This easy peanut butter pie recipe is perfectly balanced between sweet and salty. The velvety filling sits atop a mouthwatering chocolate cookie crust, creating a symphony of flavors. It’s guaranteed to be a crowd-pleaser.
Table of Contents
Making peanut butter pie is easy! All you need is seven ingredients to make this gourmet dessert from scratch. It combines a crunchy chocolate cookie crust with a smooth, creamy peanut butter filling. The contrast of textures is a decadent experience!
I use my simple two-ingredient Oreo pie crust for the shell. Then, I combine tangy cream cheese, peanut butter, and whipped cream for a no-bake, nutty cheesecake-inspired filling. You can prepare it beforehand, which is perfect for a special occasion or holiday. Add your favorite toppings, slice, and enjoy!
- Crust: My Oreo pie crust recipe pairs nicely with the nut butter. It’s just crushed cookies and melted butter. That’s it! Bake for 10 minutes to set the shell, which makes it easier to slice later.
- Peanut Butter: Use creamy peanut butter to make the filling. I used the standard smooth texture Skippy creamy butter, but they also sell a no-sugar-added version if you prefer less sweetness. If you like, you can add chopped nuts to the filling or as a topping for extra crunch.
- Cream Cheese: A softened block of cream cheese adds richness, structure, and a tangy flavor to the filling. This creates a no-bake cheesecake consistency.
- Powdered Sugar: Adds a hint of sweetness to the filling. I prefer to use the finer ground sweetener for a smoother texture. Granulated sugar will have a more granular, coarse texture.
- Whipped Cream: To lighten the filling, fold in lightly sweetened whipped cream. If you prefer, you can substitute with 8 ounces of whipped topping like Cool Whip. Measure out 2 cups of the whipped topping.
See the recipe card below for all ingredients and measurements (US and metric).
Make the cookie crust
Step 1: Preheat the oven to 350ºF (177ºC)
Step 2: Use a food processor to break down the chocolate Oreo cookies into crumbs.
Step 3: Mix the crumbs with melted butter.
Step 4: Use the back of a measuring cup and spoon to shape the crust in a 9-inch pie plate.
Step 5: Bake at 350ºF (177ºC) for 10 minutes.
After baking, allow the crust to cool on a wire rack to bind the ingredients together, creating a sturdier shell for the filling. It will puff up slightly and then flatten as it cools. Cool completely before adding the filling. Freezing the crust once warm, not hot, can speed up the process.
Mix the peanut butter
Step 6: Ensure the cream cheese is softened to about 65ºF (18ºC), just below room temperature. Use a stand mixer or hand mixer fitted with the whisk attachment. Whisk together the cream cheese, powdered sugar, and peanut butter until fluffy. Incorporating the air prevents a dense texture for the heavy ingredients.
Whip the cream
Step 7: I use heavy whipping cream to add a velvety consistency and to make the filling lighter in texture. It contains at least 36% fat, allowing it to hold air pockets better when whipped. To incorporate the air, you can make whipped cream in a stand mixer or by hand. I also add powdered sugar and vanilla extract to enhance the taste.
Make the filling
Step 8: Now that you have the peanut butter mixture and heavy cream whipped, it’s time to bring them together. In a large bowl, gently fold in the whipped cream. Try your best not to deflate the air bubbles in the cream. They can be prepared three days in advance. Bring to just below room temperature to make it easier to spread into the shell.
Fill and chill
Step 9: Once the pie crust is completely cool, you can add the filling. Spread the peanut butter filling evenly into the crust. Loosely cover with a piece of plastic wrap and refrigerate for 2 hours, or freeze for 1 hour.
As much as you want to dig in immediately, the chilling step allows the filling to firm up, making it easier to cut. Enjoy as is, or add toppings like more whipped cream or mini peanut butter cups. Have fun customizing the pie!
This delicious recipe for peanut butter pie is easy to personalize! Try these tasty options:
- Pie Crust: Instead of chocolate Oreos, try golden, pumpkin pie spice, or other seasonal flavors. Use a graham cracker crust instead of a cookie shell.
- Fat: Instead of butter, you can use solid coconut oil that has been melted.
