This rich and indulgent peanut butter pie is a dream dessert; every bite bursts with creamy peanut butter and sweet chocolateโthe ultimate flavor combo. Built on an Oreo cookie crust, it’s layered with a rich peanut butter filling, a smooth 2-ingredient chocolate ganache, and fresh whipped cream. Finish it off with chopped peanuts and Reese’s Pieces for an unbelievable dessert no one will forget.
I originally published this recipe in 2016 and have since added new photos and additional success tips.
There’s no flavor duo quite like peanut butter + chocolate. In the kitchen, I’ve made desserts like chocolate peanut butter cheesecake bars, no-bake peanut butter bars, and peanut butter ice cream pie. My chocolate chip cookie layer cake is even filled with a chocolate peanut butter frosting. Today, we’re including a wildly decadent pie to the mix: unbelievable peanut butter pie.
There’s a lot to cover, so let’s dive right in.
This Is Unbelievable Peanut Butter Pie
The layers! The textures! This might just be the richest dessert I’ve ever made, right alongside chocolate peanut butter cake. Today’s recipe is a new twist on classic peanut butter pie with a crisp Oreo cookie crust, ultra creamy peanut butter filling, smooth chocolate ganache, and fluffy whipped cream. Crunchy toppings include Reese’s Pieces and chopped peanuts.
It’s a peanut butter lover’s dream come true.
Here’s why you’ll love it:
- Easy to prepare
- Mostly no-bake (just briefly bake the crust)
- Made with only 10 ingredients; some are repeated in the various layers
- Tons of textures in each bite
- Perfect for birthdays and celebrations
- A great make-ahead recipe
One reader, Lexi, commented: “Another amazing peanut butter recipe! So creamy, dreamy, and easy to put together! โ โ โ โ โ “
One reader, Ferrin, commented: “A must-try for peanut butter fans! This was seriously one of the most delicious desserts I have ever made. It was on par with a restaurant dessert that would probably cost you $8 a slice. I made no changes to the recipe and I would definitely make it again. Thanks, Sally, for another great recipe! โ โ โ โ โ “
One reader, Melanie, commented: “This was so delicious! It was hard to stop ourselves from getting another slice! Super easy to make and very quick to put together! โ โ โ โ โ “
4 Parts to Peanut Butter Pie
- Oreo Crust
- Peanut Butter Filling
- Chocolate Ganache
- Whipped Cream & Toppings
While the full written recipe is below, here I’ll guide you through each component so you know exactly what to do and how to time everything efficiently.
Oreo Crust
A graham cracker crust would be excellent here, but I always make this peanut butter pie with an Oreo crust. You can even use peanut butter Oreos, to really amp up the flavor. We’re using the same recipe and technique found over on my Oreo crust recipe page. Pulse the Oreos (the whole Oreo, including the chocolate cookies and the filling) into a fine crumb, then combine the Oreo crumbs with a little melted butter. Just 2 ingredients and very easy.
Press the mixture firmly into a pie dish and bake the crust. I recommend beginning with this step so the crust has time to cool down before assembling. This is the only layer that requires bakingโthe rest of the recipe is completely no-bake. I love making this pie in the warmer summer months when our kitchen welcomes a break from the hot oven.
You could use a Biscoff pie crust instead, if youโd like.
Chocolate Ganache Topping
Next, I recommend making the chocolate ganache so it can briefly cool and thicken while you make the peanut butter filling. If it’s too hot, it will start to break down the filling underneath it.
You only need 2 ingredients for the chocolate ganache topping: chocolate and heavy cream. Simply 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 because they contain stabilizers to help them keep their shapeโuse the real deal. Pure chocolate never lets you down. See my chocolate ganache page if you need extra help with it.
Peanut Butter Pie Filling
This peanut butter filling is about as rich as they come. You need just 5 ingredients including heavy cream, peanut butter, cream cheese, confectioners’ sugar, and vanilla extract. You can’t really taste the cream cheese; rather, all you taste is extra creamy peanut butter. We use the exact filling as a layer in peanut butter banana cream pie, too.
Here I add *a touch* more heavy cream, to add a bit more volume. Start by whipping the heavy cream to turn it into whipped cream. In a separate bowl, beat the other 4 ingredients together, then gently fold the whipped cream into the peanut butter mixture. The result is a creamy, airy peanut butter filling. The steps will remind you of this crรจme de menthe pie.
Let me show you that in photos. Top left: whipped cream. Top right: peanut butter mixture. Bottom left: whipped cream folded into the peanut butter mixture. Bottom right: spreading it all into the baked Oreo crust.
Spread the thickened chocolate ganache on top and then refrigerate the pie for at least 6 hours or overnight. The pie won’t slice nicely unless it’s been sufficiently refrigerated.
