This Peanut Butter Pie is a dreamy, decadent dessert that combines creamy richness with a satisfying crunch. Each slice boasts a velvety peanut butter filling, perfectly balanced with a buttery graham cracker crust. With just 25 minutes of prep and a few hours to chill, it’s an effortless treat that feels indulgent yet approachable.
The smooth texture melts in your mouth, while the subtle sweetness and nutty flavor create a harmony that’s impossible to resist. Perfect for sharing, this pie is a crowd-pleaser that’s as comforting as it is luxurious.
Packed with bold peanut butter flavor and a hint of sweetness, this pie is a celebration of simplicity and indulgence. The creamy filling contrasts beautifully with the crisp crust, offering a delightful play of textures.
At 694 calories per slice, it’s a treat worth savoring, especially when paired with a dollop of whipped cream or a drizzle of chocolate. Whether it’s for a special occasion or a cozy night in, this pie promises to deliver pure joy in every bite. Let it chill for 4 hours, and you’ll have a dessert that’s as stunning as it is delicious.
Ingredients for Peanut Butter Pie
- Oreo Crust:
- 24 Oreo sandwich cookies (do not remove the cream filling)
- 5 Tablespoons (70 g) butter, melted (salted or unsalted)
- Peanut Butter Pie Filling:
- 12 oz (340 g) cream cheese (brick-style, softened)
- 1 ½ cups (375 g) creamy peanut butter
- 2 ¼ cups (280 g) powdered sugar, divided
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (355 ml) heavy cream
- Whipped Cream Topping (optional):
- ¾ cup (175 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 Tablespoons crushed Reese’s Pieces (for decorating, optional)
Step-by-Step Instructions
- Prepare the Oreo Crust:
- Place Oreo cookies in a food processor and pulse until fine crumbs form.
- Add melted butter and pulse until well-combined.
- Press the mixture into a 9 ½” pie pan, ensuring it’s evenly spread on the bottom and sides. Freeze while preparing the filling.
- Make the Peanut Butter Filling:
- In a large bowl, combine softened cream cheese and peanut butter using an electric mixer until smooth.
- Gradually add 1 cup (125 g) of powdered sugar, mixing until fully incorporated.
- Stir in vanilla extract.
- In a separate bowl, whip 1 ½ cups heavy cream with the remaining 1 ¼ cup (155 g) powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until smooth and well-combined.
- Spread the filling evenly into the prepared crust. Cover and refrigerate for 4-6 hours (or overnight) or freeze for at least 2 hours before serving.
- Prepare the Whipped Cream Topping (optional):
- Before serving, whip ¾ cup heavy cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream onto the pie. Decorate with crushed Reese’s Pieces if desired.
- Serve and Enjoy:
- Slice the pie and serve chilled. Store leftovers in the refrigerator or freezer to maintain firmness.
Decorate Like a Pro: Topping Ideas
Take your Peanut Butter Pie to the next level with creative toppings! Besides the optional whipped cream and Reese’s Pieces, try drizzling melted chocolate or caramel sauce over the pie. Crushed peanuts or mini chocolate chips also add a delightful crunch. For a festive touch, sprinkle colorful sprinkles or edible glitter.
Perfect Pairings: Serving Suggestions
This pie is rich and creamy, so balance it with lighter accompaniments. Serve with a scoop of vanilla ice cream or a dollop of fresh berries for a refreshing contrast. A cup of coffee or a glass of cold milk complements the flavors beautifully. For a fun twist, pair it with a salted caramel latte!
Keep It Fresh: Storage Tips
Since this is a no-bake pie, it’s best stored in the refrigerator or freezer. Cover it tightly with plastic wrap or place it in an airtight container to prevent odors from affecting the flavor. It will stay fresh in the fridge for up to 3 days or in the freezer for up to 2 weeks. Let it thaw slightly before serving if frozen.
Quick Fixes: Time-Saving Tips
Short on time? Use a pre-made Oreo crust instead of making your own. You can also substitute store-bought whipped cream for the homemade topping. If you’re in a rush, freeze the pie for 2 hours instead of refrigerating overnight—it’ll still set beautifully!
Mix It Up: Recipe Variations
Experiment with different flavors to make this pie your own. Swap the Oreo crust for a graham cracker or chocolate cookie crust. Use crunchy peanut butter for added texture, or mix in a tablespoon of cocoa powder for a chocolate-peanut butter twist. For a nut-free version, try sunflower seed butter instead of peanut butter.
Peanut Butter Pie Recipe
Ingredients
Oreo Crust
- 24 Oreo sandwich cookies (do not remove the cream filling)
- 5 Tablespoons butter, melted (salted or unsalted) 70 g
Peanut Butter Pie Filling
- 12 oz cream cheese (brick-style, not the “spreadable” kind sold in tubs) softened 340 g
- 1 ½ cups creamy peanut butter 375 g
- 2 ¼ cups powdered sugar, divided 280 g
- 1 teaspoon vanilla extract 5 ml
- 1 ½ cups heavy cream 355 ml
For Whipped Cream Topping (optional)
- ¾ cup heavy cream 175 ml
- ¼ cup powdered sugar 30 g
- ½ teaspoon vanilla extract
- 2 Tablespoons crushed Reese’s Pieces for decorating optional
Instructions
- Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
- Add melted butter and pulse until well-combined.
- Pour cookie crumb/butter mixture into the bottom of a 9 ½” pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.
- Place in freezer while you assemble your filling.
- In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.
- Gradually add 1 cup (125g) of powdered sugar, stirring until completely combined.
- Stir in vanilla extract.
- Pour 1 ½ cups heavy cream in a separate, medium-sized, clean bowl. Add remaining 1 ¼ cup (155g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved (mixture should be thick, fluffy, and resemble Cool Whip, see image in post or video for a visual).
- Add whipped cream into peanut butter mixture and stir gently, but as well as you can using a spatula. Switch to your electric mixer on low and use that to briefly stir until the ingredients are well-combined and smooth (don’t over-mix).
- Spread peanut butter filling evenly into prepared pie crust and refrigerate covered for 4-6 hours (preferably overnight), or freeze¹, covered, for at least 2 hours before serving.
- Prepare whipped cream shortly before serving (if using).
- Before serving the pie, combine ¾ cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
- Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
- Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.
- Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator or freezer when not enjoying because it loses its firmness quickly at room temperature.