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Peanut Butter Cream Pie is a no-bake dessert with a graham cracker crust, hot fudge layer, creamy peanut butter filling, and fresh whipped cream on top.
Peanut Butter Cream Pie has long been a favorite of my husband. If we go out to a restaurant that has this kind of pie, it is the one he orders. It is about the only time in his life that having chocolate is acceptable.
This is one of the very first recipes I ever shared when I started this blog, and it’s been a staple in our house since we first got married. Similar to my Pokey Sticks recipe, it is just one of those recipes that is on repeat and won’t stop!
This no-bake peanut butter pie starts with a graham cracker crust. There’s just something about a homemade graham cracker crust that gets me, so I always make my own. If you’d rather keep things truly no-bake, a store-bought crust works great too. I’ve also made this with an Oreo crust for the chocolate lovers out there, and it’s just as good.
Erin’s Notes
- No oven required — the crust bakes in just 8 minutes, or skip baking it altogether for a fully no-bake pie.
- Big peanut butter flavor in every bite, balanced by a layer of hot fudge and fresh whipped cream.
- Makes ahead easily, which makes it perfect for parties, potlucks, and holidays.
- Loaded with Reese’s peanut butter cups, so it’s a guaranteed hit with peanut butter and chocolate fans alike.
Ingredient Notes
- Graham Crackers: Crush your own for a homemade crust, or use a store-bought graham cracker crust to save time.
- Hot Fudge Sauce: Use your favorite jarred hot fudge, or my Homemade Hot Fudge Sauce if you have some on hand.
- Creamy Peanut Butter: Regular creamy peanut butter (like Jif or Skippy) gives the smoothest filling. Crunchy peanut butter works too, and adds a little extra texture if that’s your thing.
- Instant Vanilla Pudding Mix: Look for the small 3.4 oz boxes — you’ll need two. This is what helps the filling set up thick and creamy.
- Cool Whip: Make sure it’s fully thawed before folding it into the filling. Homemade Stabilized Whipped Cream can be used in its place — see the swap notes below.
- Mini Peanut Butter Cups: Chopped mini Reese’s cups fold right into the filling. You can also use regular-size peanut butter cups, chopped, if that’s what you have on hand.
Erin’s Notes
- No oven required — the crust bakes in just 8 minutes, or skip baking it altogether for a fully no-bake pie.
- Big peanut butter flavor in every bite, balanced by a layer of hot fudge and fresh whipped cream.
- Makes ahead easily, which makes it perfect for parties, potlucks, and holidays.
- Loaded with Reese’s peanut butter cups, so it’s a guaranteed hit with peanut butter and chocolate fans alike.
Ingredient Notes
- Graham Crackers: Crush your own for a homemade crust, or use a store-bought graham cracker crust to save time.
- Hot Fudge Sauce: Use your favorite jarred hot fudge, or my Homemade Hot Fudge Sauce if you have some on hand.
- Creamy Peanut Butter: Regular creamy peanut butter (like Jif or Skippy) gives the smoothest filling. Crunchy peanut butter works too, and adds a little extra texture if that’s your thing.
- Instant Vanilla Pudding Mix: Look for the small 3.4 oz boxes — you’ll need two. This is what helps the filling set up thick and creamy.
- Cool Whip: Make sure it’s fully thawed before folding it into the filling. Homemade Stabilized Whipped Cream can be used in its place — see the swap notes below.
- Mini Peanut Butter Cups: Chopped mini Reese’s cups fold right into the filling. You can also use regular-size peanut butter cups, chopped, if that’s what you have on hand.