Peanut Butter Pie
Published on November 11, 2024
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Quick Summary
Peanut Butter Pie- The pie is sweet, salty, and satisfyingly decadent, with a rich silky peanut butter filling that’s balanced by the deep, chocolaty crunch of the Oreo crust. Peanut butter lovers will LOVE this dreamy dessert!
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If you are a peanut butter lover, like me, you are going to LOVE this Peanut Butter Pie. It is easy to make and impressive to serve. Your friends and family will ooh and aah over this dreamy dessert!
The pie combines the rich, creamy indulgence of peanut butter with the crunch and sweetness of an Oreo cookie crust.
The filling is a luscious combination of peanut butter, cream cheese, and whipped cream, which gives it a light yet velvety texture. The peanut butter provides that nutty, slightly salty flavor, while the cream cheese adds richness and a mild tang.
The filling is spread into a crisp, chocolatey Oreo crust that adds a deep, rich flavor that perfectly balances the sweetness and creaminess of the peanut butter filling.
The pie is chilled until firm and then topped with peanut butter cups and a drizzle of chocolate. The pie is melt in your mouth delicious, pure peanut butter heaven!
I also love this pie because it keeps well in the fridge for a few days, making it an excellent make-ahead dessert for parties or special occasions.
Ingredient Notes
- Oreo Crust– I like to use an Oreo crust for this pie. I bake the crust for 10 minutes and then let it cool. If you prefer a no-bake crust, you can freeze the pie crust for 30 minutes instead of baking. If you don’t want a chocolate crust, you can use a graham cracker crust.
- Cream Cheese– Cream cheese helps stabilize the filling and makes it super creamy. Use a brick of full-fat cream cheese that is at room temperature.
- Whipping Cream– Beat heavy whipping cream until stiff peaks form. I add a little confectioner’s sugar to sweeten the whipped cream and to help add stability.
- Peanut Butter– I recommend using a creamy commercial peanut butter (Skippy or Jif) for this pie recipe, not natural peanut butter.
How to Make Peanut Butter Pie
- Preheat the oven.
- Add the Oreo cookies to a food processor and pulse into fine crumbs.
- Pour the crumbs into a medium bowl and add the melted butter. Stir until the cookie crumbs are moistened.
- Pour the crumb mixture into a 9-inch pie pan. Press crumbs evenly into the bottom and up the sides of the pie plate, making sure to pack it tightly. Bake for 10 to 12 minutes. Remove from oven and set aside to cool completely.
- In the bowl of a stand mixer (or with a hand mixer), beat the heavy whipping cream with the whisk attachment on medium-high until thick. Add 2 tablespoons confectioner’s sugar and beat until stiff peaks form. Transfer the whipped cream into a separate bowl and place in the refrigerator until ready to use.
- In the same mixing bowl, beat the cream cheese, peanut butter, ¾ cup confectioner’s sugar, vanilla, and pinch of salt until light and fluffy, about 2 to 3 minutes.
- Using a spatula, gently fold the whipped cream into the peanut butter mixture.
- Pour the peanut butter mixture into the cooled Oreo pie crust and spread into an even layer.
- Chill pie in the refrigerator for at least 4 hours or overnight.
- When ready to serve, top the pie with peanut butter cups and use a spoon to drizzle the melted chocolate over the peanut butter cups. If you want, you can also add a drizzle of slightly warmed up peanut butter or top with chopped peanuts for a peanut nice crunch.
- Let it sit at room temperature for a few minutes before slicing to allow the filling to soften slightly, making it easier to cut clean slices.
- Serve with extra whipped cream, if desired.
How to Store
- Refrigeration: Always refrigerate peanut butter pie, as it contains dairy (cream cheese, whipped cream, etc.), and keeping it chilled will ensure it stays safe to eat and maintains its creamy consistency. To avoid the pie absorbing any odors from other foods in the fridge, cover it tightly with plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for 3 to 4 days. After that, the filling may start to lose its texture, and the crust could become a bit soggy.
- Freezing: If you are freezing, don’t add the peanut butter cups or chocolate drizzle. To freeze the pie, first wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double-wrapping will help prevent freezer burn and preserve the flavor. You can either freeze the whole pie or slice it into individual pieces for easier access. If you freeze individual slices, you can wrap each slice separately. The pie can be stored in the freezer for up to 2 months.
- Thawing: Thaw the pie in the refrigerator for several hours or overnight. This helps retain the creamy texture and ensures it doesn’t get too runny when defrosted. Avoid thawing it in the microwave, as it can cause the filling to become too soft and lose its structure. Add the peanut butter cups and chocolate drizzle and serve!
More Pie Recipes
- Apple Pie
- Salted Caramel Pumpkin Pie
- Apple Cranberry Pie
- Blueberry Crumble Pie
- Key Lime Pie
- Peanut Butter Pretzel Ice Cream Pie
- Biscoff Pumpkin Pie
Peanut Butter Pie
The pie is sweet, salty, and satisfyingly decadent, with a rich silky peanut butter filling that's balanced by the deep, chocolaty crunch of the Oreo crust. Peanut butter lovers will LOVE this dreamy dessert!
Ingredients
For the crust:
- 24 Oreo sandwich cookies
- 5 tablespoons salted butter, melted
For the whipped cream:
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioner’s sugar
For the peanut butter filling:
- 8 ounces full-fat brick cream cheese, at room temperature
- 1 cup creamy conventional peanut butter, like Skippy or Jif
- 3/4 cup confectioner’s sugar
- 1 1/2 teaspoons pure vanilla extract
- Pinch of flaky sea salt
For the topping:
- Peanut butter cups, chopped
- 3 tablespoons chocolate chips, melted, for drizzling
- Extra whipped cream, for serving, if desired
Instructions
- Preheat oven to 350 degrees F.
- Add the Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a medium bowl and add the melted butter. Stir until the cookie crumbs are moistened.
- Pour the crumb mixture into a 9-inch pie pan. Press crumbs evenly into the bottom and up the sides of the pie plate, making sure to pack it tightly. Bake for 10 to 12 minutes. Remove from oven and set aside to cool completely.
- In the bowl of a stand mixer (or with a hand mixer), beat the heavy whipping cream with the whisk attachment on medium-high until thick. Add 2 tablespoons confectioner’s sugar and beat until stiff peaks form. Transfer the whipped cream into a separate bowl and place in the refrigerator until ready to use.
- In the same mixing bowl, beat the cream cheese, peanut butter, ¾ cup confectioner’s sugar, vanilla, and pinch of salt until light and fluffy, about 2 to 3 minutes.
- Using a spatula, gently fold the whipped cream into the peanut butter mixture.
- Pour the peanut butter mixture into the cooled Oreo pie crust and spread into an even layer.
- Chill pie in the refrigerator for at least 4 hours or overnight.
- When ready to serve, top the pie with peanut butter cups and use a spoon to drizzle the melted chocolate over the peanut butter cups. Serve with extra whipped cream, if desired. This pie is best served cold.
Notes
If you don’t have a food processor you can crush the cookies by placing them into a Ziploc bag and pounding them with a rolling pin until a fine crumb is formed.
Nutrition
Calories: 521kcal, Carbohydrates: 40g, Protein: 10g, Fat: 38g, Saturated Fat: 17g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 66mg, Sodium: 348mg, Potassium: 268mg, Fiber: 2g, Sugar: 26g, Vitamin A: 840IU, Vitamin C: 0.2mg, Calcium: 63mg, Iron: 4mg
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