This Peanut Butter Pie has a chocolate cookie crust and a silky, creamy no bake peanut butter filling. Serve it topped with hot fudge for a simple pie that everyone will love.
If you love a good peanut butter dessert, you’ll also love these Peanut Butter Blossoms or this Peanut Butter Fudge Pie.
Chocolate and peanut butter are one of those combinations that you really can’t go wrong with. And this pie?
It’s definitely a winner.
It’s practically no bake. I do bake the crust for 10 minutes, but the filling is no bake, and it’s so creamy and dreamy and perfect.
This is a great pie for the holidays, or for anytime you’re needing to feed that chocolate and peanut butter craving!
Ingredients
- Oreos: I use regular Oreo cookies, not double stuffed. No need to remove the filling – it helps to keep everything together.
- Butter: You will need butter for the crust. I use unsalted butter, but if you like a hint of salt, feel free to swap in salted butter.
- Cream Cheese: Use full fat cream cheese that comes in a brick. Don’t try to sub in the cream cheese in a tub because it doesn’t act the same.
- Peanut Butter: I have only tested this recipe using a commercial peanut butter, like Jif or Skippy. I have not tested natural peanut butter, so I can’t say for sure how it would work.
- Powdered Sugar: The powdered sugar will sweeten the pie.
- Cream: You want to make sure you are using heavy whipping cream. You’ll whip this up to incorporate into the pie.
- Hot Fudge and Chopped Peanuts: These are both for serving, and both optional. The pie is delicious without them, but if you want to go a little extra, they are both great additions!
How to Make Peanut Butter Pie
STEP 1: Start by adding the cookies to a food processor and process them until you have fine crumbs. If you don’t have a food processor, a blender might work. You can try to crush the cookies by hand, but you won’t be able to get them as fine as you would with a food processor. Once the cookies are processed, add the melted butter and process until combined.
STEP 2: Pour the cookie mixture into a deep dish pie dish. Press into an even layer on the bottom and the sides of the dish. I like to use a flat measuring cup to press it in. Bake this for 10 minutes, just to make it set up.
STEP 3: Beat the cream cheese in a large bowl until it is light and fluffy.
STEP 4: Add in the peanut butter and beat to combine. Then start adding in the powdered sugar, about 1/4 cup at a time, until it is all combined.
STEP 5: Beat the cream in another bowl until it is light and fluffy. I do this in my stand mixer because it is quick, but you can also use a hand mixer.
STEP 6: Add about 1/4 of the whipped cream to the peanut butter mixture and stir it in. This will lighten the mixture, and make it easier to fold the rest of the cream in.
STEP 7: Add the rest of the cream, and fold until everything is fully combined. You shouldn’t see any white streaks.
STEP 8: Transfer the peanut butter filling to your cooled pie crust. Smooth the top, then cover and refrigerate until the pie is fully set up. I recommend at least 4 hours, but I usually let it sit in the refrigerator overnight.
Tips and Tricks
If you want to make this pie fully no bake, you can use a store bought cookie crust. You may have more filling than will fit in a store bought crust, though.
You can also skip the baking part, but the crust will not hold together as well.
I just used store bought hot fudge, but you can make homemade hot fudge, as well.
More Pie Recipes
Toffee Marshmallow Pie
Coconut Pecan Pie
Lemon Cream Pie
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Peanut Butter Pie
Ingredients
Crust:
- 25 Oreo cookies
- 5 tablespoons butter melted
Filling:
- 8 oz cream cheese
- 1 cup peanut butter
- 1 1/4 cups powdered sugar
- 1 1/2 cups heavy whipping cream
Topping:
- Hot fudge and chopped peanuts optional
Instructions
- Preheat the oven to 350ºF.
- Place the Oreo cookies in a food processor and process until you have fine crumbs. (Do not remove the filing.) Add the melted butter and pulse a few times until fully combined.
- Press the Oreo mixture into a 9-inch deep dish pie dish. (I like to use a measuring cup with a flat bottom to press the crust into the bottom and sides of the dish.) Bake in the preheated oven for 10 minutes. Remove and let the crust cool completely.
- In a large bowl, beat the cream cheese until it is light and fluffy.
- Beat in the peanut butter. Start adding the powdered sugar, about 1/4 cup at a time, until it is all incorporated.
- Add the whipping cream to another bowl or to the bowl of a stand mixer. Whip until stiff peaks form.
- Stir about 1/4 of the whipped cream into the peanut butter mixture. (This will lighten the mixture, and make it easier to fold the rest of the cream in.) Add the remaining cream, and fold until no streaks of white remain.
- Pour the filling into the cooled crust and smooth the top. Cover and refrigerate for at least 4 hours, until the filling is set and chilled through.
- Serve topped with hot fudge and peanuts, if desired.
eatme_delicious says
This looks amazing!! And is further proof that I need to make everything in the Baked cookbook ASAP!
grace says
this is way more involved than my go-to cream-cheese-cool-whip peanut butter pie, and it looks AMAZING. good stuff, deborah!
brannyboilsover.com says
Oh wow. This is my ideal dessert!
Jehan says
I love a peanut butter pie and yours looks tasty.
Fashion Meets Food says
wow this looks so good. I definitely need to try this out! Thanks for sharing. I am a new follower!
xo
Ashley says
Holy Moly, this looks so sinful. I love creamy pnut butter pies, haven't had one in years. I
Cathy - wheresmydamnanswer says
Yum Yum Yum -Peanut butter pie is amazing – I use trader Joe's Joe Joe cookies as the crust!!
Pam Ponder says
yummm can't wait to try it out!!!