Amazing 1-step peanut butter pie joy

Oh, you know those moments when only something rich, cool, and supremely satisfying will do? When you need a show-stopping dessert but don’t want to turn the oven on, ever? That’s exactly when my absolute favorite peanut butter pie comes to the rescue! This is, hands down, the ultimate crowd-pleaser because it delivers maximum flavor payoff with almost zero stress. Trust me, the combination of the ultra-creamy peanut butter filling nestled into that buttery, crunchy Oreo crust is pure magic. It’s the simple, joyful dessert I whip up when life gets busy, and everyone always begs me for the recipe. If you love easy, delicious desserts, this no-bake beauty is about to become your staple. You can find tons of other comforting recipes over in my Desserts category!

Why This No-Bake peanut butter pie Recipe is a Crowd Pleaser

When I’m hosting or just tired after a long week, I need desserts that deliver big smiles without demanding my entire evening. That’s why this specific peanut butter pie recipe earns its permanent spot on my rotation. It meets all the criteria we busy home cooks need!

• It’s incredibly reliable—you don’t have to worry about oven temperatures or a wonky rise.
• Zero baking time means less stress on me and a faster path to dessert satisfaction.
• It’s rich, cool, and has that fantastic flavor combination everyone loves.

Quick Preparation Time for Your peanut butter pie

Seriously, you can have the crust pressed and the filling mixed in about 20 minutes active time. That’s right, this is a super quick peanut butter pie! The rest of the time is just waiting for the magic to happen in the fridge. That hands-off chilling time is when you can finally sit down and relax!

The Ultimate Creamy peanut butter dessert Filling

This filling is my happy place. It’s so decadent—that smooth, velvety texture makes it the best creamy peanut butter dessert you can find. I use high-quality peanut butter, and the combination of cream cheese and whipped topping locks in a richness that just melts in your mouth. It really holds up beautifully when you cut those perfect slices.

SAVE IT

Ingredients for the Best peanut butter pie

When I tell you this peanut butter pie is made from basic, common pantry staples, I mean it! You don’t need fancy, specialized ingredients for this masterpiece. That’s one of the things I love most about this recipe—it’s accessible! I always check my fridge to make sure I have the essentials before I start, and I know you won’t have trouble finding everything you need. This recipe doesn’t require any baking, so the focus is all on fresh, quick assembly. If you’ve ever made my No-Bake Oreo Dirt Cake, you’ll recognize some of these incredible base components!

For the Oreo crust pie Base

We are going with that wonderful crunch of Oreos for the crust today! You’ll need 1 1/2 cups of those cookies, crushed up really finely—about 25 cookies usually does the trick. And don’t forget the glue! You need 6 tablespoons of unsalted butter that’s fully melted before you mix it in. This creates a sturdy oreo crust pie that won’t fall apart on you.

For the Creamy peanut butter filling

This is where the heart of the flavor lives. Make sure you grab 1 (8 ounce) package of cream cheese, and it absolutely must be softened to room temperature—this prevents lumps, which is crucial for that perfect texture. We’ll mix in 1 cup of good, smooth, creamy peanut butter. Then, you incorporate 1 1/2 cups of powdered sugar and 1 teaspoon of vanilla extract. Finally, gently fold in 1 (12 ounce) container of thawed, frozen whipped topping.

For the Chocolate peanut butter pie Topping

For that decadent finish, which turns this into a true chocolate peanut butter pie dream, you only need two things: 1 cup of semi-sweet chocolate chips and 1/4 cup of heavy cream. That’s it! We’re making a super simple ganache right on the stovetop, and it sets up just beautifully over the chilled filling.

How to Make This Easy peanut butter pie Recipe Step-by-Step

Don’t let the fancy look fool you—this is where we put the ‘easy’ into our peanut butter pie! Since there’s no oven involved, timing is key, especially when it comes to chilling. We want that filling firm so we can get perfect, clean slices! Follow these steps closely, and you won’t have any issues getting that amazing result. If you need other hands-on, simple assembly guides, check out my Easy Homemade BBQ Sauce guide—it’s all about simple perfection!

