An easy, no-bake, made from scratch peanut butter pie that can be prepped in a matter of minutes! No Cool Whip required for this recipe — I’ll tell you how to make your own from-scratch whipped cream in minutes and I have a feeling you’ll never look back!
Since I just shared a peanut butter and chocolate recipe with you last week, I briefly considered re-working my calendar when I saw that I’d scheduled myself to share this peanut butter-heavy post today.
But if there’s one thing that I think I’ve learned about you guys, it’s that most of you are just as peanut butter & chocolate crazy as I am, so I’m hoping two such recipes in less than two weeks won’t be a problem.
Feel free to correct me if I’m wrong, but… I mean… is there really such thing as too much peanut butter?
Or too many peanut butter recipes that don’t even require you to turn on your oven?
The entire pie is no-bake, including the Oreo cookie crust (those of you who don’t like or can’t eat chocolate — try it with my graham cracker crust instead!). Instead of turning on your oven, this crust will need to firm up in the freezer while you prepare your filling, and then it will continue to set while your pie rests in the refrigerator, no need to turn on your oven at all.
Don’t use a store-bought crust for this recipe, not only is it too small for all of this peanut butter pie filling you’re about to whip up, but it’s just so, so easy to make to make your own, and you’ll have leftover Oreos at the end. You also just don’t get that buttery cookie crumb when you buy a pre-made, packaged crust.
Now here’s the thing that I think really sets this peanut butter pie apart from others — it’s the whipped cream. Many no-bake pies call for Cool Whip (and I’ve even used it in some of my dessert shooters). It’s easy and it doesn’t taste terrible, but just like with cakes and brownies, the store-bought variety just never tastes nearly as good as the homemade.
I used to be intimidated by the thought of making my own, but it’s so, so easy and literally takes less than five minutes to do. We’ll make it twice for this recipe — once just plain cream (no add-ins, there is enough flavor and sweetness in the peanut butter pie filling) whipped and folded into the peanut butter pie filling, and then again a sweetened whipped cream with sugar and vanilla extract added in for the topping.
You’ll whip the cream to stiff peaks, which simply means that if you dip your whisk straight into the cream and pull it straight back out, the “peak” that forms stands straight and doesn’t tip over on itself or fall back down.
This pie firms up nicely after a few hours in the fridge, but it becomes soft again fairly quickly at room temperature (room temperature here seems to be about 85 degrees right now, so that certainly doesn’t help things).
I recommend keeping it in the refrigerator whenever you’re not slicing, it tastes just as good no matter how firm it is, but the better chilled your pie is, the neater and cleaner your slices will be.
If you forget, though, a hearty drizzle of chocolate sauce can fix just about anything 😉
Peanut Butter Pie
- 24 Oreo sandwich cookies
- 5 Tablespoons melted butter (70g)
Peanut Butter Pie Filling
- 12 oz cream cheese softened (340g)
- 1 1/2 cups creamy peanut butter (375g)
- 2 1/4 cups powdered sugar (280g)
- 1 teaspoon vanilla extract (5ml)
- 1 1/2 cups heavy cream (355ml)
For Whipped Cream Topping (optional)
- 3/4 cup heavy cream (175ml)
- 1/4 cup powdered sugar (30g)
- 1/2 teaspoon vanilla extract
- Chocolate syrup, for drizzling optional
- crushed Reese's Pieces for decorating optional
- Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
- Add melted butter and pulse until well-combined.
- Pour cookie crumb/butter mixture into the bottom of a 10" pie pan. Use the back of a spoon or the clean flat bottom of a measuring cup to evenly, firmly press crumbs into the bottom and sides of pie pan.
- Place in freezer while you assemble your filling.
Peanut Butter Pie Filling
- In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.
- Gradually add powdered sugar, stirring until completely combined.
- Stir in vanilla extract.
- Pour your 1 1/2 cups heavy cream in a separate, medium-sized, clean bowl. Use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved.
- Stir whipped cream into peanut butter mixture as well as you can using a spatula. Use your electric mixer on low to stir again so that ingredients are well-combined and smooth.
- Pour peanut butter filling into prepared pie crust and refrigerate at least 4 hours, preferably overnight, before serving.
Homemade Whipped Cream Topping*
- For the whipped cream topping, combine 3/4 cup heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.
- Use an electric mixer to stir on low-speed. Gradually increase speed to high and beat until stiff peaks form.
- Spread whipped topping over the center of the pie, or to be more decorative you can transfer to a piping bag fitted with a 2D Wilton piping tip or similar and pipe a decorative ring around the edge of the pie.
- Slice, serve, and enjoy! Since this pie is a no-bake one, keep it in the refrigerator when not enjoying because it loses its firmness quickly at room temperature.
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