This peanut butter pie recipe has a rich and creamy, no-bake peanut butter filling tucked into a chocolatey crust. It’s as easy as it is delicious.
Holly’s Recipe Highlights
- Flavor: This pie is rich and creamy with a perfect balance of peanut butter and chocolate, topped with crunchy peanuts for texture.
- Skill level: This dessert is so easy – perfect for beginners or anyone looking for a no-bake dessert.
- Time-saving tip: Swap out the heavy whipping cream for a prepared topping like Cool Whip to save some time.
- Prep note: Make sure the cream cheese is softened and the heavy cream is cold for the best consistency.
- Time-Saving Tip: Buy a pre-made cookie crust to reduce prep time.
Ingredient Tips For Peanut Butter Pie
- Peanut Butter: Creamy or crunchy will work but avoid using ‘natural’ peanut butter due to its high oil content, it won’t blend as smoothly.
- Dairy: Full-fat cream cheese provides the best flavor and texture.
- Sugar: Powdered sugar adds extra sweetness and helps create a fluffy, smooth consistency.
- Crust: Oreo cookies create a great crust, when you crush them you crush the creamy centers too. Swap out the Oreos for crushed Nilla Wafers or Nutter Butter cookies, or make a quick graham cracker crust.
How to Store Peanut Butter Pie
Keep leftover peanut butter pie in a covered container in the refrigerator for up to 4 days. Freeze slices wrapped in plastic for up to 3 months and enjoy it frozen or thaw slices in the refrigerator.
More No Bake Dessert Recipes
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Peanut Butter Pie
This creamy no-bake peanut butter pie is light, fluffy, and full of rich flavor, all without turning on the oven.
Ingredients
- 24 Oreo Cookies
- ¼ cup melted butter
For the Filling
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 ½ cups powdered sugar
- 1 cup heavy whipping cream cold
For garnish
- crushed peanuts or mini peanut butter cups
- chocolate syrup or whipped cream
Instructions
- To make the crust, add the cookies to a food processor and pulse until finely crushed. Add the melted butter and pulse a few more times to mix.
- Press the crumb mixture into a deep dish pie plate and chill in the fridge while making the filling.
- To make the filling, add cream cheese and peanut butter to a medium mixing bowl and combine with a hand mixer on medium speed until fluffy. Add powdered sugar and mix well.
- In a separate bowl, beat the heavy cream with the mixer until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.
- Spread the peanut butter filling in the crust. Cover and refrigerate until set, about 2 hours or overnight.
- Garnish with additional whipped cream, peanut butter cups, and crushed peanuts if desired.
Notes
Cookies can also be crushed in small batches in the blender. When crushing, the cookie filling layer should be included.
Do not use natural peanut butter in this recipe.
Whipped cream can be replaced with 2 cups of whipped topping such as cool whip, although it will make the pie slightly sweeter.
The Oreo crust can be replaced with a graham crust.
Keep leftovers in an airtight container in the refrigerator for 4 days.
Freeze individual slices by wrapping them carefully in plastic wrap and freezing for up to 3 months.
Recipe updated for improved consistency 2023.
Nutrition Information
Serving: 1slice | Calories: 449 | Carbohydrates: 41g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 305mg | Potassium: 245mg | Fiber: 2g | Sugar: 28g | Vitamin A: 664IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert, Pie
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This sounds so good, and I like that it can be made ahead of time. As someone else suggested, I’m putting it into the freezer. Adding this to the dessert table for Thanksgiving this year, yum!
Hope you love it Joni, let us know how it goes!
this was so good!! my changes: I used a pre-made graham cracker crust, added 1/2 cup mini chocolate chips, and froze the whole thing for 4+ hours. Take it out about 10 min before serving. Next time we will use an Oreo crust and also add extra whipped cream on top. It was perfect. Thanks Holly! Our 5-kid family loves your recipes, the meatloaf is a favorite!!
Love your additions, thank you for sharing!
Drooling just thinking of this perfect dessert! Though I do need to use something other than a heavy whipped cream … is Cool Whip an option? If not, what else?
Whipped cream can be replaced with 2 cups of whipped topping such as cool whip, the will make the pie slightly sweeter. Enjoy!
Excellent recipe! So easy and delicious!
This looks so yummy. I am going to make it this weekend. Am wondering if I could double the recipe and put half in jars for the kids. Would the consistency be right for that? Thank you in advance.
I have never tried that myself so I can’t say for sure, but it sounds like such a fun idea! I would love to hear how it turns out for you.
I will let you know
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?????
It is so delicious Shirley! Let us know what you think! As for the leftover sweetened condensed milk and cream cheese, we have a few ideas ;)
Make a second pie, you,’ll need it
What can I use instead of cream cheese, husband does not like.
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!
I love peanut butter pie! Is there a topping you can use other than whipped cream?
You could use whipped topping or even try a delicious chocolate ganache.
Can’t go wrong with peanut butter pie!
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,
Carole