Peanut Butter Pie

I love how rich, creamy, and indulgent this peanut butter pie turns out. It has a crunchy Oreo crust, a fluffy peanut butter filling, and the option of a whipped cream topping that makes it extra special. Every bite is smooth and full of peanut butter flavor, making it one of my favorite no-bake desserts to share.

Why You’ll Love This Recipe

I like this recipe because it’s incredibly easy to prepare and requires no baking. The peanut butter filling is silky and sweet but balanced by the chocolatey Oreo crust. I also love how versatile it is I can decorate it with crushed Reese’s Pieces, chocolate drizzle, or keep it simple with whipped cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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, not the “spreadable” kind sold in tubs) 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

For 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

Directions

1. I begin by preparing the crust. I crush the Oreos into fine crumbs and mix them with melted butter until fully combined.
2. I press the mixture firmly into the bottom and sides of a 9-inch pie dish, then set it aside in the refrigerator to chill.
3. For the filling, I beat together the softened cream cheese, peanut butter, 2 cups of powdered sugar, and vanilla extract until smooth and creamy.
4. In a separate bowl, I whip the heavy cream with the remaining ¼ cup powdered sugar until stiff peaks form.
5. I gently fold the whipped cream into the peanut butter mixture until light and fluffy.
6. I spread the filling evenly into the chilled crust, smoothing out the top.
7. For the optional topping, I whip the cream, powdered sugar, and vanilla extract together until soft peaks form, then spread or pipe it over the pie.
8. I garnish with crushed Reese’s Pieces if I want extra crunch and decoration.
9. I refrigerate the pie for at least 4 hours, or until firm, before slicing and serving.

Servings and Timing

This pie makes about 8–10 servings. It usually takes me around 20 minutes to prepare, plus at least 4 hours of chilling time before serving.

Variations

Sometimes I drizzle melted chocolate or warm peanut butter over the top for extra flavor. I also like adding a layer of crushed Reese’s Peanut Butter Cups inside the filling for a surprise. For a lighter version, I use reduced-fat cream cheese and whipped topping instead of heavy cream.

Storage/Reheating

I store the pie covered in the refrigerator for up to 5 days. Since it’s a cream-based dessert, I don’t freeze it because the texture changes when thawed. I don’t reheat this recipe it’s best served chilled.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, I can, but the filling will have a slightly chunky texture.

Can I make this pie ahead of time?

Yes, I often make it the night before, and it sets beautifully by the next day.

Do I need to bake the Oreo crust?

No, this crust is no-bake, though I can bake it at 350°F (175°C) for 8 minutes if I want it firmer.

Can I use a pre-made Oreo crust?

Yes, I can save time by using a store-bought crust, though the homemade one is thicker and sturdier.

Can I freeze peanut butter pie?

I don’t recommend freezing because the filling can separate when thawed.

How do I keep the filling light and fluffy?

I make sure to fold the whipped cream gently into the peanut butter mixture without overmixing.

Can I use natural peanut butter?

I prefer regular creamy peanut butter because natural varieties can separate and affect the texture.

Can I add chocolate to the filling?

Yes, I sometimes fold in mini chocolate chips or drizzle chocolate ganache over the pie for extra richness.

How long does the pie need to chill?

At least 4 hours, but I find overnight chilling gives the best results.

What toppings go well with this pie?

I like whipped cream, crushed Reese’s, shaved chocolate, or even a drizzle of caramel.

Conclusion

I love how this peanut butter pie combines a crunchy Oreo crust with a creamy, dreamy peanut butter filling. It’s easy, indulgent, and always a crowd-pleaser. Whenever I make it, it disappears quickly, and I always get asked for the recipe.

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