Dolly Parton’s Peanut Butter Pie
This no bake peanut butter pie is the dessert I bring when I want everyone around the table to ask for the recipe before they finish the first slice. It needs five ingredients, three easy steps, and zero time in the oven. Think cheesecake, but with peanut butter, and a whole lot less work.
If you are a busy parent, a student cooking in a tiny apartment kitchen, or someone who simply does not want to babysit a baking dish, this is your pie. The filling is smooth and creamy, the crust is a buttery graham cracker base you can buy ready made, and the finished dessert tastes like something from a Southern bakery.
I first made it for a Sunday cookout with my family, and I will be honest, I expected it to be good and not much more.
I chilled it overnight, brought it out the next afternoon, and watched a table of people who claim they do not like dessert go back for seconds. It does not get any easier than this.
Here is the short version. You beat powdered sugar, cream cheese, and creamy peanut butter until smooth. You fold in thawed whipped topping. You pour everything into a prepared graham cracker crust, then let the fridge do the rest. Prep takes about 15 minutes, the chill takes at least 8 hours, and the finished pie serves 8.
One more thing I love about this recipe is how budget friendly it is. Five simple ingredients, one bowl, and no special equipment beyond a hand mixer. There is no oven heat filling up the kitchen in the middle of July, which makes it my go to dessert for warm weather cookouts and last minute invitations alike.
Make it the night before. The flavor and the texture both get better after a long, cold rest.
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Recipe Ingredients
Five main ingredients and one optional garnish. That is the entire shopping list, and most of it may already be in your kitchen. Here is what you need and why each item matters.
| Ingredient | Amount | What it does |
|---|---|---|
| Powdered sugar | 3/4 cup | Sweetens the filling and keeps it silky |
| Cream cheese, softened | 4 ounces | Gives the pie its cheesecake style body |
| Creamy peanut butter | 1/2 cup | The star of the whole dessert |
| Frozen whipped topping, thawed | 8 ounces | Lightens the filling and adds air |
| Prepared graham cracker crust | 1, 9 inch | The easy base, and homemade works too |
| Whipped topping and chopped peanuts | Optional | Garnish for the top of the pie |
You also need a large bowl, an electric mixer, and a rubber spatula. That is the full equipment list.
Powdered sugar, not granulated. This one is not negotiable in my kitchen. Granulated sugar will not dissolve fully in a cold filling, so you end up with a gritty texture that nobody wants in a creamy pie. Powdered sugar blends in seconds and leaves the filling completely smooth.
Cream cheese, softened. Use a brick of cream cheese, not a tub of spread, and let it sit at room temperature before you start. Cold cream cheese stays lumpy no matter how long you beat it, and those little lumps show up in every slice.
Creamy, no stir peanut butter. I reach for a classic creamy brand such as Creamy Skippy. Do not use natural peanut butter here. It separates, and the oil turns the filling greasy and gritty instead of smooth and sliceable.
Frozen whipped topping, thawed. Thaw it in the fridge first, not on the counter in a hurry. Properly thawed topping folds into the peanut butter mixture beautifully, while icy topping leaves streaks and a watery finish.
The crust. A ready made graham cracker crust keeps this a true no bake recipe. If you prefer, a homemade graham cracker crust works in the same 9 inch pan, and an Oreo crust makes a delicious chocolate twist.
Optional garnishes. Extra whipped topping and chopped peanuts add a little crunch and make the pie look like you fussed. You did not, but nobody needs to know that.
Here is the nutrition information per serving, based on 8 servings.
| Nutrient | Per serving |
|---|---|
| Calories | 374 |
| Total fat | 24 g |
| Saturated fat | 8 g |
| Cholesterol | 27 mg |
| Sodium | 305 mg |
| Total carbohydrates | 36 g |
| Fiber | 1 g |
| Sugar | 25 g |
| Protein | 7 g |
How to Make Dolly Parton’s Peanut Butter Pie
Three steps, one bowl, and no oven. Here is the whole method, start to finish.
- Beat the base, then fold in the topping. In a large bowl, beat the powdered sugar, cream cheese, and peanut butter with an electric mixer on medium high until the mixture is smooth and well combined. Scrape the bowl down once so nothing hides at the bottom. Then gently fold in the thawed whipped topping with a rubber spatula until it is fully incorporated. Gentle is the word here, because you want to keep all that air in the filling.
- Pour the filling into the crust. Spoon the filling into the prepared graham cracker crust and spread it evenly with the spatula or the back of a spoon. A small offset spatula makes the top look tidy, but your everyday spoon works just fine.
- Chill, then garnish and serve. Chill the pie for at least 8 hours, and overnight if you can plan ahead. Right before serving, top with whipped topping and chopped peanuts if you like, then slice, serve, and enjoy.
That is the whole recipe. The hardest part is the waiting. I usually make this pie after dinner on a Friday so it is ready for a Saturday lunch, which means the refrigerator does the work while I sleep.
Timing at a glance. Prep takes about 15 minutes, the chill takes at least 8 hours, and the total time comes to roughly 8 hours and 15 minutes. Almost all of that is hands off. The pie will set after 8 hours, but I really do notice a difference when it gets a full night in the fridge.
If the filling looks soft, stay calm. Right after you fold in the whipped topping, the mixture looks looser than the finished pie. It firms up as it chills, so give it the full chill time instead of adding extra powdered sugar to thicken it.
