Peanut Butter Pie is the no-bake dessert recipe of your dreams! An Oreo cookie crust is piled high with a fluffy, sweet, and creamy as can be peanut butter filling. It takes just 30 minutes to make this easy pie recipe and it’s always such a hit at potlucks and parties!
Peanut Butter Pie
Summer is just about here! To celebrate, I like to leave the oven off as much as I can and make all of my favorite no-bake recipes. This year, peanut butter pie is at the top of my list for must make no-bake recipes! It’s sweet, creamy, fluffy, and perfectly peanut buttery. If you know any Reese’s or Oreo lovers in your life, this is the recipe to treat them to. The crust of this pie is made with Oreos and the filling features creamy peanut butter, cream cheese, heavy cream, powdered sugar and more. You’ll have everyone in the kitchen fighting over who gets to lick the spoon when you’re done mixing it all together!
This summer, enjoy more of my favorite no-bake dessert recipes like Strawberry Cheesecake Bars, Berry Icebox Cake and No Bake Butterscotch Pie.
Do I need to refrigerate peanut butter pie?
Yes! Before slicing and serving your peanut butter pie, you’ll want to let it chill in the fridge for at least 1 hour. This helps give the filling time to settle and create the right consistency. Plus, this pie is best served chilled.
How to Make Peanut Butter Pie
- Make the crust. Combine the crushed Oreos, sugar, and brown sugar in a bowl. Stir in the butter until combined. Press it into a 9-inch pie pan and chill in the fridge until the filling is ready to go.
- Make the peanut butter filling. Whisk the cream cheese in a large bowl until smooth. Stir in the peanut butter. Pour in the heavy cream and vanilla, then whip until it begins to thicken. Stir in the powdered sugar half a cup at a time until nice and smooth.
- Pour and chill. Pour the filling onto the Oreo crust and smooth it into an even layer. Cover and chill in the refrigerator for a minimum of 1 hour. I like to let it sit overnight.
- Garnish. Serve your peanut butter pie with chopped peanut butter cups and crushed Oreo cookies if desired!
Storing For Later:
Peanut butter pie can be stored in an airtight container in the fridge for up to 1 week. It’s such an awesome make ahead recipe! If you do plan on making it ahead of time, don’t garnish it until you’re just about to serve it. The Oreos will be at their crunchiest right when you put them on top of the pie.
Ingredient Notes:
- Oreos – If you have any left over, use them to make my favorite Oreo Milkshake Recipe!
- Butter – I like to use salted butter but you can opt for unsalted if preferred. Keep in mind that it needs to be melted, but not too hot! Give it a minute or so to cool off before mixing with the other ingredients.
- Cream Cheese – For the very best thick and rich consistency, I recommend using regular cream cheese with the full fat content, not low fat.
- Heavy Cream – I don’t recommend swapping this with any other dairy product. You need the heavy cream to create that fluffy, creamy quality we love so much.
- Sugars – You need both plain white sugar AND light brown sugar for this sweet pie recipe! If you’re ever in a pinch, you can make your own brown sugar by combining 1 cup of white sugar with 1 tbsp of molasses.
Enjoy!
~Nichole
Peanut Butter Pie
Ingredients
- 1 Family-Size Pack Oreo Cookies 1 lb 2.12 oz, Crushed
- 1/2 Cup Granulated Sugar
- 1/4 Cup Light Brown Sugar packed
- 1 ½ Sticks Salted Butter melted
- 8 Ounces Cream Cheese at room temperature
- 2 Cups Creamy Peanut Butter
- 1 Cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
- 3 Cups Powdered Sugar
Instructions
- Stir the crushed Oreos, sugar, and brown sugar in a large bowl then stir in the butter until thoroughly combined.
- Press it into a 9-inch pie pan and refrigerate until the filling is ready.
- Whisk the cream cheese in a large bowl until smooth then stir in the peanut butter.
- Add the heavy cream and vanilla then whip until it starts to thicken, about 2 minutes.
- Stir in the powdered sugar ½ cup at a time until smooth.
- Pour and spread it evenly over the pie crust then cover and refrigerate for at least 1 hour or overnight.
- Serve with chopped peanut butter cups and crushed Oreo cookies if desired.
