Peanut Butter Pie combines creamy, nutty peanut butter with a rich, chocolatey Oreo crust. It’s an easy and delicious treat for peanut butter and chocolate lovers.
Reasons To Love Peanut Butter Pie
- The BEST Flavors: Rich peanut butter meets sweet, chocolatey Oreo crust.
- Easy Peasy: Super simple to whip up, no matter your baking skills.
- Everyone Loves It: Big hit with both the kiddos and grown-ups.
- Plan Ahead: Whip it up early, chill, and you’re set. Great for when you’re swamped.
- No Fancy Gear: Just grab your usual kitchen stuff, no fancy tools needed.
Peanut Butter Pie Ingredients
Crust Ingredients
- Unsalted Butter: For crust richness.
- Oreo Crumbs: We use whole Oreos–no need to remove the creme!
Filling Ingredients
- Cream Cheese: Grab brick-style, full-fat.
- Peanut Butter: Just grab your favorite jar from the store, the usual stuff works great.
- Sugar: Feel free to adjust to preference.
- Whipped Cream: Whip heavy cream for richness or use Frozen Whipped Topping for ease.
- Vanilla Extract: Pure extract for depth of flavor!
- Salt: A pinch to balance sweetness.
- Optional Toppings: Homemade or store-bought whipped cream, crushed Oreos for texture, Mini Reese’s for extra flavor and decoration.
How To Make Peanut Butter Pie
- Crust: Combine melted butter and Oreo crumbs, press into a pie pan, bake, then cool completely.
- Filling: Beat cream cheese, peanut butter, sugar, vanilla, and salt; separately whip cream and fold in. Pour into crust; chill for 8 hours.
- Toppings (Optional): Add whipped cream, crushed Oreos, and mini Reese’s cups.
- Serving: Serve the pie chilled.
How To Serve Peanut Butter Pie
- Chilled: Enjoy it cold from the fridge or even firm from the freezer.
- Cut into Wedges: Use a sharp knife for slicing; let thaw a bit if frozen.
- Optional Toppings: Add whipped cream or crushed Oreos before serving.
- Serve Fresh: Best when served immediately after taking out of the fridge.
What is The Best Peanut Butter for Pie?
- Conventional Creamy Peanut Butter: Opt for brands like Skippy (our fave in this recipe!)
- Avoid Natural Peanut Butters: These can cause the filling to become oily and separate.
- If Using Natural: Ensure it’s exceptionally well stirred first.
Storage
How Long is Peanut Butter Pie Good For?
Keep tightly covered in the fridge, good for 3-5 days. Crust softens over time.
How to Freeze Peanut Butter Pie:
- Freezing Method: Wrap tightly in plastic wrap, freeze for up to 1 month.
- To Serve: Enjoy frozen, or thaw overnight in the fridge before serving.
Does It Need Refrigeration?
Yes! With cream cheese and whipped cream in the filling, it needs to be refrigerated.
Needs 8 hours to set, perfect for making ahead for events. Just prep a day early and serve from the fridge!
More Peanut Butter Recipes:
- Pretzel Peanut Butter Bars
- Peanut Butter Cookies
- Lunch Lady Peanut Butter Bars
- Peanut Butter Granola
- Peanut Butter Puppy Chow
Peanut Butter Pie
Peanut Butter Pie combines creamy, nutty peanut butter with a rich, chocolatey Oreo crust. It's an easy and delicious treat for peanut butter and chocolate lovers.
Equipment
- 9-inch pie pan (deep dish if possible)
Ingredients
Crust
- 4 tablespoons unsalted butter, melted & cooled
- 1-3/4 cups Oreo cookie crumbs (~24 cookies)
- Tiny pinch of salt
Filling
- 8 ounces brick-style, full-fat cream cheese, at room temperature (Note 1)
- 1 cup creamy peanut butter (like Skippy) (Note 2)
- 1 cup white, granulated sugar
- 1 teaspoon vanilla extract
- Tiny pinch of salt
- 1 cup heavy whipping cream OR use 1 (8 oz) container whipped topping (like Cool Whip) (Note 3)
Optional: Toppings
- Whipped cream, crushed Oreos, Reese's minis
Instructions
- OREO CRUST: Preheat oven to 350°F (175°C). Grease a 9-inch pie pan. Melt butter and let it cool. Blend cookies until fine crumbs, re-blend any large chunks. Combine butter, crumbs, and salt.
- FINISH CRUST: Transfer crumb mixture to pan. Press crumbs along the sides first then the bottom. Compress crumbs firmly using a flat 1-cup measuring cup. Bake for 10 minutes, then cool completely.
- FILLING: In a large bowl, beat cream cheese (Note 1), sugar, peanut butter, vanilla, and a tiny pinch of salt until creamy, about 3 minutes.
- IF USING CREAM: In a separate bowl, use a stand or electric mixer with the whisk attachment to whip the heavy cream until stiff peaks form.
- COMBINE: Gently fold whipped cream (or thawed whipped topping) into peanut butter mixture until 2 mixtures are well integrated.
- CHILL: Pour filling into cooled crust, smooth the top. Cover and refrigerate for at least 8 hours.
- SERVE: Slice with a sharp knife. For cleaner cuts, run the knife under hot water, dry, then slice. Serve directly from the fridge. Optionally, top individual slices with whipped cream, crushed Oreos, and mini Reese’s cups.
- STORAGE: Return any leftovers, covered tightly, to the fridge. Good for up to 5 days.
Recipe Notes
Note 1: Cream Cheese: Ensure it's softened to room temperature for a smooth pie. Microwave it outside of its packaging in 10-second bursts, for a total of 20-40 seconds, just until it reaches room temperature. Don't melt.
Note 2: Peanut Butter: Use smooth commercial peanut butter. Natural types that separate can make the pie oily.
Note 3: Whipped Topping: Completely thaw frozen whipped topping before use. Or use heavy cream, whipped to Cool Whip consistency.
Nutrition
Serving: 1serving | Calories: 381kcal | Carbohydrates: 30.5g | Protein: 6.8g | Fat: 27.4g | Cholesterol: 40.6mg | Sodium: 212.4mg | Fiber: 1.4g | Sugar: 23.9g
Nutrition information is automatically calculated, so should only be used as an approximation.
