My easy, creamy, no-bake peanut butter pie recipe made without any gelatin or cool whip! It has a smooth, creamy peanut butter filling and a crisp Oreo cookie crust. Recipe includes a how-to video!
No-Bake Peanut Butter Pie
One of my favorite no-bake desserts, this peanut butter pie recipe is chocolate peanut butter perfection! It has a creamy (yet appropriately fluffy), and silky smooth peanut butter filling over a crunchy Oreo cookie crust. What sets my recipe apart from the rest is that the filling is made from scratch (no gelatin, Cool Whip, etc.) and there’s absolutely no baking required (not even for the crust!).
You are going to love this one!
How to Make the BEST Peanut Butter Pie
- Skip the gelatin. We’ll use brick-style cream cheese instead for a slice-able consistency. This doesn’t make the pie a cheesecake, though (but if you’re looking for one, here’s my peanut butter cheesecake!).
- Use homemade whipped cream instead of Cool Whip. It not only gives the pie a richer (and less artificial!) flavor and smooth, fluffy interior, but it’s also incredibly simple to make. This is essential for a pillowy, creamy texture!
- Make your own crust! Not only is a pre-made crust too small to hold all of the filling we’re making today, but you just don’t get that same buttery cookie crumb you get from homemade. It’s also just so, so easy to make to make your own Oreo crust–we’re talking literally two ingredients! There’s no need to scrape out the filling or pre-bake the crust before using, either. Simply pop it in the freezer while you prepare your filling.
- Freeze or refrigerate: you decide! The consistency of this pie changes depending on how you decide to chill it, so you can customize your results. I talk more about this in the FAQ section below.
Ingredients
Less than 10 ingredients in this peanut butter pie recipe! Let’s go over a few before we get started.
- Peanut butter. I use creamy peanut butter, but crunchy would work if you don’t mind the texture. I have not experimented with natural peanut butter (the kind where the oil separates into the top), but if you try it with that type I’d love to know how it works for you.
- Cream cheese. This not only adds depth of flavor, but it also helps to give it a stable, easy-to-slice consistency.
- Heavy cream. We’ll whip this into thick, fluffy whipped cream. Double cream or heavy whipping cream would also work.
- Oreos. You’ll need 24 sandwich cookies (whole, without the cream removed). I usually have you remove the cream if you are making an Oreo crust for a springform pan (like my Oreo cheesecake), but it’s not necessary here (since we’re not baking it, there’s no need to worry about the crust leaking).
- Butter. This is for the crust. Personally, I like to use salted butter to help counteract the sweetness of the filling, but you can use unsalted butter if that’s all you have on hand.
SAM’S TIP: 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).
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peanut Butter Pie
Make the Crust
- Pulse the Oreos in your food processor until they are fine crumbs. There is no need to remove the cream first; just toss the cookies as-is into the food processor.
- Add the melted butter and pulse again to combine.
- Press the mixture into your pie pan using the bottom of a glass, measuring cup, or spoon. Place the crust in your freezer while you make your filling.
Assemble
- Beat the cream cheese and peanut butter until combined, then stir in the powdered sugar and vanilla. Set this aside.
- Whip the cream and remaining powdered sugar to stiff peaks in a separate bowl. The cream should be fluffy and thick when you are done. If you haven’t whipped cream before or have questions about any aspect of the process, check out my guide on how to make whipped cream.
- Fold the whipped cream into the peanut butter mixture until smooth and combined.
- Spread the filling into the crust, then cover and place in either the fridge or freezer (more on this below). Decorate with a whipped cream border and crushed candy pieces before serving, if desired.
SAM’S TIP: This 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 ultimately store it).
Frequently Asked Questions
You can do either! Refrigerating requires at least 4-6 hours of chilling, and the pie sets up with a consistency that’s softer, similar to my chocolate pie. Most recipes call for refrigeration rather than freezing.
Freezing requires at least 2 hours of chilling. Frozen pie ends up even more firm and has a consistency that’s closer to New York cheesecake or chocolate icebox pie. The photos in this post were of a frozen pie.
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.
This pie is perfect without any toppings. 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, chocolate ganache, or chocolate sauce (one of my favorite additions)…yum!
If you love peanut butter and chocolate, try my buckeye brownies next!
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Peanut Butter Pie
Ingredients
Oreo Crust
- 24 Oreo sandwich cookies (do not remove the cream filling)
- 5 Tablespoons (70 g) butter, melted (salted or unsalted)
Peanut Butter Pie Filling
- 12 oz (340 g) cream cheese (brick-style, not the "spreadable" kind sold in tubs) softened
- 1 ½ cups (375 g) creamy peanut butter
- 2 ¼ cups (280 g) powdered sugar, divided
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (355 ml) heavy cream
For Whipped Cream Topping (optional)
- ¾ cup (175 ml) heavy cream
- ¼ cup (30 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 Tablespoons crushed Reese’s Pieces for decorating optional
Recommended Equipment
Instructions
Oreo Crust
- Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain24 Oreo sandwich cookies
- Add melted butter and pulse until well-combined.5 Tablespoons (70 g) butter, melted (salted or unsalted)
- 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.
Pie Filling
- In a large bowl, combine softened cream cheese and peanut butter. Use an electric mixer to stir until well-combined.12 oz (340 g) cream cheese (brick-style, not the "spreadable" kind sold in tubs), 1 ½ cups (375 g) creamy peanut butter
- Gradually add 1 cup (125g) of powdered sugar, stirring until completely combined.
