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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 peanut butter pie is very rich so I recommend cutting into smaller slices.
Course Dessert
Cuisine American
Keyword no bake pie, pie recipe, thanksgiving dessert
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 15 minutes
Servings 12 slices
Calories 690kcal
Author Sam Merritt

Ingredients

Oreo Crust

  • 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, divided (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

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 1/2" 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 1/4 cup (155g) of powdered sugar, stirring until completely combined.  
  • Stir in vanilla extract.
  • Pour 1 1/2 cups heavy cream in a separate, medium-sized, clean bowl.  Add remaining 1 cup (125g) of powdered sugar, and 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 (don't over-mix).  
  • 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.

Notes

*Works best when prepared shortly before serving and after pie filling has had time to set.

Nutrition

Calories: 690kcal