This Peanut Butter Pie is the creamiest, over the top dessert you’ve been looking for. With an Oreo crust, melted chocolate and a thick and creamy peanut butter filling, this makes the ultimate no bake dessert.
This peanut butter pie is the creamiest, dreamiest pie around. It is incredibly rich and exactly what you’re looking for in a pie. This pie has a rich Oreo curst that has been slathered with melted chocolate then topped with a thick, creamy peanut butter filling. Melted chocolate is drizzled over the top to finish. It’s a family favorite around here!
This pie only requires some patient refrigeration time before serving. No oven necessary, and all the layers come together at the same time. Let’s talk about how to make this dreamy pie!
What you’ll need to make Peanut Butter Pie
- Oreos- I used double stuffed, because those are the best!
- butter- unsalted and melted to hold the crust together
- semi sweet chocolate- my favorite brand is Ghirardelli
- heavy cream- to make the filling light and fluffy
- cream cheese- get the full-fat!
- peanut butter- don’t go with the natural peanut butter, with the natural oil separation that happens, your pie might fall apart
- sweetened condensed milk-for an added sweetness and creaminess
- confectioner’s sugar- to take away the tartness from the cream cheese
- vanilla extract- make sure it’s pure vanilla extract, not imitation flavor
This is a really simple process and comes together rather quickly. First, finely chop the Oreos in a food processor to create a smooth crumb. Then, toss in melted butter so the crumbs adhere to each other. Press the mixture evenly into a springform pan for easy removal later.
Slather melted chocolate over the crust for a lovely, thin chocolate layer that adds a little crunch once it cools and hardens.
Then, we move on to the filling. Whip the heavy creamy until nice, stiff peaks form. In a separate bowl, beat the cream cheese and peanut butter until nice and smooth. Mix in a little confectioners’ sugar to sweetened up the cream cheese. Combine the sweetened condensed milk and vanilla extract and mix until smooth again.
Almost finished! Grab that whipped cream and mix part of it into the filling. Fold the remaining whipped cream in to create a beautifully light and fluffy filling. Pour and smooth the filling into the prepared crust. So simple!
The final step is to drizzle melted chocolate over the top. A necessary step.
As much as you’d like to consume this NOW! The pie really is best to let chill for several hours, if not overnight
Notes and tidbits
If you don’t have a food processor, you can place the cookies in a ziploc bag and crush them with a rolling pin instead.
Don’t have a springform pan? Make this in a tall sided 9-inch pie plate or cake pan instead.
Other recipes you may love
Recipe adapted from In Jennie’s Kitchen
For the crust
- 30 Double Stuffed Oreos
- 3 Tablespoons butter, melted
- 4 oz. finely chopped semi-sweet chocolate
For the pie
- 1 cup heavy cream
- 8 oz. full-fat cream cheese
- 1 cup creamy-style peanut butter
- 3/4 cup confectioners' sugar
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 oz. semi-sweet chocolate, melted for drizzling
- Place the cookies to the bowl of a food processor and pulse into fine crumbs. Pour into a small bowl. Drizzle the melted butter into the bowl and stir with a fork until the crumbs have been coated. Press mixture into the bottom and 1 inch up the sides of an ungreased 9-inch springform pan.
- Place the chopped chocolate in a heatproof bowl. Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Place the pan in the refrigerator while preparing the filling.
- In the bowl of a stand mixer fitted with the whisk attachment, pour in the heavy cream and whip until stiff peaks form, about 2-3 minutes. Place in refrigerator until ready to use.
- In another bowl for a stand mixer fitted with the paddle attachment, beat together the cream cheese and peanut butter until light and fluffy on medium speed, about 2 minutes. Reduce the speed to low and slowly beat in the confectioners' sugar. Add the sweetened condensed milk and vanilla extract. Increase speed to medium and beat until all the ingredients are combined and the filling is smooth.
- Mix 1/3 of the whipped cream into the filling. Fold in the remaining whipped cream with a rubber spatula. Pour the filling into the prepared springform pan and smooth the top.
- To finish, drizzle the melted chocolate over the filling.
- Place in the refrigerator and chill for at least 3 hours, or overnight before serving.
The pie will last up to several days covered in the refrigerator.