Unbelievable Peanut Butter Pie

No bake peanut butter pie complete with Oreo crust, Reese's Pieces, rich and thick peanut butter filling, and smooth chocolate ganache! Recipe on sallysbakingaddiction.com

Serious picture overload today. But I don’t think that should be a problem considering peanut butter pie on a peanut butter Oreo crust with smooth chocolate ganache and two layers of crushed Reese’s Pieces. Right? Not a problem at all.

No bake peanut butter pie complete with Oreo crust, Reese's Pieces, rich and thick peanut butter filling, and smooth chocolate ganache! Recipe on sallysbakingaddiction.com

I’m in birthday dessert test mode at the moment. Kevin’s birthday is next month and we’re having a bunch of our friends over for an afternoon shindig. There will be grilling. There will be dogs. There will be meats. There will be Coors Light. There will be peanut butter & chocolate and my goodness there WILL be a finished kitchen. Can I get a heck yeah! All good things ahead.

Kevin’s favorite food (behind meat and green bean casserole with extra crunchy onion things) is most definitely chocolate and peanut butter. Together or separate, the guy doesn’t discriminate. Remember when he spread peanut butter on the double chocolate zucchini bread? My world changed. Also: exhibit B.

All of this peanut butter and chocolate information makes the dessert brainstorming quite simple each year. What better dessert to make for the birthday festivities than a peanut butter chocolate monster pie? Because pie goals.

Oreo crust for unbelievable peanut butter pie on sallysbakingaddiction.com

There are 4 things happening in this unbelievable peanut butter pie:

  • Peanut butter Oreo crust
  • Creamy peanut butter filling
  • Rich chocolate ganache
  • Crushed Reese’s Pieces: in two places!

I knew an Oreo crust was the place to start, but when I was in the cookie aisle my mind started racing staring at the 347 different flavors of Oreos. I really do think there are 347 Oreo flavors by now. Has anyone seen or tried the fruity crisp Oreos yet? Anyway, I went with peanut butter flavored and obviously did not regret that decision. Neither will you!

In related news: peanut butter Oreos may just the the best cookie in the cookie aisle ever of all time. Thank you.

Peanut butter filling for unbelievable peanut butter pie on sallysbakingaddiction.com

Peanut butter filling for unbelievable peanut butter pie on sallysbakingaddiction.com

How to make unbelievable peanut butter pie on sallysbakingaddiction.com

The peanut butter filling is about as decadently rich as we can get. It’s just 5 ingredients: heavy cream, peanut butter, cream cheese, confectioners’ sugar, and vanilla extract. In other words, calories. It’s made from calories.

You’ll whip the heavy cream into whipped cream, then fold it into the other ingredients. I tried my hand at making this peanut butter pie without cream cheese. My goodness, that thing wouldn’t hold its shape! Delish? Yes. Sloppy central? Heck yes. For anyone concerned, don’t fret. You can’t really taste the cream cheese; rather, you truly just taste peanut butter. A lot of peanut butter.

For the ganache, it’s simply chocolate and heavy cream. Ganache is so easy. Just pour warm cream over chocolate and stir. Use a quality chocolate because it’s where all of the flavor comes from. I would avoid using chocolate chips– use the real deal. Pure chocolate never lets you down, my friends. Never!

You’ll want to make the ganache in the beginning because it must fully cool down before pouring over the peanut butter filling. Likewise, prepare the Oreo crust in advance. It must be pre-baked for about 10 minutes, then cool down. This all makes it a wonderful pie to begin ahead of time.

Chocolate ganache for unbelievable peanut butter pie on sallysbakingaddiction.com

No bake peanut butter pie complete with Oreo crust, Reese's Pieces, rich and thick peanut butter filling, and smooth chocolate ganache! Recipe on sallysbakingaddiction.com

There’s no baking! Well, except for that crust. Rather, the refrigerator does all the work. The pie must set up in the refrigerator for 5-6 hours. Overnight would be wonderful, but I’ve made this peanut butter pie twice in just 5 hours of chill time. Peanut butter perfection each time.

