This Peanut Butter Pie with an Oreo Crust is the perfect no-bake dessert to serve any time of the year! It's made from scratch and only takes 20 minutes to whip up! It's even quicker if you use a store-bought crust and cool whip! The thick and creamy peanut butter cream cheese filling pairs well with the chocolate cookie crust and is a favorite no bake pie recipe for our family!
Peanut butter pie is a decadent, rich dessert. With a chocolate crust and a peanut butter and cream cheese filling, this dessert is certainly a guilty pleasure. However, my recipe is also pretty light and airy so you can easily eat a piece without feeling too full. How can a dessert be both rich and decadent but also fluffy and light? Keep reading to find out!
The ingredients needed to make an amazing peanut butter pie are pretty simple. There is nothing too crazy on this list! You actually only need six ingredients to make this recipe.
Here is what you will need:
If you want to make the pie even more simple to put together, skip the Oreo crumbs and buy a premade chocolate pie crust. You can find these in the baking section of the grocery store right next to the graham cracker pie crusts.
Speaking of graham cracker pie crusts, you can also use those if you want to make this pie with no chocolate. It will still taste fantastic and be less rich.
How to Make Peanut Butter Pie
One of the best things about this peanut butter pie recipe is that it requires no baking at all. Not even the crust! You never need to turn your oven on and heat up your whole house to make this dessert! That is why it is especially great to make in the summer.
Here is a quick look at how to make peanut butter pie.
- Make the chocolate crust by mixing the Oreo crumbs and butter together. Press the crust into a pie pan, going up the sides of the pan. Place the crust in the freezer to get nice and firm.
- Beat the cream cheese, peanut butter, and butter together until smooth. Add the sugar and beat again until the mix is light and fluffy. Add the vanilla and mix well.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Fold the whipped heavy cream and the cream cheese peanut butter mix together. Go slowly so that the whipped heavy cream does not lose its air.
- Pour the peanut butter filling into the chilled chocolate crust. Gently smooth the filling into the pie to make it nice and even.
- Place the pie in the fridge to set up (preferably overnight).
- Decorate the no-bake peanut butter pie however you’d like then slice and serve!
This pie only takes about 10 to 20 minutes to put the whole pie together!
It’s time to get a little creative. With such an easy, simple filling, you can choose to mix in your favorite candies, sauces, and add-ins. Here are some of my favorite things to fold into the filling:
- Chopped Reese's peanut butter cups
- Chopped peanuts
- Mini chocolate chips
- Chocolate sauce
- Caramel sauce
- Marshmallow ice cream topping
- Marshmallow Fluff (homemade or store-bought)
- Reeses Pieces
- Mini marshmallows
- Peanut Butter chips
- Chopped pretzels
- Chocolate sprinkles
Think about your favorite ice cream toppings and these will likely taste great inside this pie. If you have a secret ingredient that you add in, let me know!
Can You Freeze Peanut Butter Pie
You can definitely freeze this pb pie. In fact, it is one of my favorite summer-time ways to eat the pie! Once you have spread the filling into the crust, gently cover the pie and place it in the freezer. It should freeze in about 4-6 hours.
When you are ready to enjoy your chilled pie, simply cut a slice and enjoy! Frozen peanut butter pie has an almost ice cream-like texture that is hard to resist!
Frequently Asked Questions
How long does peanut butter pie last?
Peanut butter pie will keep for about 2-3 days in the fridge. After this, the pie filling will start to sag and soften as the whipped cream slowly loses air. The pie will keep for about a month in the freezer. If you want your pie to stick around for a while, definitely choose to freeze it!
What kind of peanut butter is best for pie?
I like using Jif creamy peanut butter best. I have found that it has a good, consistent texture and taste. Any kind of creamy peanut butter will work so feel free to use your favorite brand.
Can I substitute the heavy whipping cream for cool whip?
My recipe actually does use heavy cream instead of cool whip to make this no-bake peanut butter pie recipe. However, you can use cool whip in place of heavy cream if you’d like to switch it up.
If you choose to use cool whip, I’d recommend using only ½ cup of sugar in the filling. Cool whip is already sweetened and you do not want the pie to be overly sweet.
Make this pie for your next picnic, your next family gathering, or even for a peanut butter lover’s birthday. It is always great! Get creative with the mix in’s and the way you decorate your pie.
Tag me on Instagram if you decide to make this pie!
More No Bake Pies
Peanut Butter Pie
- 26 Oreo Cookies crushed
- 6 tablespoons butter melted
- 8 ounces cream cheese room temperature
- 1 cup creamy peanut butter
- 1 tablespoon butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Add the Oreos to a food processor and pulse until the cookies are completely crumbs.
- Add in the melted butter and pulse just until the crumbs are completely coated with the butter.
- Pour the crumbs into a 9 inch pie plate and firmly press them into the bottom and up the sides of the pan.
- Place in the fridge or freezer to firm up while working on the filling.
- Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed until smooth.
- Add in the peanut butter and butter. Continue to mix until incorporated. Scrape down the sides of the bowl.
- Add in the granulated sugar and vanilla. Beat until the sugar is incorporated. Set aside.
- In a separate bowl, add in the heavy whipping cream. Beat using the hand mixer until stiff peaks form.
- Add the whipped cream into the peanut butter cream cheese mixture. Beat with the hand mixer until everything is combined and the mixture is light and fluffy.
- Pour the filling into the prepared crust. Spread the filling out evenly to the edges, being careful not to lift the spatula straight up and pull the crust away from the pan.
- Cover with plastic wrap and refrigerate for at least 4 hours to set up. I prefer overnight.
- Top with swirls of whipped cream.
- Slice and serve.
- Cover with plastic wrap or place in an airtight container in the refrigerator.
You can substitute the heavy whipping cream for an 8 ounce container of cool whip.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)