Assembling the peanut butter pie Graham Cracker Crust Alternative

First things first, let’s tackle the base! In a medium bowl, combine your crushed Oreo cookies with the 6 tablespoons of melted butter. You want a texture like damp sand, where every crumb is moistened. Use your fingers or the bottom of a measuring cup to press this mixture *really* firmly into a 9-inch pie plate. I can’t stress this enough: pressing it down tight is my secret tip for preventing that crumbly mess when you go to slice the pie later! Once it’s packed in neatly, pop that crust into the freezer while you move on to the silky filling.

Creating the Smooth peanut butter cream pie Filling

Grab your big mixing bowl for this part. Start by beating that softened cream cheese until it is completely smooth; no lumps allowed! Next, incorporate your cup of creamy peanut butter until everything is just combined. Now, slowly add the powdered sugar and vanilla extract and mix until that batter looks uniform. The absolute most important part for that fluffy final texture in this peanut butter cream pie is the last step: gently fold in the thawed whipped topping using a spatula. You need to be gentle here—just fold until those streaks disappear. Overmixing deflates the air we just worked so hard to create!

Chilling and Finishing the Chocolate peanut butter pie

Spoon that lovely, light peanut butter filling into your chilled Oreo crust. Smooth the top nicely with your spatula. Now, cover it loosely and send it to the fridge to chill for a minimum of 4 hours. This firming time is crucial! Once it’s solid, quickly make the topping: heat your heavy cream until it’s hot (but definitely not boiling), pour it over the chocolate chips, let it sit for five minutes, and then whisk until it’s glossy and smooth. Pour that chocolate right over the chilled pie, let it set for another 30 minutes in the fridge, and you are good to go for the best chocolate peanut butter pie!

SAVE IT

Tips for the Perfect Homemade peanut butter pie

Making a truly fantastic homemade peanut butter pie isn’t hard, but these little secrets are what elevate it from good to absolutely legendary. I’ve definitely had pies that didn’t set quite right early on, so I learned these rules the hard way!

First, that cream cheese has to be the right temperature. If it’s too cold when you start mixing, you’re going to end up with tiny, annoying little lumps in your filling—and nobody wants that! Let it sit on the counter for at least an hour.

Second, when you fold in the whipped topping, remember we are working with fragile air bubbles! Stop mixing the second the streaks vanish. If you keep going, you deflate it, and your pie won’t set as firmly as it should. It’s all about being gentle there.

And finally, don’t skip that minimum 4-hour chill time! While taste-testing is tempting, that chilling period is mandatory for the structure to fully set up. If you rush it, your filling will spread when you cut it. If you need more fast, simple ideas for gatherings, check out my Nacho Cheese Sauce to balance out all this sugar!

Ingredient Notes and Substitutions for your peanut butter pie

One of the best parts about this recipe is how adaptable it is, even though I standby the Oreo crust heart and soul! I know not everyone has Oreos lying around, or maybe you just prefer that classic crunch. I get it! If you’re aiming for a more homemade peanut butter pie vibe without the chocolate cookie crunch, going for a graham cracker crust is totally easy.

If you want that graham cracker crust alternative, just swap out the Oreo crumbs for 1 1/2 cups of graham cracker crumbs. You’ll also need to reduce the butter slightly, using about 1/4 cup of melted butter instead of the 6 tablespoons required for the Oreos. Mix it up the same way and press it into the plate!

For the Creamy peanut butter filling

Now, let’s talk about the star: the peanut butter itself. I almost always use the standard, shelf-stable, processed creamy peanut butter—the kind where the oil doesn’t separate. Why? Because those brands are formulated to blend better and create a smoother, more stable filling when combined with cream cheese and whipped topping. If you love using natural peanut butter (the kind you have to stir), you absolutely can, but buyer beware: it can sometimes make the filing a tiny bit grainy or looser since it has less stabilizer. If you use natural peanut butter, you might need an extra tablespoon or two of powdered sugar to help it firm up. If you’re looking for other ways to incorporate peanut butter into your day, you should check out my Peanut Butter Oatmeal Energy Bites!

