Peanut Butter Pie
Make this easy, no-bake peanut butter pie! With a fluffy mousse filling and a chocolate cookie crust, it will satisfy your deepest peanut butter craving!
Peanut butter pie, baby!
This is an absolute favorite for my family. Any time we are out at a restaurant and we see it on the menu, there’s no doubt about it. We are ordering it!
We are a peanut butter loving bunch and we love our peanut butter treats. Peanut butter cookies, peanut butter bars, peanut butter brownies– all completely irresistible! If you’ve got ’em, you’d better hide them from us, lol!
But peanut butter pie might be the number one favorite. There is something about that fluffy peanut butter mousse filling, and the way it contrasts with the crunchy chocolate cookie crust and the sweet whipped cream. It’s truly sublime!
If you’re looking for an easy treat to make that whips up in just a few minutes and requires ZERO baking, then this is the recipe for you. It’s perfect at any time of year, but especially when the weather is hot like it is right now.
I promise you, your crew will go nuts for this pie!
HOW TO MAKE PEANUT BUTTER PIE
You’ll only need a handful of basic pantry items to make this easy recipe.
PEANUT BUTTER PIE INGREDIENTS
- Oreo Cookies
- Melted Butter
- Cream Cheese
- Peanut Butter
- Powdered Sugar
And if you want to make it fancy, you can also sprinkle on some chopped peanuts and chocolate shavings. That’s it!
THE OREO CRUST
Start by preparing the crunchy chocolate cookie crust.
All you have to do is chuck your Oreos in the food processor and pulse them until they’re finely ground.
Then just pour in the melted butter and stir everything together until it’s well combined.
Press this mixture into the bottom and up the sides of a standard, 9-inch diameter pie dish.
I like to use the bottom of a measuring cup to do this- it keeps my hands clean and does a good job of pressing the crust into an even layer.
Now just pop this into the fridge to firm up, while you get going on the filling!
THE PEANUT BUTTER MOUSSE FILLING
To make this creamy, rich, and fluffy goodness, place cream cheese, peanut butter, powdered sugar, and salt in a large mixing bowl.
I typically use regular creamy peanut butter when I’m making a peanut butter dessert. If you want to use natural peanut butter, you can experiment, but the result could come out a little different because these types of products are typically runnier, more oily, and less sweet.
Whip the ingredients together until smooth. This will probably take a few minutes on medium-high speed.
Scrape the bottom and sides of the bowl with a silicone spatula (this will prevent lumps), and then turn the mixer to medium-low speed. Drizzle in the cream in a slow, steady stream, while the machine runs.
Give things one more scrape and then turn the mixer back up again and whip the mousse until it’s really fluffy and can hold a soft peak. It will probably take a minute or two on medium-high.
ASSEMBLING THE PEANUT BUTTER PIE
Spoon the filling into the crust.
Smooth it out with the spatula, mounding it up a little towards the center.
Then top it with a cloud of sweet whipped cream. I like to use this kind of piping bag and this kind of tip, to create big, luscious swirls, but you could create a really nice effect with just the back of a spoon too.
Sprinkle a handful of chopped peanuts on top, and garnish with chocolate shavings!
Chocolate shavings are really easy to make. Just run the blade of a veggie peeler down the side of a chocolate bar. Ta-dah!
GLUTEN-FREE PEANUT BUTTER PIE
There is no gluten in the filling or topping of this pie. So if you want to create a gluten-free version, just use gluten-free chocolate sandwich cookies for the crust.
FROZEN PEANUT BUTTER PIE
I usually just serve this pie chilled, but it would be really good frozen too! Almost like an ice cream pie.
It’s a really refreshing treat for a warm summer night!
HOW TO SERVE PEANUT BUTTER PIE
Once this pie has had enough time in the fridge to chill, it slices really beautifully. With the whipped cream, nuts, and chocolate, you really don’t need another thing!
But if you want to get fancy, try topping it with a drizzle of hot fudge, chocolate syrup, and/or salted caramel.
Or make a fluffernutter pie with marshmallow sauce!
Any of these would take this pie completely over the top!
DOES PEANUT BUTTER PIE NEED TO BE REFRIGERATED
It is a good idea to keep this pie cold as much as possible. It helps to keep the filling nice and firm.
But it will transport just fine if your journey isn’t too long! I held it on my lap last night, as we drove to visit my brother- and sister-in-law at their new home about 25 minutes away. Once you arrive, just get it chilled back down in the fridge and it should be perfect by the time you’re ready to serve it.
HOW LONG IS PEANUT BUTTER PIE GOOD FOR?
If you have any leftovers, this peanut butter pie should last for a week to 10 days in the fridge.
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Peanut Butter Pie
For the Oreo Cookie Crust
- 24 Oreo chocolate sandwich cookies
- 5 tablespoons (73.93 g) unsalted butter,, melted
For the Peanut Butter Mousse Filling
- 16 ounces (453.59 g) cream cheese, (2 bricks)
- 1 cup (258 g) smooth peanut butter
- 1 cup (120 g) powdered sugar
- 1/4 teaspoon kosher salt
- 1 cup (236.59 ml) heavy whipping cream
For the Toppings
- 3/4 cup (177.44 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- chopped peanuts , (optional garnish)
- chocolate shavings* , (optional garnish)
To Make the Oreo Cookie Crust
- Place the Oreo cookies in the bowl of a food processor and pulse until finely ground.
- Pour in the melted butter and stir together until evenly mixed.
- Transfer the mixture to a pie plate and press into an even layer over the bottom and up the sides of the pan.
- Refrigerate for 10 minutes.
To Make the Peanut Butter Mousse Filling
- Place the cream cheese, peanut butter, powdered sugar, and salt into a large mixing bowl, and whip together on medium speed until smooth.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the cream in a slow, steady stream, while continuing to whip.
- Scrape the bottom and sides of the bowl with a silicone spatula, then turn the mixer up to high speed and whip until the filling can hold stiff peaks.
- Transfer the mousse to the prepared pie crust and smooth into an even layer.
To Top the Pie
- Whip the cream and powdered sugar together until the cream holds soft peaks.
- Top the pie with whipped cream, and garnish with nuts and chocolate shavings.*
- Chill the pie for at least 2 hours or until firm.
I made this pie yesterday for a friend who needed a boost and it’s was heavenly! Not nearly as sweet as I expected it to be, which was good. I almost wanted a bit more peanut butter and may try added a little more next time, but made exactly as the recipe says is dreamy! This is a keeper!
So happy you enjoyed it Hannah! Thank you so much for the 5-star review!
I am thinking that if you have a peanut allergy, you could use a good quality nut-free ‘peanut’ butter such as Wowbutter, or a No-Nutz (this one is made in my area of Alberta, Canada, just outside of the town I live in)).
Absolutely! Another one I really like is called Sunbutter- it’s made from sunflower seeds. So good!