Delight all of the dessert and peanut butter lovers in your life with this easy peanut butter pie recipe! With a homemade Oreo cookie crust and a light and silky peanut butter filling, this chocolate peanut butter dessert is perfect for almost any crowd. Set it down on any dessert table and watch the slices disappear.
Your friends and family will love diving into this recipe for peanut butter pie as much as you’ll like making it. It is a no-bake recipe that is made with simple pantry ingredients, and nothing pre-made is needed. Whip up this pie in just a handle of simple steps that even the most novice baker can master. There’s nothing like simple from-scratch baking that never fails to delight! For creamy pie recipes, check out my French silk pie, butterscotch pie recipe, and Oreo pie recipe.
What You Need to Make This Recipe
Peanut Butter – opt for conventional no-stir peanut butter instead of the natural or chunky varieties. Natural peanut butter may split or add a gritty texture, compromising the smooth and creamy filling.
Cream Cheese – choose full-fat cream cheese, softened to room temperature. You will know that the cheese is adequately softened when you can easily leave an indentation in it when pressed gently but firmly with your finger. For best results, do not use light or fat-free cream cheese, as they do not have the proper rich and creamy texture.
Heavy Whipping Cream – also known as heavy cream, this cream whips up nice and light. When folded into the pie filling, it makes it extra light and creamy.
Vanilla Extract – for the best flavor, use pure vanilla extract or pure vanilla paste if possible.
How to Make Peanut Butter Pie
1. Place the cookies in a food processor, and process the cookies until finely ground, about 30 seconds.
2. Transfer the fine crumbs to a large bowl. Stir in the melted butter until well combined.
3. Using the bottom of a bowl or your hand covered with parchment paper, press the mixture into the bottom and sides of a 9-inch pie plate. Freeze the crust for 30 minutes.
4. In the bowl of a stand mixer fitting with the whisk attachment or in a large bowl with a hand mixer, combine cream cheese and peanut butter. Beat on medium speed until smooth and well combined.
5. Scrape down the bowl and add the powdered sugar. Beat just until combined.
6. In a separate bowl, beat the heavy cream and vanilla until stiff peaks form. (Beat to stiff peaks for a firmer set filling.)
7. Fold the whipped cream into the peanut butter mixture.
8. Spoon the filling into the pie crust and smooth into an even layer. Freeze for at least 3 hours or refrigerate for at least 6 hours before slicing.
Pro Tips For Making This Recipe
- Chill the pie crust. Make the crust first so it can chill for 30 minutes in the freezer while you prepare the filling. Alternatively, set the crust in the refrigerator for an hour.
- Cookie-crushing alternative. You can also crush the cookies in a large ziptop bag with a rolling pin until finely ground.
- Chill the pie until set. To prevent a runny filling, chill the pie for 3 hours in the freezer or 6 hours in the fridge. The pie can also be made up to a day in advance and chilled right up until serving as well.
- Optional: Switch up the crust. Replace the Oreos with 2 cups of regular or chocolate graham cracker crumbs or chocolate wafer cookies. Increase the butter to ½ cup and add an optional 2 tablespoons of brown sugar for more sweetness. Check out my graham cracker crust recipe for more details. Or, swap the crumb crust altogether for a flaky blind-baked pie crust shell.
- Optional: Use frozen whipped topping. For an even easier filling, skip making homemade whipped cream and use 1 (8-ounce) tub of frozen whipped topping (like Cool Whip), thawed. Just stir it into the filling as directed with the whipped cream.
Frequently Asked Questions
Store leftovers covered in plastic wrap or in a pie storage container for 4-5 days. You can also freeze the ungarnished pie. Wrap it tightly in plastic wrap before freezing in a freezer-safe container for up to 3 months. Defrost the pie in the refrigerator overnight before garnishing it with whipped cream and your favorite toppings.
Enjoy slices of this cool and creamy pie with glasses of cold milk, freshly brewed coffee, or iced coffee. For extra hot days, you can even serve this dessert frozen! Otherwise, it makes a great dessert for family gatherings, summer meals, and potlucks. Serve it on the dessert table with chocolate chess pie, strawberry rhubarb pie, mud pie, or any of your other favorite summer dessert recipes.
