I made a five-ingredient, no-bake peanut butter pie that slices clean, holds its shape, and looks impossibly decadent.

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I adore Dolly Parton’s Easy Peanut Butter Pie because it hits that ridiculous, unapologetic peanut butter sweet spot I crave. I love how creamy peanut butter sings with the tang of cream cheese, and it feels like dessert that knows what it is.

No fluff, no fuss, just bold, silky richness that makes me lick the spoon every time. And the crust?

Chocolate + peanut butter is dangerously right. But the best part is the way a simple dish can still feel indulgent without trying too hard.

I bring this to parties because it disappears first every single damn time.

Ingredients

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Crunchy chocolate base gives contrast and holds everything together.
Plus smells like brownie.
Rich, nutty filling, creamy comfort.
Basically the star, pure peanut joy.
Adds tangy silkiness and firmness, helps it slice cleanly.
Plus balances sweetness.
Sweetness that blends smooth, not grainy.
Basically keeps peanut butter mellow.
Light, airy lift so pie isn’t too dense.
Plus makes it dreamy.

Ingredient Quantities

1 (9 inch) chocolate cookie crust, store bought or homemade, room temp

1 cup creamy peanut butter, smooth not crunchy

8 ounces cream cheese, softened so it mixes easy

1 cup powdered sugar, sift if lumpy

8 ounces frozen whipped topping, thawed (about 1 container)

How to Make this

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1. Let the cream cheese sit out until soft so it mixes easy, about 30 minutes if you forgot ahead of time.

2. In a medium bowl beat the softened cream cheese with an electric mixer or whisk until smooth and no lumps remain.

3. Add the peanut butter and continue mixing until it’s fully combined and creamy, scrape the sides so nothing gets left behind.

4. Stir in the powdered sugar a little at a time, mixing until the filling is smooth and sweet enough, taste and add a touch more if you like it sweeter.

5. Gently fold in the thawed whipped topping with a spatula until the mixture is uniform and light, don’t overmix or you’ll lose the fluff.

6. Pour the peanut butter filling into the 9 inch chocolate cookie crust and spread it evenly with the spatula.

7. Cover the pie and chill in the refrigerator at least 2 hours, but overnight is better so it sets firm and slices clean.

8. When ready to serve, run a knife around the edge to loosen the pie, slice with a sharp knife wiped between cuts for neat pieces.

9. Store leftovers covered in the fridge for up to 3 days, the crust might soften a bit but it’s still delicious.

10. If you want a little extra flair add a few cookie crumbs or a spoonful of whipped topping on each slice before serving.

Equipment Needed

1. Medium mixing bowl
2. Electric hand mixer or whisk (either one works)
3. Measuring cups and measuring spoons
4. Rubber spatula for scraping and folding
5. Offset or flat spatula for spreading the filling evenly
6. 9-inch pie plate or the chocolate cookie crust on a pie pan
7. Sharp knife for slicing (wipe between cuts)
8. Plastic wrap or foil to cover while it chills

FAQ

Q: Can I use crunchy peanut butter instead of creamy? A: You can, but the texture will be chunkier and the filling might not be as smooth. If you want crunch, stir in a few tablespoons of crunchy PB at the end so the base stays silky.

Q: How long will the pie keep in the fridge? A: Store it covered in the fridge for up to 3 days for best texture. After that the crust can get soggy and the whipped topping loses some fluff, but it's still tasty for about 4 days.

Q: Can I freeze the pie? A: Yes, freeze wrapped tightly for up to 1 month. Thaw overnight in the fridge before serving. Note that frozen thawed whipped topping can be a little weepy sometimes, so give it a gentle stir if needed.

Q: My cream cheese is lumpy, what do I do? A: Make sure it's very soft before mixing. Microwave in 5 second bursts or leave at room temp for 30 minutes. Beat until completely smooth so you don't end up with little cream cheese bits in the filling.

Q: Want a lighter version, any tips? A: Swap half the cream cheese for low fat or use a light whipped topping, and choose a reduced fat peanut butter. It won't be exactly the same, but still pretty satisfying.

Q: How do I get a nice clean slice? A: Chill the pie at least 2 hours, preferably longer. Run a sharp knife under hot water and wipe it clean between cuts. That keeps the edges neat and pretty.

Dolly Parton’s Easy Peanut Butter Pie Recipe Substitutions and Variations

Chocolate cookie crust: swap for a graham cracker crust for a lighter finish, or press peanut butter cookie crumbs into the pan for extra peanutty flavor, or use a salted pretzel crust to play sweet and salty.
Creamy peanut butter: you can use natural/stirred peanut butter (stir well so oils mix in), almond butter for a different nutty profile, or sunflower seed butter as a nut-free option.
Cream cheese (softened): mascarpone gives a silkier, richer pie, Neufchâtel is a lower fat stand-in, or for a vegan switch try silken tofu blended smooth with a little vegan butter and lemon to mimic tang.
Frozen whipped topping: replace with 1 1/2 to 2 cups freshly whipped heavy cream sweetened to taste, or use whipped coconut cream for a dairy-free option.

Pro Tips

1. Chill the pie longer than you think, like overnight if you can. It firms up way better and slices clean, otherwise it kind of squishes when you cut it.

2. Warm the peanut butter a little in the microwave for 10 to 15 seconds before mixing if it’s thick. Makes it silkier and you wont end up with streaks of peanut butter.

3. Fold the whipped topping slowly and gently, don’t go wild with the mixer. Overmixing makes it deflate and the pie will be dense not fluffy.

4. For cleaner slices wipe the knife between cuts and run it under hot water for a second before cutting each piece. It helps make neat slices and less crumb mess.

Dolly Parton's Easy Peanut Butter Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made a five-ingredient, no-bake peanut butter pie that slices clean, holds its shape, and looks impossibly decadent.

Servings

servings

Calories

489

kcal

Equipment: 1. Medium mixing bowl
2. Electric hand mixer or whisk (either one works)
3. Measuring cups and measuring spoons
4. Rubber spatula for scraping and folding
5. Offset or flat spatula for spreading the filling evenly
6. 9-inch pie plate or the chocolate cookie crust on a pie pan
7. Sharp knife for slicing (wipe between cuts)
8. Plastic wrap or foil to cover while it chills

Ingredients

1 (9 inch) chocolate cookie crust, store bought or homemade, room temp
1 cup creamy peanut butter, smooth not crunchy
8 ounces cream cheese, softened so it mixes easy
1 cup powdered sugar, sift if lumpy
8 ounces frozen whipped topping, thawed (about 1 container)

Directions

Let the cream cheese sit out until soft so it mixes easy, about 30 minutes if you forgot ahead of time.
In a medium bowl beat the softened cream cheese with an electric mixer or whisk until smooth and no lumps remain.
Add the peanut butter and continue mixing until it's fully combined and creamy, scrape the sides so nothing gets left behind.
Stir in the powdered sugar a little at a time, mixing until the filling is smooth and sweet enough, taste and add a touch more if you like it sweeter.
Gently fold in the thawed whipped topping with a spatula until the mixture is uniform and light, don't overmix or you'll lose the fluff.
Pour the peanut butter filling into the 9 inch chocolate cookie crust and spread it evenly with the spatula.
Cover the pie and chill in the refrigerator at least 2 hours, but overnight is better so it sets firm and slices clean.
When ready to serve, run a knife around the edge to loosen the pie, slice with a sharp knife wiped between cuts for neat pieces.
Store leftovers covered in the fridge for up to 3 days, the crust might soften a bit but it's still delicious.
If you want a little extra flair add a few cookie crumbs or a spoonful of whipped topping on each slice before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.