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.

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.

It's also just what you need to make in those waining weeks after Halloween; when you are desperate to get those peanut butter cups out of the house so you'll stop sneaking "just one more". Put 'em together with this pie and serve it up to everyone you love. They'll thank you for it!

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 major tools I used in this recipe. You won't necessarily choose to use them all, but they are exactly what I used here. The links may contain affiliate links.

• food processor
• sheet pan
• pie plate
• pot
• offset spatula (to smooth over the filling)
• essentials: kitchen scale, measuring spoons/cups, spatula

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.

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.

How to Garnish 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.

How to Serve It

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.

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

Make sure to comment below and tag @everydaypie on Instagram if you make this recipe or if you have any questions

Peanut Butter Pie

★★★★★ 5 from 2 reviews

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

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Description

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.

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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

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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.

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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