clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Bake Peanut Butter Pie with Chocolate Graham Cracker Crust

  • Yield: 1 1x



For Crust (you can use store bought):

  • 1 1/2 cups of graham cracker crumbs (chocolate or regular)
  • 1/4 cup of white sugar
  • 6 tablespoons of butter, melted
  • 1/2 teaspoon of cinnamon (optional but yummy)

For Pie Filling:

  • 1/2 cup of confectioners’ sugar
  • 5 oz of cream cheese, softened
  • 1/3 cup of peanut butter
  • 1 cup of whipped cream


  • 2 peanut butter cups, chopped
  • Graham cracker crumbs


For Crust:

  1. Placing your graham crackers in a food processor, process until they are completely crumby with no big chunks.
  2. In a medium bowl, combine the graham cracker crumbs, butter, cinnamon, and sugar in a bowl.
  3. Pour the mixture into a 8-9 inch pie pan and tightly press the mixture into the bottom and the sides of the pan.
  4. Bake at 375 degrees F for 7 minutes. Let cool.
  5. Preferable but not necessary: refrigerate before using (an hour- overnight)

For Pie:

  1. Mix the peanut butter, confectioners sugar, and cream cheese in a medium bowl.
  2. Then mix in the whipped cream and stir until well combined.
  3. Now pour the peanut butter mixture into the graham cracker crust and spread the mixture out evenly and then put in the fridge for at least an hour (2-3 hours if you have a bit more patience)
  4. Optional: top with chopped peanut butter cups and additional graham cracker crumbs