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This Peanut Butter Pie is going to be your family’s favorite tradition. Make this delicious pie for holidays and celebrations and watch everyone fall in love.

Slice of Peanut Butter Pie on a plate with a fork - 4

While I don’t have the biggest sweet tooth in the world, the combination of peanut butter and chocolate makes my heart sing. It is possible that I pull a spoonful of peanut butter out of the jar and top it with chocolate chips in the quiet of my pantry.

This Peanut Butter Pie is the perfect combination of chocolate and peanut butter. We start with a chocolatey Oreo crust. Then we create the most amazing and delicious creamy peanut butter filling. We top it with whipped cream and finally some chocolate chips, peanut butter chips, and mini Reese’s peanut butter cups.

I made this pie for Thanksgiving today and everyone loved it! Even my picky son loved it. It was easy to make!!

How to Make Peanut Butter Pie

Here is a brief overview of how this simple no-bake peanut butter pie recipe comes together. The process is quick, but it needs to chill in the refrigerator overnight , so make it the day before you plan to serve it. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

Make the Oreo Crust

Crush your Oreo cookies in a blender and mix them with melted butter. Press the mixture into a pie pan and place it in the refrigerator for it to set.

The Perfect Peanut Butter Pie - 5 The Perfect Peanut Butter Pie - 6

Make the Peanut Butter Filling

Blend together the cream cheese, peanut butter, and vanilla in a large bowl until smooth using a hand mixer.

The Perfect Peanut Butter Pie - 7

Blend the Powdered Sugar and Heavy Cream

Mix until it is fluffy with a similar texture to shaving cream.

The Perfect Peanut Butter Pie - 8

Combine the Cream and Peanut Butter Mixture

Fold the heavy cream mixture into the peanut butter mixture until fully combined. Pour this mixture into the crust and use a spatula to spread it into an even layer over the chocolate crust. Refrigerate for at least eight hours or overnight.

The Perfect Peanut Butter Pie - 9 The Perfect Peanut Butter Pie - 10

Make the Whipped Cream Topping

Place a metal bowl and the metal mixers from a handheld mixer in the freezer for at least 15 minutes. Whip the powdered sugar and heavy cream together until soft peaks form. Top the chilled pie with the whipped cream.

The Perfect Peanut Butter Pie - 11

Add the Toppings

Top the pie with chocolate syrup, Reese’s mini cups, peanut butter chips, and milk chocolate chips. Enjoy!

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Tips and Tricks

  • Plan ahead. This chocolate peanut butter pie needs to spend at least eight hours in the refrigerator, so make it the day before you plan to serve or eat it.
  • Have your cream cheese at room temperature. This will allow it to be incorporated into the other ingredients and make a silky, smooth filling.
  • Swap the crust. Even though the Oreo crust comes together with just two ingredients, you can also use a store-bought crust or even a graham cracker crust .
  • Use creamy peanut butter for the best light, fluffy peanut butter filling. I do not recommend using natural peanut butter for this recipe.
  • Make homemade whipped cream. My homemade whipped cream recipe is a great replacement for Cool Whip, without the extra preservatives and sweeteners of the store-bought stuff. Whipped cream works really well for this recipe because we aren’t really frosting anything or piping anything. That being said, if you want it to hold its form better, I suggest making stabilized whipped cream .
  • Adding chocolate sauce. In addition to whipped cream, I love decorating the top of this delicious pie. I added chocolate chips, peanut butter chips, and mini Reese’s cups. I left some of the mini cups whole and cut others in half to create a really beautiful topping. Finally, I added the same chocolate drizzle that I love adding to cocktails like my chocolate martini !
  • Freeze the pie for easy cutting. To slice clean, even slices of pie, throw it in the freezer for 15 minutes before cutting into it.
Side view of a slice of Peanut Butter Pie served on a plate. Peanut Butter Pie behind. - 13

Storing Peanut Butter Pie

Keep this pie, covered with plastic wrap, in the refrigerator until you plan to serve it, and for any leftovers. It should be eaten within three days of making it.

Freezing

This easy peanut butter pie can be frozen if you want to make it more than three days in advance. Simply prepare the pie through the step of adding the filling to the crust. Cover tightly with foil and freeze for up to three months. Allow to thaw in the refrigerator and top with whipped cream and toppings.

