Easy Peanut Butter Pie Recipe

Introduction

This Easy Peanut Butter Pie is a creamy, no-bake dessert that combines the rich flavors of peanut butter and cream cheese on a crunchy Oreo crust. Perfect for any occasion, it’s simple to make and irresistibly delicious.

Ingredients

• 24 Oreos (regular, not double stuffed)
• 5 tablespoons unsalted butter, melted
• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 8 ounces cream cheese, softened
• ½ cup creamy peanut butter
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup chopped peanuts
• ¼ cup chocolate syrup (optional)
• ¼ cup butterscotch syrup (optional)

Instructions

1. Step 1: Grease a 9-inch pie plate. Crush the Oreo cookies using a food processor or blender until fine crumbs form. In a small bowl, combine the cookie crumbs with melted butter. Press this mixture evenly into the bottom and up the sides of the pie plate. Refrigerate the crust for 30 minutes to set.
2. Step 2: In a mixing bowl, beat the whipping cream with 2 tablespoons of powdered sugar on medium speed until stiff peaks form. Set aside for a few minutes.
3. Step 3: In another bowl, beat the softened cream cheese until smooth and free of lumps. Add the creamy peanut butter, ½ cup powdered sugar, and vanilla extract. Continue beating until the mixture is smooth and creamy, scraping down the sides as needed. Gently fold the whipped cream into this peanut butter mixture using a spatula until fully combined. Spoon the filling into the chilled pie crust.
4. Step 4: Sprinkle the chopped peanuts on top of the pie. If desired, drizzle with chocolate syrup and butterscotch syrup for extra flavor. Chill the pie in the refrigerator for at least 2 hours before serving, or freeze it for a firmer texture. This pie tastes great both refrigerated and frozen.

Tips & Variations

• For a crunchier crust, use crushed nuts mixed with the Oreo crumbs.
• Swap creamy peanut butter for natural peanut butter for a less sweet option.
• Add a pinch of salt to the filling to enhance the peanut butter flavor.
• Top with whipped cream or chocolate shavings for an elegant finish.

Storage

Store the peanut butter pie covered in the refrigerator for up to 3 days. You can also freeze it for up to 1 month; thaw in the refrigerator before serving. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, chocolate wafer cookies or graham crackers can be used as alternatives to Oreos, but they will change the flavor and texture of the crust.

Is it necessary to chill the pie before serving?

Chilling helps the filling set and develop flavor, so it’s best to refrigerate for at least 2 hours. Serving it frozen offers a firmer, more like ice cream texture.

Easy Peanut Butter Pie Recipe

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5 from 123 reviews

This Easy Peanut Butter Pie recipe features a creamy and luscious peanut butter filling nestled inside a crunchy Oreo cookie crust. Topped with chopped peanuts and optional chocolate and butterscotch drizzles, this no-bake dessert is perfect for peanut butter lovers seeking a quick and indulgent treat that can be enjoyed chilled or frozen.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 24 Oreos (regular, not double stuffed)
• 5 tablespoons unsalted butter, melted

Filling

• 1 cup whipping cream
• 2 tablespoons powdered sugar (for whipping cream)
• 8 ounces cream cheese, softened
• ½ cup creamy peanut butter
• ½ cup powdered sugar (for filling)
• 1 teaspoon vanilla extract

Topping

• ½ cup chopped peanuts
• ¼ cup chocolate syrup (optional)
• ¼ cup butterscotch syrup (optional)

Instructions

1. Prepare the crust: Grease a 9-inch pie plate. Using a food processor or blender, crush the Oreo cookies into fine crumbs. In a small bowl, combine the Oreo crumbs with the melted unsalted butter, stirring until evenly moistened. Press this mixture firmly and evenly along the bottom and up the sides of the pie plate to form the crust. Refrigerate the crust for 30 minutes to set.
2. Whip the cream: In a mixing bowl using a hand or stand mixer, beat the whipping cream together with 2 tablespoons powdered sugar on medium speed until stiff peaks form. Once done, set aside the whipped cream for several minutes.
3. Make the peanut butter filling: In another mixing bowl, beat the softened cream cheese using a hand or stand mixer until smooth and lump-free. Add the creamy peanut butter, ½ cup powdered sugar, and vanilla extract, continuing to beat until the mixture is smooth and creamy. Scrape down the sides of the bowl and the beater several times to ensure even mixing.
4. Combine filling and whipped cream: Using a spatula, gently fold the whipped cream into the peanut butter and cream cheese mixture until fully incorporated and uniform in texture. Be careful to fold gently to maintain a light texture.
5. Assemble the pie: Spoon the peanut butter filling evenly into the chilled Oreo crust. Smooth the top with a spatula.
6. Add toppings: Sprinkle the chopped peanuts evenly over the pie’s surface. If desired, drizzle chocolate syrup and butterscotch syrup over the top for added flavor and decoration.
7. Chill: Refrigerate the assembled pie for at least 2 hours to allow it to set properly. Alternatively, you can freeze the pie for a firmer texture. This pie is delicious when served either refrigerated or frozen.

Notes

• Use regular Oreos, not double stuffed, for the best crust texture.
• Softened cream cheese is essential to avoid lumps in the filling.
• For a firmer pie, freeze it instead of just refrigerating.
• Feel free to substitute the optional chocolate and butterscotch syrups with your favorite toppings.
• This pie is best enjoyed chilled but tastes great frozen as well.

Keywords: peanut butter pie, no bake pie, Oreo crust, creamy dessert, easy peanut butter dessert, chilled pie, frozen pie