Frozen Peanut Butter Pie

My easy frozen peanut butter pie is made with simple ingredients like peanut butter, Cool Whip, cream cheese, and powdered sugar, and can be assembled in just 10 minutes or less. A great no-bake dessert that’s perfect for summertime or any peanut butter lover!

This peanut butter pie is a favorite in our house. I’ve been making it for over a decade and we never get tired of it.

If you need a no-bake dessert that comes together quickly, you’ll want to hang onto this one. I use easy-to-find ingredients like creamy peanut butter, Cool Whip, powdered sugar, some cream cheese, and a simple graham cracker crust.

You freeze it until set, and serve! This peanut butter pie is a great when you don’t want to turn on your oven in the summer months. It takes me about 10 minutes to prep, and the rest of the time is hands-off in the freezer.

Kim’s Tips for the Best Peanut Butter Pie

• Make sure the cream cheese is super soft. This is how you get a lump-free, creamy filling.
• Give it time to set. The pie needs about 4 to 6 hours in the freezer to set properly. Overnight is best.
• If you can’t find a premade graham cracker crust, simply mix 12 crushed graham crackers with ¼ cup of sugar and 6 tbsp of melted butter, then press into a pie pan and bake at 350°F for 10 minutes.
• Cool Whip alternative. Technically speaking, homemade whipped cream can be used in place of Cool Whip. It won’t hold up as well or nearly as long as whipped topping in a tub, and your pie may start to separate and weep.

How to Make Frozen Peanut Butter Pie Step-by-Step

Combine the cream cheese, powdered sugar, and peanut butter until smooth and creamy. If possible, beat the cream cheese separately until it’s completely smooth, then add the other ingredients.

Slowly drizzle in the milk, then fold in the whipped topping. Transfer the mixture to the crust.

Freeze for 6 hours or until completely set. When ready to serve, allow the pie to thaw at room temperature for 10 minutes before slicing.

Frozen Peanut Butter Pie

5 from 2 votes

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Author: Kimberly Vargo

Prep Time: 10 minutes minutes

Freeze Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 8 Servings

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Ingredients

• 4 ounces block-style cream cheese, softened to room temperature
• ½ cup powdered sugar
• ⅔ cup creamy peanut butter
• ¼ cup milk
• 8 ounces whipped topping, thawed, such as Cool Whip
• 1 9-inch graham cracker crust, homemade or store-bought

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Instructions

 

• Add the softened cream cheese to a large mixing bowl, and beat with a hand mixer until smooth.
  4 ounces block-style cream cheese
• Add the powdered sugar and peanut butter, and continue mixing until the filling is smooth and creamy. Stop and scrape down the sides of the bowl as needed.
  ½ cup powdered sugar

  ⅔ cup creamy peanut butter
• Slowly drizzle in the milk, and mix just until combined.
  ¼ cup milk
• Use a spatula to gently fold in the thawed whipped topping. Try not to overmix, or the filling may lose some of its light texture.
  8 ounces whipped topping
• Spread the peanut butter filling into the graham cracker crust, and smooth the top.
  1 9-inch graham cracker crust
• Cover the pie, and freeze for at least 6 hours or until fully set. Overnight is even better.
• Before serving, let the pie sit at room temperature for 10 to 15 minutes, or until it slices cleanly. Return leftovers to the freezer.

Notes

1. Use regular creamy peanut butter, like Jif or Skippy. Natural peanut butter can separate and make the filling oily or too soft.
2. The whipped topping should be thawed in the refrigerator, not microwaved. If it gets warm or soupy, the filling may not set as well.
3. Make sure the cream cheese is very soft before mixing. Cold cream cheese leaves little white lumps throughout the filling.
4. For cleaner slices, dip a sharp knife in warm water, wipe it dry, then slice. Repeat between cuts if needed.
5. If the pie is frozen solid overnight or longer, it may need closer to 15 minutes at room temperature before slicing.
6. Store the pie covered in the freezer for up to 2 months. For longer storage, wrap the set pie tightly in plastic wrap, then foil, to help prevent freezer burn.
7. A store-bought graham cracker crust works fine, but the foil pan can bend easily. Place it on a small baking sheet before filling and freezing if you need to move it around.
8. Optional toppings like chocolate sauce, chopped peanuts, peanut butter cups, or crushed cookies can be added before freezing or right before serving. Wet toppings, like chocolate syrup, look best added just before serving.

Nutrition

Serving: 1sliceCalories: 382kcalCarbohydrates: 34gProtein: 8gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 16mgSodium: 260mgPotassium: 204mgFiber: 1gSugar: 21gVitamin A: 224IUCalcium: 60mgIron: 1mg

Ways to Serve This Peanut Butter Pie

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Chocolate Whipped Cream

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