This easy, no-bake peanut butter pie is truly irresistible. With an Oreo cookie crust, a silky peanut butter filling, whipped cream, and peanut butter candies, it’s a peanut butter lover’s dream! 
Originally published May 8, 2018. Updated April 15, 2020.
If you love peanut butter, this no-bake pie is the ultimate dessert. The filling is rich and creamy—somewhere between the center of a Reese’s peanut butter cup and a slice of peanut butter cheesecake. The crust is made from crushed Oreos and melted butter, and the whole pie is finished with whipped cream and your favorite peanut butter candies. Serve it straight from the refrigerator for a velvety texture or frozen if you prefer a firmer slice.
You can skip the whipped cream and top the pie with chocolate ganache if you’d rather, but I enjoy the lightness whipped cream adds along with a few Reese’s pieces or peanut butter cups on top.
The Perfect Peanut Butter Pie
This no-bake pie doesn’t require any special pie-making skills. With just a few ingredients and about 20 minutes of hands-on time, you’ll have a show-stopping dessert without turning on the oven.
Oreo Cookie Crust
The crust uses Oreo wafers (including the filling) combined with melted butter. Crush the cookies in a food processor or place them in a sealed bag and crush with a rolling pin. The filling in the Oreos helps bind the crust. Mix the crumbs with melted butter, press the mixture into a 9-inch pie plate—packing it evenly along the bottom and up the sides—and chill in the refrigerator while you make the filling.
Peanut Butter Filling
The filling is delightfully simple and uses just a few ingredients. Steps:
- Whip the heavy cream until stiff peaks form.
- In a separate bowl, beat together cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
- Gently fold the whipped cream into the peanut butter mixture to keep the texture light and airy.
- Spread the filling over the prepared Oreo crust and smooth the top.
- Chill the pie in the refrigerator until set.
When ready to serve, top the pie with additional whipped cream, chopped peanut butter cups, fudge sauce, or any other chocolate-peanut-butter combination you enjoy.
Baking Tips & Substitutions
- If you’re short on time, use a store-bought Oreo or graham cracker crust.
- Use smooth commercial peanut butter (e.g., Kraft, Skippy, Jif). Avoid natural, homemade, or crunchy peanut butter, which can separate or produce an oily texture.
- Use full-fat, brick-style cream cheese for the best structure and creaminess.
- Thawed Cool Whip can replace the whipped heavy cream if you prefer—skip whipping the cream and fold in Cool Whip instead. You can also use extra Cool Whip for the topping.
- To make a chocolate peanut butter pie, replace the whipped cream topping with a chocolate ganache:
- Chop 6 oz semi-sweet or dark chocolate into small pieces and place in a heatproof bowl.
- Heat 3/4 cup heavy cream until very hot but not boiling.
- Pour the hot cream over the chocolate, let sit 2 minutes, then whisk until smooth.
- Pour the ganache over the chilled pie, smooth the surface, and return to the fridge to set.
- Store the pie covered in the refrigerator for up to 4 days. It freezes well (without whipped cream topping) for up to 2 months; serve frozen or thaw overnight in the fridge. Note frozen pies may be harder to slice cleanly.
If you want a creamy, dreamy, no-bake peanut butter pie that’s easy to make and full of peanut butter flavor, you’ll love this recipe.
No-Bake Peanut Butter Pie
Ingredients
Oreo Crust
- 25 Oreo cookies
- 5 tbsp unsalted butter, melted
Peanut Butter Filling
- 3/4 cup heavy cream, 33-35% MF
- 8 oz cream cheese, full-fat, brick-style
- 1 cup peanut butter
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
To Serve
- 1/2 cup heavy cream
- peanut butter candies
Instructions
Oreo Crust
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Crush the Oreo cookies in a food processor or in a sealed bag with a rolling pin.
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Mix the crushed cookies with the melted butter until combined.
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Press the mixture into the bottom and up the sides of a 9-inch pie plate.
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Chill the crust in the refrigerator while you prepare the filling.
Peanut Butter Filling
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Beat the 3/4 cup heavy cream until stiff peaks form; set aside.
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In a large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth.
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Gently fold the whipped cream into the peanut butter mixture until even and smooth.
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Spoon the filling into the Oreo crust and smooth the top.
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Refrigerate for at least 6 hours or overnight to set.
To Serve
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Whip the remaining 1/2 cup heavy cream until peaks form and spread over the pie.
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Top with peanut butter candies or chopped peanut butter cups.
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Slice with a thin, sharp knife, cutting through the crust for clean slices.
Notes
- Heavy cream in the filling can be replaced with an 8-oz container of thawed Cool Whip; skip the whipping step. Use additional Cool Whip for the topping if desired.
- Avoid homemade, natural, or crunchy peanut butter; they can make the pie oily or cause separation.
- Store leftovers covered in the fridge for up to 4 days. Freeze the pie (without whipped cream topping) for up to 2 months; thaw overnight in the fridge before serving and add the whipped cream topping just before serving.
- Nutrition information is calculated per slice assuming the pie is cut into 10 pieces and includes the whipped cream topping (but not candies).