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No Bake Peanut Butter Pies

Total Time

Prep: 30 min. Cook: 10 min. + chilling


6-8 servings

My mother-in-law makes this delicious dessert whenever our family gets together. It's especially good when prepared with a chocolate graham cracker crust.


  • 3/4 cup plus 2 tablespoons confectioners' sugar, divided
  • 1/3 cup peanut butter
  • 1 pastry shell (9 inches), baked
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • Dash salt
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1-1/4 cups heavy whipping cream


  1. Place 3/4 cup confectioner's sugar in bowl. Cut in peanut butter until mixture resembles fine crumbs; set aside 3 tablespoons for garnish. Sprinkle the remaining mixture into the pastry shell; set aside.
  2. In a saucepan, combine the sugar, flour and salt; gradually stir in the milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount into the eggs; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes.
  3. Remove from the heat; add butter and vanilla, stirring constantly. Pour into crust. Cool slightly and refrigerate for 1-2 hours.
  4. Meanwhile, in a large bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread over filling; sprinkle with reserved crumb mixture. Store in the refrigerator.

Nutrition Facts

1 slice: 548 calories, 31g fat (15g saturated fat), 121mg cholesterol, 243mg sodium, 61g carbohydrate (42g sugars, 1g fiber), 9g protein.

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