There are some desserts that just feel like a celebration, and this decadent Peanut Butter Pie with Oreo Crust is certainly one of them. It’s a symphony of rich, creamy peanut butter filling nestled inside a dark, crunchy chocolate crust that promises pure joy in every single bite. This no-bake recipe is a true showstopper, perfect for when you need an impressive treat without turning on the oven.
My sister Jennifer, the baker of our family, first made this pie on a rainy Saturday. I still see her, focused and smiling, as she folded the fluffy filling together. That first bite was pure magic, a creamy, perfect memory of sisterly love and shared kitchen secrets.
A Few Reasons This Pie is So Special
- No-Bake Ease: This entire dessert comes together without any need for an oven, making it perfect for any time of year.
- Layers of Flavor: A crunchy Oreo crust is topped with a smooth chocolate layer, a fluffy peanut butter filling, and a glossy ganache for the ultimate texture and taste combination.
- Make-Ahead Friendly: This pie needs several hours to chill and set, making it an ideal dessert to prepare a day in advance for gatherings.
- Crowd-Pleasing Favorite: The classic pairing of chocolate and peanut butter is a guaranteed hit for holidays, parties, or a special weeknight treat.
What You’ll Need From the Pantry
For the Oreo Crust:
- 24 Oreo cookies (cream included)
- 5 tablespoons unsalted butter, melted
For the Chocolate Layer:
- 3/4 cup semisweet chocolate chips
- 1/4 cup heavy cream
For the Peanut Butter Pie Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
For the Ganache Topping:
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
Optional Garnish:
- Mini Oreos, crushed peanuts, or whipped cream swirls
Let’s Build Our Dreamy Pie, Layer by Layer
The Foundation: A Crumbly Oreo Crust
First, crush the Oreo cookies into fine crumbs. A food processor makes quick work of this, but a sealed plastic bag and a rolling pin work just as well for a bit of kitchen therapy. Mix the crumbs with the melted butter until everything is evenly moistened, then press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Pop it into the freezer for about 15 minutes to let it set. A well-chilled crust is the secret to a pie that slices beautifully.
A Hidden Ribbon of Silky Chocolate
While the crust is chilling, gently melt the first ¾ cup of chocolate chips with ¼ cup of heavy cream in a small saucepan or in the microwave, stirring until it’s perfectly smooth. Pour this over your chilled Oreo crust and spread it into an even layer. Place it back in the refrigerator to firm up while you prepare that dreamy filling.
The Heart of the Pie: A Cloud of Peanut Butter
In a large bowl, beat the softened cream cheese and creamy peanut butter together until they are wonderfully smooth. Beating them well at this stage is key to avoiding lumps later. Add the powdered sugar and vanilla extract, mixing until everything is light and combined. Now, gently fold in the whipped cream. Try to be as gentle as possible to keep all the air you whipped into it, as this is what gives the peanut butter pie filling its incredible fluffy texture.
Bringing the Layers Home
Retrieve your crust from the fridge. Spoon the glorious peanut butter mixture over the cooled chocolate layer, smoothing the top with a spatula. It already looks amazing, but the best is yet to come!
The Crowning Glory: A Glossy Chocolate Ganache
To make the ganache, heat the ½ cup of heavy cream in a saucepan or microwave until it’s warm to the touch but not boiling. Pour the warm cream over the remaining ¾ cup of chocolate chips and let it sit for a few minutes. Then, stir until the ganache is smooth and glossy. Pour this liquid gold over the peanut butter filling, gently tilting the pan to cover the entire surface.
The Sweet Surrender: Chilling to Perfection
This is the hardest part: waiting. The pie needs to chill in the refrigerator for at least 4 hours, though overnight is even better to ensure it’s perfectly set. When you’re ready to serve, decorate with mini Oreos, a sprinkle of crushed peanuts, or elegant swirls of whipped cream.
A Little Note on Nutrition
Please note that the nutritional values provided are an estimate and can vary based on the specific ingredients and brands used. This information is for guidance and should not be considered a substitute for a professional nutritionist’s advice.
For a Healthier Slice of Heaven
- Natural Peanut Butter: For a less processed option, substitute conventional peanut butter with a natural variety. Just be sure it is stirred very well to prevent the filling from separating.
