Classic Desserts/ easy/ Holiday/ Peanut Butter/ Pies, Tarts & Crumbles

A Classic Creamy Peanut Butter Pie Recipe

August 18, 2015

This dreamy, creamy classic peanut butter pie recipe is made of chocolate cookie crust and a fluffy peanut butter mousse filling. If you love this perfect creamy combo check out these amazing peanut butter chocolate chip cookies!

Peanut butter pie recipe

The Best Peanut Butter Pie Recipe

So let me guess… You love peanut butter. Well, you’ve arrived at just the right place. This peanut butter pie is not only simple to make, but it has a rich, creamy, mousse-like filling you won’t be able to resist.

Let’s Start with 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.

the perfect pie recipe

The Heavenly Peanut Butter Pie Filling

The texture really of this pie is dreamy. It’s creamy, fluffy, silky smooth, and pretty light given the heavy ingredients, with a definite peanut 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.

peanut butter pie crust

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.

How do you like your Peanut Butter Pie?

I tried this recipe a few times after reducing the amount of whipped cream or cream cheese to see how it tasted. Both versions tasted 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.

How to make a peanut butter pie

A Few Must-Knows

How Long Is The Pie Good For?

This is stored in the freezer, so it will last a good couple of months.

Can Peanut Butter Pie be Frozen?

Yes, and it should be. The fridge will keep it at too loose of texture and it would be hard to slice.

PS. If you love peanut butter and chocolate try these yummy no-bake bars!

5 from 1 vote
Dreamy, creamy classic peanut butter pie made of chocolate cookie crust and a fluffy peanut butter mousse filling. |
Peanut Butter Pie
Prep Time: 1 hr
Cook Time: 40 mins
Total Time: 1 hr 40 mins
YIELD: 9 -inch (23 cm) pie
Calories: 560 kcal
This dreamy, creamy classic peanut butter pie is made of chocolate cookie crust and a fluffy peanut butter mousse filling.
Course: Dessert
Cuisine: American
Keyword: cheesecake for peanut butter lovers, creamy chocolate peanute butter cheesecake

Chocolate Crust:
  • 20 whole Oreo cookies
  • 5 tablespoons (70 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 teaspoon pure vanilla extract
  • 1 cup (120 g/4 oz) powdered sugar
  • 1 cup (240 ml) heavy cream
  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. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover pan loosely with plastic wrap and place in the fridge for at least 4 hours, or until completely set, before serving. Serve cold.
  6. Peanut butter pie will keep for 3-4 days in the fridge.

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  • Reply
    Jess @ whatjessicabakednext
    August 18, 2015 at 5:21 pm

    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
      August 20, 2015 at 5:36 pm

      Thank you so much Jess!

  • Reply
    August 19, 2015 at 6:45 am

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

    • Reply
      August 20, 2015 at 5:36 pm

      🙂 Thanks Laila!

      • Reply
        January 8, 2016 at 2:53 am

        (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
          January 8, 2016 at 7:16 am

          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
    Sarah | Drool-Worthy
    August 23, 2015 at 10:17 am

    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
      August 24, 2015 at 11:16 am

      Thank you, Sarah! And Happy birthday! 🙂

  • Reply
    Joan Hayes
    August 24, 2015 at 9:10 am

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

    • Reply
      August 24, 2015 at 10:57 am

      Thank you so much Joan! 🙂

  • Reply
    Aimee / Wallflower Girl
    September 7, 2015 at 3:30 pm

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

    • Reply
      September 9, 2015 at 10:43 am

      Let me know when you do! 🙂 Thanks!

  • Reply
    February 5, 2016 at 3:19 am

    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
      February 7, 2016 at 3:37 am

      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
    March 1, 2016 at 8:35 am

    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
      March 2, 2016 at 4:25 am

      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
    Jill Ramos
    December 23, 2018 at 9:32 pm

    Made this for our Christmas lunch at work last week. HUGE hit and had a lot of people ask for the recipe! SO good! Thank you!

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