Peanut Butter Pie

A 100% from-scratch, 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!

Course Dessert

Cuisine American

Prep Time 25

Chilling Time 4

Total Time 4 25

Servings slices

Calories 694kcal

Author Sam Merritt

Equipment

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

Instructions

Oreo Crust

Prepare your pie crust first by placing Oreo cookies in a food processor and pulsing until nothing but fine crumbs remain
24 Oreo sandwich cookies
Add melted butter and pulse until well-combined.
5 Tablespoons 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 cream cheese (brick-style, not the "spreadable" kind sold in tubs), 1 ½ cups creamy peanut butter
Gradually add 1 cup (125g) of powdered sugar, stirring until completely combined.
Stir in vanilla extract.
1 teaspoon 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 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 heavy cream, ¼ cup 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.

Video

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