I stumbled upon this peanut butter pie recipe during one of those afternoons when you crave something rich and satisfying.
My daughter walked into the kitchen asking for “something chocolate and peanut buttery,” and honestly, I couldn’t resist the challenge.
What started as a simple craving turned into our new weekend tradition, a silky, no-bake pie that disappears faster than I can slice it.
Here’s Why This Peanut Butter Pie Is a Family Favorite
This peanut butter pie wins hearts because it’s ridiculously creamy without being overly sweet.
You get that perfect balance of rich peanut butter filling against a crunchy chocolate crust, and the best part?
No oven time required for the filling. I’ve made this for potlucks, birthdays, and random Tuesday nights when we needed something special.
If you’re planning your next dessert adventure, you might also enjoy The Perfect Peach Custard Pie Recipe for something fruity, or consider trying a classic chocolate cream pie for your next gathering.
What You’ll Need to Make This Peanut Butter Pie
For the Oreo Crust:
- 24 Oreo sandwich cookies (don’t remove the filling!)
- 5 tablespoons unsalted butter, melted
For the Creamy Filling:
- 2¼ cups heavy whipping cream, well-chilled
- 1⅓ cups powdered sugar (I divide this)
- ½ teaspoon pure vanilla extract
- 8 ounces full-fat cream cheese (room temperature is key)
- 1 cup creamy peanut butter, room temperature
For the Fun Toppings:
- 1 cup mix of chopped peanut butter cups, peanut butter chips, chopped peanuts
- Melted peanut butter or chocolate sauce for drizzling
Pro tip: I always use commercial peanut butter like Jif or Skippy, the natural stuff can get grainy in this filling.
How I Make This Peanut Butter Pie
Making the Crust:
- Heat your oven to 325°F. Toss those whole Oreos into a food processor and pulse until you have fine, even crumbs.
- Mix the cookie crumbs with melted butter until everything looks like wet sand. Press this mixture firmly into a 9-inch pie plate, making sure to build up the sides. I use the bottom of a measuring cup to really pack it down.
- Bake for 8-10 minutes, then cool completely. Pop it in the fridge while you make the filling—cold crust works better.
Creating the Filling: 4. In a large bowl, whip the heavy cream with ⅔ cup powdered sugar and vanilla until you get stiff peaks. Set this aside in the fridge.
- In another bowl, beat the cream cheese, peanut butter, and remaining ⅔ cup powdered sugar until smooth and fluffy. No lumps allowed here!
- Fold about half of that whipped cream into the peanut butter mixture—just until combined. Save the rest for topping.
- Spread this luscious filling into your chilled crust and smooth the top. Cover and refrigerate for at least 6 hours (I usually make mine the night before).
Finishing Touches: 8. Right before serving, spread the remaining whipped cream on top. If it looks a little deflated, give it a quick whip to perk it up.
- Sprinkle with your favorite toppings and drizzle with melted peanut butter or chocolate sauce.
I share more dessert inspiration and kitchen adventures over on Pinterest, come find me there for your next sweet project!
My Foolproof Tips for the Creamiest Peanut Butter Pie
Room temperature ingredients matter more than you think—cold cream cheese creates lumps that nobody wants in their pie.
I take mine out about an hour before I start. Also, don’t skip chilling time. That pie needs those hours to set properly, otherwise you’ll have a messy (albeit delicious) situation when you slice it.
One more thing: if you’re making this ahead, wait to add toppings until serving day so they stay fresh and crunchy.
Print
No-Bake Chocolate Peanut Butter Pie Recipe
- Total Time: 6 hours 20 minutes
- Yield: 12
Description
Rich No-Bake Peanut Butter Pie a dreamy combination of chocolate cookie crust and silky peanut butter filling topped with fluffy whipped cream.
Ingredients
Crust:
- 24 Oreo sandwich cookies
- 5 tablespoons unsalted butter, melted
Filling:
- 2¼ cups heavy whipping cream, chilled
- 1⅓ cups powdered sugar, divided
- ½ teaspoon pure vanilla extract
- 8 ounces cream cheese, room temperature
- 1 cup creamy peanut butter, room temperature
Toppings:
- 1 cup chopped peanut butter cups, peanut butter chips, peanuts
- Melted peanut butter or chocolate sauce
Instructions
- Preheat oven to 325°F. Process Oreos into fine crumbs, mix with melted butter.
- Press mixture into 9-inch pie plate, bake 8-10 minutes. Cool completely, then refrigerate.
- Whip cream with ⅔ cup powdered sugar and vanilla to stiff peaks. Refrigerate.
- Beat cream cheese, peanut butter, and remaining powdered sugar until smooth.
- Fold half the whipped cream into peanut butter mixture.
- Spread filling in crust, cover, refrigerate 6+ hours.
- Top with remaining whipped cream, garnishes, and drizzle before serving.
Notes
Use room temperature cream cheese and peanut butter for smoothest filling. Commercial peanut butter works better than natural varieties.
- Prep Time: 20 minutes
- Cook Time: (Chill Time: 6 hours)
What if I don’t have Oreos for the crust?
Graham crackers work beautifully too.
Use 1½ cups graham cracker crumbs, 3 tablespoons brown sugar, and 6 tablespoons melted butter. Mix and bake the same way.
How long will this pie keep in the refrigerator?
Your pie stays fresh for up to 4 days covered in the fridge. Though honestly, mine never lasts that long around here.
Can I freeze leftover slices?
Yes! Wrap individual slices well and freeze for up to 2 months. They thaw beautifully in the fridge overnight.
The Sweetest Times to Enjoy My Peanut Butter Pie
I reach for this recipe whenever I need something impressive but manageable.
Summer barbecues, birthday celebrations, or those times when you want to spoil your family without spending all day in the kitchen.
The no-bake nature makes it perfect for hot weather, and honestly, I’ve never met anyone who doesn’t smile when they see this peanut butter pie coming their way.