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    You are here: Home / Desserts / Pies / Peanut Butter Pie Recipe

    Peanut Butter Pie Recipe

    June 29, 2020 By Sam 59 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    No bake Peanut Butter Pie

    An easy, creamy, no-bake Peanut Butter Pie recipe that can be prepped in a matter of minutes!  Today’s recipe is made from scratch, no store-bought Cool Whip required. Recipe includes a how-to video!

    slice of pie on white plate
    If you’re looking for a quick and easy, guaranteed to impress, homemade dessert for this weekend, I’ve got you covered.

    Creamy, fluffy, and silky smooth over a crunchy cookie crust, chocolate & peanut butter (the best flavor combo), and NO OVEN required… this peanut butter pie recipe has it all. 

    My recipe is made from scratch, no Cool Whip, no gelatin, and no store-bought crust (we’re using my easy Oreo Crust instead!). Be prepared for people to ask you for the recipe. 

    Ingredients for easy peanut butter pie

    What You Need:

    • Peanut butter. I use creamy peanut butter, but crunchy would work if you don’t mind the texture (personally? I think it might be a bit odd, but you do you). I have not experimented with natural peanut butter (the kind where the oil separates into the top) but from working with it in the past I would not recommend it here.
    • Cream cheese. This not only adds excellent depth of flavor to the pie, it also helps to give it a stable, easy-to-slice consistency, without making this peanut butter pie taste like cheesecake (though, if you’re looking for one, here’s my no-bake cheesecake!). You must use brick-style cream cheese, and not the kind that’s sold as “spreadable” in tubs.
    • Powdered sugar. I recently learned that this is often referred to as “Icing Sugar” in many places outside the US.
    • Vanilla extract. To give the pie more flavor.
    • Heavy cream. We’ll whip this into thick, fluffy whipped cream (and I’ll go into more detail about that below). Double cream or heavy whipping cream would also work, but I don’t advise any other substitutes with a lower fat content.

    Then, of course, there’s the Oreo crust…

    oreo cookies and stick of butter on marble

    Make Your Own Oreo Crust

    Whatever you do, do not use a store-bought crust! Not only is a pre-packaged pie crust too small to hold all of the filling we’re making today, but it’s really just so, so easy to make to make your own crust. We’re talking literally two ingredients: Oreos and butter. 

    You just don’t get that same buttery cookie crumb when you buy a pre-made, packaged crust. If you don’t like or can’t eat chocolate, you can make my equally simple graham cracker crust, instead (or substitute the Oreo cookies for Golden Oreos or Biscoff cookies instead… yum!). There’s no need to pre-bake the crust before using, either. Simply form it and pop it in the freezer while you prepare your filling.

    oreo pie crust

    Homemade Whipped Cream > Cool Whip

    You know what really sets this peanut butter pie apart from any of the others? It’s the homemade whipped cream. Most recipes use Cool Whip to help give their pies structure (and that pillowy consistency), but we’re making our own.

    It not only gives the pie a better (and less artificial!) flavor, it’s incredibly simple to make (and if you’ve made my Eton Mess or Strawberry Shortcake, you’ve already done it!). It gives the pie a fluffy, creamy texture and a richer flavor (and did I mention it won’t make the pie taste artificial!?). If you haven’t whipped cream before ordered  have questions about stiff peaks or any other aspect of the process, check out my guide on how to make whipped cream.

    whipped cream with beaters in glass bowl

    Freezer Vs. Refrigerator

    You can either refrigerate or freeze. Refrigerating requires at least 4-6 hours of chilling. The pie firms up nicely and has a consistency that’s soft, similar to my chocolate pie. Most recipes call for refrigeration rather than freezing.

    Freezing requires at least 2 hours of chilling. Frozen peanut butter pie ends up even more firm than when refrigerated and has a consistency that’s closer to my cheesecake or chocolate icebox pie. The photos in this post were of a frozen pie. The original photos shown below the recipe were of a refrigerated pie, if that helps you judge the consistency better!

    peanut butter pie filling

    overhead of peanut butter pie with decorative whipped cream topping

    Storing & Serving

    Regardless of whether you keep your pie in the refrigerator or freezer, cover it well with plastic wrap. It will keep in the fridge for about 5 days, or in the freezer for about a month.

    Peanut butter pie softens fairly quickly at room temperature, especially during the hot summer months. Because of this, I recommend keeping it chilled whenever you aren’t slicing it (no matter where you store it).

    Toppings

    First, let me be perfectly clear: This pie is perfect without any toppings. It’s silky smooth, creamy, and fluffy over a crunchy Oreo crust so all of your flavor and texture bases are covered. However, after making and chilling the pie, I like to pipe a decorative border (I use a 2A tip) of homemade whipped cream around the edge and then sprinkle that with crushed Reese’s Pieces. It adds a nice extra pop of color, but again, totally optional.

    Alternatively you could drizzle your slice with homemade caramel sauce or chocolate sauce (one of my favorite additions)… yum!

    slice of peanut butter pie on white plate with forkfull

    More Recipes You Might Enjoy:

    • Strawberry Cream Cheese Pie
    • Buckeye Recipe
    • Peanut Butter Fudge
    • Peanut Butter Bars
    • BEST Peanut Butter Cookies

    Enjoy!