- Gluten-Free Cookies: To make this pie gluten-free, simply use your favorite gluten-free chocolate sandwich cookies for the crust.
- Coconut Cream: For a dairy-free whipped topping alternative, you can use the thick, solidified cream from a chilled can of full-fat coconut milk.
My Favorite Ways to Serve a Slice
- A Touch of Salt: A light sprinkle of flaky sea salt on top of the ganache before it sets can beautifully enhance the chocolate and peanut butter flavors.
- Caramel Drizzle: For an extra layer of decadence, serve each slice with a warm drizzle of caramel sauce.
- With a Glass of Milk: Sometimes the simplest pairings are the best. A cold glass of milk is the perfect companion to the richness of this Oreo Peanut Butter Pie.
Sarah’s Secrets for Pie Perfection
- Using Cold Cream Cheese: Starting with cream cheese that is straight from the fridge will likely result in a lumpy filling. Make sure it’s fully softened to room temperature for a silky-smooth texture.
- Rushing the Chill Time: Patience is a virtue with a no-bake pie. Slicing it too early will result in a soft, messy filling that doesn’t hold its shape. Give it the full 4 hours, or preferably let it set overnight.
- Overheating the Ganache: When melting the chocolate and cream for the ganache, do so gently. Overheating can cause the chocolate to seize or the ganache to become oily.
Saving a Slice for Later
This pie should always be stored in the refrigerator due to the dairy ingredients. Keep it covered with a pie lid or plastic wrap, and it will stay fresh and delicious for up to 3-4 days. You can also freeze the pie for longer storage, up to a month. Just be sure to wrap it well in plastic wrap and then a layer of foil. Thaw it in the refrigerator overnight before serving.
From My Kitchen to Yours
This pie is more than just a dessert; it’s a little slice of my family’s history, filled with laughter and love. I hope this easy peanut butter pie recipe brings as much joy to your kitchen as it has to mine. May it be the centerpiece of new memories, shared with the people you hold dearest.
Your Questions, Answered with Love
Can I use a premade crust to save time?
Absolutely! If you’re short on time, a store-bought chocolate cookie crust is a great shortcut that will work just fine for this peanut butter pie recipe.
Does crunchy peanut butter work in this recipe?
For the smoothest, creamiest peanut butter filling, creamy peanut butter is recommended. Crunchy peanut butter will change the texture, but if you love the extra crunch of peanuts, feel free to give it a try!
Help! Why isn’t my pie setting properly?
The most common reason for a pie not setting is not allowing it enough time to chill. This pie relies on the cold to firm up the cream cheese, butter, and chocolate. Make sure it chills for at least 4 hours, but overnight is always best for a firm, clean slice.
Print
Peanut Butter Pie With Oreo Crust
- Total Time: 4 hours 30 minutes (including chilling)
- Yield: 8 servings 1x
Description
A rich, creamy no-bake peanut butter pie nestled in a crunchy Oreo crust with layers of chocolate and ganache — pure dessert bliss!
Ingredients
- 24 Oreo cookies (cream included)
- 5 tablespoons unsalted butter, melted
- 3/4 cup semisweet chocolate chips
- 1/4 cup heavy cream
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- 3/4 cup semisweet chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
- Optional garnish: Mini Oreos, crushed peanuts, or whipped cream swirls
Instructions
- Crush Oreo cookies into fine crumbs and mix with melted butter. Press into a 9-inch pie pan and freeze for 15 minutes.
- Melt 3/4 cup chocolate chips with 1/4 cup heavy cream until smooth. Spread over crust and refrigerate.
- Beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla, then fold in whipped cream gently.
- Spread peanut butter filling over chocolate layer and smooth the top.
- Heat 1/2 cup cream and pour over 3/4 cup chocolate chips. Stir until glossy ganache forms and pour over the pie.
- Chill for at least 4 hours or overnight until set.
- Garnish with mini Oreos, crushed peanuts, or whipped cream before serving.
Notes
For best texture, let the pie chill overnight. Use softened cream cheese for smooth filling and avoid overheating chocolate when making ganache.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 26g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 75mg
Keywords: peanut butter pie, oreo crust, no-bake dessert, chocolate ganache, creamy pie