Peanut Butter Pie – Spend With Pennies

This 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!

Chocolate and Peanut Butter Are A Perfect Pair

Lots of rich PB flavor is nestled in a chocolate crust for a really delicious dessert.

  • This is an easy, no-bake chocolate peanut butter pie.
  • It uses simple ingredients you likely have on hand.
  • Swap the Oreo crust for graham cracker crust, or use another variety of cookies.
powdered sugar , oreos , cream , peanut butter and cream cheese with labels to make Peanut Butter Piepowdered sugar , oreos , cream , peanut butter and cream cheese with labels to make Peanut Butter Pie

Ingredients For Peanut Butter Pie

Peanut Butter – I like creamy peanut butter (like Jif) but you can use crunchy as well. 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. Replace it with 2 cups of prepared whipped topping (like cook whip).

Powdered Sugar – Adds sweetness and mixes in smoothly.

Crust – Oreo cookies, including the filling, are pulsed into crumbs for the crust. You can substitute with a store-bought graham crust or Nutter Butters.

How to Make Peanut Butter Pie

Baked pies have their place, but sometimes a simple pie is the perfect bite! Simply prep, mix, and chill pie is all you need!

  1. Make pie crust and chill (per recipe below).
  2. 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.
  3. Spread the peanut butter pie filling into the crust and chill.

Garnish with chopped peanuts, mini chocolate chips, or candy like Reese’s pieces or mini peanut butter cups, a drizzle of wicked hot fudge sauce, or peanut butter frosting!

peanut butter pie on a white platepeanut butter pie on a white plate

Storing Leftovers

Leftover peanut butter pie can be kept covered in the refrigerator for up to 4 days.

To freeze, slices can be frozen for up to 3 months. Enjoy frozen or thawed.

More Peanut Butter Desserts

If you love this easy peanut butter pie recipe as much as we do, you’ll definitely want to check out these other favorites!

Did your family love this Peanut Butter Pie? Be sure to leave a rating and a comment below!

a slice of peanut butter pie on a plate topped with whipped creama slice of peanut butter pie on a plate topped with whipped cream

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Peanut Butter Pie

This easy no bake peanut butter pie recipe is rich, light, and fluffy – and best of all, it’s easy to make!

Prep Time 15 minutes

Cook Time 30 minutes

Refrigerate 2 hours

Total Time 2 hours 45 minutes

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  • 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 mixing bowl and combine 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.

Cookies can also be crushed in small batches in the blender. When crushing, the cookie filling layer should be included.
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.

Course Dessert
Cuisine American
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