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    Home » No Bake

    Peanut Butter Pie

    Published: Nov 11, 2020 · Modified: Jan 27, 2022 by Kelli Avila · This post may contain affiliate links · This blog generates income via ads · 6 Comments

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    Peanut Butter Pie

    When you put together chocolate and peanut butter, you know only good things can come of it! This No-Bake Peanut Butter Pie has a creamy peanut butter filling, with an Oreo cookie crumb crust. Finished off with chopped peanut butter cups and drizzled with peanut butter and chocolate sauce. It's basically, the best pie ever.

    Peanut butter pie topped with peanut butter cups.

    Chocolate and Peanutbutter Pie

    This pie is a celebration of the classic peanut butter and chocolate combo. With it’s crunchy, chocolate crust and creamy no-bake peanut butter, this recipe is a true ode to peanut butter cups. It is most definitely going to be a crowd favorite.

    It’s perfect for any time of year; whether in the summer for a no-bake, easy pie, or, through the holidays, when oven space is hard to come by. Additionally, this pie is easily made ahead of time and stashed away in the freezer for whenever you are ready to serve it.

    So, let's get to making it, shall we? The text below offers tons of tips and helpful notes, or you can scroll to the bottom to grab the recipe and get started!

    Peanutbutter pie with Reese's and peanut butter sauce.

    Ingredients Needed

    Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.

    • oreo cookie crust
    • peanut butter (skip the natural kind for this recipe, and go straight for the traditional)
    • cream cheese
    • heavy cream
    • granulated sugar
    • brown sugar
    • semi-sweet chocolate
    • vanilla extract
    • peanut butter cups, for topping

    Tools Needed

    Here is a list of some of the primary tools I used in this recipe. You won't necessarily choose to use them all, but they are exactly what I used here. Any links may contain affiliate links.

    • food processor (to make the pie dough)
    • electric mixer
    • pie plate
    • rubber spatula
    • kitchen essentials: baking scale, bowls, measuring cups and measuring spoons
    • Ground up Oreos in a pie plate.
    • An oreo crumb crust in a pie plate.

    Making the Chocolate Crumb Crust

    I wrote a whole post all about tips and tricks to making a chocolate crumb crust. Essentially, what you need to know is that you mix together crushed oreo cookies with butter and pat it into the pan. Doesn't get much easier than that!

    Here is how you make an Oreo Crumb Crust:

    1. Grind up the Oreos until they are fine crumbs. Do this with a food processor, or you can smash the cookies in a plastic bag with a towel over it (to prevent the cookies from breaking through the plastic) with a rolling pin. Just make sure if you are doing it by hand, that you are smashing them finely and evenly.
    2. Melt the butter on the stove in a medium pot. Shut off the heat.
    3. Add sugar and oreo crumbs to the melted butter right in that pot (no need to dirty a bowl for this) and mix it well.

    Troubleshooting the Oreo Crumb Crust

    Not all chocolate sandwich cookies are made the same: I've tested out a few different crusts, using different brands of chocolate sandwich cookies, also known as Oreos. I'm calling for a ratio of 1-¾ cups crumbs to 3 tablespoons of butter. You do not remove the cream filling--it stays in the pie--therefore, you don't need to add in any extra sugar or a lot of butter.

    However, if for any reason your crumb crust is extremely dry, you can add 1 tablespoon of melted butter, one tablespoon at a time, to the crumbs until they are evenly moistened. Alternatively, if your mixture is too wet and it is hard to work with, add more cookie crumbs until it is easy to pat into the pan.

    • Peanut Butter filling in an electric mixing bowl.
    • Peanut butter filling in a chocolate crumb crust.

    No-Bake Peanut Butter Pie Filling

    This Peanut Butter Pie uses a no-bake filling that is super easy to put together. It's simple to make because it skips the use of egg whites or gelatin, and instead uses stiffly whipped cream to act as the stabilizer. This is my preferred method for making these types of no-bake pies because it has just the right texture and flavor.

    How to Make It

    To begin, whip the cream until stiff peaks form. Stiff peaks are when you pick up the whisk and the whipped cream holds a stiff peak without moving at all. Once you’ve whipped the cream, remove it from the bowl and set it aside. In the now-empty bowl, the other half of the filling needs to be whipped together. Whip the softened cream cheese, vanilla, and sugar until it’s light and fluffy. Next, add in the peanut butter and mix together until it is just combined.

