This easy, no-bake peanut butter pie is seriously delicious. With an Oreo cookie crust, creamy peanut butter filling, whipped cream, and peanut butter candies – it’s a peanut butter lover’s dream!
**This post was originally published May 8, 2018 and updated April 15, 2020**
This no-bake peanut butter pie is the ultimate dessert if you love peanut butter. The peanut butter filling is creamy, decadent, tastes somewhere in between the middle of a Reese’s peanut butter cup and a slice of peanut butter cheesecake. Then the crust is made with crushed Oreo cookies and it’s topped with whipped cream. You can serve it frozen if you like, but I prefer to eat it from the refrigerator for a creamy, velvety smooth peanut butter filling.
You could skip the whipped cream and top it with chocolate ganache if you prefer, but I love the addition of whipped cream and Reese’s Pieces and peanut butter cups on top.
The Perfect Peanut Butter Pie
But this no-bake peanut butter requires no fancy pie-making skills. You only need a few ingredients, it comes together in about 20 minutes, and you don’t even need to turn on the oven.
Ok – here’s the rundown for today’s recipe.
For the Oreo Cookie Crust
The crust is made with crushed Oreo cookies and melted butter. You can either crush the Oreos in a food processor or place the cookies in a Ziploc bag and bash them with a wooden rolling pin. Note that you need to use the wafers and filling – the filling helps to hold the crust together.
You’ll mix the crushed cookies with the melted butter, then press the mixture into the bottom and up the sides of a pie plate. You want the crust to be packed tightly, but you don’t need to go crazy here. If the crust is pressed together extremely tightly, it can actually be harder to slice. Then pop the crust in the fridge as you make the filling.
For the Peanut Butter Filling
Then the peanut butter filling is super simple. You’ll only need 4 ingredients, and it takes about 10 minutes tops:
- Beat the whipping cream until stiff peaks form.
- Then in a separate bowl beat together the peanut butter, cream cheese, and powdered sugar.
- Gently fold the whipped cream into the peanut butter mixture. We fold it in gently to keep the air in the whipped cream and therefore make the texture extra fluffy.
- Spread the filling over top of the pie crust.
- And place it in the fridge to chill.
When you’re ready to serve, you can top it with whipped cream, peanut butter cups, fudge sauce, or really whatever chocolate peanut butter goodness you prefer.
Baking Tips & Substitutions
- To save time, feel free to use a store-bought graham cracker crust or Oreo crust.
- Do not use crunchy, homemade or natural peanut butter. You want smooth peanut butter – such as Kraft, Skippy or Jiff – so that the pie has no lumps, and doesn’t separate (like it does with homemade or natural).
- Make sure to use full-fat, brick-style cream cheese so that the pie is sturdy.
- Whipped cream can be substituted with a thawed, 8-oz container of Cool Whip.
- Make a chocolate peanut butter pie by skipping the whipped cream topping and instead using chocolate ganache.
- Chop 6 oz of semi-sweet or dark chocolate (about 50%) into very small pieces and place in a heatproof bowl.
- Heat 3/4 cup heavy cream (33-35% MF) until almost boiling – either in the microwave or on the stove while gently stirring.
- Pour the hot cream overtop of the chopped chocolate.
- Let sit for 2 minutes, then whisk until smooth.
- Pour the ganache over the pie (after it has set in the fridge for 4 hours) and smooth the top. Then return the pie to the fridge for the chocolate to firm up.
- This pie can be covered and frozen for up to 2 months (without the whipped cream topping). Enjoy frozen or let the pie thaw in the fridge overnight before serving. Note that I find the crust is harder to cut when the pie is frozen.
So if you want the creamiest, dreamiest, most delicious no-bake peanut butter pie around – you’ll LOVE this recipe.
Or for more peanut butter recipes, make sure to try this:
No-Bake Peanut Butter Pie
- 25 Oreo cookies
- 5 tbsp unsalted butter melted
Peanut Butter Filling
- 3/4 up heavy cream* 33-35% MF
- 8 oz cream cheese full-fat, brick-style
- 1 cup peanut butter*
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream cream
- peanut butter candies
- Crush the Oreo cookies* in a food processor. Or place in a ziploc bag and crush with a rolling pin.
- Mix together the crushed cookies and melted butter.
- Press into the bottom and up the sides of a 9 inch pie plate.
- Place in the fridge as you make the filling.
Peanut Butter Filling
- Beat the 3/4 cup heavy cream until it's whipped cream and stiff peaks form - set aside.
- In a large bowl beat together the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
- Gently fold whipped cream into the peanut butter mixture until the mixture looks even and smooth.
- Spoon over the Oreo crust and spread the top smooth.
- Place in the fridge to chill for 6 hours, or overnight.
- Beat the heavy cream until peaks form and spread over top of the peanut butter pie.
- Sprinkle with candies.
- Slice the pie using a thin, sharp knife - being sure to cut through the crust at the bottom.
- Heavy cream in the peanut butter filling can be replaced with an 8-oz container of thawed Cool Whip. Skip step 1 in making the peanut butter filling. Use additional Cool Whip for the topping (optional).
- Do not use homemade, natural or crunchy peanut butter. It can cause the pie to be too oily, not sweet enough, and/or separate.
- Store leftovers in covered in the fridge for up to 4 days. This pie is the perfect recipe to make the day before - add the whipped cream topping before serving. Pie can be covered and frozen for up to 2 months. Serve frozen, or thaw overnight in the fridge. Add the whipped cream topping before serving.
- Nutrition information is based on 1 slice with whipped cream topping (but without candies), assuming the pie is sliced into 10 equal pieces.