This is THE pie for peanut butter lovers! Oreo cookie crust, creamy peanut butter filling and whipped cream topping finished off with peanut butter cups, peanut butter chips, and chocolate sauce. This pie is over-the-top delicious. It will be met with rave reviews!
It is no secret that my family loves, and I mean LOVES, peanut butter desserts. Peanut Butter Brownies, Chocolate Peanut Butter Cookies, and Peanut Butter Bars are some of our all-time faves. If you’re anything like us you’ll go crazy for this Peanut Butter Pie just like we did.
- Oreo or graham cracker crust: You have two options for this sweet cookie crust – crushed Oreos or crushed graham crackers. Mix up the crust, press it into a pie plate and bake it for a little bit. Cool completely before filling.
- Peanut butter filling: Peanut butter, cream cheese, powdered sugar and whipped cream make this filling smooth, sweet and luxurious. This is a no-bake filling, and it comes together in minutes.
- Whipped cream: Top the peanut butter filling with a generous mound of fluffy freshly whipped cream.
- Garnishes: Here’s where you get to have fun with this recipe. You can garnish this pie with whatever sounds good to you. Here are some suggestions: chopped peanuts, peanut butter cups, peanut butter chips, chocolate chips, graham cracker crumbs, Oreo crumbs, melted peanut butter, fudge sauce. Add one, some, or all.
Although the filling of this pie is “no-bake” I do recommend baking the crust. I find that the pieces cut more neatly if the crust has been baked. If you would prefer a completely no-bake option you can do the following:
- Use a store bought graham cracker or Oreo crust and use the filling and topping portion of this recipe. Note: You might have a bit more filling than can fit in a standard store bought crust.
- Prepare the crust and freeze for 30 minutes instead of baking. Note: the crust will be a bit more crumbly when you cut into it.
- Use a commercial brand creamy peanut butter (like Skippy or Jif). This type of peanut butter will blend more smoothly into the filling. Don’t use a natural oil-on-top peanut butter as that can separate.
- Cream cheese and peanut butter should be room temperature. This ensures that they blend up smooth without any lumps.
- Heavy cream should be really cold so that when you whip it it will turn into a thick and luxurious whipped cream.
- After adding the peanut butter filling to the pie crust allow it to sit in the refrigerator for several hours. This allows the filling to firm up and helps the crust hold together.
- Have fun with the toppings! Pick and choose from chopped peanuts, peanut butter cups, peanut butter chips, chocolate chips, fudge sauce, and more.
No Bake Peanut Butter Pie
- 24 Oreo sandwich cookies
- 5 tablespoons unsalted butter, melted
- 2 ¼ cups heavy whipping cream, chilled
- 1 ⅓ cups powdered sugar, divided
- ½ teaspoon pure vanilla extract
- 8 ounces full fat cream cheese, at room temperature
- 1 cup creamy peanut butter, at room temperature
- 1 cup combination of chopped peanut butter cups, peanut butter chips, and peanuts
- melted peanut butter or chocolate sauce, for drizzling on each slice
- Preheat oven to 325°F. Add the whole Oreos (with their filling) to a food processor or blender and process until they are fine crumbs. Dump the crumbs into a bowl and add the melted butter. Stir until well combined.
- Dump into a 9 or 9 ½-inch pie plate that is 2 inches high (not springform). Press the crumbs into the bottom and up the sides (I use the bottom of a measuring cup). Bake for 8-10 minutes. Cool to room temperature then refrigerate until cold (it will be easier to work with if it’s cold).
- Using a hand mixer, or stand mixer with the whisk attachment, whip the heavy cream, ⅔ cup powdered sugar, and vanilla until stiff peaks form. Transfer to the refrigerator.
- In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, beat cream cheese, peanut butter and remaining ⅔ cup powdered sugar until combined. Add a little more than half of the chilled whipped cream to the peanut butter mixture. Beat briefly, until just combined. Place the remaining whipped cream back in the fridge (this will be for topping the pie). Pour the peanut butter mixture into the crust and spread into an even layer. Cover and refrigerate for at least 6 hours, until firm and chilled.
- Right before serving, add the reserved whipped cream to the top of the pie. If the whipped cream has lost some of its volume you can re-whip it before adding it to the pie. Top with toppings/garnishes and serve.
- Preheat oven to 325°F. Combine graham cracker crumbs, brown sugar and salt. Add melted butter and stir until well combined. Dump the crumbs into a 9 or 9 ½ inch pie plate that is 2-inches high (not springform). Firmly press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a glass or measuring cup to pack it in.
Bake the crust for 8-10 minutes, until golden brown and fragrant. Cool to room temperature.
This post originally appeared on Real Housemoms where I am a contributor