This easy No Bake Peanut Butter Pie is light and creamy – one of my favorite dessert recipes!
No Bake Peanut Butter Pie
No Bake Peanut Butter PieWhip this up in minutes with a prepared graham cracker crust for a no-bake dessert, or make your own graham cracker crust for prettier presentation (this method would require baking).
Although I don’t have the biggest sweet tooth, I do have a weakness for pie, especially peanut butter pie! This recipe hits the spot when I have a craving. To lighten this pie, I used Better n’ Peanut Butter which I usually buy at Trader Joe’s, but you can also get it at Target or amazon.
I have not tried the with PB2, if you wish to use it instead, prepare the PB2 with water as instructed then measure it prepared and use it in place of the the Better n’ Peanut Butter.
When I originally created this recipe in 2013, Weight Watchers had a different point system. Once they switched their points over to their new Freestyle, the points for this pie increased quite a bit. So I made a few small tweaks such as reducing the sugar and using less cream. Also by turning this into 12 slices instead of 10. Yesterday I tried it and it was heavenly bliss (I’m taking the rest to my friend’s Superbowl party)! I could probably cut the sugar down even more without missing it. I found this 12 cut pie cutter online which I think is pretty cool and helpful to make cut your portions smaller. Now, I can’t even imagine how many points a traditional peanut butter pie would be, my guess is a lot! Hope you enjoy and if you try it with PB2, I’d love to know how it tastes!
Note: You can make this ahead and keep covered and refrigerated 3 to 4 days. This would also be great as shooters, put some graham cracker crumbs on the bottom, then fill small glasses with the cream like I did with these Maple Cheesecake Dessert Shooters.
No Bake Peanut Butter Pie
Ingredients
- 5 oz 1/3 less fat cream cheese, softened
- 1/3 cup powdered sugar
- 1/3 cup Better n Peanut Butter
- 2 1/2 cups light whipped topping, I use truwhip skinny topping
- reduced-fat graham cracker pie crust , homemade or pre-made
- 2 tablespoons Hershey's chocolate syrup, for drizzling
Instructions
- Beat cream cheese and confectioners' sugar together in a medium bowl.
- Mix in Better 'n Peanut Butter and beat until smooth. Fold in whipped topping.
- Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours.
- Drizzle with chocolate syrup before serving.
Last Step:
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I made this with PB2 and it came out amazing!! So delicious and didn’t taste like a reduced calorie dessert!
Is is ok to use powdered Swerve instead of powdered sugar?
Could this be made in a muffin pan lined with a chocolate wafer?
I think this could use more peanut butter
I made it with PB2 and it was delicious! I can’t wait to make it again!
Loved this and can’t wait to make it again. I used pb2 and nonfat Greek yogurt (instead of cream cheese) and thought it was delicious. Drizzled the top with Walden farms chocolate and caramel syrups. Yum!
Has anyone made this with the PB2? If so how did you substitute it? I have a jar of PB2 at home that I need to use.
I love your recipes…. but I can no longer find the Tru-Whip skinny topping. I loved it as it was so creamy and delicious. Recommendations for good substitutes that are as good? Thanks!
There is Cool Whip of course, but it is not as healthy a choice. If you go to the Truwhip website, they do have a store locator and maybe you can find it local! 🙂
Would you consider recreating this recipe using pb2 since, I think, better n peanut butter has been discontinued? I couldn’t find it at Target and it’s crazy expensive on Amazon.
Go check out the Better n Peanut Butter website. Your can put your zip code in asks find when you can get it locally.
Curious! Any luck in finding Better N Peanut Butter? I was going to try making this for the holidays! Thanks Maribeth!
Delicious and so easy it make. Made the night before serving. Chilled and added choc topping when serving. Light and refreshing
Wow amazing!
Can you freeze them?
I haven’t tried but I think it would be OK. Let me know if you try!
Simply AMAZING! I used reduced PB. So good and so very easy!
Love it
How much peanut butter powder did you use?
This is so good. Thank you! This time, I used 1/3 c. agave instead of the powdered sugar (added 1/2 tsp cornstarch just in case it was not as firm which is was, next time I will skip this) and coconut whip in place of the regular whip, no syrup on at the end too. I did use a chocolate store made crust. Everyone loved it! Next time, I think I will just try 1/8-1/4 c. agave as this was plenty sweet. Awesome recipe!
The link for the crust pie isn’t working 🙁
I made this with peanut butter powder and everyone seemed to like it. My daughter said it “tasted fake” but the adults enjoyed it. My husband’s birthday is coming up and this is his dessert. I just can’t do the Better than PB. I just can’t stand the taste. The ingredients in the powder are less troublesome as well. In the WW recipe builder, using the powder, with 12 servings, each slice is 7 pts.
I made this with PB 2 and it is so light and delicious!
how much pb powder did you use instead of the better n pb? i’d love to try this!
Holy Cow Batman! My husband and I ate almost all this pie in one sitting. Like someone else had mentioned, I ended up putting it in the freezer and serving it like an ice cream pie. Will so be making this again!
What can you replace the cream cheese with? I’m allergic to cheeses with at consistency! Thank you!
Really delish. I took out the sugar and whipped in a banana–simply because I didn’t have it on hand. Probably not as sweet–but seriously, really good. Thanks!!
I used PB2 and fat free cool whip. Holy moly. Licking the spoon sent me to heaven- can’t wait for it to set!!!!!!