This Peanut Butter Pie Recipe combines creamy peanut butter with a rich, chocolatey Oreo crust. It’s an easy and delicious treat for peanut butter and chocolate lovers.
author’s note
Make This Peanut Butter Pie Once And You Will Be Known For It Forever!
Growing up, peanut butter was basically off-limits in my house. My older brother had a severe allergy, so I didn’t grow up eating peanut butter cookies, peanut butter sandwiches, or anything even close to peanut-related. Maybe because I missed out on it for so long, I developed a real love for all things peanut butter once I could finally enjoy it.
Peanut Butter Pie quickly became one of those desserts I looked forward to making any chance I could. Whenever I get to spend Thanksgiving with my in-laws, it is the one dessert I always crave and bring along. After a few years of showing up with a pie, I wanted my version to be the one everyone hoped for, so I tested and tweaked until this recipe landed. Creamy, chocolatey, smooth, and rich in all the best ways.
Peanut Butter Pie Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Cream Cheese | Use full fat brick style. Let it soften before mixing. |
| Creamy Peanut Butter | Regular peanut butter like Skippy works best. Skip natural varieties. |
| Sugar | Reduce slightly if you like a less sweet pie. |
| Heavy Cream or Whipped Topping | Cool Whip creates the most stable filling. Fresh whipped cream works great too. |
| Oreo Crumbs | Use whole Oreos. No need to remove the creme. Chocolate graham crumbs also work. |
How To Make This Peanut Butter Pie Recipe
- Crust: Combine butter and Oreo crumbs, press into a pan, bake, then cool completely.
- Filling: Beat cream cheese, peanut butter, sugar, vanilla, and salt; separately whip cream and fold in. Pour into crust; chill for 8 hours.
- Toppings (Optional): Add whipped cream, crushed Oreos, and mini Reese’s cups.
- Serving: Serve the pie chilled.
How To Serve This Peanut Butter Pie Recipe
- Chilled: Enjoy it cold from the fridge or even firm from the freezer.
- Cut into Wedges: Use a sharp knife for slicing; let thaw a bit if frozen.
- Optional Toppings: Add whipped cream or crushed Oreos before serving.
- Serve Fresh: Best when served immediately after taking out of the fridge.
Storage
Keep this peanut butter pie recipe tightly covered in the fridge, good for 3-5 days. Crust softens over time.
How to Freeze Peanut Butter Pie:
- Freezing Method: Wrap tightly in plastic wrap, freeze for up to 1 month.
- To Serve: Enjoy frozen, or thaw overnight in the fridge before serving.
Does It Need Refrigeration?
Yes! With cream cheese and whipped cream in the filling, it needs to be refrigerated.
Needs 8 hours to set, perfect for making ahead for events. Just prep a day early and serve from the fridge!
More Peanut Butter Recipes:
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Chewy Peanut Butter Cookies
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Peanut Butter Puppy Chow
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Peanut Butter Cup Brownies
Desserts
Tiger Butter Fudge
Peanut Butter Pie
Video
Equipment
- Pie pan 9-inch, deep dish if possible
- Stand mixer or hand mixer
Ingredients
- 4 tablespoons unsalted butter melted and cooled
- 1-3/4 cups Oreo crumbs 24 cookies
- 1/8 teaspoon salt
- 8 ounces cream cheese brick-style, full-fat, at room temperature, see note 1
- 1 cup creamy peanut butter like Skippy, see note 2
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup heavy cream or use 1 (8-ounce) container whipped topping (like Cool Whip), see note 3
- Whipped cream
- Oreo crumbs
- Reese’s minis
Instructions
- Crust: Preheat oven to 350°F (175°C). Grease a 9-inch pie pan. Melt butter and let it cool. Blend cookies until fine crumbs, reblend any large chunks. Combine butter, crumbs, and salt.
- Transfer crumb mixture to pan. Press crumbs along the sides first, then the bottom. Compress crumbs firmly using a flat 1-cup measuring cup. Bake for 10 minutes, then cool completely.
- Filling: In a large bowl, beat cream cheese (see note 1), sugar, peanut butter, vanilla, and salt until creamy, about 3 minutes.
- If using cream, in a separate bowl, use a stand or hand mixer with the whisk attachment to whip the heavy cream until stiff peaks form.
- Gently fold whipped cream (or thawed whipped topping) into peanut butter mixture until the mixtures are well integrated.
- Pour filling into cooled crust and smooth the top. Cover and refrigerate for at least 8 hours.
- Slice with a sharp knife. For cleaner cuts, run the knife under hot water, dry, then slice. Serve directly from the fridge. Optionally, top individual slices with whipped cream, crushed Oreos, and mini Reese’s cups.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
