Peanut Butter Pie
This no-bake Peanut Butter Pie is the ultimate treat for any peanut butter lover.
With just a handful of simple ingredients, including an Oreo crust and creamy peanut butter filling, you can create a dessert that’s both indulgent and incredibly easy to make.
Perfect for any occasion, this pie will quickly become your new go-to for crowd-pleasing desserts.
Whether you’re hosting a party or treating yourself to something sweet, this Peanut Butter Pie has everything you need—rich, creamy, and irresistibly delicious.
Ready in just 20 minutes, it’s a simple dessert that delivers big on flavor.
For the Crust:
- Oreo Cookies – Use 30 whole Oreo cookies to make the crust.
- Butter – to bind the cookie crumbs together.
For the Filling:
- Cream Cheese – softened cream cheese for a smooth texture.
- Creamy Peanut Butter – for that rich peanut butter flavor.
- Powdered Sugar – to sweeten and stabilize the filling.
- Heavy Whipping Cream – to stiff peaks for a light and creamy texture.
- Vanilla Extract – to add a hint of flavor depth.
Topping Ideas:
- Crushed Candies – For extra sweetness and crunch.
- Mini Reese’s Peanut Butter Cups – For a fun, extra peanut butter kick.
- Chocolate & Peanut Butter Chips – A delicious option for topping and extra flavor.
Peanut Butter Pie Recipe
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Ingredients:
For the Crust:- 30 Oreo cookies (whole)
- 6 tbsp melted butter
- 12 oz cream cheese (softened)
- 1 1/4 cups creamy peanut butter
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy whipping cream
- 1 1/2 tsp vanilla extract
- Crushed candies
- Mini Reese’s peanut butter cups
- Chocolate and peanut butter chips
Instructions:
- Prepare the Crust:
- In a food processor, pulse the Oreo cookies until they form small crumbs. Mix in the melted butter.
- Press the mixture into a 9.5-inch deep-dish pie plate, making sure to cover the bottom and sides evenly.
- Refrigerate for 1 hour or freeze for 20-30 minutes to set the crust before adding the filling.
- Make the Filling:
- Beat the softened cream cheese and peanut butter in a bowl until smooth.
- Add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
- Assemble the Pie:
- Pour the peanut butter filling into the cooled Oreo crust, smoothing it out evenly.
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
- Serve:
- Once chilled, serve the pie with optional toppings like additional whipped cream, crushed candies, or mini peanut butter cups.
Optional Variations:
- Crust Alternatives: You can substitute the Oreo crust with Nutter Butter cookies or a chocolate graham cracker crust.
- Vegan Version: Use vegan cream cheese and prepare a vegan whipped cream using blended silken tofu and soy milk for the filling.
Make-Ahead and Freezing Tips:
- You can prepare the pie 1-2 days in advance and store it in the fridge. Add whipped cream and toppings just before serving.
- For freezing, make the pie in a freezer-safe dish, wrap it tightly, and freeze for 2-3 months. Thaw it overnight in the refrigerator.
Nutrition
Calories: 532 kcal | Carbohydrates: 42g | Protein: 10g | Fat: 38g | Saturated Fat: 16g
Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 381mg | Potassium: 295mg | Fiber: 2g | Sugar: 29g | Vitamin A: 646 IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 4mg
1. Can I use a store-bought crust instead of making my own?
Yes, using a pre-made Oreo or graham cracker crust is a great time-saver. It still gives you that delicious base without the extra step of crushing cookies and melting butter.
2. How can I make sure the filling is smooth and creamy?
To get a perfectly smooth filling, make sure your cream cheese is softened before mixing it with the peanut butter. If you have any lumps, beat the mixture for a bit longer until it’s silky.
3. Can I substitute Cool Whip with homemade whipped cream?
Absolutely! If you’d like to skip the Cool Whip, simply whip heavy cream with powdered sugar until stiff peaks form, and then fold it into the peanut butter mixture.
4. How can I make this recipe more kid-friendly?
If you have kids helping, they’ll love pressing the cookie crust into the pie pan. Also, you can skip any crunchy toppings and stick with whipped cream to keep it simple.
5. How can I prepare this pie in advance?
You can make this pie 1-2 days ahead and store it in the fridge. It actually gets better as it sits! Just top it with whipped cream right before serving.
