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. 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
See the complete list of ingredients on the recipe card below.
- Oreos: Preferably not double-stuffed, as the consistency is not as good.
- Butter: Salted or unsalted.
- Powdered sugar: Also known as confectioner’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
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Start crushing the cookies in a food processor or blender. Mix the crushed cookies with the melted butter in a bowl and press into a 9-inch pie pan. Place the pan in the refrigerator and chill for at least 30 minutes.
- Using a hand or stand mixer with the whisk attachment, beat the heavy cream and powdered sugar on medium until stiff peaks form.
- Set that aside for a few minutes. In 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 pie filling into the chilled crust.
- Top with finely chopped peanuts and, if desired, drizzle with chocolate and butterscotch sauce. Chill the pie for at least two hours or freeze it.
Preparation Tips
- 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.
- Use the old-fashioned peanut butter that has been around for years and years. See ingredient notes above.
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.
More Delicious Pies
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.
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Servings: 8 servings
Calories: 700kcal
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 of 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 beat 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
- 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.
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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linda
Wow so is a great recipe. So creamy and full of peanut butter flavor. Thank you so much for sharing.
Maureen
My family loves Peanut Butter and this no bake pie Was perfect for us! I love how creamy it is and how easy it was to make.
Stephanie
My father-in-law’s birthday is coming up and peanut butter is one of his favorite foods! I’m going to make this for him as a special birthday treat, it’s perfect!!
Beth Pierce
Thanks Stephanie! Enjoy!!
Lucinda
Can cool whip be substituted for heavy cream?
Beth Pierce
Yes it can!
Angela
My family loves peanut butter. If is combined with chocolate then even better! This pie made us all drool. So delicious and so easy to make.
Toni
This pie is really impressive! Everyone at my house loved it!
Bintu
My family are peanut butter fiends, we go through SO much so I can definitely see this being a hit! Love that it is no bake too which makes it even simpler!
Jenn
This is one of those recipes that’s super impressive and easier to make than anyone might guess! I love the hack of using Oreos – always so tasty!
Erica
Do you leave the filling in the cookies when blending/crushing..
Beth Pierce
Yes
Tina
I’m making this as type . And it looks amazing. The only thing i see is that powdered sugar is mentioned twice once to mix with the heavy cream and then again when mixing the cream cheese. So i was a little confused if i was supposed to split the powdered sugar. I just add a little powdered sugar to the cream cheese. I’d rather it be a little to sweet than wishing i had added.
Beth Pierce
I am so sorry about the delay. I do shopping on Friday and of course in this crazy world we needed our flu shots. Then I got home and there was teenage drama. You are so sweet to call me out on this. It was not clear. I have fixed the recipe to make it more clear. I hope you went with your gut instinct of more sugar. Again my apologies!!!
linda
Do you use 2 tbsps of powdered sugar with the cool whip and the 1/2 cup with the peanut butter?
Beth Pierce
Yes that is correct. I hope you like the pie! It is delicious!!