No bake peanut butter pie complete with Oreo crust, Reese's Pieces, rich and thick peanut butter filling, and smooth chocolate ganache! Recipe on sallysbakingaddiction.com

The layers! The textures! The crunch from the Oreo crust, the Reese’s pieces candy pieces, the creamy peanut butter filling, the smooth chocolate ganache. This might just be the richest dessert I’ve ever made. Honestly, a small sliver is enough to satisfy. Until next month when I make this again.

No bake peanut butter pie complete with Oreo crust, Reese's Pieces, rich and thick peanut butter filling, and smooth chocolate ganache! Recipe on sallysbakingaddiction.com

Get ready for this!

Unbelievable Peanut Butter Pie

Ingredients:

Oreo Crust

  • 20 peanut butter Oreos (or regular, Double Stuf is ok!)
  • 5 Tablespoons (75g) unsalted butter, melted

Ganache

  • 3/4 cup (180g) heavy cream
  • 6 ounces (170g) semi-sweet chocolate, coarsely chopped

Peanut Butter Filling

  • 3/4 cup (180ml) heavy cream
  • 8 ounce (224g) block cream cheese, softened to room temperature
  • 1 and 1/2 cups (310g) creamy peanut butter
  • 3/4 cup (90g) confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (200g) Reese's Pieces, crushed

Directions:

  1. Preheat the oven to 350°F (177°C). Spray a 9-inch pie dish with nonstick spray or grease lightly with butter.
  2. Make the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into the pie dish. Bake for 9-10 minutes. Allow to cool as you prepare the rest.
  3. Make the ganache: Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently until the ganache is smooth. Set aside and allow to cool to room temperature. During this time, it will slowly thicken as well.
  4. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl (no need to rinse clean!), beat the cream cheese, peanut butter, confectioners' sugar, and vanilla extract together on medium-high speed until combined. Mixture will be thick. Fold in the whipped cream until smooth. be gentle, you don't want to deflate that cream.
  5. Sprinkle half of the Reese's Pieces on top of the cooled crust. Spread peanut butter filling evenly on top, then spread ganache on top of filling. Sprinkle the rest of the Reese's Pieces on top.
  6. Chill the pie in the refrigerator for 5-6 hours or even overnight. Slice and serve cold.

Make ahead tip: You can get started on the crust in step 2 and the ganache in step 3. You can keep both in the refrigerator overnight if you're getting started the day before. Cover both tightly. This pie can be frozen up to 3 months. It's tasty frozen or you can let it thaw overnight in the refrigerator before serving.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Speaking of

Peanut butter chocolate lava cakes on sallysbakingaddiction.com

No bake peanut butter pie complete with Oreo crust, Reese's Pieces, rich and thick peanut butter filling, and smooth chocolate ganache! Recipe on sallysbakingaddiction.com

109 Comments

Comments

  1. Kate on August 6, 2017 at 8:37 am

    This was likely a melty Reese’s and one of my favorite dessert yet! I enjoyed it was an espresso to help balance out the sweet!

  2. Lindsey on August 16, 2017 at 7:49 pm

    Hi Sally! Do you think this would work in a springform pm instead of a pie dish? I’m wanting to do something fun for my husband’s birthday and he would love this but he’s not a pie guy per se. I’m thinking if I did the springform it would give it a Cheesecake feel. 

    • Sally on August 17, 2017 at 7:59 pm

      Definitely!

  3. Rosemary Meyer on September 3, 2017 at 8:31 pm

    I’ve never fixed such a rich chocolate peanut butter recipe don’t ever start tasting ahead or you won’t have enough for a pie or anything (I did) so if your a peanut butter mixture fan make the pie first and scrap the pan for more and relax til pie is ready. Makes an excellent dessert because you can serve small pies  because it’s so rich .  And take the recipe and if your ever at a dinner and this is dessert get your pie first as it’s gone quickly and your left with crumbs Thaks so much for sharing this deltoid peanut butter pie~~ Raz

  4. Jenny on September 23, 2017 at 11:35 am

    Hey Sally!
    Does the whipping/heavy cream need to be warmed to room temperature before whipping it and making the filling, or is it ok to use it cold? I know room temp dairy is usually the rule for baking, but this pie is a little different, so I wanted to check.
    Thanks!

    • Sally on September 24, 2017 at 1:50 am

      Cold is best for making the whipped cream 🙂

  5. Jennifer on October 17, 2017 at 10:44 am

    Have you ever made these in a cupcake pan? I’m wanting to make them for a school activity and individual serving sizes would be best. Any recommendations for quantity of crust mixture per cupcake well and bake time (for the crust)? Thanks!