    After doing so, you'll find the mixture will be quite stiff. This commonly happens when you are introducing something with peanut butter because of the high-fat content. Be careful not to overmix it at this point.

    Next, you are going to need some arm muscle to add in half of the whipped cream to the peanut butter. The peanut butter mixture will be too thick to gently fold it in. At this point, you just want to mix it together to help lighten up the filling.

    Then, add the remaining whipped cream to the bowl and fold it in. This isn't a delicate pie filling, so don't be afraid to mix it completely.

    Chilling Time

    Finally, place the peanut butter filling in the prepared pie crust and smooth over the top. The whole thing needs to be chilled, either in the refrigerator, or the freezer to set up. It needs at least 4 hours of chilling time, but the overnight method is best.

    Slices of peanut butter pie filling in a dish.

    How to Garnish a Peanut Butter Pie

    For this pie, you'll find two recipes for making a quick DIY chocolate sauce and peanut butter sauce. The chocolate sauce is my take on a homemade "Hershey's" syrup sauce. It's similar to a ganache, but one that has added sugar and a bit more cream so it stays softer.

    The peanut butter sauce is REALLY good, too. They're both easy to make, promise.

    Once the pie is chilled, top it with cut up pieces of peanut butter cups, and then pipe over the peanut butter and chocolate sauces. It really makes this pie feel complete.

    If you didn't want to make the two sauces, you could simply top this with whipped cream.

    A slice of peanut butter pie.

    How to Serve Peanut Butter Pie

    This pie should be served very chilled. It can be made up to 2 days ahead of time if stored in the refrigerator, or up to 1 month if frozen. Do not top it with the garnishes until ready to serve.

    If serving from the refrigerator, I recommend placing the pie in the freezer for 30 – 60 minutes before serving, though it’s not essential. It just makes slicing it very neat and clean.

    To serve it from completely frozen, let the pie sit at room temperature until it’s easy to cut into it, about 15-30 minutes, depending on how warm your kitchen is.

    A slice of peanut butter pie on a plate.

    More No-Bake Pies:

    • Nutella Pie with Potato Chip Crust
    • No-Bake Cannoli Pie
    • No-Bake Oreo Pie
    • No-Bake Orange Creamsicle Pie
    • No-Bake Pumpkin Pie

    I am so honored when you make a recipe from my site! If you make this Peanut Butter Pie, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!

    Print

    Peanut Butter Pie

    A slice of peanut butter pie.
    Print Recipe

    ★★★★★

    5 from 3 reviews

    When you put together chocolate and peanut butter, you know only good things can come of it! This No-Bake Peanut Butter has a creamy peanut butter filling and an oreo cookie crumb crust all topped with chopped peanut butter cups and drizzled with peanut butter and chocolate sauce. It's basically, the best pie ever.

    • Author: Kelli Avila
    • Prep Time: 00:15
    • Cook Time: 00:10
    • Total Time: 04:25
    • Yield: Serves 8-10
    • Category: Sweet
    • Method: No-Bake

    Ingredients

    • 1-Oreo Cookie Crust, prepared
    • 1-¼ cups (290 grams) heavy cream
    • 8 ounces (227 grams) cream cheese, softened
    • ½ cup (100 grams) granulated sugar
    • 1 teaspoon vanilla extract
    • 1-¼ cup (340 grams) creamy peanut butter (see note)

    For Chocolate Sauce:

    • ¼ cup (56 grams) heavy cream
    • ¼ cup (42 grams) semi-sweet chocolate
    • 2 tablespoons (24 grams) brown sugar

    For Peanut Butter sauce:

    • ¼ cup (56 grams) heavy cream
    • 2 tablespoons (36 grams) peanut butter
    • 1 tablespoons (12 grams) brown sugar
    • Peanut butter cups, for garnish

