This dreamy, creamy classic peanut butter pie is made of chocolate cookie crust and a fluffy peanut butter mousse filling.
So let me guess… You love peanut butter. Well, you’ve arrived at just the right place. This pie is not only simple to make, but it has a rich, creamy, mousse-like filling you won’t be able to resist.
Start by making the crust. Oreos are my first choice for this, but you can use any other sandwich cookies or chocolate wafer cookies. Process the cookies (including filling) in a food processor until they are finely ground, then mix them with the melted butter until completely combined and moistened. Press it into a pie pan, and then you’ll have 2 options:
No-bake or baked crust? I like to bake my crust for a few minutes in the oven to give it a nice crunch and prevent it from becoming soggy. But, if you’re really not up to it, you can skip it and just chill the crust for at least 30 minutes or until it firms up a bit.
Then, there’s the heavenly filling. The texture really is dreamy. It’s creamy, fluffy, silky smooth, and pretty light given the heavy ingredients, with a definite peanuty flavor. It’s not too sweet, either, with a hint of saltiness that makes it just perfect. The filling is pretty easy to put together. The only thing you need to know is how to whisk whipped cream to the right texture without overbeating it. My whipped cream guide may help you with that. Otherwise, it’s just simply mixing a handful of basic ingredients.
The pie needs some chilling time, at least 3-4 hours, or preferably overnight. You want it to set so that it slices into neat wedges. The wait will be worth it.
Adjust it to your liking. This is a classic recipe for peanut butter pie. I did try it a few times after reducing the amount of whipped cream or cream cheese to see how it tasted. Both version taste really good, with a strong peanut butter flavor. So if you don’t think that this is the perfect recipe for you after you try it, you can play around with the amount of ingredients until you find the right combination.
You can top the pie with half of this recipe for chocolate ganache. In that case, your pie would taste like one giant peanut butter cup. You can also top it with whipped cream, peanuts, peanut butter cups, or milk chocolate shavings.
If you love peanut butter, and I’m sure you do, then you may also love these:
Classic peanut butter cookies
Chocolate chip peanut butter pancakes
Chocolate peanut butter cupcakes
And watch out for these babies! Peanut butter and Nutella join forces in these amazing and easy sweet bites.
- 20 whole Oreo cookies
- 4 tablespoons (56 g/2 oz) unsalted butter, melted
- 225 g/8 oz full-fat cream cheese, at room temperature
- 1 cup (250 g/9 oz) creamy peanut butter (not natural)
- 1-2 teaspoons pure vanilla extract
- 1 cup (120 g/4 oz) powdered sugar
- 1 cup (240 ml) heavy cream
- Make the crust: Pulse Oreo cookies, with their filling, in a food processor until finely ground. In a medium bowl, mix together crumbs and melted butter until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch pie or tart pan.
- I recommend baking the crust to make it crunchy. If you choose to do so, bake in a 350F/180C preheated oven for about 8 minutes until fragrant and firm, then let it cool completely on a wire rack. If you prefer a no-bake dessert, just place it in the fridge for 30-60 minutes to firm up before adding the filling.
- For the peanut butter filling: In a large bowl using a mixer fitted with a paddle attachment, beat cream cheese and peanut butter on medium-high speed until combined and smooth. Add powdered sugar and beat until combined and fluffy. Beat in vanilla extract. Set aside.
- In a medium bowl using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form; they should hold their shape but have a soft texture. Using a spatula, gently fold half of the whipped cream into the peanut butter mixture, then fold in the other half.
- Pour filling into the pan over the crust and smooth the top. You can glaze the pie with chocolate ganache (half of the recipe will do), and/or top with peanut butter cups, peanuts, or whipped cream.
- Cover pan loosely with plastic wrap and place in the fridge for at least 4 hours, or until completely set, before serving. Serve cold.
- Peanut butter pie will keep for 3-4 days in the fridge.