Our no-bake peanut butter pie is so easy it will become your go-to dessert for parties and gatherings. Made with simple ingredients including natural peanut butter, cream cheese, and whipped topping. Gluten-free.
This peanut butter pie recipe has been described as outstanding, amazing and even the best pie ever! We especially love this recipe because no one will even know it’s gluten-free. It’s the creamy filling and melt in your mouth crust your guests will notice!
Looking for another delicious graham cracker crust dessert? We have you covered with our no-bake cheesecake bites!
Easy Peanut Butter Pie
Using a no-bake graham cracker crust, this is a recipe that kids can tackle all on their own. It’s great for young bakers looking to create a new recipe for friends and family.
Kids will learn how to make peanut butter pie homemade plus how to make a graham cracker pie crust from scratch. All while becoming more comfortable in the kitchen creating gluten-free recipes.
To get started, gather the equipment and ingredients then follow the instructions or check out the kid-friendly recipe card below. Enjoy!
Equipment
- large mixing bowl
- medium-sized mixing bowl
- handheld mixer or stand mixer
- stir spoon
- measuring cups and spoons
- spatula
- pie pan
Ingredients
Graham Cracker Crust
- 5.6-ounce box gluten-free graham crackers, crushed about 2 cups
- 1/2 cup butter, melted
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
Filling
- 8 ounces cream cheese, room temperature ✅
- 1 1/4 cup powdered sugar
- 1 cup natural peanut butter ✅
- 8 ounces whipped topping ✅
Topping
- 2 tablespoons chocolate sauce ✅
- 2 tablespoons peanuts, crushed ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Chocolate Peanut Butter Pie
In a medium-sized bowl add the crushed graham crackers, sugar, and salt. Blend. Pour in the melted butter and stir well. Press into the pie pan firmly, using the back of a measuring up to help press it down. Refrigerate until ready to use.
Make the filling
In the large bowl blend the cream cheese with the powdered sugar. Add the peanut butter and blend well. Use a spatula to fold in the whipped topping. Pour into the crust.
Refrigerate
Refrigerate the pie until it is firm, at least 1 hour.
Serve
Top with drizzled chocolate sauce and crushed peanuts.
Frequently Asked Questions
Absolutely! Freezing this pie is a great way to save for a later date. You can freeze the entire pie or slice and freeze individual portions. Either way, it makes a delicious frozen treat. To freeze, wrap the pie or slices in plastic wrap to prevent freezer burn and store for up to 3 months.
If opting not to freeze, leftovers can be stored in the fridge in an airtight container for up to 3 days.
You can double the recipe and divide between two pie pans or make in a 9×13 dish to feed a larger crowd.
Along with chocolate syrup and peanuts, you could toss shredded coconut, hot fudge, whipped cream, chopped pecans, butterscotch chips, and/or mini chocolate chips on top.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Use the back of a spoon, measuring cup or the bottom of a cup to firmly press the crust into the pie plate
- Letting the cream cheese come to room temperature first will make it easier to mix into the pie ingredients
- Use a whisk or food processor if you do not have a hand mixer
More Easy Pie Recipes
- Gluten-Free Pecan Pie
- Gluten-Free Impossible Pumpkin Pie
- Old Fashioned Sweet Potato Pie
- The Best Gluten-Free Apple Pie
- Dairy Free Chicken Pot Pie
- Gluten Free Chicken Pot Pie
- Crustless Chicken Pot Pie
- Gluten-Free Shepards Pie
- Easy Greek Spinach Pie
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Peanut Butter Pie (No Bake)
Equipment
- large mixing bowl
- handheld mixer or stand mixer
Ingredients
Graham Cracker Crust
- 5.6 ounce box gluten-free graham crackers, crushed about 2 cups
- 1/2 cup butter, melted
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
Filling
- 8 ounces cream cheese, room temperature ✅
- 1 1/4 cup powdered sugar
- 1 cup natural peanut butter ✅
- 8 ounces whipped topping ✅
Topping
- 2 tablespoons chocolate sauce ✅
- 2 tablespoons peanuts, crushed ✅
Instructions
- Make the crust. In a medium-sized bowl add the crushed graham crackers, sugar, and salt. Blend. Pour in the melted butter and stir well. Press into the pie pan firmly, using the back of a measuring up to help press it down. Refrigerate until ready to use.5.6 ounce box gluten-free graham crackers, crushed, 1/2 cup butter, melted, 2 teaspoons granulated sugar, 1/8 teaspoon salt
- ⭐️Make the filling. In the large bowl blend the cream cheese with the powdered sugar. Add the peanut butter and blend well. Use a spatula to fold in the whipped topping. Pour into the crust.8 ounces cream cheese, room temperature, 1 1/4 cup powdered sugar, 1 cup natural peanut butter, 8 ounces whipped topping
- Refrigerate. Refrigerate the pie until it is firm, at least 1 hour.
- Serve. Top with drizzled chocolate sauce and crushed peanuts.2 tablespoons chocolate sauce, 2 tablespoons peanuts, crushed
Notes
- More pie topping ideas: shredded coconut, hot fudge, whipped cream, chopped pecans, butterscotch chips, and/or mini chocolate chips.
- Storing: Store in the fridge for up to 3 days in an airtight container.
- Freezing: Store in the freezer for up to 3 months wrapped in plastic wrap to prevent freezer burn.
- Feeding large crowd: Double the recipe and divide between two pie pans or make in a 9×13 dish.
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