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!
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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.
kathy
great video
Emily @ Sugar Spun Run
We’re glad you enjoyed it, Kathy! 😊
Khaleesi
Just finished making this for my husband’s birthday today,his favorite is peanut butter chocolate pie and I’ve never made it myself before so I’m hoping he loves it! I feel like mine made a lot more filling but that’s ok because I think my pie dish was extra deep. I’ll top it off with the whipped cream as soon as we’re ready to eat it later. Thankyou for all of your fabulous recipes! I’ve made lots of them and they always turn out perfect!
Emily @ Sugar Spun Run
We hope your husband absolutely loves it! Thanks for using our recipe ❤️
Khaleesi
My husband loved the pie! So did I! I know it probably sounds weird but I sprinkled a little kosher salt on my piece and I just loved how much the peanut butter flavor was enhanced. Thanks again!
Emily @ Sugar Spun Run
Yay! We’re so happy he enjoyed it. And yes, we totally understand what you mean about the salt–yum 😋 Thanks for coming back to let us know how it went for you!
Wanda Farquhar
Is this peanut butter pie firm enough to have ganache on top?
Sam
Hi Wanda! A ganache topping will work great here. 🙂
Trisha Hahn
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!
Sam
I hope you love it, Trisha! 🙂
Christa
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.
Sam
I’m so glad you enjoyed it so much, Christa! 🙂
Ida Pletz
Can you use pb2 in this recipie?
Sam
Hi Ida! Unfortunately I don’t think it will work well here. 🙁
Missy
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!
Sam
Hi Missy! Unfortunately on this one it should really be served as cold as possible to keep it as firm as possible. 🙁
Bruce
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.
Emily @ Sugar Spun Run
Sounds like a delicious mash-up, Bruce! We hope it tastes as good as it sounds. Enjoy!! 🙂
Terry Hanusik
I made this for a golf outing, messed it up slightly but it still received great reviews!!!! Definitely will make this again.
Emily @ Sugar Spun Run
So glad it still worked out for you, Terry! Thanks for commenting ❤️
Linda
Love this recipe. Turned out great and everyone loved it. Thank you for sharing.
Sam
I’m so glad you enjoyed it so much, Linda! 🙂
Ren
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
I’m so glad you enjoyed it so much, Ren! 🙂
Dorothy
The best peanut butter pie ive ever tasted and really easy to make.
Sam
I’m so glad you enjoeyd it so much, Dorothy! 🙂
Tracy
I made this but doubled it and everyone loved it thanks for sharing this think I will make this a Thanksgiving tradition.
Sam
I am so glad everyone enjoyed it so much, Tracy! 🙂
Emma
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!
Sam
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 🙂
Rinat
Hi Sam! Huge fan! Is it possible to make this as mini pies? Similar to your mini cheesecakes (which I lovvvved!!!)
Sam
I think that should work perfectly fine. I would recommend freezing them so they don’t fall apart. 🙂
Dee Kirkland
Sam,
Any idea what the equivalent would be in chocolate graham cracker crumbs instead of 24 Oreos?
Thanks, this looks amazing!
Sam
Hi Dee! I would check out my graham cracker crust recipe and just use the chocolate ones instead. 🙂
DeAndra Kirkland
Thanks so much! ❤️
Peg
So good!! I made this for my husband’s birthday and it was fabulous!
Sugar Spun Run
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. 🙂