Peanut Butter Pie

By Shiran

This dreamy, creamy classic peanut butter pie is made of chocolate cookie crust and a fluffy peanut butter mousse filling.

Dreamy, creamy classic peanut butter pie made of chocolate cookie crust and a fluffy peanut butter mousse filling. | prettysimplesweet.com

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.

Dreamy, creamy classic peanut butter pie made of chocolate cookie crust and a fluffy peanut butter mousse filling. | prettysimplesweet.com

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.

Dreamy, creamy classic peanut butter pie made of chocolate cookie crust and a fluffy peanut butter mousse filling. | prettysimplesweet.com

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.

Dreamy, creamy classic peanut butter pie made of chocolate cookie crust and a fluffy peanut butter mousse filling. | prettysimplesweet.com

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.

 

Peanut Butter Pie
Yields: 9-inch (23 cm) pie
 

This dreamy, creamy classic peanut butter pie is made of chocolate cookie crust and a fluffy peanut butter mousse filling.
Ingredients
Chocolate Crust:
  • 20 whole Oreo cookies
  • 4 tablespoons (56 g/2 oz) unsalted butter, melted
Peanut Butter Mousse Filling:
  • 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

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover pan loosely with plastic wrap and place in the fridge for at least 4 hours, or until completely set, before serving. Serve cold.
  7. Peanut butter pie will keep for 3-4 days in the fridge.

 

Dreamy, creamy classic peanut butter pie made of chocolate cookie crust and a fluffy peanut butter mousse filling. | prettysimplesweet.com

16 Comments on Peanut Butter Pie

  1. Jess @ whatjessicabakednext
    August 18, 2015 at 5:21 pm (2 years ago)

    This pie looks seriously amazing, Shiran! Love how creamy and smooth that peanut butter filling is! Wishing I had a slice of this right now! 😀

    Reply
    • Shiran
      August 20, 2015 at 5:36 pm (2 years ago)

      Thank you so much Jess!

      Reply
  2. Laila
    August 19, 2015 at 6:45 am (2 years ago)

    Oh my God, this looks so beautiful, I want to cry.

    Reply
    • Shiran
      August 20, 2015 at 5:36 pm (2 years ago)

      🙂 Thanks Laila!

      Reply
      • Laila
        January 8, 2016 at 2:53 am (1 year ago)

        (Thought I might let you know that I made this yesterday. It was delicious – as dreamy and creamy as you said. Officially my favourite pie… Or cheesecake? It kinda made me think of cheesecake, tbh. Whatever it is, technically, it’s to die for ♥♥♥ )

        Reply
        • Shiran
          January 8, 2016 at 7:16 am (1 year ago)

          So happy to hear that, and thank you for letting me know! I’ve also made it recently and it was gone in minutes!

          Reply
  3. Sarah | Drool-Worthy
    August 23, 2015 at 10:17 am (2 years ago)

    Well, you caught me. I LOVE peanut butter and this looks amazing! I think the fiance might need this for his birthday. Thanks for the great idea!

    Reply
    • Shiran
      August 24, 2015 at 11:16 am (2 years ago)

      Thank you, Sarah! And Happy birthday! 🙂

      Reply
  4. Joan Hayes
    August 24, 2015 at 9:10 am (2 years ago)

    Shiran, this pie looks so unbelievably silky, fluffy and divine! This self-proclaimed chocolate peanut butter fanatic will have to try this ASAP! 😉

    Reply
    • Shiran
      August 24, 2015 at 10:57 am (2 years ago)

      Thank you so much Joan! 🙂

      Reply
  5. Aimee / Wallflower Girl
    September 7, 2015 at 3:30 pm (1 year ago)

    Peanut butter pie with an oreo crust? Oh my goodness. I have to veganise this. Pinned!

    Reply
    • Shiran
      September 9, 2015 at 10:43 am (1 year ago)

      Let me know when you do! 🙂 Thanks!

      Reply
  6. Angela
    February 5, 2016 at 3:19 am (1 year ago)

    Hi Shiran!!! You sure have a luscious recipe out there. When I tried making it the cream cheese and peanut butter mixture started to curdle. Do you know the reason for this? What should be done?

    Reply
    • Shiran
      February 7, 2016 at 3:37 am (1 year ago)

      Thank you, Angela! It’s really important that the cream cheese and peanut butter are at room temperature and soft in texture. Also, try to beat the cream cheese first until smooth before adding the peanut butter, and mix on medium speed.

      Reply
  7. Amanda
    March 1, 2016 at 8:35 am (1 year ago)

    Tried making this today and I would not recommend baking the Oreo crust…it all slid into the middle of the pie dish and turned into one giant melted Oreo bubble. Going to buy another pack of Oreos and try the no-bake version of the pie. Sounds delicious so I am hoping it works the second time around!

    Reply
    • Shiran
      March 2, 2016 at 4:25 am (12 months ago)

      Hi Amanda! I’ve made this crust – with or without baking it – for many times and never had any issues. It’s actually just a simple, basic recipe. Did you press it tight into the dish? Anyway you don’t have to bake it. Baking would make it very crunchy and some actually prefer it softer. I hope you’ll like it the second time you make it! The filling itself is amazing 🙂 Let me know!

      Reply

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