Have fun with the toppings! While this no-bake peanut butter pie recipe is absolutely delicious as-is, I like to top it with at least some extra homemade whipped cream. Other fun toppings I like are chopped chocolate-covered peanuts, peanut butter cups, or Reese’s pieces. Make it a double chocolate peanut butter pie by garnishing it with chocolate chips or drizzling it with chocolate ganache or chocolate sauce.
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Peanut Butter Pie
Video
Equipment
- 9” pie plate
- Mixing Bowls
- Food Processor
- Electric hand mixer or stand mixer
Ingredients
For the Crust:
- 24 Oreos sandwich cookies
- ¼ cup unsalted butter melted (56g)
For the Filling:
- 1 (8 ounce/226g) block cream cheese room temperature
- 1 cup creamy peanut butter (250g)
- ¾ cup powdered sugar (90g)
- 1 cup heavy whipping cream (240ml)
- 1 teaspoon vanilla extract
Instructions
For the Crust:
- Place the cookies in a food processor, and process the cookies until finely ground, about 30 seconds. Transfer the crumbs to a large bowl. Stir in the melted butter until well combined. (You can also crush the cookies in a large ziptop bag with a rolling pin until finely ground.)
- Press the mixture into the bottom and sides of a 9-inch pie pan. Freeze for 30 minutes.
For the Filling:
- In a large mixing bowl or the bowl of a stand mixer fitting with the whisk attachment, combine cream cheese and peanut butter. Beat on medium speed until smooth and well combined. Scrape down the bowl and add the powdered sugar. Beat just until combined.
- In a separate bowl, beat the cream and vanilla until soft peaks form, then fold the whipped cream into the peanut butter mixture. Spoon the filling into the pie crust and smooth into an even layer. Freeze for at least 3 hours or refrigerate for at least 6 hours before slicing.
Notes
- Chill the pie crust. Make the crust first so it can chill for 30 minutes in the freezer while you prepare the filling. Alternatively, set the crust in the refrigerator for an hour.
- Cookie-crushing alternative. You can also crush the cookies in a large ziptop bag with a rolling pin until finely ground.
- Chill the pie until set. To prevent a runny filling, chill the pie for 3 hours in the freezer or 6 hours in the fridge. The pie can also be made up to a day in advance and chilled right up until serving as well.
- Optional: Switch up the crust. Replace the Oreos with 2 cups of regular or chocolate graham cracker crumbs or chocolate wafer cookies. Increase the butter to ½ cup and add an optional 2 tablespoons of brown sugar for more sweetness. Check out my graham cracker crust recipe for more details. Or, swap the crumb crust altogether for a flaky blind-baked pie crust shell.
- Optional: Use frozen whipped topping. For an even easier filling, skip making homemade whipped cream and use 1 (8-ounce) tub of frozen whipped topping (like Cool Whip), thawed. Just stir it into the filling as directed with the whipped cream.
Jessica says
Hi! When you say cream, heavy cream and heavy whipping cream, are they all the same?
Thanks
Aidyn Diaz says
hi,i love all your recipes.I tried your apple pie and its so delicious!?and your pie crust is superb!i will try all your recipes and my son said to tag you in your Instagram.?
Aidyn Diaz says
hi,i love all your recipes.I tried your apple pie and its so delicious!?and your pie crust is superb!
Sarah says
I just made this delicious peanut butter pie & it turned out just as i imagined it would (lol) My husband also loved this creamy rich dessert, thanks so much for the recipe & tutorial!!
Gitty says
How can it be that it says 16 sticks of butter? Can someone please help me?
John K. says
Gitty,
Use 16oz butter! Hope you enjoy!
John
Kimberly says
Hi! I’m confused…. do you just bake the crust and than fill it or do you bake everything? It’s a little confusing because you say fill crust and bake but the next paragraph you say put filling in cooled pie crust… can you clarify/verify this a little more?
Thanks
John K. says
Kimberly,
Bake the crust for about 10-12 minutes before you add the filling! Enjoy!
John
k says
yummmm
liv says
OBSESSED!!