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This classic no-bake peanut butter pie recipe features a chocolate Oreo crust and a fluffy peanut butter filling.
Who’s in the mood for a slice of pure summer nostalgia? ♡
This peanut butter pie brings back all the charm of the old-school, no-bake dessert we grew up loving — just slightly modernized with natural peanut butter and fresh whipped cream (no Cool Whip here!). It’s every bit as rich, creamy, and satisfying as the original. And all you need are 7 basic ingredients and about 20 minutes of prep time to make it happen!
Here in our house, we’re big fans of any chocolate-peanut butter combo and love using an Oreo crust, but you’re more than welcome to sub in a graham cracker crust or a traditional pie crust if you prefer. And while I find this pie incredibly rich as-is, an extra layer of ganache on top is always welcome if that’s the version you grew up loving.
There’s a reason this pie has been a favorite for generations. So the next time you’re craving a cool and creamy no-bake dessert, grab the peanut butter and let’s make pie!
Peanut Butter Pie Ingredients
Here are a few quick notes about the peanut butter pie ingredients you will need for this recipe:
Oreo crust: A classic Oreo crust is the perfect sweet base for this pie, made simply with crumbled chocolate Oreo cookies, melted butter and a pinch of salt. (Or feel free to use a store-bought Oreo crust to save time — it works just as well!)
Peanut butter: I’ve tested this recipe using natural creamy peanut butter and traditional creamy peanut butter and both work great. Just be sure that your jar is very well-stirred if you’re using natural peanut butter.
Cream: Heavy cream is whipped until it’s light and fluffy to give the peanut butter filling its signature airy, mousse-like texture.
Cream cheese: Low-fat cream cheese adds tangy, creamy flavor and helpful structure to the peanut butter filling.
Powdered sugar: Powdered sugar stabilizes and lightly sweetens the filling without adding graininess.
Vanilla: A splash of pure vanilla extract rounds out the flavors with a bit of warmth to enhance the peanut and chocolate flavors.
Salt: A pinch of salt sharpens all of these flavors and balances the sweetness of the crust and filling. You could also serve this pie topped with a tiny pinch of flaky sea salt if you’d like.
Recipe Tips
Detailed step-by-step instructions are included in the recipe below, but here are a few extra tips to keep in mind when making this pie:
Soften the cream cheese. Let the cream cheese sit out for at least 30 minutes before mixing (or pop it briefly in the microwave) so that it will blend well without lumps.
Fold very gently. To keep the filling nice and airy, fold the whipped cream into the peanut butter mixture gently and avoid over-mixing so that the whipped cream does not deflate.
Chill thoroughly before serving. Give the pie at least 4 hours in the fridge so that it has time to set up before serving.
Top just before serving. Wait to add whipped cream or any extra toppings until you plate each slice to keep them nice and fresh.
Use a hot knife for slicing. Briefly run a large knife under hot water then wipe it dry before slicing each piece, if you’d like to make extra clean cuts.
Recipe Variations
Here are a few more fun variations that you’re welcome to try with this peanut butter pie recipe:
Add a chocolate ganache topping. Add a layer of silky chocolate ganache on top of the pie before chilling, made by melting together 1/2 cup heavy cream and 4 ounces semisweet chocolate.
Add a layer of sliced bananas. Add a layer of sliced bananas to line the bottom of the crust before adding the peanut butter filling.
Use a different crust. Use a graham cracker crust, a pretzel crust, or a traditional pie crust (pre-baked) in place of the Oreo crust.
Swap in almond or cashew butter. Use almond or cashew butter in place of peanut butter to make this recipe peanut-free.
More Fun No Bake Recipes
Looking for more fun no bake recipes to try this summer? Here are a few of our favorites:
Prep the pan.Lightly grease a 9-inch pie plate with cooking spray.
Make the crust.Add the Oreo cookies to a food processor and pulse into fine crumbs. Drizzle the butter and salt evenly over the cookies and pulse until evenly combined and moistened. Press the mixture evenly into the bottom and up the sides of a pie plate using your fingers and/or the bottom of a measuring cup. Transfer the crust to the freezer while you prepare the filling.
Whip the cream.In the bowl of a stand mixer, use the whisk attachment to beat the cream on medium-high speed until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside. (No need to wipe down the bowl.)
Make the filling.Add the cream cheese, peanut butter, vanilla extract and salt to the same bowl of the stand mixer. Using the paddle attachment, beat the mixture on medium-high speed until smooth and fluffy, about 2 minutes. Add the powdered sugar and beat on low speed until combined. Add 1 cup of the whipped cream and beat on low speed until mostly combined. Turn the mixer off and gently fold in the rest of the whipped cream by hand, using a spatula, until most of the white streaks have disappeared.
Chill.Pour the filling into the prepared Oreo crust and spread it out evenly, using a spoon or spatula to create some light swirls on top if you’d like. Refrigerate for at least 4 hours or until chilled.
Serve.Slice and serve, topped with your desired toppings if you’d like, and enjoy!
Looks amazing, can’t wait to make this