This  Easy Peanut Butter Pie is light and creamy and it’s whipped up in just minutes.  After a couple of hours in the refrigerator, it’s a light and refreshing yummy dessert!

I can’t believe Memorial Day is a week away.  If you’re looking for a quick and easy, yet light and refreshing dessert for next weekend, this Easy Peanut Butter Pie will definitely be a winner.  It’s best kept cold until ready to serve, but you can whip it up in no time.

All you need to do is pre-bake an empty pie shell, or you can use a store-bought graham cracker crust.  Then you mix together some cream cheese, peanut butter, milk, sugar and cool whip.  Put it in the refrigerator for a couple of hours and it’s ready to eat.  I don’t think you could find a more simple dessert recipe.

If you’re having guests over, you might want to make more than one of these light and creamy pies.  They will quickly disappear.

Tip:  If you make two of them, add some chocolate into one.  You can use a chocolate graham cracker crust, add some miniature chocolate chips to the filling, or sprinkle the top with crushed peanuts and a drizzling of chocolate.  The options are endless.

Here’s the easiest recipe you’ll ever make…

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Easy Peanut Butter Pie

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  • Author: Cindy Gibbs @ My Country Table


This light and creamy Peanut Butter Pie is whipped up in just minutes.  After a couple of hours in the refrigerator it’s a cool refreshing delight!


Units Scale

1 pre-baked pie shell (regular not deep dish) or 1 graham cracker crust

18 ounce package cream cheese, softened

1/2 cup creamy peanut butter

1 cup powdered sugar

1/2 teaspoon pure vanilla extract

Pinch of salt

1/4 cup milk

18 ounce container Cool Whip

Additional cool whip for serving on top, optional


Add the cream cheese to the bowl of a stand mixer with the paddle attachment or use an electric mixer.  Beat on medium speed until cream cheese is smooth and creamy and free of all lumps.

Add the peanut butter, sugar, vanilla and salt and mix on medium speed until well combined.  Add milk and mix again until well combined.

Add the cool whip and mix on medium speed until all of the cool whip is well incorporated.

Transfer filling to a prepared pie shell or graham cracker crust and refrigerate for at least two hours before serving.

Add a dollop of cool whip on top of each slice when serving, optional

Refrigerate leftovers.    Pie is best served cold.


If you want to add some chocolate into the mix, try adding mini chocolate chips to the filling, or use a chocolate graham cracker crust.  You can also drizzle melted chocolate over the top and even sprinkle crushed peanuts over the top before drizzling chocolate over it.