later:)


  11. Cindy @ Pick Fresh Foods on July 31, 2014 at 11:23 am

    Peanut butter is one food I could easily eat everyday. I love it and this pie looks amazing!


  12. Angelyn @ Everyday Desserts on July 31, 2014 at 7:14 pm

    I am equally obsessed with peanut butter, so this pie is for me! yum!!


  13. Mir on July 31, 2014 at 8:57 pm

    I can’t judge. I think more than 50% of the recipes I post have peanut butter involved!
    The marshmallow cream on top is brilliant. I like it so much better than plain whipped cream! This is such a keeper!


  14. Emily on July 31, 2014 at 10:25 pm

    Missed the baby update yesterday. Is it somewhere else than here? πŸ˜€


  15. Thalia @ butter and brioche on July 31, 2014 at 11:59 pm

    i love that this is no bake! looks seriously delicious.. definitely could devour a slice right now.. you can never go wrong with peanut butter!


  16. sara on August 1, 2014 at 3:20 pm

    I am with you on peanut butter…I am obsessed! I so want to try that fluffernutter option πŸ™‚


  17. Laura Dembowski on August 3, 2014 at 9:52 pm

    This looks awesome!


  18. Paula on August 5, 2014 at 1:02 am

    Did you use natural peanut butter for this recipe?


    • Michelle on August 5th, 2014 at 10:41 am

      Hi Paula, No, I used Skippy regular creamy peanut butter.


  19. Erin @ The Spiffy Cookie on August 5, 2014 at 11:55 am

    Wow homemade fluff on top would be killer! I am already dying over here just looking at it.


  20. Mr. Dinker on August 19, 2014 at 1:09 am

    Two questions:
    1. How far in advance of serving do you think this could be made… day of or day before?
    2. I see in the comments that you used Skippy creamy peanut butter. I’m generally in the habit of making my own peanut butter as you can avoid all the processed stuff and control the sweetness, but homemade peanut butter tends to have a different consistency. Did you think it would wildly alter the outcome of the pie to use homemade or natural peanut butter?


    • Michelle on August 19th, 2014 at 1:39 pm

      1. I think you could make this the day before, but I would hold off on sprinkling the peanuts on top until you serve – they will get soft sitting on the whipped cream in the fridge. Ideally if you have time, fresh whipped cream the day of, but you can get away with the day before.

      2. I would not recommend homemade or natural peanut butter, as I think both have the potential to be too oily for this recipe.


      • Mr. Dinker on August 19th, 2014 at 2:37 pm

        Thanks! I’m going to give it a whirl this weekend as a birthday pie. I’ll let you know how it goes!


        • Mr. Dinker on August 25th, 2014 at 1:43 pm

          Well I gave it a shot and it came out AMAZING! I tagged @thebrowneyedbaker in the photo on Instagram. I stuck with the Skippy peanut butter as you suggested, but I did tweak a few things: 1) I put the crust in the oven for a few minutes because I was afraid that it wasn’t going to set up without a little heat. I think it added a little extra crunch to the pie which was nice. The Nutter Butter crust is definitely the best part! I think I might use it in some other pies. 2) I added a few tablespoons of coffee to the peanut butter mousse to cut the sweetness a bit. 3) I melted chocolate chips with heavy cream and cocoa powder and drizzled it over the top (because I just can’t stand the idea of peanut butter without chocolate!). Rave reviews all around. This is going to be one of my new go-to recipes!


  21. Amy on October 3, 2014 at 2:06 pm

    I have a stupid question: I don’t normally buy Nutter Butter cookies, and when I do, they have peanut butter in between them. Are THESE the ones I should buy for the crust, or are there Nutter Butters that do not have peanut butter filling? I am ELATED to make this pie for my family! πŸ™‚


    • Michelle on October 5th, 2014 at 9:41 am

      Hi Amy, Yes, use the regular Nutter Butters with the filling. Enjoy!


  22. Amy on October 5, 2014 at 10:26 am

    Thanks so much Michelle! ☺


  23. Kirsten on October 22, 2014 at 8:24 pm

    Other than the obvious differences in crusts (chocolate vs. peanut butter) how different is this from the pie you posted 2 years ago? (No-Bake Creamy Peanut Butter Pie). Just curious about overall differences- texture, etc. If I made just one, which one should it be? I’m tempted with the older one because of the chocolate crust, yum!


    • Michelle on October 23rd, 2014 at 11:02 am

      Hi Kirsten, In the previous recipe, there is a layer of fudge and whole peanuts beneath the peanut butter layer. This filling is more mousse-like, while the previous pie’s filling was a little bit softer.


  24. Sharon on January 3, 2015 at 9:16 am

    I have been searching for “The Perfect” PB pie recipe for years and I can finally stop looking. The crust is Heavenly, the mousse is silky smooth and the whipped cream has just enough flavor to compliment the peanut butter. I have shared this blog post more than I have ever shared any recipe! Yummy!


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