Creamy Peanut Butter Pie: recipe at a glance
- Main Ingredients: Oreo cookies, smooth peanut butter, heavy cream, cream cheese.
- Flavor: This chocolate peanut butter pie recipe combines two classic flavors, peanut butter and chocolate. The nutty and smooth peanut butter pie filling has a slight tang from the addition of cream cheese. The chocolate crust and chocolate drizzle turns this pie into something similar to a big peanut butter cup.
- Texture: Light, creamy and decadent peanut butter cream cheese filling sits on a crunchy chocolate cookie crust.
- What You Need to Know: This is a no-bake old-fashioned peanut butter pie -sort of- as you get to choose to bake the crunchy oreo crust or to simply let it set in the fridge.
- Pros: This no bake peanut butter pie recipe looks impressive but it’s very easy to make and a crowd pleaser. It can also be made ahead of time.
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Peanut Butter Pie: Ingredients
Be sure to check the printable recipe card below for the complete ingredient list and their exact quantities.
- Oreos: You will need 24 regular-stuffed Oreo cookies. You need both the oreo cookies and their filling to make the perfect cookie crumbs. You can use store-bought crust, although homemade taste best.
- Peanut Butter: Use creamy peanut butter (not crunchy) to achieve a smooth and velvety texture. Creamy peanut butters such as Jif, Peter Pan and Skippy work best. Stay away from natural peanut butter as it can separate and become an oily mess.
- Cream Cheese: Use full-fat cream cheese from a block of cream cheese for best results.
- Heavy Cream: Aka heavy whipping cream is made into homemade whipped cream, then is combined with the rest of the filling ingredients for extra light and airy results.
- Sugar: This easy pie is made with both granulated sugar and powdered sugar.
- Butter: Melted butter is combined with oreo crumbs to create the perfect chocolate pie crust.
- Vanilla Extract: Good quality vanilla extract is a must!
- Toppings: Melted chocolate, chocolate ganache or chocolate syrup. Reese’s peanut butter cups (I use minis), peanut butter chips.
How to Make Peanut Butter Pie
- Preheat the oven (optional): 350ºF or skip this step if you prefer a no-bake pie crust.
- Make the Crust: You can use a food processor or you can place the Oreo cookies in a resealable bag and crush them with a rolling pin until finely ground. You will use the cookies with their cream filling (no scraping off necessary). Add the melted butter and mix until the crumbs are moistened. Press the crumb mixture into an un-greased 9-inch pie dish.
- To Bake or Not To Bake: You can bake the pie crust for 10 minutes at 350ºF or simply freeze the crust for about 30 minutes. If baking, cool completely before adding the creamy filling.
- Make the Pie Filling: Beat the heavy cream, sugar and vanilla extract until soft peaks are reached. Transfer to a bowl and refrigerated until ready to use. Beat the cream cheese, peanut butter and powdered sugar until fluffy and smooth. Fold the whipped cream into the peanut butter/cream cheese mixture until combined.
- Assemble: Pour the creamy pie filling onto the cool crust. Smooth the top with a spatula and refrigerate to set. 4-6 hours in the fridge or 3 hours in the freezer.
- Toppings: After the chilling time is over, add the toppings! Serve.
Peanut Butter Pie Recipe Tips
- I prefer using conventional regular creamy peanut butter such as Jiff or skippy instead of natural peanut butter which tends to separate and can potentially make the pie filling oily.
- Although Oreo cookie crust is my first choice when making this easy and decadent pie, other chocolate sandwich cookies can be used.
- Combine the the whipped cream with the cream cheese peanut butter mixture gently, to keep the mixture fluffy and light.
Frequently Asked Questions
How long will peanut butter pie last in the refrigerator?
This pie can be kept in the refrigerator covered for 3-4 days.
What size pie plate do I need to make peanut butter pie?
This chocolate peanut butter pie recipe is made in a 9-inch pie plate.
Storing and Freezing
- Storing: Store the pie in the refrigerator, in an airtight container or simply loosely cover with plastic wrap for 3-4 days.
- Freezing: Peanut Butter pie can be made ahead and freezes well. Cool, wrap with plastic wrap and freeze for 1 month.
Take a look at these other amazing pie recipes
Things you may need
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Pie dish, 9in
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KitchenAid Stand Mixer
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Food Processor
Peanut Butter Pie (almost-no bake)
This easy Peanut Butter Pie recipe combines an indulgently creamy peanut butter filling encased in a crunchy chocolate Oreo cookie crust.
Ingredients
For the Crust:
- 24 Oreo cookies, regular-stuffed, (about 2 ¼ cup), keep cream filling intact
- 6 tablespoons butter, melted (salted or unsalted)
Pie Filling:
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 2 teaspoons vanilla extract
- 8 ounces (227 grams) cream cheese, at room temperature
- 1 cup (270 grams) creamy peanut butter, at room temperature, (regular, conventional PB like Jiff)
- ¾ cup (94 grams) powdered sugar
Toppings:
- Melted chocolate, I use semi-sweet chocolate chips or from a chocolate bar
- Reese’s mini peanut butter cups, roughly chopped
- Peanut butter chips
Instructions
Things to know before you start:
- You will need a (9-inch) pie pan.
- You can bake the crust for about 10 minutes (preferred) or skip the baking and freeze the crust for at least 30 minutes instead.
Make the Crust:
- Preheat the oven to 350°F.
- In the bowl of a food processor, place the Oreo cookies (including the cream filling) and process until finely ground. You can also do this by crushing the Oreos with a rolling pin. Place the Oreos in a resealable bag and crush them until finely ground.
- Add the butter and pulse until the crumbs are moistened.
- Pour the crumb mixture into an ungreased 9-inch pie dish, with the help of a measuring cup or a glass press the crumb mixture down into the bottom and up the sides of the pie dish to make a compact crust.
- Bake for 10 minutes then cool it while preparing the filling. Alternatively, you can freeze the crust for 30 minutes.
Make the Filling:
- In a large mixing bowl, using a handheld electric mixer, or in a stand mixer fitted with the whisk attachment, beat the whipped cream, sugar and vanilla extract on medium-high speed until stiff peaks form, about 5 minutes. Transfer the whipped cream into a separate container/bowl and place in the fridge while making the rest of the filling.
- If you are using a stand mixer, change the whisk attachment for the paddle attachment.
- In the same mixing bowl (no need to rinse it clean), beat the softened cream cheese, peanut butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Gently, fold the whipped cream into the peanut butter mixture and mix until smooth and well combined.
- Pour the filling into the cool, prepared crust, smoothing the top evenly with a spatula. Refrigerate for 4-6 hours or freeze for 3 hours to set.
Topping:
- When the chilling time is over, drizzle the melted chocolate over the peanut butter pie, top it with chopped peanut butter cups and peanut butter chips. Slice and serve
Notes
- I use regular-stuffed Oreo cookies. Do not scrape off the cream filling.
- This recipe uses a 9-inch pie plate.
- For a different twist, use creamy almond butter.
Nutrition
Calories: 550 kcal, Carbohydrates: 38 g, Protein: 9 g, Fat: 42 g, Saturated Fat: 19 g, Polyunsaturated Fat: 5 g, Monounsaturated Fat: 15 g, Trans Fat: 0.3 g, Cholesterol: 68 mg, Sodium: 354 mg, Potassium: 269 mg, Fiber: 2 g, Sugar: 26 g, Vitamin A: 865 IU, Vitamin C: 0.1 mg, Calcium: 59 mg, Iron: 4 mg
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