Try my Easy No Bake Peanut Butter Pudding Pie with a creamy peanut butter and vanilla pudding pie filling, whipped cream topping, homemade peanut butter crumble, & graham cracker crust. It’s delicious and the perfect no bake pie for peanut butter lovers!

Easy No Bake Peanut Butter Pudding Pie

If you’re a peanut butter lover, then you’ll LOVE today’s recipe for my Easy No Bake Peanut Butter Pudding Pie!

This Peanut Butter Pudding Pie is loaded with delicious peanut butter flavor from top to bottom and easy to make with no baking required.

My no bake peanut butter pudding pie starts with a peanut butter and graham cracker crust, filled with a creamy and luscious peanut butter and French vanilla pudding pie filling, and is topped with whipped cream and a homemade peanut butter crumble that is to die for.

Best of all, it only takes about 15 minutes to make!

Have I sold you on this peanut butter pie yet? If so, then head over here to watch my easy video tutorial and grab the full recipe below.

Don’t forget to subscribe to my channel while you’re there, for weekly recipe videos!

Easy Peanut Butter Pudding Pie

Making this peanut butter pudding pie couldn’t be more simple!

I don’t know about you all, but I’m a HUGE fan of no bake desserts (especially when the warmer months arrive), and this one totally hits the spot if you’re craving something with peanut butter.

The peanut butter vanilla pudding pie filling is so light and creamy, without being overly rich like regular peanut butter pies can sometimes be.

Below, I’ve included all the tools and ingredients you’ll need, as well as helpful tips and tricks for preparing your peanut butter pie.

Recommended Tools for No Bake Peanut Butter Pie:

• Glass Mixing Bowls
• Electric Hand Mixer
• Food Processor (for making the pie crust)
• Measuring Cups
• Magnetic Measuring Spoons
• Glass Pie Pan
• Pie Server
• Slicer Knife
• Rubber Spatula
• Whisk

Ingredients For Peanut Butter Pie

• Peanut Butter – Use Creamy or Chunky (for an added crunch)
• Instant Pudding – French Vanilla, Vanilla, or Cheesecake are all delicious in this pie!
• Milk – I love using 2%, but make sure you use cow’s milk with your instant pudding
• Cool Whip or Whipped Topping – Use whichever you prefer here – regular, low-fat, fat-free, or even sugar-free.
• Powdered Sugar – You’ll need this to make the delicious peanut butter crumble topping
• Homemade Graham Cracker Crust (see recipe below)

What Crust Works Best for Peanut Butter Pie?

When it comes to pie crust for this peanut butter pudding pie, you definitely have options.

I personally think it tastes the BEST with my homemade peanut butter graham cracker crust, but below are some delicious options:

• Graham Cracker Crust
• Nutter Butter Crust
• Oreo Crust
• Pre-Baked Pie Crust

Delicious Variations to Try Next:

Chocolate Peanut Butter Pudding Pie – Substitute chocolate pudding for vanilla, an Oreo pie crust instead of graham cracker, and add a chocolate drizzle or mini chocolate chips on top.

Banana Peanut Butter Pudding Pie – Add a layer of freshly sliced bananas to your pie, and use a vanilla wafer pie crust.

Low Calorie Version – Use sugar free pudding, fat-free Cool Whip, and reduced fat peanut butter to cut back on the calories. You can also omit the peanut butter crumble topping to lessen the sugar.

Looking for more no bake desserts? Check out 30 Delicious and Easy No Bake Summer Desserts

Peanut Butter Pudding Pie Tips/FAQ’s:

How Long Does It Need to Chill Before Slicing/Eating?

I recommend refrigerating this pie for at least 4 hours before slicing/eating it. This will really allow the pie crust to firm up for easy slicing.

If possible, I recommend making it the day before so that it can refrigerate overnight.

Can I Use Dairy Free Milk?

Instant pudding needs to be used with cow’s milk only. If you need to use dairy free milk, then you will need to make cook and serve pudding instead.

Can I Use Homemade Whipped Topping instead of Cool Whip?

Absolutely, and most of the time this is what I use unless I’m in a hurry.

Combine the following ingredients and beat until stiff peaks form.

