2-Ingredient Peanut Butter Pie

by

Thank you for reading this post, don't forget to subscribe!
✨ Only 2 Ingredients ✨

Ultra-Creamy 2-Ingredient Peanut Butter Dream Pie with Fluffy Melt-in-Your-Mouth Texture

⏱️ Prep: 5 mins ❄️ Chill: 4 hrs 🥜 No Bake 🍰 6 Slices 🔥 340 kcal / slice
A slice of creamy peanut butter pie on a white plate with a fork

Two ingredients. ZERO baking. Possibly the most dangerous recipe I’ve ever posted — because once you know how easy this is, you will make it every single week and blame me entirely 😂

I genuinely could not believe how good this turned out the first time I made it. It’s light and fluffy but somehow also rich and intensely peanut-buttery at the same time. The texture is like a cloud that also tastes like a Reese’s cup. I know that sounds dramatic but I stand by it completely.

The best part? You literally just mix two things together and put it in the fridge. No oven, no cooking, no complicated steps. My kids made this on their own and it turned out perfect. If you need a last-minute dessert that looks impressive and tastes incredible — this is it. Every. Single. Time. 🥜✨

5 minPrep Time
2Ingredients
340Kcal / Slice
6Servings
Full peanut butter pie with whipped topping and chopped peanuts
🥜 The Full Pie
Perfect slice of peanut butter mousse pie on white plate
🍰 That Perfect Slice
Creamy peanut butter filling close up with fork
✨ Creamy Fluffy Inside
Peanut butter pie topped with Cool Whip and crushed peanuts overhead
🥄 Ready to Serve!

🛒 Ingredients

  • 1 cup creamy peanut butter
  • 1 tub (8 oz) Cool Whip, thawed

👩‍🍳 How to Make It

1
In a large mixing bowl, add the peanut butter and thawed Cool Whip. Make sure the Cool Whip is fully thawed — if it’s still frozen it won’t fold in smoothly and you’ll end up with lumps!
2
Gently fold and mix the two together until the texture becomes completely smooth, fluffy, and fully combined. Don’t over-mix — you want to keep that airy, cloud-like texture. A rubber spatula works perfectly here.
3
Spoon the mixture into a serving dish or pie plate and spread it out evenly. A graham cracker crust works amazingly here if you want to make it a proper pie — totally optional but highly recommended!
4
Smooth the top with a spatula for a clean, pretty finish. This is also a great moment to add toppings — chopped peanuts, a Cool Whip layer, chocolate drizzle, crushed Reese’s cups… go wild!
5
Refrigerate for at least 3–4 hours, or until the pie is firm and set. I know waiting is the hardest part — but trust the process. Overnight is even better if you can manage it!
6
Slice or scoop and serve chilled for the best creamy texture. Run your knife under warm water before slicing for those clean, gorgeous cuts. Watch it disappear in minutes 🥜

💡 Tips to Make It Even Better

  • Use a store-bought graham cracker crust to turn this into a total showstopper with zero extra effort.
  • Make sure your Cool Whip is FULLY thawed — the most important step for that silky smooth texture.
  • Top with crushed peanuts, chocolate chips, or a drizzle of melted chocolate before chilling.
  • Want it even richer? Add 4 oz softened cream cheese to the mix — takes it to another level entirely.
  • This freezes beautifully! Pop it in the freezer for a frozen peanut butter ice cream pie. Incredible in summer.
  • Use crunchy peanut butter for little bits of texture throughout — a different but equally amazing experience.
🩷 Two ingredients, zero regrets. Make this tonight!
— Happy (not) baking, friends 🥜