- Nut Butter: Make your own creamy homemade peanut butter or almond butter instead.
- Whipped Cream: Substitute the whipped cream for store-bought Cool Whip for an easy swap. Use coconut whip or a dairy-free heavy whipping cream for a dairy-free option. Add 2 cups of whipped product to replace the whipped cream.
- Mix-ins: Swirl in strawberry or grape jam into the filling. Add chopped peanuts for a nutty crunch. Add chocolate sauce, caramel sauce, or Nutella. Add a layer of sliced bananas on the bottom of the crust or apple pie filling. Add instant coffee or espresso. Add spices like cinnamon or nutmeg to the filling.
Add some of these yummy toppings for extra flavor to the pie:
Frequently asked questions
Yes, store-bought crust can be used. Depending on if it’s a crumb crust or raw pie dough, follow the instructions if you need to bake it before filling.
Yes, crunchy peanut butter can be used. Alternatively, mix in chopped nuts after incorporating the creamy peanut butter.
The baked pie crust can be wrapped and stored at room temperature for up to 3 days. The filling and assembled pie can be covered and refrigerated for up to three days. The pie can be frozen for up to 3 months. Wait to add any toppings until the day of serving.
Using natural peanut butter
It’s best to use products that don’t naturally separate so they maintain their texture over time. Creamy products have stabilizers like hydrogenated vegetable oil to prevent the fat and pureed nuts from separating over their shelf life. This creates a smoother and even texture in the peanut butter pie, even after several days. Natural peanut butter separates over time in the jar and may do so in the pie if not eaten soon after preparation.
Peanut Butter Pie
Oreo Pie Crust
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
Peanut Butter Filling
- 8 ounces cream cheese, softened to 65ºF (18ºC)
- 1 cup creamy peanut butter
- 1 cup powdered sugar, divided
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Heat the Oven – Set the oven rack to the middle position. Heat to 350ºF (177ºC).
- Crush the Cookies – Add the Oreos (with filling) to a food processor. Pulse until a fine crumb forms, about 15 to 20 pulses. Alternatively, add the cookies to a large resealable plastic bag. Use a rolling pin to crush into a fine crumb.
- Add the Butter – Measure out 2 cups of packed cookie crumbs (250 grams) and place them in a large bowl. Add the melted butter and stir to combine. The mixture will feel like wet sand.
- Shape the Crust – Add the cookie mixture to a 9-inch pie plate. Start by pressing the crumbs down into the bottom of the pan, then up the sides. Use the bottom of a measuring cup to pack down the bottom. Use the bottom of a spoon to press and smooth the crumbs into the sides and bottom edges of the pan. Flatten the top edge of the crust with your fingertips.
- Bake the Crust – Bake the crust for 10 minutes. Transfer to a wire rack to cool completely.
- Mix the Peanut Butter – Use a stand mixer or hand mixer fitted with the whisk attachment. Using medium speed (setting 6), whisk the softened cream cheese, peanut butter, and ¾ cup of powdered sugar together until light and fluffy, about 2 to 3 minutes. Transfer to a large bowl.
- Whip the Cream – Clean the mixer bowl. Add the heavy cream, ¼ cup of powdered sugar, and vanilla. Whip the on medium-low speed (setting 4), until the cream is frothy with bubbles on the surface, about 1 minute. Increase the speed to medium-high (setting 8), and whip until smooth, stiff peaks form, about 2 minutes. Do not overwhip!
- Make the Filling – Transfer the whipped cream to the bowl with the peanut butter mixture. Gently fold them together to combine.
- Fill and Chill – Evenly spread the peanut butter filling into the cooled pie shell. Refrigerate for at least 2 hours to set the filling. Alternatively, freeze for 1 hour.
- To Serve – Add toppings to the pie if desired. Slice and serve!
- Make Ahead: The crust can be baked, covered, and stored at room temperature for up to 3 days. The filling can be covered and refrigerated 3 days ahead; let it sit at room temperature until easy to spread.
- Storing: Cover and refrigerate for up to 3 days. Freeze for up to 3 months.
- Using Cool Whip: Substitute 2 cups of the whipped topping for the whipped cream.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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