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Home » Pies & Tarts » Peanut Butter Pie

Peanut Butter Pie

Published: Jun 2, 2021 · Modified: Oct 21, 2021 by Allison · 24 Comments

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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! 

Slice of peanut butter pie topped with chopped peanut butter cups and drizzled with fudge sauce and peanut butter.

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.

Jump to:
  • Recipe overview
  • No-bake option
  • Recipe tips
  • More pie recipes
  • Recipe
Overhead shot of peanut butter pie in a white pie plate topped with peanut butter cups and peanut butter chips.

Recipe overview

  • 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.
Ingredients to make peanut butter pie: cream, cookie crust, cream cheese, peanut butter, powdered sugar
  • Cream cheese, powdered sugar, and peanut butter in a stainless mixing bowl.
  • Peanut butter pie filling (peanut butter and whipped cream) in a stainless bowl
  • Creamy peanut butter pie filling inside an Oreo cookie crust.
  • Whipped cream on top of peanut butter filling in an Oreo crust.

No-bake option

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:

  1. 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.
  2. 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.

Recipe tips

  • 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.
Slice of peanut butter pie topped with chopped peanut butter cups and drizzled with fudge sauce and peanut butter.

More pie recipes

  • Strawberry Cream Cheese Pie
  • Butterfinger Pie
  • Blueberry Pie
  • Coconut Cream Pie
  • Lemon Cream Pie
  • Maple Pecan Pie
  • Blueberry Pie Filling

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Recipe

Slice of peanut butter pie topped with chopped peanut butter cups and drizzled with fudge sauce and peanut butter.

No Bake Peanut Butter Pie

This incredible Peanut Butter Pie is made with an Oreo cookie crust, creamy no-bake peanut butter filling, whipped cream topping, and garnished with chopped peanut butter cups.
4.92 from 12 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12
Calories: 503kcal
Author: Allison – Celebrating Sweets

Ingredients

Oreo crust*:

  • 24 Oreo sandwich cookies
  • 5 tablespoons unsalted butter, melted

Filling:

  • 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

Toppings/garnishes

  • 1 cup combination of chopped peanut butter cups, peanut butter chips, and peanuts
  • melted peanut butter or chocolate sauce, for drizzling on each slice

Instructions

Crust:

  • 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).

Filling:

  • 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.

Serving:

  • 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.

Video

Notes

*Prefer a graham cracker crust? Use this recipe:
 1-½ cups graham cracker crumbs
3 tablespoons brown sugar
pinch of salt
6 tablespoons unsalted butter, melted
 
  • 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.

Nutrition

Calories: 503kcal | Carbohydrates: 30g | Protein: 8g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 96mg | Sodium: 247mg | Potassium: 221mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1085IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 0.9mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!

This post originally appeared on Real Housemoms where I am a contributor

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Comments

  1. Ashley

    June 02, 2021 at 9:00 am

    5 stars
    My husband loves peanut butter pie and loved this pie. I will definitely make it again!

    Reply
  2. Sam

    June 02, 2021 at 10:47 am

    5 stars
    Omg this pie was delicious! My family loved it!

    Reply
    • Allison

      June 05, 2021 at 6:21 am

      I’m so glad! Thanks for stopping by.

      Reply
  3. Emily

    November 24, 2021 at 12:40 pm

    This looks delicious. Quick question: Do you scrape the cream from the cookies before crumbling to make the crust? Thanks!

    Reply
    • Allison

      November 30, 2021 at 8:14 am

      No, you don’t scrape it. Enjoy!

      Reply
  4. Emily

    November 24, 2021 at 12:41 pm

    This looks delicious! Quick question: Do you scrape the filling from the cookies before crumbling to make the crust? Thanks.

    Reply
    • Allison

      November 25, 2021 at 7:35 am

      No, you don’t need to remove the filling. Enjoy!

      Reply
  5. gt

    May 19, 2022 at 9:00 am

    Can this be made 1 day ahead?

    Reply
    • Allison

      May 26, 2022 at 12:34 pm

      Yes. I’d wait to make and add the whipped cream topping until the day you’re serving it.

      Reply
  6. Keri

    June 18, 2022 at 4:20 pm

    5 stars
    How long will this last in the fridge? My friend keeps backing out on the dinner I made it for. I was holding out on the whipped cream until I serve it. I put magic shell on the crust to make it last.

    Reply
    • Allison

      June 20, 2022 at 7:03 pm

      I would eat it within two days. The crust will start to get soggy after that.

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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