SAVE IT

Storage and Reheating for Your Chilled peanut butter pie

Oh, good question! Since this is an easy chilled pie and doesn’t go into the oven, storage is super simple, but you do need to protect that creamy filling and that lovely chocolate topping.

Once your peanut butter pie is fully set—meaning it’s been chilled at least 4 hours and the ganache is firm—you need to cover it tightly. I usually use plastic wrap, but if you have a pie carrier with a dome lid, that’s even better because it keeps the top from getting squished. Stored properly in the refrigerator, this pie is excellent for about 4 to 5 days. It holds up really well, which makes it a fantastic option for making ahead of time, especially for big events like Thanksgiving!

Now, about freezing? You absolutely can freeze this! Freezing is a great trick if you’re making a dessert early for a party. I recommend freezing it *before* you add the chocolate topping. If you freeze it with the ganache on, sometimes the chocolate can crack when you thaw it out, which is a little sad. So, assemble the filling into the crust, freeze it unwrapped until solid, and then cover it tightly with a double layer of plastic wrap and foil. It keeps beautifully for up to two months.

When you want to serve the frozen pie, just move it straight into the fridge the night before. Let it thaw slowly overnight, and then, just before serving, whip up your topping and pour it on! It’s ready to go! If you have extra time while it’s chilling, why not check out my recipe for an Easy Frozen Strawberry Daiquiri to enjoy while you wait? Cheers to easy desserts!

Frequently Asked Questions About Making a peanut butter pie

It’s funny how the simplest recipes always spark the most questions! I totally get it; when you’re planning something big, like Thanksgiving desserts peanut butter centerpiece, you want to make sure every detail is perfect before you start mixing. Here are the common things I hear from folks making this peanut butter pie for the first time!

Can I use a different crust for this peanut butter pie?

Absolutely, you can! While I personally adore the deep, chocolatey crunch of the Oreo crust, it’s not the only way to go for this recipe. If you prefer something lighter, you can easily swap it out for an peanut butter pie graham cracker crust. As I mentioned in the ingredient notes, just use 1 1/2 cups of fine graham cracker crumbs and mix them with about 1/4 cup of melted butter instead of the 6 tablespoons the Oreos require. Press it firmly, chill it well, and you’re all set!

How far ahead can I prepare this easy peanut butter pie recipe?

This is one of my favorite secrets about this easy peanut butter pie recipe: it’s a fantastic make-ahead dessert! You can prepare the crust and the creamy filling entirely one full day ahead—that’s 24 hours before you plan to serve it. Keep it covered tightly in the fridge. However, save the chocolate topping for later! I always pour the ganache on within just a few hours of serving, or at most, the morning of the party.

Why wait on the topping? If you leave the chocolate glaze on for too long, sometimes it can start pulling a tiny bit of moisture from the filling or just look less shiny. For the absolute best presentation on your easy chilled pie, topping it right before it hits the table is the way to go.

Can I make this peanut butter pie without the chocolate topping?

Yes, of course! If your family isn’t into the heavy chocolate finale, or if you just want to keep things brighter and lighter, skipping the ganache works perfectly fine. That creamy peanut butter filling is so rich on its own, it really doesn’t need an extra layer of richness!

If you skip the chocolate, I highly recommend topping it with a generous layer of freshly whipped heavy cream, lightly sweetened, right before serving. Or, if you want to lean into that Reese’s peanut butter pie flavor, just sprinkle a bunch of chopped peanut butter cups over the top of the filling after it has set up! It’s delicious no matter how you finish it.

SAVE IT

We cover so many practical tips for making your daily cooking easier over in my post about Sheet Pan Lemon Garlic Butter Salmon—simple food, maximum flavor!