• 2 cups heavy whipping cream
• 2–3 tbsp powdered sugar (use more or less based on preference)
• 1/2 tsp vanilla extract

How to Cut Clean, Perfect Slices of Pie

Chill Your Pie 

You never want to try to slice a pie that’s freshly made, as it won’t be firm enough yet.

Refrigerate your pie for a minimum of 4 hours to overnight if possible.

Set The Pie Pan In Hot Water

Whenever you make a homemade pie crust, the bottom has a tendency to want to stick to the pan, but I have a little trick that works EVERY SINGLE TIME.

To loosen it up, set the bottom of your pie pan in a shallow amount of hot water.

I typically will fill up my sink with a little bit of hot water and set the bottom in it for about 30 seconds. It works like a charm!

Use a Sharp, Hot Knife

This trick works amazing with pies, cakes, and breads.

Dip a sharp knife down in hot water for 15-20 seconds, wipe dry, and then cut your pie slice in vertical motions working from the inside to outside of the pie.

Repeat the process until you’re 110% sure both the filling and pie crust have all been cut through completely, and then use a pie server to remove.

Easy No Bake Peanut Butter Pudding Pie

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Try my Easy No Bake Peanut Butter Pudding Pie with a creamy peanut butter and vanilla pudding pie filling, whipped cream topping, homemade peanut butter crumble, & graham cracker crust. It’s delicious and the perfect no bake pie for peanut butter lovers!

• Author: Kindly Unspoken
• Prep Time: 15 minutes
• Chill Time: 4 Hours
• Total Time: 4 hours 15 minutes
• Yield: 8-10 slices 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Peanut Butter Graham Cracker Crust

• 2 cups Graham Cracker crumbs (14 Full Sheet Graham Crackers)
• 1/3 cup light brown sugar
• 1/2 cup unsalted butter, melted
• 1/2 tsp salt
• 2 tbsp creamy peanut butter

Peanut Butter Pudding Pie Filling

• 1 3.4 ounce box French Vanilla Instant Pudding (Can substitute vanilla or cheesecake instead)
• 1 1/2 cups milk (I used 2%)
• 1/2 cup creamy peanut butter
• 1 cup cool whip or homemade whipped cream

Whipped Topping

• 2 cups homemade whipped cream or 1 8 ounce cool whip

Peanut Butter Crumble

• 1/2 cup powdered sugar
• 1/3 cup peanut butter

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Instructions

Peanut Butter Graham Cracker Crust

• Using a food processor or a ziploc bag and rolling pin, crush 14 full sheet graham crackers. You can also use pre-crushed graham cracker crumbs, if preferred.
• In a large mixing bowl combine graham cracker crumbs, brown sugar, melted butter, salt, and peanut butter with a fork until crust mixture forms.
• Pack tightly into a greased pie pan and use a fork and the bottom of a glass or measuring cup to really press it in.
• Freeze pie crust for 15 minutes before filling.

Peanut Butter Pudding Pie Filling

• While your graham cracker crust is freezing, begin preparing your pie filling by combining 1 3.4 ounce box of vanilla pudding, peanut butter, and milk. Use an electric mixer and mix together for 2 minutes until smooth and creamy.
• Next, gently fold in 1 cup of cool whip or homemade whipped cream until combined.
• Pour filling into your graham cracker crust.

Pie Topping

• Top pie filling with homemade whipped cream or cool whip.
• In a small mixing bowl combine peanut butter and powdered sugar, and mix with an electric mixer until small crumbs form.
• Add peanut butter crumbles on top of your pie as desired.
• Cover with plastic wrap and place in the refrigerator for at least 4 hours before slicing and serving.

Notes

• Store leftovers covered in the refrigerator for up to 1 week with cool whip or up to 3 days with homemade whipped cream.

More No Bake Desserts to Try:

• Layered Banana Pudding Dessert
• No Bake Chocolate Lasagna

I hope you enjoyed today’s recipe for my Easy No Bake Peanut Butter Pudding Pie!

Do you know a peanut butter lover that would love this delicious peanut butter pie? Share it with them and let me know in the comments below!

Thanks for stopping by! – Cara

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