    Don’t forget to watch the how-to VIDEO in the recipe card, where I make this pie in my own kitchen! If you try this recipe, please leave me a comment and let me know what you think!

    slice of pie on white plate

    Peanut Butter Pie

    An easy, no-bake, made from scratch (no Cool Whip!) peanut butter pie that can be prepped in a matter of minutes!  This pie is very rich so slice into small servings and feed a crowd!
    It may be either frozen or refrigerated, please see the note for storing!
    4.95 from 20 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Chilling Time: 4 hours
    Total Time: 4 hours 25 minutes
    Servings: 12 slices
    Calories: 694kcal
    Author: Sam Merritt

    Ingredients

    Oreo Crust

    • 24 Oreo sandwich cookies (do not remove the cream filling)
    • 5 Tablespoons butter, melted (salted or unsalted) (70g)

    Peanut Butter Pie Filling

    • 12 oz cream cheese (brick-style, not the "spreadable" kind sold in tubs) softened (340g)
    • 1 ½ cups creamy peanut butter (375g)
    • 2 ¼ cups powdered sugar, divided (280g)
    • 1 teaspoon vanilla extract (5ml)
    • 1 ½ cups heavy cream (355ml)

    For Whipped Cream Topping (optional)

    • ¾ cup heavy cream (175ml)
    • ¼ cup powdered sugar (30g)
    • ½ teaspoon vanilla extract
    • 2 Tablespoons crushed Reese's Pieces for decorating optional

    Recommended Equipment

    • 9.5" pie plate
    • Mixing bowls
    • Electric mixer
    Prevent your screen from going dark

    Instructions

    Oreo Crust

    • 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 9 ½" 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 1 cup (125g) of powdered sugar, stirring until completely combined.  
    • Stir in vanilla extract.
    • Pour 1 ½ cups heavy cream in a separate, medium-sized, clean bowl.  Add remaining 1 ¼ cup (155g) of powdered sugar, and use an electric mixer to beat, starting on low-speed and gradually increasing to high, until stiff peaks are achieved (mixture should be thick, fluffy, and resemble Cool Whip, see image in post or video for a visual).
    • Add whipped cream into peanut butter mixture and stir gently, but as well as you can using a spatula. Switch to your electric mixer on low and use that to briefly stir until the ingredients are well-combined and smooth (don't over-mix).  
    • Spread peanut butter filling evenly into prepared pie crust and refrigerate covered for 4-6 hours (preferably overnight), or freeze¹, covered, for at least 2 hours before serving.  Prepare whipped cream shortly before serving (if using).

    Homemade Whipped Cream Topping (optional)

    • Before serving the pie, combine ¾ 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 or freezer when not enjoying because it loses its firmness quickly at room temperature.

    Notes

    ¹Refrigerator vs Freezer

    Refrigerating this pie will give you a creamier, softer consistency (similar to my chocolate pie), while freezing it will give you a firmer, easier to slice one with a consistency that reminds me more of cheesecake. I typically refrigerate as I like the consistency best.

    Storing

    Store well-covered. Pie will keep in the refrigerator for about 5 days or will keep frozen for one month.

    Nutrition

    Serving: 1slice | Calories: 694kcal | Carbohydrates: 51g | Protein: 12g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 105mg | Sodium: 368mg | Potassium: 333mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1182IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 3mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally published 08/10/2017, post updated to include more tips and information and a video! Original photos below.

    Peanut Butter Pie with whipped cream and reese\'s pieces

    Slice of no bake peanut butter pie

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    Reader Interactions

    Comments

    1. Wanda Farquhar

      January 24, 2023 at 7:14 pm

      Is this peanut butter pie firm enough to have ganache on top?

      Reply
      • Sam

        January 24, 2023 at 8:28 pm

        Hi Wanda! A ganache topping will work great here. 🙂

        Reply
    2. Trisha Hahn

      August 06, 2022 at 12:45 am

      I look forward to making this but…there are no blocks of cream cheese in Ecuador. I will have to make it with the type in the tub. I am thrilled that there is no COOL WHIP in this…also not available!

      Reply
      • Sam

        August 06, 2022 at 10:33 pm

        I hope you love it, Trisha! 🙂

        Reply
    3. Christa

      July 16, 2022 at 12:13 pm

      5 stars
      I made this pie with crunchy peanut butter, and it was delicious. I’m not a big peanut butter fan, but I love peanuts. The only peanut butter I ever buy is crunchy. I thought it turned out great and loved the texture. I also froze some Reese’s peanut butter cups , chopped them up and topped the pie with them.

      Reply
      • Sam

        July 16, 2022 at 6:46 pm

        I’m so glad you enjoyed it so much, Christa! 🙂

        Reply
    4. Missy

      December 19, 2021 at 8:49 am

      I have to make pies for work. I’ve made homemade cheese cakes before and although delicious, it was a complete disaster. By the time I got there, they went from firm to soft and runny. Will this be the case with this pie since it’s a no bake? They’ll be sitting out on the table for at least 4 hours or so before everyone starts eating. We have no fridge there. Thanks!

