Peanut Butter Pie

An easy, entirely no-bake peanut butter pie recipe made without any gelatin or Cool Whip! The smooth, perfectly sliceable peanut butter filling contrasts beautifully against the crisp Oreo crust.

Recipe includes a how-to video!

Course Dessert, pie

Cuisine American

Prep Time 25

Cook Time 0

Chilling Time 6

Total Time 6 25

Servings slices

Calories 586kcal

Author Sam Merritt

Equipment

Ingredients

For the crust

24 Oreos (don’t remove the cream filling)
5 Tablespoons (70 g) salted butter melted

For the pie

12 oz (340 g) cream cheese softened (use brick-style full-fat cream cheese)
1 ¼ cups (312 g) creamy peanut butter
1 ½ cups (190 g) powdered sugar divided
1 teaspoon vanilla extract
1 ½ cups (360 ml) heavy cream

For topping

Half-batch of whipped cream topping (optional)
2 Tablespoons crushed Reese’s Pieces (optional)

Instructions

Make the crust

Place Oreo cookies in the basin of a food processor and pulse until finely crushed and no large pieces remain.
24 Oreos
Drizzle melted butter over the cookie crumbs and pulse again until all crumbs are moistened.
5 Tablespoons (70 g) salted butter
Pour the crumbs into a 9 ½-inch pie plate and use the back of a spoon or the clean, flat bottom of a glass or measuring cup to firmly and evenly press the crumbs into the bottom and up the sides of the pie plate.
Transfer to the refrigerator or freezer to chill while you prepare the filling.

Make the pie filling

In a large mixing bowl, combine softened cream cheese, peanut butter, about half of the powdered sugar (¾ cup/95 g), and vanilla extract. Use an electric mixer to beat on low-speed until smooth and creamy. Set aside.
12 oz (340 g) cream cheese, 1 ¼ cups (312 g) creamy peanut butter, 1 teaspoon vanilla extract
In a separate, medium-sized mixing bowl, combine heavy cream and remaining powdered sugar (¾ cup/95 g). Beat with electric mixer on low-speed, then slowly increase speed to high and continue to beat until stiff peaks form (the mixture will be thick and fluffy and hold its shape when you lift the beaters).
1 ½ cups (360 ml) heavy cream
Add the whipped cream mixture to the peanut butter mixture and mix on low-speed for about 5 seconds to begin incorporating the two mixtures, then switch to a spatula and continue to gently fold the ingredients together until completely combined (be gentle so you don’t deflate the whipped cream).
Remove your pie crust from the refrigerator or freezer and spread the filling evenly into the prepared crust, making sure to fill the edges all the way to the crust (especially the bottom edge, this will help keep the crust from crumbling when sliced). Smooth the surface with a spatula, if desired.
Cover and refrigerate for at least 6 hours, preferably overnight, until the filling is set.
Topping: If desired, before serving top with homemade whipped cream and crushed Reese’s Pieces. Slice and enjoy!
Half-batch of whipped cream topping, 2 Tablespoons crushed Reese’s Pieces

Video

Notes

Storing

Store, tightly covered, in the refrigerator for up to 5 days. If you prefer a sturdier, easier to slice pie, you can place the pie in the freezer for up to an hour before slicing. This is especially helpful if you’re serving the pie in a warm environment (like in the summer or a warm kitchen during Thanksgiving) and makes for especially easy to slice and clean slices.

Freezing

This pie also freezes well! To freeze, wrap tightly and store in the freezer for up to 2 months. Individual slices may also be wrapped and frozen. Thaw overnight in the refrigerator before serving or enjoy it straight from the freezer for a firmer, frostier texture (just keep in mind it can be difficult to slice when completely frozen, it helps to run a sharp knife under hot water and then dry it before slicing!).

Nutrition