Estimated Nutrition for This Creamy peanut butter dessert

Just to give you a ballpark idea for your planning—we all need to manage those macros sometimes, right?—here are the estimated nutrition facts for one slice of this creamy peanut butter dessert. Remember, because this is a rich, indulgent pie, the numbers reflect that! These figures are based on 8 generous servings using the ingredients listed, but as we know, homemade dishes can vary!

• Serving Size: 1 slice
• Calories: 450
• Fat: 30g
• Saturated Fat: 12g
• Carbohydrates: 40g
• Sugar: 35g
• Protein: 8g
• Sodium: 300mg

Share Your Experience Making This peanut butter pie

I truly hope this recipe guides you to the easiest, most delicious peanut butter pie you’ve ever made! If you give it a try, come back and let me know what you thought. Your success in the kitchen makes my day, so please take a moment to leave a rating below—five stars if it earned it!

I’d absolutely love to hear which part your family loved the most! Was it the crunchy Oreo crust, or maybe that unbelievably smooth filling? Let me know in the comments section below. And if you snap a picture, please share it on social media and tag me! You can always browse my newest additions over at the Carla’s Cooking Blog!

Estimated Nutrition for This Creamy peanut butter dessert

Just to give you a ballpark idea for your planning—we all need to manage those macros sometimes, right?—here are the estimated nutrition facts for one slice of this creamy peanut butter dessert. Remember, because this is a rich, indulgent pie, the numbers reflect that! These figures are based on 8 generous servings using the ingredients listed, but as we know, homemade dishes can vary!

• Serving Size: 1 slice
• Calories: 450
• Fat: 30g
• Saturated Fat: 12g
• Carbohydrates: 40g
• Sugar: 35g
• Protein: 8g
• Sodium: 300mg

Share Your Experience Making This peanut butter pie

I truly hope this recipe guides you to the easiest, most delicious peanut butter pie you’ve ever made! If you give it a try, come back and let me know what you thought. Your success in the kitchen makes my day, so please take a moment to leave a rating below—five stars if it earned it!

I’d absolutely love to hear which part your family loved the most! Was it the crunchy Oreo crust, or maybe that unbelievably smooth filling? Let me know in the comments section below. And if you snap a picture, please share it on social media and tag me! You can always browse my newest additions over at the Carla’s Cooking Blog!

Easy No-Bake Creamy Peanut Butter Pie with Oreo Crust

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to My Kitchen! This no-bake peanut butter pie is a simple, crowd-pleasing dessert. It features a rich, creamy peanut butter filling set in a buttery Oreo crust. It requires minimal active time and is perfect for any gathering.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 0 min
• Total Time: 4 hr 20 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups crushed Oreo cookies (about 25 cookies)
• 6 tablespoons unsalted butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 cup creamy peanut butter
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 (12 ounce) container frozen whipped topping (like Cool Whip), thawed
• 1 cup semi-sweet chocolate chips (for topping)
• 1/4 cup heavy cream (for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the crust: Mix the crushed Oreo cookies and melted butter in a medium bowl until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the creamy peanut butter and beat until combined. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
3. Fold in the whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture using a spatula until no streaks remain. Do not overmix.
4. Assemble the pie: Spoon the peanut butter filling evenly into the chilled Oreo crust. Smooth the top with the spatula.
5. Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. This step is important for a clean slice.
6. Prepare the chocolate topping: Place the chocolate chips in a small, microwave-safe bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, or microwave it until hot. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until the mixture is smooth and glossy (this is your ganache).
7. Finish and serve: Pour the chocolate ganache over the chilled pie filling. Spread it evenly. Return the pie to the refrigerator for another 30 minutes to allow the topping to set slightly before slicing and serving.

Notes

• If you prefer a graham cracker crust, substitute 1 1/2 cups of graham cracker crumbs for the Oreos and use 1/4 cup of melted butter.
• For an extra decadent finish, sprinkle chopped peanut butter cups over the chocolate topping before it sets.
• If you are short on time, you can use a store-bought graham cracker or Oreo crust instead of making your own.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 300mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 40mg