      Reply
      • Sam

        December 19, 2021 at 10:09 pm

        Hi Missy! Unfortunately on this one it should really be served as cold as possible to keep it as firm as possible. 🙁

        Reply
    5. Bruce

      October 07, 2021 at 10:32 pm

      5 stars
      I made a lot of changes to fit my plan, but it’s still your pie at heart. I only had 8 oz of cream cheese, so I had to make 2/3 of the filling. I had a little filling left over from my annual four Concord grape pies, so a friend suggested a peanut butter and grape pie. Naturally, I came here for a recipe. My first taste of the filling made me think the cream cheese made it too tangy, but that thought disappeared with the second taste. The texture is amazing.

      With the graph filling being added, I made the crust from peanut butter sandwich cookies (the Family Dollar cheap kind, not Nutter Butter. I spread half the peanut butter filling in the crust, then most of the grape (1 1/2 cups or less), then the rest of the peanut butter, and about 2 Tbl of the grape on top as a decoration. It is in the freezer now, but it will sit out about an hour before we cut it.

      Reply
      • Emily @ Sugar Spun Run

        October 08, 2021 at 10:53 am

        Sounds like a delicious mash-up, Bruce! We hope it tastes as good as it sounds. Enjoy!! 🙂

        Reply
    6. Terry Hanusik

      September 16, 2021 at 8:33 pm

      5 stars
      I made this for a golf outing, messed it up slightly but it still received great reviews!!!! Definitely will make this again.

      Reply
      • Emily @ Sugar Spun Run

        September 17, 2021 at 11:47 am

        So glad it still worked out for you, Terry! Thanks for commenting ❤️

        Reply
    7. Linda

      July 11, 2021 at 2:13 pm

      5 stars
      Love this recipe. Turned out great and everyone loved it. Thank you for sharing.

      Reply
      • Sam

        July 11, 2021 at 9:34 pm

        I’m so glad you enjoyed it so much, Linda! 🙂

        Reply
        • Ren

          April 17, 2022 at 10:11 am

          5 stars
          So far this is the most fun I’ve had making a recipe! There’s a lot of steps but they’re all easy and really fun to do. Not to mention it tastes really great. It’s super rich of course, so I’m also glad I can keep it in the freezer and not stress about it going bad.

        • Sam

          April 17, 2022 at 9:06 pm

          I’m so glad you enjoyed it so much, Ren! 🙂

    8. Dorothy

      June 16, 2021 at 12:47 pm

      5 stars
      The best peanut butter pie ive ever tasted and really easy to make.

      Reply
      • Sam

        June 17, 2021 at 12:48 pm

        I’m so glad you enjoeyd it so much, Dorothy! 🙂

        Reply
    9. Tracy

      November 29, 2020 at 6:18 pm

      I made this but doubled it and everyone loved it thanks for sharing this think I will make this a Thanksgiving tradition.

      Reply
      • Sam

        November 29, 2020 at 9:11 pm

        I am so glad everyone enjoyed it so much, Tracy! 🙂

        Reply
    10. Emma

      August 04, 2020 at 4:55 pm

      5 stars
      Absolutely best recipe I’ve come across! I initially tried one on allrecipes and it was good but this is GREAT! I’m not a fan of peanut butter (crazy, I know) but this recipe was delicious. I had several helpings and so sis my family. It’s so creamy and it turns up nicely in the fridge. Thanks Sam!

      Reply
      • Sam

        August 05, 2020 at 11:38 am

        I am so thrilled to hear it has been such a hit for you, Emma! Thank you so much for commenting, I really appreciate it 🙂

        Reply
    11. Rinat

      July 02, 2020 at 11:08 am

      Hi Sam! Huge fan! Is it possible to make this as mini pies? Similar to your mini cheesecakes (which I lovvvved!!!)

      Reply
      • Sam

        July 07, 2020 at 12:10 pm

        I think that should work perfectly fine. I would recommend freezing them so they don’t fall apart. 🙂

        Reply
    12. Dee Kirkland

      June 29, 2020 at 12:47 pm

      Sam,
      Any idea what the equivalent would be in chocolate graham cracker crumbs instead of 24 Oreos?
      Thanks, this looks amazing!

      Reply
      • Sam

        June 30, 2020 at 10:02 am

        Hi Dee! I would check out my graham cracker crust recipe and just use the chocolate ones instead. 🙂

        Reply
        • DeAndra Kirkland

          June 30, 2020 at 10:04 am

          Thanks so much! ❤️

    13. Peg

      June 26, 2020 at 4:49 pm

      5 stars
      So good!! I made this for my husband’s birthday and it was fabulous!

      Reply
      • Sugar Spun Run

        June 28, 2020 at 9:36 pm

        I hope that your husband had a nice birthday, Peg! Thank you for trying my recipe. I am happy to hear that everyone enjoyed it. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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