Peanut Butter Pie

This easy, no-bake Peanut Butter Pie is a luscious dessert with plenty of peanut butter flavor. It is made with cream cheese, peanut butter, and whipped cream, all topped with chopped peanuts, chocolate, and butterscotch sauce.

Indulge in this decadent peanut butter pie recipe with a crunchy Oreo crust. It is perfect for satisfying your sweet cravings and impressing your taste buds. It is always a hit with family and friends and can be made up to several days in advance. Peanut Butter Pie is equally delicious served refrigerated or frozen.

I have always been a huge peanut butter fan. However, growing up, my exposure to peanuts was limited to a peanut butter and jelly sandwich about once a month. My mother was allergic to peanuts, so she put the kibosh on it. Now that I live in my own house where no one has a peanut butter allergy, I enjoy many recipes with peanuts. If you liked this recipe, try soft peanut butter cookies, peanut butter cake, peanut butter oatmeal chocolate chip cookies, and peanut brittle.

Ingredient Notes and Substitutions

• Oreos: preferably not double stuffed, as the consistency is not as good.
• Butter: salted or unsalted
• Powdered sugar: also known as confection’s sugar
• Cream cheese: use full-fat for better flavor and consistency
• Peanut butter: creamy; do not use the all-natural that separates.
• Peanuts: roasted, salted or unsalted
• Optional toppings: chocolate or caramel syrup

How to make Peanut Butter Pie

Start by crushing the cookies in a food processor or blender. Then, mix the crushed cookies with the melted butter in a bowl and press into a nine-inch pie pan. Next, place the pan in the refrigerator and chill for at least thirty minutes.

Using a hand or stand mixer with the whisk attachment, beat the heavy cream and powdered sugar on medium until stiff peaks form. Go ahead and set that aside for a few minutes. Using a clean bowl, beat the cream cheese until smooth and creamy. Beat in the peanut butter, powdered sugar, and vanilla extract until well mixed, scraping down the sides of the bowl and beaters several times. Fold the whipping cream into the peanut butter/cream cheese mixture. Pour the peanut butter pie filling into the chilled crust.

Finally, top with chopped peanuts and, if desired, drizzle with chocolate and butterscotch sauce. Chill the Peanut Butter Pie for at least two hours or freeze it.

Preparation Tips

• Chill the chocolate Oreo crust for at least 30 minutes.
• This pie contains homemade whipping cream instead of Cool Whip. It only takes a few minutes, and it tastes so much better.
• Soften the cream cheese to make it easier to beat it smooth and creamy.
• Do not use all-natural peanut butter for this recipe. Use the old-fashioned kind that has been around for years and years.
• Finely chop the peanuts and sprinkle them over the top.
• If desired, drizzle with chocolate or butterscotch syrup.
• Chill the pie for at least 2 hours before serving, or freeze and serve frozen. It is delicious both ways.

Recipe Variations

• Substitute a graham cracker crust or a chocolate graham cracker crust instead of the chocolate Oreo crust.
• Top with chopped Reese’s Peanut Butter Cups, Reese’s pieces, or chocolate chips
• Add a layer of chocolate ganache to the top of the pie or the bottom crust.
• Top with whipped cream before adding the chopped peanuts and drizzling with chocolate or butterscotch syrup for even more flavor.
• Using a vegetable peeler, shave chocolate and add it to the top.

Storage

Cover with plastic wrap and store the peanut butter pie in the refrigerator or freezer until ready to serve. Store all leftovers in an airtight container in the fridge for up to 3 days or freeze in an airtight container for up to 2 months.

More Delicious Pies

Southern Pecan Pie

Rich Chocolate Pie

Buttermilk Pie

Dutch Apple Pie

Blueberry Pie

Coconut Cream Pie

Easy Peanut Butter Pie Recipe

This super easy Peanut Butter Pie is sure to please all your peanut butter lovers with a chocolate Oreo crust and cream cheese filling all topped with chopped nuts and chocolate syrup.

4.98 from 35 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Servings: 8 servings

Calories: 700kcal

Author: Beth Pierce

Ingredients

Chocolate Pie Crust

• 24 Oreos regular not double stuffed
• 5 tablespoons unsalted butter melted

Peanut Butter Filling

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 8 ounces cream cheese softened
• ½ cup creamy peanut butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

Toppings

• ½ cup chopped peanuts
• ¼ cup chocolate syrup optional
• ¼ cup butterscotch syrup optional

Instructions

• Grease a 9-inch pie plate.  Crush Oreo cookies in a food processor or blender.  In a small bowl, stir cookie crumbs with melted butter.  Press evenly into the bottom and up the side of the pie pan.  Refrigerate for 30 minutes.
• Using a hand or stand mixer, beat the whipping cream and 2 tablespoons powdered sugar on medium until stiff peaks form. Set aside for several minutes.
• Using a hand or stand mixer, beat cream cheese until smooth and lump-free.  Add peanut butter, 1/2 cup powdered sugar, and vanilla extract; beat until smooth and creamy.  Scrap down the sides and beater several times.  Using a spatula, gently fold the whipping cream into the peanut butter mixture.  Spoon into cooled pie crust.
• Top with chopped peanuts.  If desired, drizzle with chocolate and butterscotch syrup. Chill in the fridge for at least 2 hours or freeze.   This pie is delicious both refrigerated and frozen.

Notes

• Chill the chocolate Oreo crust for at least 30 minutes.
• This pie is made with homemade whipped topping versus cool whip. It only takes a few minutes, and it tastes so much better.
• Soften the cream cheese to make it easier to beat smooth and creamy.
• Finely chop the peanuts and sprinkle them over the top.
• If desired, drizzle with chocolate and/or butterscotch syrup.
• Chill the pie for at least 2 hours before serving or freeze and serve frozen.  It is delicious both ways.
• Store the Peanut Butter Pie covered in the refrigerator or freezer until ready to serve and store all leftovers in the fridge as well. 

Nutrition

Calories: 700kcal | Carbohydrates: 56g | Protein: 11g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 325mg | Potassium: 340mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1038IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 5mg

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