No-Bake Peanut Butter Pie

Name: No-Bake Peanut Butter Pie
Prep time: 20 min
Total time: 4 h 30 min
Yield: 8 - 10 serving(s)
Ingredients: 40 Buttery round crackers (such as Ritz); 1/4 c. packed light brown sugar; 6 tbsp. salted butter, melted; 1 c. creamy peanut butter; 1 (8-ounce) package cream cheese, cubed, at room temperature; 1 1/4 c. powdered sugar; 1 (8-ounce) container frozen whipped topping (such as Cool Whip), thawed; 2/3 c. raspberry preserves, whisked

The salty-sweet cracker crust takes this pie over the top.

By Ree DrummondPublished: May 31, 2025

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the pioneer woman no bake peanut butter pie

David Malosh

Yields:

8 - 10 serving(s)

Prep Time:

20 mins

Total Time:

4 hrs 30 mins

If there’s one thing I love when the weather gets hot, it’s a no-bake dessert. There's no reason one should have to give up pies, cakes, and tarts just because it’s too warm to turn on the oven. That’s where this lovely no-bake peanut butter pie comes to the rescue. It starts with a buttery cracker crust, and then gets filled with a fluffy whipped peanut butter filling that’s as creamy as can be. To make things even better, the filling is swirled with raspberry preserves for a pop of sweet-tart flavor. Trust me, this pie is a showstopper for any summer occasion—whether it’s a backyard barbecue, picnic, or lazy Saturday when everyone’s craving something sweet.

Looking for more ways to satisfy your sweet tooth without touching the oven? Try no-bake strawberry cheesecake, panna cotta, and Oreo icebox cake.

What type of crust is best for peanut butter and jelly pie?

Salty and sweet is as classic a pairing as peanut butter and jelly. This no-bake pie is supported by a buttery and savory crust made with Ritz crackers. They add crunch and just a touch of saltiness to complement the nostalgic sandwich flavors.

Can you make peanut butter pie ahead of time?

Yes, this is one more thing I love about no-bake pies. You can make the dessert up to two days ahead and store it in the fridge, covered tightly.

Can you freeze no-bake pie?

This pie freezes beautifully. Wrap it in several layers of plastic wrap and keep it in the freezer for up to three months. Before serving, let the pie thaw overnight in the fridge.

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Ingredients

Crust

40
Buttery round crackers (such as Ritz)
1/4 cup
packed light brown sugar
6 Tbsp.
salted butter, melted

Filling

1 cup
creamy peanut butter
1
(8-ounce) package cream cheese, cubed, at room temperature
1 1/4 cups
powdered sugar
1
(8-ounce) container frozen whipped topping (such as Cool Whip), thawed
2/3 cup
raspberry preserves, whisked

Directions

1. Step 1For the crust: Process the crackers and brown sugar in a food processor until finely ground, about 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate, using a measuring cup or glass to press it flat. Freeze for 20 minutes.
2. Step 2For the filling: Beat together the peanut butter and cream cheese in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 2 minutes; scrape the bottom and sides of the bowl. Add the powdered sugar and beat on medium-low speed until smooth. Add the whipped topping and beat on medium speed until smooth, scraping the sides as needed.
3. Step 3Dollop half of the peanut butter filling into the prepared crust. Dollop 1/3 cup of the raspberry preserves over the filling and use a knife to swirl it in. Repeat with the remaining peanut butter filling and raspberry preserves. Refrigerate, uncovered, for at least 4 hours and up to 2 days. (Loosely cover with plastic wrap after 12 hours.)