Peanut Butter Pie
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Love the classic peanut butter and chocolate combo? This peanut butter pie with a creamy filling, decadent chocolate layer, and crunchy Oreo crust is sure to hit the spot!
Calling all chocolate and peanut butter lovers! This peanut butter pie is an absolute dream. With a cool and creamy peanut butter filling, a rich chocolate layer, and a crunchy Oreo cookie crust, it’s the perfect crowd-pleasing dessert for warm weather. Best of all, it’s super easy to make. The crust is just Oreo cookies and butter, the chocolate layer is simply melted chocolate and cream, and the filling is a luscious blend of whipped cream, sugar, cream cheese, and peanut butter. The pie needs at least 3 hours to set up in the fridge, so plan accordingly—or better yet, make it a day ahead and cross it off your list!
What You’ll Need To Make Peanut Butter Pie
- Oreo Cookies: Provide a chocolatey base for the pie crust.
- Butter: Binds the crushed cookies together, creating a firm, buttery crust.
- Heavy Cream: Combines with the chocolate to form a rich chocolate layer. Additional heavy cream is whipped and folded into the filling, adding lightness and creaminess.
- Semi-Sweet Chocolate: Melts with the cream into a rich and decadent chocolatey layer, adding depth of flavor to the pie.
- Cream Cheese: Adds richness and tanginess to the filling, and contributes to its creamy texture.
- Creamy Peanut Butter: Infuses the filling with a rich peanutty flavor. For best results, use a smooth commercial peanut butter (I like Skippy).
- Vanilla: Adds a hint of warmth and depth to the filling.
- Confectioners’ Sugar: Sweetens and thickens the filling.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the Crust
Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, add the Oreos.
Add the melted butter.
Blend until the mixture is finely chopped and evenly moistened.
Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base.
Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling.
Step 2: Make the Chocolate Layer
In a small microwave-safe bowl, combine the cream and chocolate (or chocolate chips). Heat on high power for 30 seconds and stir until melted (microwave for another 10 seconds or so if needed).
Pour into the cooled crust and carefully spread evenly over the bottom using a spoon or offset spatula, taking care not to disturb the crust. Let cool until the chocolate has set — it doesn’t need to be completely firm, but you should be able to lightly touch it without sticking to your finger. For quicker setting, place it in the freezer for about 15 minutes.
Step 3: Make the Peanut Butter Filling
In the bowl of a stand mixer fitted with the whisk or beaters, whip the heavy cream until stiff peaks form.
Transfer the whipped cream to a separate bowl.
Without cleaning the mixer bowl or whisk/beaters, add the cream cheese, peanut butter, salt, and vanilla.
Beat on medium-high speed until fluffy, about 2 minutes, making sure to scrape down the sides of the bowl as needed.
Gradually add in the confectioners’ sugar while mixing on low speed, then increase the speed to medium and continue beating until the mixture is smooth, about 2 minutes, scraping the bowl as necessary.
Introduce one-third of the whipped cream into this mixture.
Beat until just combined; this helps lighten the mixture for easier folding.
Gently fold in the remaining whipped cream with a rubber spatula until the texture is consistent and resembles peanut butter mousse.
Pour the filling into the cooled crust, using the back of a spoon to create decorative swirls on the surface.
Chill in the refrigerator for at least 3 hours or overnight. Serve cold.
Frequently Asked Questions
Sure thing! If you’re not able to eat peanut butter or don’t keep it on hand, you can swap it out for almond butter any other nut butter you prefer. For the best texture, just make sure it’s creamy.
Commercial peanut butter like Skippy gives the pie that classic creamy texture and helps it set properly. Natural or chunky peanut butter will affect the consistency of the filling and result in a less smooth pie.
Yes, the pie can be made up to 1 day ahead and refrigerated.
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Ingredients
For the Crust
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
For the Chocolate Layer
- ¼ cup heavy cream
- ⅓ cup semi-sweet chocolate chips (or 2 oz chopped semi-sweet chocolate)
For the Peanut Butter Filling
- 2 cups heavy cream
- 8 oz cream cheese
- 1 cup creamy peanut butter (see note)
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1½ cups confectioners’ sugar
Instructions
For the Crust
- Preheat the oven to 350°F and set an oven rack in the middle position. In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling.
For the Chocolate Layer
- In a small microwave-safe bowl, combine the cream and chocolate chips. Heat on high power for 30 seconds and stir until melted (microwave for another 10 seconds or so if needed). Pour into the cooled crust and carefully spread evenly over the bottom using a spoon or offset spatula, taking care not to disturb the crust. Let cool until the chocolate has set — it doesn’t need to be completely firm, but you should be able to lightly touch it without sticking to your finger. For quicker setting, place it in the freezer for about 15 minutes.