- Stir in vanilla extract.1 teaspoon (5 ml) 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).1 ½ cups (355 ml) heavy cream
- 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 heavy cream, powdered sugar, and vanilla extract in a clean medium-sized bowl.¾ cup (175 ml) heavy cream, ¼ cup (30 g) powdered sugar, ½ teaspoon vanilla extract
- 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.2 Tablespoons crushed Reese’s Pieces for decorating
- 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
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.
This recipe was originally published 08/10/2017, I’ve updated it to include newer pictures and additional tips.
char
How long does this keepin refrigerator ? I want to make it for my husband and I for our anniversary but it is just the 2 of us
Sugar Spun Run
Happy (almost) Anniversary to you and your husband, Char! If well wrapped, the pie will last 4-5 days in the refrigerator. I hope that you enjoy it! 🙂
Deanna
I’ve made this pie three times and it’s amazing!! The pie is so smooth and rich in flavor. Thank you so much for this recipe, my family loves it!!
Sugar Spun Run
I am so glad that this pie recipe has been such a hit and a family favorite, Deanna! Thanks for commenting. Enjoy! 🙂
Morgan
I have been searching for a recipe that doesnt have store-bought whipped topping as an ingredient. This will be perfect I’ll be making it tomorrow. Thank you so much for posting!!
Sugar Spun Run
I am so glad that you found what you were looking for, Morgan! I hope that you enjoy it! Keep me posted on how the peanut butter pie turns out! 🙂
wandawolfe
I would like to have some of the ripices
Sam
You can print any of the recipes from the webpage. 🙂
Brianna
Delicious!! & so easy to make. Definitely rich and creamy… ❤ Thanks Sam for the recipes!!
Sugar Spun Run
You are so welcome, Brianna! I am so glad that you enjoyed the peanut butter pie. Thanks for commenting. 🙂
BRIGITTE Couture
OMG so delicious! I’ve been making a pie like this forever but using regular sugar instead of powdered sugar and the step was huge to surpass it but you did it! The finer sugar makes a pie that is more creamy and smooth! Thanks a million! You beat the old times homebakers from Quebec!
Sugar Spun Run
Thank you so much, Brigitte! I am so glad that you enjoyed the Peanut Butter Pie. Thanks for commenting. 🙂
Megan
I made this pie for a potluck- it is really good! Next time I think though I will reduce the powdered sugar and increase the amount of whipping cream I fold it- this way I think it will be a bit of a “lighter” pie.
Sam
I’m glad you enjoyed the pie, Megan! 🙂
Penny Hnat
Sounds delicious can hardly wait to make and try it! It’ s snowing in Fort Madison Iowa 4-6 inches maybe. Thank-you so much for the recipe I have never had peanut butter pie however ,I love chocolate and peanut butter and who can resist home made whipped topping right? Thank- you again! Penny
Sam
We are expecting that much snow too! Perfect for baking! I hope you love it. 🙂
Margie
Saw your email and thought I’d try this… wow! So delicious… and it was fun and easy to make. I hadn’t made it before and I have to confess – I’ve never made homemade whipped cream. That has all ended. My husband made sure to let me know that he used the last of the whipped cream today… and wondered when I would make more! Thanks for that and this delicious peanut butter pie! P.S. You were right – the whipped cream stayed stable and lasted for nearly three days 🙂
Sam
I am so glad you guys enjoyed it Margie. Thanks for letting me know how your whipped cream held up in the fridge. ☺️
Lisa
Oh yum, I think I’ll make a trip to the store so I can make this for thanksgiving dessert tomorrow. It looks delicious! Thanks for all of your wonderful recipes, I have yet to find one that didn’t knock our socks off. Happy thanksgiving!
Sam
Thanks for following along, Lisa! I am so glad you enjoy everything! 😊
Susan
Hi, Sam!
What brand of peanut butter should be used? Different brands have different moisture content & added ingreidents.
Also, can this & your other recipes be made in foil pie pans, etc. for my husband to take to work parties? He’s careless & breaks, loses things or never brings them home & I never see my items again!
Thank you!
Sam
Hi Susan! I’ve used Jif and my grocery store’s generic peanut butter with success, I wouldn’t recommend using a natural peanut butter. As long as the pie pan is large enough that should be just fine! And I hear you, I’ve lost far too many Tupperware containers this way!
Enjoy, and Happy Thanksgiving!! 🙂
Susan
Thank you!
Happy Thanksgiving!
ZanaBrown
I am an older experienced cook but I have learned new things through your recipes!!Keep it up!!
Sam
Thank you so much! ☺️
Deborah Bolin
I think anyone that says something has too much peanut butter is just not human! There is simply no such way that is possible. I cannot WAIT to try this!
Sam
I could not agree more Deborah!! I hope you love it!! 😃
Cindy
Finally!! A recipe for Peanut Butter pie that does NOT use whipped topping. Kudos to you. Do any of you ladies know that Cool Whip is one molecule away from plastic? Pure heart attack causing hydrogenated oils are not going into my families bodies. I’m making this pie today.
Deidre
I read that some where and never touch it again!!
Jackie Sammartino
Made this before. Ate most by myself. Do not make unless your prepared call in Jenny Craig afterwards.
😍