Peanut Butter Pie is a perfect cool treat, for summer or any time of year!

A delicious homemade peanut butter cookie crust pairs beautifully with the decadent peanut butter ganache layer and a creamy peanut butter middle.

If you have any PB lovers in your house, this is one recipe you’ll be making over and over again!

Piece of peanut butter pie on a plate with a fork

With warmer weather quickly approaching, I’m starting my annual springtime routine of making all my cream pie recipes.

While a hot, fruit pie is perfect for crisp fall evenings, chilled, creamy no bake pies are the ideal companion for those long, hot summer days. And this recipe for Peanut Butter Pie is the “cream” of the crop when it comes to creamy pies.

How to Make Peanut Butter Pie

There is so much to love about this recipe that I don’t know where to begin.

The peanut butter cookie crust, perhaps? This crust is so delicious – it’s like nothing you’ve ever tasted in a peanut butter pie recipe.

Most peanut butter pies use a graham cracker crust or a chocolate crust, but this homemade peanut butter cookie crust is so unique and absolutely fantastic. You’ll love what it adds to the creamy insides!

If you’d prefer, you can make this with an Oreo crust as well, simply replace the Nutter Butter cookies with chocolate Oreo cookies.

Speaking of the creamy inside, this pie isn’t just the standard cream cheese and peanut butter. No, it uses a creamy peanut butter ganache layer between the creamy inside and the crust to really boost that wonderful peanut butter flavor.

It’s easy to make, and brings a whole lot of fantastic personality to each bite.

Peanut Butter Pie in a pie dish

Cream cheese in the easy no bake filling not only adds to the richness of this pie, but it makes it so the PB is the perfect consistency for a dessert.

This peanut buttery filling is perfect for pie as it pours easily into your crust and can be smoothed with a knife or spatula.

You’ll want to be sure this is well chilled (4-6 hours minimum).  This allows the pie to set up properly and makes it hold it’s shape (nobody wants a runny peanut butter pie).

This pie is made with whipped topping but if you’d like to make this peanut butter pie without Cool Whip, you can use fresh whipped cream in place.

Peanut Butter Pie in a pie plate

Chopped peanuts make a great topping for this Peanut Butter Pie, but you might also try chocolate chips, a drizzle of my favorite homemade hot fudge sauce, or chopped Reese’s candies.

This easy pie is going to become a favorite for all of the peanut butter lovers in your home!

Piece of peanut butter pie on a plate with a fork
5 from 9 votes↑ Click stars to rate now!
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Peanut Butter Pie

This fabulous Peanut Butter Pie is a perfect cool treat, for summer or any time of year! A delicious homemade peanut butter cookie crust pairs beautifully with the decadent peanut butter ganache layer and the creamy peanut butter middle.
Prep Time 10 minutes
Cook Time 8 minutes
Refrigerate 4 hours
Total Time 4 hours 18 minutes
Servings 12 servings
Author Kathleen



  • ½ cup roasted peanuts
  • 24 nutter butter cookies
  • cup butter melted

Peanut Butter Ganache

  • 1 cup peanut butter chips
  • ¼ cup heavy cream

Peanut Butter Cream

  • 1 cup cold whole milk
  • 1 package instant vanilla pudding mix 3.4 ounces
  • 1 cup creamy peanut butter
  • 4 ounces cream cheese softened
  • ½ cup sweetened condensed milk
  • 8 ounces cool whip thawed


  • 8 ounces cool whip thawed
  • ¾ cup roasted peanuts chopped


Make the Crust:

  • Preheat oven to 350°F.
  • In a bowl or a food processor, add the peanuts and pulse until roughly chopped. Add cookies and pulse until crushed. Add melted butter and pulse a few times to mix.
  • Press mixture onto the bottom and sides of an ungreased 9-inch pie plate. Bake in preheated oven for 6-8 minutes. Cool crust completely.

Make the Ganache:

  • Place peanut butter chips and heavy cream in a small microwave safe bowl, for 1 minute for 50% power, remove from microwave, stir until smooth. Pour into cooled pie crust. Place in refrigerator while you make the Peanut Butter Cream.

Make the Peanut Butter Cream:

  • In a medium mixing bowl, mix pudding and milk, with an electric mixer on medium speed, for 2 minutes; set aside.
  • In another bowl, mix peanut butter, cream cheese, and condensed milk until smooth. Stir in pudding mixture until it's evenly incorporated. Gently fold in 8 ounces of Cool whip; pour into crust. Spread remaining 8 ounces of Cool Whip decoratively over top. Refrigerate 4-6 hours.
  • When ready to serve, sprinkle outside 2-3 inch diameter with chopped peanuts and serve.
5 from 9 votes

Nutrition Information

Serving: 1slice | Calories: 495 | Carbohydrates: 32g | Protein: 16g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 45mg | Sodium: 322mg | Potassium: 389mg | Fiber: 3g | Sugar: 22g | Vitamin A: 490IU | Vitamin C: 0.3mg | Calcium: 138mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Looks wonderful. I love peanut butter pie. Love the layers. Seems like an awful lot of peanut butter for one pie. Also, what am I going to do with the leftover sweetened condensed milk and half a bar of cream cheese?????5 stars

    1. I’ve only made this as written so I can’t say for sure but you could try mascarpone. Let us know how it goes!

  2. I would like to see more recipes from scratch. I don’t buy boxed cakes, pauding anymore. I try to be more natural.
    Thank you,