This peanut butter pie features a decadent Oreo cookie crust with a creamy peanut butter filling. It’s an easy no-bake dessert that’s made with just seven ingredients!

A slice of peanut butter pie garnished with whipped cream and peanut butter cups.

It’s no secret that I’m a huge fan of chocolate and peanut butter! Over the years I’ve shared a lot of recipes that use both ingredients like my buckeye brownies, peanut butter chocolate chip cookies, and peanut butter cup cookies.

Today’s recipe is another delicious one that I’ve made countless times – this no-bake peanut butter pie.

Why You Will Love This Recipe

  • It’s easy to make. This recipe only calls for seven ingredients and is incredibly easy to throw together.
  • The filling sets up beautifully. Between the cream cheese, peanut butter, and heavy cream the filling sets up really well and slices clean.
  • Completely no-bake. That’s right! You don’t have to turn on the oven to make it.
  • You can easily prepare it in advance. I love to make this pie ahead of time and just keep it in the fridge until it’s time to serve.
An overhead view of the ingredients for peanut butter pie with Oreo crust.

Recipe Ingredients

  • Oreos: I prefer to use regular Oreos, but double Stuf would be okay. You will also be using the whole Oreo, so don’t remove the filling!
  • Butter: Is melted and added to the crushed Oreos to bind them together and form the crust.
  • Peanut Butter: Make sure to use a thick, creamy peanut butter like Jif or Skippy. Natural peanut butter will not work very well in this recipe.
  • Cream Cheese: Use full-fat cream cheese that’s sold in a brick. If you use whipped cream cheese, the filling won’t set up properly.
  • Powdered Sugar: Also known as icing sugar or confectioners sugar, this helps to thicken and sweeten the filling without making it grainy.
  • Vanilla Extract: Use pure vanilla, if possible.
  • Heavy Whipping Cream: Should be at least 36% fat. Since you’ll actually be whipping the cream, a substitute like half and half will not work.
An overhead view of crushed Oreos and butter in a mixing bowl, with a rubber spatula.
An overhead view of an Oreo crust in a pie plate.

How To Make A Peanut Butter Pie

The base of this pie uses my favorite Oreo crust. It’s made with just crushed Oreos and butter, and the rich chocolate flavor pairs really well with the sweet peanut butter filling! Here’s how to make it:

  1. Crush the Oreos: I like to use my food processor for this step, but a zip-top bag and a rolling pin can also be used. Add the melted butter to the crushed Oreos and stir to combine.
  2. Assemble the crust: Transfer the Oreo mixture to a 9-inch pie plate and press down firmly. I like to use the bottom and sides of a measuring cup to make sure it’s firmly packed into the pie dish. Place it in the refrigerator to chill while you prepare the filling.
An overhead view of a peanut butter-cream cheese mixture in a glass mixing bowl.
An overhead view of whipped cream in a glass mixing bowl with beaters.
  1. Mix together the filling: Beat the cream cheese until smooth, then add the peanut butter. Beat in the powdered sugar and vanilla and mix until well combined. I prefer using an electric handheld mixer for this step, but a stand mixer works great too!
  2. Beat the heavy whipping cream: You’ll want to do this in a separate mixing bowl. You’re looking for stiff peaks to form. In other words, when you lift your beaters up out of the bowl the peaks of whipped cream stand straight up and don’t fold over.
An overhead view of a peanut butter pie filling in a glass mixing bowl.
An overhead view of a no bake peanut butter pie.
  1. Finish the filling: Add the whipped cream to the peanut butter mixture. You can either mix it on a low speed with your mixer or gently fold in the whipped cream using a rubber spatula.
  2. Assemble the pie: Scoop the filling into the chilled Oreo crust and smooth it into an even layer. Cover the pie and chill it for another 4 to 5 hours before topping it with whipped cream and peanut butter cups.
An overhead view of a peanut butter pie decorated with whipped cream and halved mini peanut butter cups.

Frequently Asked Questions

Can the crust be made without a food processor?

Yes, you can also crush the Oreos by placing them into a zip-top bag and crushing them with a rolling pin. Just be sure to wrap the zip-top bag in a kitchen towel to protect your counter.

Can this recipe be made with a different type of nut butter?

Yes, as long as you use a no-stir nut or seed butter.

Can the Oreo crust be substituted?

If you’d rather not make the Oreo crust, you could use my graham cracker crust instead. A fully baked pie crust would also work.

You could probably use another cookie like nutter butters too, but you may need to adjust the amount of melted butter.

Can this recipe be made in advance?

Absolutely! The pie will last up to four days in the fridge. My homemade whipped cream recipe holds up well, but if you want something that will hold up even better you can try my stabilized whipped cream instead.

An action shot showing a slice of peanut butter pie being lifted from a pie plate.

Recipe Tips

  • Use the entire Oreo, filling and all! The creme filling will help hold the crust together and also add lots of flavor.
  • Don’t over mix the whipped cream! This can knock all of the air out of the whipped cream and the pie won’t set up properly. I prefer to either gently fold it in with a rubber spatula or mix it in on low speed with a mixer.
  • Chill before serving. Since this is an entirely no-bake recipe, you need to give both the Oreo crust and the peanut butter filling time to set up in the fridge. I prefer to make this pie the day before and let it chill in the fridge overnight.
A slice of peanut butter pie on a white plate.

Peanut Butter Pie

5 from 3 ratings
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
This peanut butter pie features a decadent Oreo cookie crust with a creamy peanut butter filling. It's an easy no-bake dessert that's made with just seven ingredients!
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Ingredients

Servings: 8 slices

Oreo Crust

  • 24 regular Oreo cookies
  • 4 tablespoons unsalted butter melted (57 grams)

Peanut Butter Filling

  • 1 (8-ounce) package brick-style cream cheese softened
  • 1 cup creamy peanut butter (250 grams)
  • 1 cup powdered sugar (120 grams)
  • 1 teaspoon pure vanilla extract
  • ¾ cup cold heavy whipping cream (180 ml)

Optional toppings:

Instructions
 

  • To make the Oreo crust: Add the Oreos to a food processor or blender and process until you have fine crumbs. Add the cookie crumbs and melted butter to a mixing bowl and mix until fully combined.
  • Scoop the mixture into a 9-inch pie plate and firmly press it down into an even layer on the bottom and up around the sides of the dish. Transfer to the refrigerator to chill while you make the filling.
  • To make the peanut butter filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract and mix until fully combined.
  • In a separate mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. Add the whipped cream to the peanut butter cream cheese mixture and mix it in on low speed until just combined (or gently fold it in with a rubber spatula).
  • Remove the crust from the refrigerator, scoop the filling over the pie crust, and spread it around into one even layer.
  • Cover and return to the refrigerator to chill for at least 4 to 5 hours or overnight. Once chilled top with whipped cream and peanut butter cups, if desired. Cut into slices, serve, and enjoy!

Notes

Storage: Leftover pie may be covered tightly and stored in the refrigerator for up to 4 days.
Oreos: You will be using the whole Oreos, no need to remove the filling.
Peanut Butter: I recommend using a creamy peanut butter like Jif or Skippy.
Cuisine: American
Course: Dessert
Author: Danielle
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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