For clean slices. Use a thin, sharp knife and wipe the blade between cuts. The first slice is always the messiest, so I usually serve that one to myself and let the rest of the pie look perfect for guests.
Recipe Tips & Variations
Tips That Make a Difference
- Use creamy, no stir peanut butter. Natural peanut butter turns the filling oily and gritty every single time.
- Let the cream cheese come fully to room temperature. Cold cream cheese leaves lumps even after several minutes of beating.
- Thaw the whipped topping in the refrigerator rather than on the counter.
- Stick with powdered sugar. Granulated sugar stays grainy in a no bake filling.
- Chill overnight when you can. The pie sets after 8 hours, but the flavor and texture are better the next day.
- Chill your serving plates on a hot day so the slices hold their shape at the table.
Easy Variations to Try
If you want a small twist, swap the graham cracker crust for an Oreo crust. Chocolate and peanut butter are a classic pair for a reason, and the pie looks impressive with that dark crumb base.
You can also drizzle chocolate syrup over the top right before serving, which takes about ten seconds and makes the whole thing look bakery worthy. A homemade graham cracker crust is another easy swap if you have a few extra minutes and a food processor.
Make Ahead and Storage
This pie was built for planning ahead. Because it needs at least 8 hours in the refrigerator, it is already a make ahead dessert.
I like to assemble it the night before an event, keep it covered in the fridge, and add the whipped topping and chopped peanuts right before serving so the garnish stays fresh looking.
Leftovers go back in the refrigerator, covered, and in my house they never last long enough to worry about.
What to Serve With It
A cold slice pairs beautifully with hot coffee or a glass of cold milk. I bring this pie to cookouts, potlucks, family birthdays, and holiday dinners, and it always disappears first. Because it serves 8 and needs no oven, it is also a smart dessert for summer, when the last thing you want to do is heat up the kitchen.
Why This Recipe Works for Beginners
There is no dough to roll, no custard to temper, and no oven temperature to watch. If you can run a hand mixer for a couple of minutes and use a spatula, you can make this pie.
That is exactly why I recommend it to friends who say they cannot bake. This is not baking at all, it is mixing and chilling, and the results taste like you spent far more time than you did.
FAQs
What ingredients are needed for Dolly Parton’s peanut butter pie?
This no-bake pie uses just five main ingredients: 3/4 cup powdered sugar, 4 ounces softened cream cheese, 1/2 cup creamy peanut butter, 8 ounces thawed frozen whipped topping, and one 9-inch prepared graham cracker crust. Optional garnishes include additional whipped topping and chopped peanuts.
How long does Dolly Parton’s peanut butter pie need to chill?
The pie must chill for at least 8 hours to set properly, but an overnight chill is strongly recommended for the best flavor and texture. This extended chilling time allows the filling to firm up for clean slices and lets the flavors meld together.
Can I use natural peanut butter for this peanut butter pie?
No, you should not use natural peanut butter because its oils can separate, making the filling oily, gritty, and unable to set properly. Use a creamy no-stir brand like Skippy or Jif, as the stabilizers in these commercial peanut butters are essential for the pie's smooth texture and structure.
Can this peanut butter pie be frozen for later?
Yes, the pie can be frozen for up to one month. Wrap it tightly in plastic wrap followed by a layer of foil to prevent freezer burn. Note that the texture of the whipped topping may change slightly upon thawing, but the pie will still be delicious.
What ingredients are needed for Dolly Parton's peanut butter pie?
This no-bake pie uses just five main ingredients: 3/4 cup powdered sugar, 4 ounces softened cream cheese, 1/2 cup creamy peanut butter, 8 ounces thawed frozen whipped topping, and one 9-inch prepared graham cracker crust. Optional garnishes include additional whipped topping and chopped peanuts.
How long does Dolly Parton's peanut butter pie need to chill?
The pie must chill for at least 8 hours to set properly, but an overnight chill is strongly recommended for the best flavor and texture. This extended chilling time allows the filling to firm up for clean slices and lets the flavors meld together.
Dolly Parton’s Peanut Butter Pie
- Total Time: 495 min
- Yield: 8 1x
Description
Dolly Parton’s Peanut Butter Pie This no bake peanut butter pie is the dessert I bring when I want everyone around the table to ask for the recipe before they finish the first slice. It needs five ingredients, three easy steps, and zero time in the oven.
Ingredients
3/4 cup powdered sugar
4 ounces cream cheese, softened
1/2 cup creamy peanut butter
8 ounces frozen whipped topping, thawed
1 prepared graham cracker crust, 9-inch
whipped topping, for garnish
chopped peanuts, for garnish
Instructions
1-In a large bowl, beat powdered sugar,: In a large bowl, beat powdered sugar, cream cheese, and peanut butter with an electric mixer on medium-high until smooth and well combined.
2-Gently fold in whipped topping with a: Gently fold in whipped topping with a rubber spatula until fully incorporated.
3-Pour the filling into the prepared crust: Pour the filling into the prepared crust. Chill for at least 8 hours, preferably overnight.
4-Top with whipped topping and chopped peanuts,: Top with whipped topping and chopped peanuts, if desired. Slice, serve, and enjoy!
- Prep Time: 15 min
- Cook Time: 0 min
- Method: no_cook
Nutrition
- Serving Size: 8 servings
- Calories: 374
- Sugar: 25 g
- Sodium: 305 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 27 mg
Keywords: Dolly Parton’S Peanut Butter Pie, Dolly Parton’s Peanut Butter Pie, peanut butter pie, no-bake