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Peanut Butter Pie

A slice of no-bake peanut butter pie.
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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.

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
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1-1/4 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

Make the Chocolate Cookie Crust:

  1. 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.
  2. 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:

  1. 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.
  2. 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.
  3. Add the peanut butter and mix together until just combined. Do not overmix. The mixture will be thick.
  4. Add 1/2 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.
  5. Transfer the filling to the prepared pie crust and smooth over the top.
  6. Place in the refrigerator to set up. It needs at least 4 hours of chilling time, but preferably overnight.
  7. 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.
  8. 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.

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.

Find it online: https://everydaypie.com/peanut-butter-pie/