Close up photo of a slice of Peanut Butter Pie with a bite taken out. Fork beside. - 14
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Ingredients

Oreo Crust

  • 24 Oreos
  • 4 tablespoons unsalted butter (56.5 grams) melted

Peanut Butter Filling

  • 8 ounces cream cheese (227 grams) room temperature
  • 1 cup creamy peanut butter (270 grams)
  • 2 teaspoons vanilla extract
  • 3/4 cup powdered sugar (85.13 grams)
  • 3/4 cup heavy cream (177.44 ml)

Whipped Cream Topping

  • 1 cup heavy cream (236.6 ml)
  • 3 tablespoons powdered sugar (21.3 grams)

Instructions

Oreo Crust

  • Crush the Oreos in a blender or food processor. Combine the Oreo crumbs with the melted butter. Press into a 9 inch, deep pie pan and put in the refrigerator while you are making the peanut butter filling. 24 Oreos, 4 tablespoons unsalted butter

Peanut Butter Filling

  • Blend together the cream cheese, peanut butter, and vanilla until smooth. 8 ounces cream cheese, 1 cup creamy peanut butter, 2 teaspoons vanilla extract
  • Using a hand mixer, blend together the powdered sugar and the heavy cream until it is fluffy with a similar texture to shaving cream. 3/4 cup powdered sugar, 3/4 cup heavy cream
  • Fold the heavy cream mixture into the peanut butter mixture until fully combined.
  • Pour the peanut butter filling into the chilled Oreo crust. Smooth out the top, and then refrigerate for 8 hours or overnight.

Whipped Cream Topping

  • Place a metal bowl and the metal mixers from a handheld mixer in the freezer for at least 15 minutes.
  • Whip the powdered sugar and heavy cream together until soft peaks form. Top the chilled pie with the whipped cream. 3/4 cup powdered sugar, 3/4 cup heavy cream
  • Top the pie with Reese’s mini cups, peanut butter chips, milk chocolate chips, and chocolate drizzle . Cut and serve.

Recipe Video

Slice of Peanut Butter Pie on a plate with a fork - 15

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Peanut Butter Pie

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Slice of Peanut Butter Pie on a plate with a fork - 16

Peanut Butter Pie

Ingredients

Oreo Crust

  • 24 Oreos
  • 4 tablespoons unsalted butter (56.5 grams) melted

Peanut Butter Filling

  • 8 ounces cream cheese (227 grams) room temperature
  • 1 cup creamy peanut butter (270 grams)
  • 2 teaspoons vanilla extract
  • 3/4 cup powdered sugar (85.13 grams)
  • 3/4 cup heavy cream (177.44 ml)

Whipped Cream Topping

  • 1 cup heavy cream (236.6 ml)
  • 3 tablespoons powdered sugar (21.3 grams)

Instructions

Oreo Crust

  • Crush the Oreos in a blender or food processor. Combine the Oreo crumbs with the melted butter. Press into a 9 inch, deep pie pan and put in the refrigerator while you are making the peanut butter filling. 24 Oreos, 4 tablespoons unsalted butter

Peanut Butter Filling

  • Blend together the cream cheese, peanut butter, and vanilla until smooth. 8 ounces cream cheese, 1 cup creamy peanut butter, 2 teaspoons vanilla extract
  • Using a hand mixer, blend together the powdered sugar and the heavy cream until it is fluffy with a similar texture to shaving cream. 3/4 cup powdered sugar, 3/4 cup heavy cream
  • Fold the heavy cream mixture into the peanut butter mixture until fully combined.
  • Pour the peanut butter filling into the chilled Oreo crust. Smooth out the top, and then refrigerate for 8 hours or overnight.

Whipped Cream Topping

  • Place a metal bowl and the metal mixers from a handheld mixer in the freezer for at least 15 minutes.
  • Whip the powdered sugar and heavy cream together until soft peaks form. Top the chilled pie with the whipped cream. 3/4 cup powdered sugar, 3/4 cup heavy cream
  • Top the pie with Reese’s mini cups, peanut butter chips, milk chocolate chips, and chocolate drizzle . Cut and serve.

Video

Nutrition

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