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Creamy Peanut Butter Pie

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!

Course Dessert
Cuisine American
Prep 1 hour
Chilling time 4 hours
Total 5 hours
Servings 8 to 10 servings
Calories 966 kcal
Author Michelle


For the Crust:

  • 28 Oreo cookies
  • 6 tablespoons unsalted butter melted

For the Filling:

  • 8 ounces cream cheese at room temperature
  • 1 cup powdered sugar
  • cups creamy peanut butter not chunky or natural
  • 1 tablespoon vanilla extract
  • 2 cups heavy cream

For the Topping Drizzle:

  • 1 ounce semisweet chocolate finely chopped
  • 2 tablespoons peanut butter


  1. 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.

  2. 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.

  3. In a separate bowl, whip the heavy cream on medium-high speed until soft peaks form.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

  • Equipment recommendations: Pie platefood 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.
Nutrition Facts
Creamy Peanut Butter Pie
Amount Per Serving
Calories 966 Calories from Fat 684
% Daily Value*
Fat 76g117%
Saturated Fat 34g213%
Cholesterol 135mg45%
Sodium 549mg24%
Potassium 534mg15%
Carbohydrates 60g20%
Fiber 5g21%
Sugar 39g43%
Protein 19g38%
Vitamin A 1518IU30%
Vitamin C 1mg1%
Calcium 103mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.