Peanut Butter Pie
This no bake peanut butter pie is heavenly! The pie is made with an Oreo crust, creamy peanut butter filling, and topped with whipped cream, Reese’s peanut butter cups and even more peanut butter. You will fall in love with this easy peanut butter pie recipe which is the perfect summer dessert!
Ingredients for Peanut Butter Pie
Chocolate Cookie Crust
- Oreo cookie crumbs – No need to remove the cream filling. Just pulse in a food processor. You could also use graham crackers or chocolate graham crackers if you prefer.
- Granulated sugar – To add a touch of sweetness.
- Salted butter – Melted.
Peanut Butter Filling
- Cream cheese – Softened at room temperature.
- Powdered sugar – Confectioners’ sugar or icing sugar.
- Peanut butter – Creamy, regular peanut butter.
- Vanilla extract – Pure vanilla extract adds amazing vanilla flavor.
- Heavy cream – Heavy cream or heavy whipping cream will work for the recipe.
Toppings
- Whipped cream – Heavy cream + powdered sugar + vanilla extract.
- Reese’s peanut butter cups
- Peanut butter drizzle
Tools & Supplies for Making Peanut Butter Pie
How to Make Peanut Butter Pie
- Mix together the chocolate sandwich cookie crumbs, granulated sugar and melted butter.
- Pour the crumbs into a 9-inch pan pan and spread evenly along the bottom and up the sides of the pan. Use a flat-bottomed measuring cup to press the crumbs into the bottom and sides. Chill the crust for 30 minutes.
- In a large mixing bowl, use an electric mixer to cream the softened cream cheese, powdered sugar, peanut butter and vanilla extract until combined.
- Pour in the heavy cream and mix on medium speed until well combined and smooth. Pour the peanut butter mixture into the chilled crust and spread evenly with an offset spatula.
- Chill the cheesecake in the fridge for at least six hours, but ideally, overnight.
- Make whipped cream by whipping heavy cream, powdered sugar and vanilla extract until stiff peaks form. Use a piping bag fitted with a Wilton 1M piping tip to pipe the whipped cream onto the pie.
- Add on chopped peanut butter cups and drizzle on melted peanut butter.
Peanut Butter Pie Recipe Tips
- Use a food processor to make the cookie crumbs. Make sure the crumbs are very fine.
- Make and pipe the whipped cream onto the pie the day you plan on serving for the best results.
- If you want a mini dessert cup version, check out my recipe for chocolate peanut butter dessert cups.
- Store the pie in an airtight container in the refrigerator for 3 to 4 days. Serve chilled.
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Peanut Butter Pie
Yield: 10 servings
This no bake peanut butter pie is heavenly! The pie is made with an Oreo crust, creamy peanut butter filling, and topped with whipped cream, Reese's peanut butter cups and even more peanut butter. You will fall in love with this easy peanut butter pie recipe which is the perfect summer dessert!
Equipment
- 9-inch pie pan
Ingredients
Chocolate Cookie Crust
- 2 cups (200 g) chocolate sandwich cookie crumbs
- 2 tbsp (24 g) granulated sugar
- 6 tbsp (84 g) salted or unsalted butter melted
Peanut Butter Filling
- 8 oz (227 g) cream cheese room temperature
- 1 cup (120 g) powdered sugar
- 1 cup (258 g) creamy peanut butter
- 2 tsp (10 ml) vanilla extract
- 1 cup (237 ml) heavy cream
Whipped Cream
- 1 cup (237 ml) heavy cream
- 2 tbsp (16 g) powdered sugar
- ½ tsp (0.5 tsp) vanilla extract
Additional Ingredients
- 8 (8) peanut butter cups roughly chopped
- 2 tbsp (32 g) creamy peanut butter melted
Instructions
- In a mixing bowl, stir together the chocolate cookie crumbs, granulated sugar, and melted butter until well combined. Pour the crumbs into a 9-inch pie pan and spread evenly along the bottom and up the sides of the pan. Use a flat-bottomed measuring cup to firmly press the crumbs into the pan to form the crust. Chill the crust for 30 minutes.
- In a large mixing bowl with an electric hand mixer, cream the softened cream cheese, powdered sugar, peanut butter and vanilla extract until well combined. Add the heavy cream and mix on medium speed until the filling is smooth.
- Pour the filling into the chocolate cookie crust and spread evenly with an offset spatula. Chill the peanut butter pie for at least 6 hours or overnight in an airtight container or carefully wrapped in plastic wrap.
- To make the whipped cream, use an electric mixer to whip the heavy cream, powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream and pipe it onto the chilled peanut butter pie.
- Garnish the peanut butter pie with chopped peanut butter cups and drizzle on melted peanut butter.
Notes
Peanut butter pie can be stored in an airtight container in the refrigerator for about 3 to 4 days. Serve chilled.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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