This post may contain affiliate links.
Peanut Butter Pie is the dreamiest no-bake dessert, with a crunchy Oreo crust and a fluffy, creamy peanut butter filling that tastes like a peanut butter cup in pie form. There is no oven required, which makes it my hot-weather hero when the kids are begging for something sweet. If you love an easy peanut butter treat, you have to try our chocolate covered peanut butter pretzels too.
It is rich, cool, and creamy, and it comes together in about 20 minutes of hands-on time.
Peanut Butter Pie Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 4 hours 20 minutes including chilling
- 🍽️ Serving: 8 servings
- ⚡ Calories: 766kcal
- 🌶️ Flavor Profile: Rich, creamy, sweet, and peanut buttery on a crunchy Oreo crust
- ✋ Difficulty: Easy, as simple as our mini cheesecakes
Quick Answer
Crush Oreos and press them into a springform pan to make a no-bake crust. Beat cream cheese with peanut butter until smooth, mix in powdered sugar and sweetened condensed milk, then fold in whipped cream until light and fluffy. Spread the filling into the crust and chill until set, then top with chocolate and whipped cream.
Jump to:
Why This Recipe Works
Click to see the technique science
- No oven required. This pie sets up in the fridge, so it is perfect for hot days when you do not want to turn on the oven.
- Cream cheese makes it stable. It gives the filling structure so the pie slices cleanly and holds its shape.
- Whipped cream keeps it light. Folding it in makes the rich peanut butter filling fluffy and mousse-like instead of dense.
- The Oreo crust adds crunch. A no-bake cookie crust is the perfect chocolatey contrast to the creamy filling.
- It is a make-ahead dream. It needs to chill, so it is ideal to make the day before a party or holiday.
- It tastes like a peanut butter cup. Chocolate and peanut butter in pie form is an instant crowd favorite.
Why You’ll Love This Recipe
- It is a rich, creamy, no-bake dessert that comes together fast.
- It is completely make-ahead, perfect for parties and holidays.
- Peanut butter and chocolate fans adore it, just like our key lime pie fans love that tangy slice.
Key Ingredients
A handful of simple ingredients come together for the creamiest no-bake pie. No fancy equipment needed.
- Oreos: crushed into a no-bake crust; their chocolate flavor is the perfect base.
- Cream Cheese: softened, for a smooth filling that slices cleanly.
- Peanut Butter: the creamy star; use a no-stir variety for the best texture.
- Powdered Sugar and Condensed Milk: sweeten and enrich the filling.
- Whipped Cream: folded in for a light, fluffy texture; it also tops our key lime eclair cake.
See recipe card for exact quantities.
Variations and Substitutions
Customize this peanut butter pie however you like.
- Use a graham crust: swap the Oreos for a graham cracker crust if you prefer.
- Add chocolate: drizzle the top or stir mini chocolate chips into the filling.
- Make it frozen: freeze instead of chilling for an ice-cream-cake texture.
- Top it your way: chopped peanut butter cups, crushed peanuts, or extra Oreos.
- Try another no-bake pie: our no-bake coconut cream pie is just as easy.
How to Make Peanut Butter Pie
- Crush the Oreos into fine crumbs in a food processor.
- Press the crumbs firmly into a springform pan and chill the crust.
- Beat the cream cheese and peanut butter together until smooth.
- Mix in the powdered sugar and sweetened condensed milk.
- Fold in the whipped cream until light and fluffy.
- Spread the filling into the crust and chill until set, then top and serve.
Recipe Tips & Tricks
- Soften the cream cheese fully so the filling is lump-free and smooth.
- Use no-stir peanut butter for the most reliable, creamy texture.
- Chill the crust while you make the filling so it firms up.
- Fold, do not stir, the whipped cream so the filling stays light and airy.
- Chill at least 4 hours, or overnight, so the pie sets up sliceable.
- Make it ahead; it holds beautifully overnight, just like our mini cheesecakes.
Serving Ideas and Suggestions
This peanut butter pie is rich, so serve it in slim slices with a drizzle of chocolate, a dollop of whipped cream, and a few crushed Oreos or peanuts on top. It is the perfect cool, make-ahead finish to a summer cookout or holiday meal.
For a dessert table, serve it alongside our tangy key lime pie and a creamy banana cream pie so guests can sample a little of each.
Round out the spread with a light lemon blueberry trifle or a no-bake coconut cream pie, and you have a no-bake dessert bar everyone will love.
Peanut Butter Pie FAQs
Yes. Because it is made with cream cheese and whipped cream, peanut butter pie must be kept refrigerated. Store it covered in the fridge and serve it cold.
Absolutely. This pie freezes beautifully. Wrap it well and freeze for up to a month. Thaw in the fridge, or serve it semi-frozen for an ice-cream-cake texture.
A soft pie usually means the cream cheese was too warm, the whipped cream was under-whipped, or it did not chill long enough. Use softened but not melted cream cheese, fold in stiffly whipped cream, and chill at least 4 hours.
Use a creamy, no-stir peanut butter for the smoothest, most stable filling. Natural peanut butters that separate can make the filling oily and loose.
Yes. While an Oreo crust is classic, a graham cracker crust works wonderfully too and gives a slightly more neutral, buttery base.
Covered in the refrigerator, peanut butter pie keeps for up to 4 days. For longer storage, freeze it and thaw individual slices as needed.
Love an easy no-bake slice? Our tangy key lime pie is another make-ahead favorite worth baking, or rather, not baking.
No Bake Peanut Butter Pie
Ingredients
For the crust:
- 24 Oreos
- 4 tablespoons salted butter melted
For the Filling:
- 1 cup heavy whipping cream
- 8 ounces cream cheese softened
- ½ cup creamy peanut butter
- 1 cup powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Place the Oreos in a food processor and process until they are fine crumbs.24 Oreos
- Stream in the butter while pulsing.4 tablespoons salted butter
- Press this into the bottom of a 9-inch pie plate. Make sure to really pack in the crumbs, I like to use the bottom of a flat measuring cup to do this.
- Place the pie plate into the freezer for 30 minutes.
- Place the heavy cream in a large bowl and whip to stiff peaks, set aside.1 cup heavy whipping cream
- Place the cream cheese into a large bowl and whip with an electric hand mixer until smooth.8 ounces cream cheese
- Add the peanut butter and whip until smooth.½ cup creamy peanut butter
- Add the powdered sugar a little at a time with the vanilla until combined.1 cup powdered sugar, 1 ½ teaspoons vanilla extract
- Fold in the whipped cream until there are no streaks left.
- Pour the peanut butter mixture into the crust and smooth out the top.
- Cover with plastic wrap and place in the fridge for at least 4 hours until set or overnight. Slice and serve with your favorite toppings.
Notes
- If you find it tricky to get the crust out of the pan, dip it in some warm water.
- This easy peanut butter pie recipe can be frozen, see my tips above.
- You can use crunchy peanut butter for some extra texture.
- Use a premade crust if needed to make this no bake pie recipe even simpler.
- You can top this with all your favorites, whipped cream, chocolate syrup, Oreos, chopped peanuts, etc.
- Easily double this recipe to have on hand for another time or to serve more people.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