    Instructions

    1. Prepare Oreo Cookie Crust.
    2. With an electric mixer using the whisk attachment, whip the heavy cream until stiff peaks form, about 3 minutes. Remove from bowl and set aside.
    3. Place the cream cheese, granulated sugar and vanilla in the bowl for the electric mixer. Whip on medium speed until completely smooth, about 2-4 minutes, scraping down the sides halfway through.
    4. Add the peanut butter and mix together until just combined. Do not overmix. The mixture will be thick.
    5. Add ½ of the previously whipped cream to the peanut butter filling and mix it in to lighten it up. Fold the remaining whipped cream into the peanut butter filling.
    6. Transfer the filling to the prepared pie crust and smooth over the top.
    7. Place in the refrigerator to set up. It needs at least 4 hours of chilling time, but preferably overnight.
    8. When ready to serve, make the sauces. Add brown sugar, heavy cream, chocolate and brown sugar to a small pot. On low heat, whisk together the mixture until it is completely melted and combined. Do not overheat the mixture or it will break. Remove the chocolate sauce from the pan immediately to a bowl to cool slightly. Once cool, transfer it to a piping bag. Then cook the peanut butter sauce in the same manner by gently heating and whisking together heavy cream, peanut butter and brown sugar in a small pot. Set aside to cool, and then transfer to a piping bag.
    9. Top the chilled pie with cut-up peanut butter cups. Then pipe on chocolate sauce and peanut butter sauce.

    Notes

    Use traditional peanut butter for this recipe, such as Jif or Skippy. Don't use natural peanut butter here as it doesn't work as well and can separate.

    Feel free to skip the additional garnishes and just top this either with whipped cream, or even a simple chocolate ganache top.

    If you don't have piping bags, you can use a plastic storage bag. Fill it and simply cut a small hole in the corner of the bag and then you have a simple homemade piping bag. You could also just drizzle it over, but it isn't quite as pretty that way.

    This pie should be served very chilled. It can be made up to 2 days ahead of time if stored in the refrigerator, or up to 1 month if frozen. Do not top it with the garnishes until ready to serve.

    To make this gluten-free, use gluten-free chocolate sandwich cookies! You may need to use more sandwich cookie crumbs as sometimes the gluten-free versions have a different texture than traditional and compact more.

    Keywords: Peanut Butter Pie

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    Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

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    Reader Interactions

    Comments

    1. Mel Nobee

      March 31, 2021 at 10:14 am

      This pie is unreal! Love it.
      So tasty, highly reccommend everyone makes this! It was such a hit at Christmas , my partner and I ate it for like 3 days straight & the slices I sent for my family were a huge hit too!
      Thank you for this recipe!!

      ★★★★★

      Reply
    2. Klara Black

      May 15, 2021 at 9:04 am

      THIS IS LITERALLY THE BEST PIE EVER. Genuinely unsure why there aren't a million more people raving about it. I have made it twice now and it is not that hard to make and looks beautiful. I like to crush up some reeses pb cups and make a ring around the top 🙂

      ★★★★★

      Reply
      • Kelli Avila

        May 17, 2021 at 9:06 am

        Oh Klara thanks so much for sharing! This comment made my day!

        Reply
    3. Christian

      October 07, 2022 at 5:10 am

      It says to add sugar to the butter that is melted in the pot but it does not say how much sugar. So, how much sugar is added to the crust?

      Reply
      • Kelli Avila

        October 07, 2022 at 5:41 am

        Hi Christian--sorry for the confusion: the recipe for the oreo cookie pie crust is linked in the recipe, and that has the actual ingredients and amounts listed. If you were looking at the article listed above the recipe, it doesn't have full ingredients and amounts because that is listed in the recipe at the bottom of the article. Anyways, the answer is 2 tablespoons, but please reference the recipe!

        Reply
    4. Carrie

      April 20, 2023 at 6:40 pm

      I made this for my husband he is a true peanut butter fiend, I used crunchy peanut butter since we had so much in our pantry. It turned out perfect !
      Thank you so much for sharing your talents !

      ★★★★★

      Reply

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    Hi! I'm so glad you are here!

    I’m Kelli, pie lover, mom of two, and a former professional cook and baker turned recipe developer! I'm the creator of Everydaypie.com, a baking resource dedicated to sharing recipes for pie, pastry and more! Here you'll find detailed recipes, step-by-step photos and tons of tips to make you a better baker.

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