For the Peanut Butter Filling
- In the bowl of a stand mixer fitted with the whisk or beaters, whip the heavy cream until stiff peaks form. Transfer the whipped cream to a separate bowl. Without cleaning the mixer bowl or whisk/beaters, add the cream cheese, peanut butter, salt, and vanilla. Beat on medium-high speed until fluffy, about 2 minutes, making sure to scrape down the sides of the bowl as needed. Gradually add in the confectioners’ sugar while mixing on low speed, then increase the speed to medium and continue beating until the mixture is smooth, about 2 minutes, scraping the bowl as necessary. Introduce one-third of the whipped cream into this mixture and beat until just combined; this helps lighten the mixture for easier folding. Gently fold in the remaining whipped cream with a rubber spatula until the texture is consistent and resembles peanut butter mousse.
- Pour the filling into the cooled crust, using the back of a spoon to create decorative swirls on the surface. Chill in the refrigerator for at least 3 hours or overnight. Serve cold.
- Note: For best results, use a smooth and creamy commercial peanut butter, like Skippy. (I do not recommend all-natural, organic, or chunky peanut butter.)
- Make-Ahead Instructions: The pie can be made up to 1 day ahead of time.
Nutrition Information
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- Per serving (10 servings)
- Calories: 700
- Fat: 53 g
- Saturated fat: 26 g
- Carbohydrates: 51 g
- Sugar: 38 g
- Fiber: 2 g
- Protein: 10 g
- Sodium: 320 mg
- Cholesterol: 99 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Fabulous!!!! A teenage guest said it was the best thing he had ever eaten in his life.
Another wonderful recipe. Thank you.
Hi Jenn,
I love your recipes. I made this last weekend for a friends’ dinner party and everyone loved it; however, the filling didn’t set. It was very soft and fell apart when cut. Also, are you using Oreo Thins? I found that I didn’t have enough for crust up the sides? I followed your recipe exactly.
Hi Nancy, I’m sorry you had a problem with this. I’m trying to figure out what went wrong as the filling should definitely set up if you refrigerate it for at least 3 hours. Also, I used regular Oreos and found there was plenty to make a generous crust. Is there a chance you made a measuring error with anything? You mentioned you followed the recipe exactly, but did you happen to make any ingredient substitutions?
Hi Jenn,
The only thing different is I used Oreo Thins. I didn’t realize it should be regular Oreos. No substitutions were made. It was in the refrigerator overnight. Really strange. I will try again with regular Oreos.
Yes, the crust will definitely work better with regular Oreos. I’m still puzzled by the filling not setting up; please LMK how it comes out if you try it again. 😊
I made the peanut butter pie and it is delicious! Can I freeze it?
I am a big fan and use many of your baking recipes!
Glad you enjoyed it! Unfortunately, I don’t think it’s a great candidate for freezing — sorry!
Perfect for our Shavuot picnic, where it was devoured. My 12-year-old son was extremely proud to present it as the first dessert he’d made himself. I was proud of the restraint I’d exhibited in the kitchen while watching him slowly triple check each step and make a huge mess. This recipe is definitely a keeper!
Made the pie tonight to serve tomorrow. The filling I sampled tastes good but looks a little grainy. Is that normal?
Yep, that’s normal – enjoy!
We ate the pie today. So delicious! Everyone loved it!
Could chocolate wafer cookies be uses instead of Oreos
Sid, I’d recommend sticking with Oreos b/c the crust relies on the sweetness from the cookies’ filling.
Can oreo cookie crumbs be used instead. If yes, what quantity do I use? Thank you.
I’d recommend sticking with Oreos because the filling in them adds sweetness to the crust.
I made this today. Perfect as written and absolutely delicious! Thank you, Jenn. You almost always share recipes that inspire me to make asap.
I’ve been looking for a version that doesn’t include that gross, oil-based, whipped topping. Once I saw this on your site, I knew I’d found a keeper. Loved it, the chocolate layer puts it over the top. Thanks so much!
Please bring back the Newest category under “More”. I don’t always have time to look at all your posts. With the Newest button, I could easily catch up w your excellent recipes. Thank you!
Hi Anita, I just realized that I inadvertently removed it from the recipes page – I plan to put it back! In the meantime, you can also find it on the homepage if you scroll down a ways.