The peanut butter pie recipe is incredibly easy to make!
A rich fluffy peanut butter filling is nestled in a quick no bake chocolate cookie crust. It’s the perfect creamy, dreamy dessert!
Easy Peanut Butter Pie
- Easy, no-bake chocolate peanut butter pie is a light and fluffy dessert with some impressive Insta-worthy topping options!
- Versatile for any occasion! Chocolate and peanut butter are flavor BFFs and this pie is no exception! Why make birthday cake when you can serve birthday pie?
- A classic favorite! Holidays, hot weather, or just hanging out at home, this pie will become a family favorite the first time it’s served!
Ingredients For Peanut Butter Pie
- Peanut Butter – I prefer creamy peanut butter (like Jif or Skippy) but crunchy will also work. Avoid using ‘natural’ peanut butter as it doesn’t blend as smoothly.
- Cream Cheese – Use a block of room temperature cream cheese. Full-fat is best for richness and texture, but low-fat can be used for a lighter version.
- Heavy Cream – Heavy cream is folded in for a fluffy texture, you can replace it with 2 cups of prepared whipped topping however the pie will be a bit sweeter.
- Powdered Sugar – Adds sweetness and mixes in smoothly.
- Crust – Oreo cookies, including the filling, are pulsed into crumbs for the crust. You can substitute a graham crust, Nilla wafers, or Nutter Butters.
How to Make Peanut Butter Pie
Baked pies have their place, but sometimes the simplicity of a prep, mix, and chill pie is all you need!
- Make pie crust and chill (per recipe below).
- With a hand mixer or the whisk attachment of a stand mixer, beat cream cheese, peanut butter, and powdered sugar until fluffy. Fold whipped cream.
- Spread the peanut butter pie filling into the crust and chill.
Garnish with chopped peanuts, mini chocolate chips, Reese’s pieces, mini peanut butter cups, or a drizzle of wicked hot fudge sauce.
Keep leftover chocolate peanut butter pie covered in the refrigerator for up to 4 days. Freeze portions by wrapping them carefully in plastic wrap and freezing for up to 3 months. Enjoy frozen or thaw first.
Peanut Butter Pie
This is a delicious and easy peanut butter pie nestled in a quick no bake chocolate crust.
To make the crust, add the cookies to a food processor and pulse until finely crushed. Add the melted butter and pulse a few more times to mix.
Press the crumb mixture into a deep dish pie plate and chill in the fridge while making the filling.
To make the filling, add cream cheese and peanut butter to a medium bowl and mix with a hand mixer on medium speed until fluffy. Add powdered sugar and mix well.
In a separate bowl, beat the heavy cream with the mixer until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.
Spread the peanut butter filling in the crust. Cover and refrigerate until set, about 2 hours or overnight.
Garnish with additional whipped cream, peanut butter cups, and crushed peanuts if desired.
Do not use natural peanut butter in this recipe.
Whipped cream can be replaced with 2 cups of whipped topping such as cool whip, the will make the pie slightly sweeter.
Chocolate crust can be replaced with a graham crust.
Freeze individual slices by wrapping them carefully in plastic wrap and freezing for up to 3 months.
Recipe updated for improved consistency 2023.
Serving: 1slice | Calories: 449 | Carbohydrates: 41g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 305mg | Potassium: 245mg | Fiber: 2g | Sugar: 28g | Vitamin A: 664IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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