Great dessert to make a day ahead of time!
Toppings
With the same ingredients you used in the filling, make some fresh whipped cream to go on top. The whipped cream isn’t super sweet; it’s light and fluffy, which pairs perfectly with the deeply rich pie. To round out the myriad textures, top with crushed Reese’s Pieces and chopped peanuts.
Instead of Reese’s Pieces and peanuts, try crushed M&Ms, or skip them altogether.
I usually garnish the pie just before serving because the whipped cream could begin to weep on the soft ganache. You’ll want to wait until the filling has set.
This dessert is always fun for birthdays, but Iโve also served it alongside Fatherโs Day recipes, Motherโs Day recipes, for Valentineโs Day, anniversary dessertโor even when there is no occasion at all (because why not?). Itโs always devoured!
Print
Unbelievable Peanut Butter Pie
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 7 hours
- Yield: 1 9-inch pie
- Category: Pie
- Method: Baking
- Cuisine: American
Description
This rich and indulgent peanut butter pie is a dream dessert; every bite bursts with creamy peanut butter and sweet chocolateโthe ultimate flavor combo. Built on an Oreo cookie crust, it’s layered with a rich peanut butter filling, a smooth 2-ingredient chocolate ganache, and fresh whipped cream. Finish it off with chopped peanuts and Reese’s Pieces for an unbelievable dessert no one will forget.
Ingredients
Oreo Crust
- 22 whole Oreo cookies (250g; regular, not Double Stuf)
- 5 Tablespoons (71g)ย unsalted butter, melted
Ganache
- 3/4 cup (180ml) heavy cream
- 6 ounces (170g) semi-sweet chocolate, finely chopped
Peanut Butter Filling
- 1 cup (240ml) heavy cream, cold
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 and 1/2 cups (375g) creamy peanut butter
- 3/4 cup (90g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
Optional Toppings For Serving
- Whipped Cream
- 1/4 cup (50g) Reese’s Pieces, crushed
- 1/4 cup (30g) chopped peanuts
Instructions
- Preheat the oven to 350ยฐF (177ยฐC).
- Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See this Oreo crustย page for more success tips if needed. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Make the ganache: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it comes to a simmer, immediately remove from heat and pour over the chocolate. Let sit for 2โ3 minutes to soften the chocolate, then stir gently until the ganache is smooth. Set aside at room temperature and allow to slightly cool. During this time, it will gradually thicken as well.
- Make the filling:ย 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 3 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl (no need to rinse it out), beat the cream cheese on medium-high speed until smooth. Then add the peanut butter, confectioners’ sugar, and vanilla extract, and beat until combined. Mixture will be thick. Fold in the whipped cream until smooth. Be gentle, you don’t want to deflate that cream.
- Spread peanut butter filling into the cooled crust; I use a small offset spatula for this.
- Spread the chocolate ganache on top of the filling.
- Note: If you don’t plan to serve the pie with whipped cream, you can add chopped peanuts and/or Reese’s Pieces on top of the wet ganache before chilling the pie (so they stick). Otherwise, wait until you garnish with whipped cream (step 9).
- Chill the pie in the refrigerator for at least 6 hours and up to 48 hours. If chilling for longer than a day, loosely cover it.
- Garnish the pie:ย I used Wilton 1M tip for piping whipped cream on the pictured pie. Top the whipped cream with Reese’s Pieces and chopped peanuts.
- Slice and serve cold. Cover leftover pie and store in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: You can get started on the crust in step 2 and the ganache in step 3 ahead of time. 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.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowls | 9-inch Pie Dish | Small Saucepan | Electric Mixer (Handheld or Stand) | Silicone Spatula | Small Offset Spatula
- Peanut Butter: Use a conventional (processed) smooth peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style or oily peanut butter; both cause the filling to separate and/or turn out greasy.
Reader Comments and Reviews
Has anyone tried to make this in cupcake liners? Do you think it would work?
Hi Pam, that should work just fine! Let us know if you do give it a try.
Sally, Iโm a die hard fan first and foremost. Personally, I loved this pie but comments I got on this were the crust was too hard and stuck to the pan. Peanut butter filling was too thick in consistency and ganache layer was too chick. Perhaps more butter in crust to help grease the pan, more whipped cream in filling and thinner layer of ganache. Regardless, itโs still good when scooped into a cup and eaten like a trifle!
Hi!! Iโm a huge fan of this recipe โ my whole family is obsessed!
If you still have the original 2016 version, Iโd be so grateful if you could share it with me!
Hi Amanda! The recipe is still the sameโwe used to put more chopped Reese’s Pieces on the bottom of the baked crust and on the top, which you can certainly still do if you wish. So glad this is a favorite for your family!
