This easy No-Bake Peanut Butter Pie has a creamy peanut butter filling with a chocolate cookie crumb crust, finished off with chopped peanut butter cups and drizzled with peanut butter and chocolate sauce.

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This pie is a celebration of the classic peanut butter and chocolate combo. With it’s crunchy, chocolate oreo 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 (like this Creamsicle Pie), or, through the holidays, when oven space is hard to come by and you need to add on to your list of the classic Pumpkin Pie and Apple Pies. 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!

More of a visual person? Check out the video of me making it below, located right above the recipe!

Jump to:

Ingredients Needed
Tools Needed
Making the Chocolate Crumb Crust
About the No Bake Cheesecake Filling
Optional Garnishes
Serving It
Storing Leftovers
No-Bake Peanut Butter Pie Video
More No-Bake Recipes
Full Recipe

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 peanut butter spread)
cream cheese
heavy cream
granulated sugar
brown sugar
semi-sweet chocolate
vanilla extract
peanut butter cups, for topping

Chopped peanut butter cups for a no bake peanut butter pie.

Tools Needed

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

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!

You do not remove the cream filling--it stays in the pie.

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. Typically at home I use Newman O's, and they require about 3 tablespoons of butter. But when I test the pie with Oreo brand, I find they are much drier, and need more like 6 tablespoons of butter. So while making an oreo pie crust is pretty straightforward, the actual amount of added butter can vary. So start with 3, and then add more if needed. The consistency should be like wet sand, and when you squeeze the oreo mixture it should hold it's shape but not be soggy.

If 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.

Oreo pie crust being formed up the sides.

About the No Bake Cheesecake Filling

This Peanut Butter Pie's no-bake filling is super easy to put together. It's simple to make because, unlike other no-bake pies, 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.

Here is an overview of how to make it (with the full recipe written below this article in the recipe card):

Whipped cream in an electric mixing bowl.

Step 1: Whip the cream until stiff peaks form, then set it aside.

No bake mascarpone filling for an icebox cake.

Step 2: Whip the cream cheese, sugar, and vanilla.

Step 3: Paddle in the peanut butter, then fold in the whipped cream mixture.

The no bake peanut butter pie assembled.

Step 4: Add the no-bake peanut butter filling to the prepared pie crust.

Some tips:

"Stiff peaks" have formed when you pick up the whisk, and the whipped cream holds a peak without it moving at all
Don't overwhip the peanut butter, it can "break" and your mixture looks curdled
The peanut butter mixture will be too thick to gently fold it in, so don't worry about keeping it light at the beginning, just focus on getting the whip cream and peanut butter together, and then fold in the last half of the whipped cream to create a light and air texture

Chilling Time

The whole pie needs to be chilled in the refrigerator for at least 4 hours, but it is best to let it set overnight.

It can also be frozen (for up to 3 months). Sometimes no-bake or icebox pies need to sit in the refrigerator first, but this one does not, and it can go straight into the freezer. See instructions for serving from frozen below in the section labeled "How to Serve Peanut Butter Pie".

Optional Garnishes

For this pie, you'll find two recipes for making a quick DIY chocolate sauce and peanut butter sauce. These are both optional, but delightful. 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.

An easy peanut butter pie with peanut butter cups.

Serving 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.

For super clean slices, place the pie in the freezer for 30 – 60 minutes before serving.

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.

Peanut butter pie with a few slices removed.

Storing Leftovers

This pie will keep well for a few days in the refrigerator. Store in an airtight container to prevent the no-bake filling from absorbing any odors in the fridge.

A half eaten slice of peanut butter pie.

No-Bake Peanut Butter Pie Video

More No-Bake Recipes

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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!

Full Recipe

Peanut Butter Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 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: Pie
Method: No-Bake
Cuisine: American

Ingredients

For Chocolate Cookie Crust:

2 cups (290 grams) chocolate sandwich cookie crumbs (about 19 cookies)
3 to 6 tablespoons unsalted butter, melted (see note)
2 tablespoons granulated sugar

For No Bake Peanut Butter Filling:

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

Cook Mode Prevent your screen from going dark

Instructions

Make the Chocolate Cookie Crust:

In a bowl, mix together the cooke crumbs, 3 tablespoons of melted butter and sugar. The consistency should be like wet sand, and when you squeeze the cookie mixture it should hold it's shape but not be soggy. If 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.
Pour the crumbs into the pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer.

Make the Peanut Butter Filling:

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.
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.
Add the peanut butter and mix together until just combined. Do not overmix. The mixture will be thick.
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.
Transfer the filling to the prepared pie crust and smooth over the top.
Place in the refrigerator to set up. It needs at least 4 hours of chilling time, but preferably overnight.
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. 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 slightly.
Top the chilled pie with cut-up peanut butter cups. Then drizzle on the chocolate sauce and peanut butter sauce.

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Peanut Butter Pie was developed with love, and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

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.

Different brands of chocolate sandwich cookies require different amounts of butter for a pie crust. For instance, I've found that Newman O's need 3 tablespoons, while Oreos need around 6. Start with 3 tablespoons and add more if needed.

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