    • Sally on October 17, 2017 at 10:51 am

      Hi Jennifer! I haven’t. Though I’d use about 1 – 1.5 Tbsp of crust per cupcake and pre-bake for 8 minutes.

      • Jennifer on October 19, 2017 at 11:24 pm

        Now that I think about this again, do you think the pie filling is sturdy enough for cupcake form ?  I would hate to peel of the wrapper, take a bite and have the rest fall apart 🙁  Thanks again!   Hope your baby girl is well!



  6. Amber on November 10, 2017 at 7:45 am

    Is there a nondairy substitute for heavy cream? Can coconut milk be used?

    • Sally on November 10, 2017 at 9:07 am

      Full-fat coconut milk (the canned kind) should be ok!

  7. Melissa on November 22, 2017 at 5:30 pm

    The crust doesn’t seem to be cooking. It is very soggy … does it set during cooling?

  8. Rosemary on May 24, 2018 at 3:37 pm

    Deliciously rich and decadent peanut butter pie. It was easy to make and my husband enjoys to so much it’s his desert special request. Thanks!

    Rating: 5
  9. Sadie on May 28, 2018 at 11:56 am

    Excellent! I’ve made many peanut butter pies and this is the best one so far. The peanut butter is the highlight. The texture is like silk. It’s rich, but not overly sweet. There are a few steps to the prep, but none is time-consuming nor difficult. The detailed recipe instructions and pictures are very helpful. The filling seemed a bit thick and grainy after beating the cream cheese, peanut butter and sugar together, but once the whipped cream was folded in, it smoothed out and was nice and light. The texture became more silky after chilling and freezing. I preferred it right from the freezer, but others thought it was silkier after it had thawed. I used the weight measures for the filling, and instead of a 9-inch pie plate I used an 8-inch springform pan. The filling came to within 1/4 inch of the top of the pan, leaving just enough room for the ganache. I subbed coarsely chopped mini peanut butter cups for the Reese’s Pieces, and sprinkled all of them on top of the ganache. I also added a white chocolate peanut butter swirl to the ganache. This is an outstanding make-ahead dessert!

    Rating: 5
    • Sally on May 29, 2018 at 1:28 pm

      I’m so happy that you tried this, Sadie! Reading your description has me craving a piece right now! And that white chocolate peanut butter swirl…..wow!

Reviews

  1. Rosemary on May 24, 2018 at 3:37 pm

    Deliciously rich and decadent peanut butter pie. It was easy to make and my husband enjoys to so much it’s his desert special request. Thanks!

    Rating: 5
  2. Sadie on May 28, 2018 at 11:56 am

    Excellent! I’ve made many peanut butter pies and this is the best one so far. The peanut butter is the highlight. The texture is like silk. It’s rich, but not overly sweet. There are a few steps to the prep, but none is time-consuming nor difficult. The detailed recipe instructions and pictures are very helpful. The filling seemed a bit thick and grainy after beating the cream cheese, peanut butter and sugar together, but once the whipped cream was folded in, it smoothed out and was nice and light. The texture became more silky after chilling and freezing. I preferred it right from the freezer, but others thought it was silkier after it had thawed. I used the weight measures for the filling, and instead of a 9-inch pie plate I used an 8-inch springform pan. The filling came to within 1/4 inch of the top of the pan, leaving just enough room for the ganache. I subbed coarsely chopped mini peanut butter cups for the Reese’s Pieces, and sprinkled all of them on top of the ganache. I also added a white chocolate peanut butter swirl to the ganache. This is an outstanding make-ahead dessert!

    Rating: 5
    • Sally on May 29, 2018 at 1:28 pm

      I’m so happy that you tried this, Sadie! Reading your description has me craving a piece right now! And that white chocolate peanut butter swirl…..wow!

Questions

Leave a Comment


       



This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Top 5 Recipes

grateful-creator-logo

Recipes You'll Love

Categories

Archives

sallys-cookie-palooza

Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More...

fabruary-challange

Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More...

pie-week

Pie Week

The first week of every November is all about Thanksgiving Pies.

View More...

My Cookbooks

@sallysbakeblog