Oh Lordy I made the peanut butter pie itโs so freaking good sally tysm
This was a spectacular recipe for peanut butter pie! It won fourth place out of 25-30 pies in a contest and the judges described it as “Luxurious and Decadent” An excellent dessert, definitely a prize winner!!
I have used many of your recipes to great success and always consider this site dependable. Just wanted to say I canโt believe the comments here say this peanut butter pie tastes too much peanut butter!!! Thatโs why itโs called a peanut butter pie! Make something else!
I can’t wait to make this! Would you recommend adding skrewball peanutbutter whiskey to the peanut butter or any other liqueur to any other part of the pie to give it a little kick?
Hi Brett, we haven’t tested anything, but let us know if you do!
This pie went down a storm. I added a jam jelly disc layer (berry coulis set with some gelatine, using a side plate as a mould) to the bottom before adding the peanut butter filling and it was delicious. I also adapted it to be dairy free which was not an issue, just substituted out the cream for a DF one and used milk free dark chocolate. Itโs a new family favourite!
Hi! So I live in Hungary, where it’s extremely hard to find Reeseโs Pieces, so what is a substitute I could use instead?
Hi Tilley, crushed peanuts would be a delicious substitution, or you can simply omit them all together. Enjoy!
Hi Sally, can I make this in a lined & greased springform pan with an Oreo base, but no crust around the sides? More similar to a cheesecake vs. a pie. Or is the filling too sticky / wet. Thank you so much!
Hi Britt, we haven’t tested it, but we fear the filling may get a bit messy without the crust barrier with the pan. Let us know if you do decide to give it a try!
Came out tasting very yummy and the perfect amount of sweet. But the chocolate ganache was very liquidy and dripped everywhere even as we were cutting it. I had it in the fridge for just under 2 days before cutting so it wasnโt that it wasnโt cold enough. Iโd make it again with a different ganache mix. The whipped cream mixture and peanut butter were a bit tricky to mix, they didnโt want to combine well for me so I had to mix kind of rough. It didnโt affect the amount of mixture or compress it at all, I honestly wish I would have used half as much of the peanut butter filling. Also need to make it in a springform pan so itโs easier to cut and lift next time.
My mother used to make a similar peanut butter pie but I lost the hand written recipe when we last moved. I was hoping this was the one but this is a very rich, dense pie and was way too peanut butter heavy for my taste. I think less peanut butter and more whipped cream could have lighted it up.
I made this for a friendโs bday and had high hopes.
Following others, I used a springform pan, which does make for a really nice presentation. I added some chopped Reeces cups on top of the crust and added some more on top
of the ganache. Other than that, I followed the recipe absolutely to a T.
For me, the peanut butter filling was disappointing. As soon as I whipped up the cream cheese, peanut butter portion I know there was no way I could get a silky mousse without adding the whipped cream back into my mixer. Even with the mixer, I had to beat on high to get the mixture light enough. Beyond that however, the taste was just too peanut butter heavy for me. I know, I know, itโs a peanut butter pie – but the peanut flavor is just off. Itโs overwhelming in a way we didnโt enjoy. I was really hoping that combined with the crust, ganache, etc in final form it would improve, but sadly it did not.
This one wasnโt for us.
Pie came out great. Used regular 9 inch pie plate. I did have leftover ganache, so would make less next time.
Did make a few changes: I don’t like Oreos so I substituted chocolate graham crackers for crust. (measured about 2 1/4 cups crushed crackers and added extra melted butter (about 3 tablespoons) to compensate for lack of oreo filling.) Also did not add any Reese’s pieces or other candy, pie didn’t need them, just put whipped cream on top for serving. Pie was a hit, and will make again.
Can I use chunky peanut butter if I don’t have creamy?
Hi Shirley, the filling might be a bit too thick or even dry/crumbly if using chunky peanut butter. For best results, we recommend sticking with smooth peanut butter here.
Hi I accidently left out the whipped cream in the peanut butter filling and already made it all. Now just have a bowl of whipped cream. So is it ruined now?
Hi Jade, the filling will be much more stiff without the whipped cream, but will definitely still be edible!
I have a question about your Peanut Butter Pie.
My grandson is allergic to peanuts. Can Sun Butter be used instead of Peanut Butter? Or do you have a better recommendation?
Thank you
Hi Marilynn, we haven’t tested sun nut butter in this pie, but let us know if you do! Since peanut butter is such a main ingredient here, it may be best to try a different recipe, like this reader favorite Oreo pie.
Oreo cookies . Too sweet!!! I take them apart and scrape off the white filling. Sad the chocolate wafer cookies are gone.
I use chocolate graham crackers