If you are a peanut butter lover, then this peanut butter pie recipe is going to completely knock your socks off. A no-bake Oreo crust is topped with a super creamy, silky smooth peanut butter filling made from scratch (no Cool Whip!). Serve it chilled and drizzled with peanut butter and chocolate; it will be a family favorite for years to come!

Peanut butter pie in a glass pie plate with a slice cut out.

Okay, this pie straight-up takes like a mega peanut butter cup; one bite and you will be in heaven. I can’t resist an Oreo crust and when you pile it high with a creamy, fluffy, and light-as-air peanut butter filling, it’s absolutely irresistible.

The best part? It’s so easy to make, is built for making ahead of time, and is a guaranteed crowd-pleaser… A perfect anytime dessert for all of the peanut butter fanatics out there!

Ingredients for peanut butter pie prepped in bowls on a counter.

How to make the peanut butter pie

This pie is totally no-bake and incredibly easy to make; I promise it’s going to become a fast favorite at your house!

Here’s how we make it:

  1. Make Oreo Crust – Crush up Oreo cookies, combine with melted butter, and press into a 9-inch pie plate. Chill while you make the filling.
  2. Make the Filling – Cream cheese, powdered sugar, peanut butter, and vanilla extract are beat until creamy. Heavy cream is whipped to soft peaks and folded into the peanut butter mixture.
  3. Fill the Pie Plate – Transfer the peanut butter filling into the prepared Oreo crust and smooth into an even layer.
  4. Chill – Place the pie in the freezer for at least 4 hours or chill in the refrigerator overnight before serving.
  5. Garnish! – Drizzle the chilled pie with melted peanut butter and chocolate. You could also top it with Reese’s Pieces, chopped peanut butter cups, peanut butter chips, or a combination of all of the above.
Mixing together peanut butter filling.

Crust alternative

While I highly recommend the Oreo crust used here, you can put a spin on it by using my favorite graham cracker crust.

Use it as-is or substitute chocolate graham crackers!

Another idea for you – replace the Oreos with Nutter Butters for a true peanut butter overload experience.

Putting peanut butter filling into Oreo crust.

The best peanut butter to use

I always, always recommend only baking with traditional creamy peanut butter, such as Jif, Skippy, or Peter Pan. Natural-style peanut butter that you need to stir will result in a pie filling that becomes oily and separated.

If you’d like to use a nut butter alternative, see the recipe notes below on some recommendations.

Overhead photo of peanut butter pie drizzled with peanut butter and chocolate.

Make-ahead suggestions

This pie is the ultimate candidate for making ahead!

It has to be chilled for a number of hours or overnight for it to set properly, so making it at least one day in advance is perfect.

A single slice of peanut butter pie with a fork.

Storing and freezing instructions

This pie keeps exceptionally well! Here are some options:

  • Refrigerator – The pie can be kept in the refrigerator, covered, for up to 3 days.
  • Freezer – You can keep the pie in the freezer, covered tightly, for up to 1 month. (You can also wrap individual slices in plastic wrap and place in a resealable zip-top freezer bag.) Remove from the freezer 10 to 15 minutes before serving.

More favorite peanut butter recipes

A slice of peanut butter pie with a bite taken out of it.

If you make this peanut butter pie and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️

Creamy Peanut Butter Pie

Yield: 8 to 10 servings
Prep Time: 1 hour
Chilling time: 4 hours
Total Time: 5 hours
A no-bake Oreo crust is topped with a super creamy, silky smooth peanut butter filling made from scratch (no Cool Whip!). Serve it chilled and drizzled with peanut butter and chocolate; it will be a family favorite for years to come!
4.53 (71 ratings)
Print Pin Rate

Ingredients

For the Crust:

  • 28 (175 g) Oreo cookies
  • 6 tablespoons unsalted butter, melted

For the Filling:

  • 8 ounces (170.1 g) cream cheese, at room temperature
  • 1 cup (90 g) powdered sugar
  • 1½ cups (322.5 g) creamy peanut butter, not chunky or natural
  • 1 tablespoon vanilla extract
  • 2 cups (476 ml) heavy cream

For the Topping Drizzle:

  • 1 ounce (28.35 g) semisweet chocolate, finely chopped
  • 2 tablespoons peanut butter

Instructions 

  • Make the Crust: Process the Oreo cookies in a food processor until fine crumbs. Turn the crumbs out into a medium bowl. Add the melted butter and toss with a fork until all of the crumbs are moistened. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for at least 30 minutes.
  • Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium speed until light and fluffy, about 2 minutes. Add the peanut butter and vanilla and beat again until completely combined.
  • In a separate bowl, whip the heavy cream on medium-high speed until soft peaks form.
  • Using a rubber spatula, stir 1/3 of the whipped cream into the cream cheese mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream. Transfer the filling to the chilled crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.
  • Garnish the Pie: Put the chocolate in a microwave-safe bowl and heat in 30 second increments at 50% power, stirring after each. Continue until the chocolate is melted and smooth. Transfer to a resealable plastic bag and snip a tiny bit off the corner. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Melt the peanut butter in the microwave using the same method used for the chocolate. Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie. Let stand for about 10 minutes to set. Return to the freeze if not serving immediately.
  • Remove the pie from the freezer about 10-15 minutes before you are ready to serve. If you have trouble cutting it, running your knife under warm water will help. Cover leftovers tightly with plastic wrap and foil, and store in the freezer.

Notes

  • Equipment recommendations: Pie plate / food processor 
  • Crust Alternative – You can replace the Oreo crust with my favorite graham cracker crust; use it as-is or substitute chocolate graham crackers! You can also replace the Oreos with Nutter Butters.
  • Peanut Butter – It is important to use traditional, processed peanut butter (i.e. Jif, Skippy, Peter Pan, etc.) in this recipe. Using natural peanut butter will result in a pie that is oily and may separate, so I do not recommend using natural peanut butter.
  • Nut Butter Alternatives – You can use other nut butters such as almond butter, cashew butter, etc. as long as they do not have oil separation (see the note above). A great almond butter substitute that works exceptionally well in baked goods is Barney Butter.
  • Cool Whip – If you would prefer to use Cool Whip as a shortcut, you can fold in an 8-ounce container in place of using the whipped heavy cream.
  • Recipe adapted from Martha Stewart’s Pies and Tarts.
Calories: 966kcal, Carbohydrates: 60g, Protein: 19g, Fat: 76g, Saturated Fat: 34g, Cholesterol: 135mg, Sodium: 549mg, Potassium: 534mg, Fiber: 5g, Sugar: 39g, Vitamin A: 1518IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 5mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle
Course: Dessert
Cuisine: American

[Photography by Ari of Well Seasoned]