No-Bake Peanut Butter Pie

An easy, no-bake peanut butter pie features a crunchy crust filled with super creamy peanut butter filling and topped with Reese's peanut butter chips and chocolate. It looks and tastes incredibly good!

No-Bake Peanut Butter Pie

This pie doesn't need much effort to make; just combine everything, refrigerate then serve with your favourite drink, no fuss of baking at all.

In making the filling for this pie recipe, I used heavy cream, sweetened condensed milk (so no need to add sugar), and Reese’s Creamy Peanut Butter; the taste and consistency turned out perfect. I also flavored the filling with vanilla extract.

The recipe is so easy; it calls for only three main ingredients for the filling, condensed milk, heavy cream and peanut butter, No cream cheese used in this recipe at all.

What's In This No Bake Peanut Butter Pie?

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

For the crust: I used digestive biscuits (you can use any plain biscuits you want) and unsalted butter

Filling: To make a rich, creamy filling I used; condensed milk, heavy cream then added Reese’s Creamy peanut butter and vanilla extract for a nice flavour.

Tip: I also tried this recipe with almond butter, and it works great.

Topping: I topped this pie with Reese's peanut butter chips and melted chocolate to make it extra delicious. This is totally customizable; you may use any toppings you like.

How To Make No-Bake Peanut Butter Pie?

To make the biscuit crumbs: Add the biscuits into the food processor then blend until they become fine crumbs.

Making the crust: Mix the biscuit crumbs and melted butter well. Then spread the crust evenly in a 9 inches baking dish.

Press the crust around the base and the sides using your fingers.
Put the baking dish in the refrigerator until you finish making the filling.

Whip the heavy cream: use an electric hand mixer to whip the heavy cream until it becomes stiff. Add the condensed milk and vanilla extract to the mixture, mix. Followed by the peanut butter, keep mixing.

Whip well: Keep whipping the mixture until it becomes fluffy for about one minute.

Spread the filling on the crust: Use a spatula to spread the mixture evenly over the pie crust, smooth the surface using the spatula.

Adding the peanut butter chips: sprinkle the peanut butter chips all over the filling.

Chill: put the pie in the fridge for at least 6 hours.

Drizzle with chocolate: Microwave the chocolate for 10 seconds then use a spoon or add the melted chocolate in Ziplock bag then make a tiny cut at the corner of the bag then drizzle the pie with chocolate.
Serve and enjoy.

Tips and Variations

• Top your pie with chocolate chips, caramel sauce or Bischoff sauce.
• Add some chopped nuts into the heavy cream mixture.
• You can use either smooth or crunchy peanut butter.

Can I Freeze This Peanut Butter Pie?

Yes, you can freeze it up to 8 weeks in an airtight container. When you need it, just leave it in room temperature to defrost.

More Peanut Butter Recipes

• Peanut Butter Microwave Cookies (No Egg)
• Easy Peanut Butter Fudge Recipe
• Old Fashioned Peanut Butter Balls (4 Ingredients)
• Creamy Peanut Butter Porridge (Vegan Recipe)
• Homemade Peanut Butter Pancakes Without Eggs

More Dessert Recipes

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