Unbelievable Peanut Butter Pie

Peanut butter pie is rich and decadent, combining creamy peanut butter and sweet chocolate in each bite. This over the top dessert features a peanut butter Oreo cookie crust, peanut butter filling, Reese’s Pieces, and homemade chocolate ganache. It’s unbelievable!

slice of peanut butter pie on a wood plate with a fork

There’s no flavor duo quite like peanut butter + chocolate. We’ve made chocolate peanut butter cheesecake bars, no-bake chocolate peanut butter bars, and chocolate peanut butter snack bars to name a few. My chocolate chip cookie layer cake is even filled with a chocolate peanut butter frosting! Today, we’re adding another recipe to the chocolate peanut butter mix: truly unbelievable peanut butter pie.

There’s a lot to cover, so let’s dive right in.

overhead image of peanut butter pie in a glass baking dish

This Is Unbelievable Peanut Butter Pie

The layers! The textures! This might just be the richest dessert I’ve ever made. Today’s recipe is a new twist on classic peanut butter pie with a crunchy peanut butter Oreo cookie crust, colorful Reese’s Pieces candies, creamy peanut butter filling, and smooth chocolate ganache. It’s a peanut butter lover’s dream come true.

Here’s why you’ll love it:

  • Totally indulgent
  • Quick and easy to prepare
  • Made with only 10 ingredients
  • Tons of texture in each bite
  • Perfect for birthdays and celebrations
  • A great make-ahead recipe

spreading Oreo cookie crust into glass pie dish

4 Parts to Peanut Butter Pie

  1. Peanut Butter Oreo Crust
  2. Peanut Butter Filling
  3. Chocolate Ganache
  4. Reese’s Pieces

Though the written recipe is below, let me walk you through each part so you understand exactly what you’re doing.

folding whipped cream into peanut butter filling in a glass bowl

Peanut Butter Oreo Crust

It wouldn’t be peanut butter pie without an Oreo crust, but let’s use peanut butter Oreos! Regular Oreos work just as well, but peanut butter Oreos add another layer of peanut butter flavor. 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, so 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 baking– the rest of the recipe is completely no-bake! I love making this pie in the warmer summer months when our kitchens welcome a break from the hot oven.

peanut butter filling in a glass bowl

Peanut Butter Pie Filling

This peanut butter filling is about as decadently rich as we can get. It’s made with just 5 ingredients including heavy cream, peanut butter, cream cheese, confectioners’ sugar, and vanilla extract. You can’t really taste the cream cheese; rather, you truly just taste peanut butter. It has as much peanut butter flavor as these peanut butter balls and my peanut butter cookies.

You’ll begin by whipping the heavy cream into whipped cream. In a separate bowl, mix 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.

spreading peanut butter filling into Oreo crust in a glass pie dish

Chocolate Ganache Topping

You only need 2 ingredients for the chocolate ganache topping: chocolate and heavy cream. You’ll 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– use the real deal. Pure chocolate never lets you down. Never! See my chocolate ganache page if you need extra help with it.

You’ll want to make the ganache before the peanut butter layer because it must fully cool down prior to pouring over the peanut butter filling. This time also allows the ganache to thicken, creating a fudge-like consistency when the pie is ready to serve.

Crushed Reese’s Pieces

You’ll find crushed Reese’s Pieces in two places– on top of the Oreo crust and sprinkled on top of the chocolate ganache. They add a little crunch, a little color, and that little something extra! Instead of Reese’s Pieces, try crushed M&Ms or skip them all together.

spreading chocolate ganache onto peanut butter filling

overhead image of peanut butter pie in a glass baking dish

slice of peanut butter pie on a wood plate with a fork

Like peanut butter cup tart, the only baking we’ll do is for the crust. Other than that, 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 with just 5 hours of chill time. Peanut butter perfection each time. This dessert is always fun for birthdays, but I’ve served it on Father’s Day, Mother’s Day, Valentine’s Day, anniversaries, a random Sunday (why not?), you name it. It’s always devoured!

Quick Peanut Butter Pie Video

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overhead image of peanut butter pie in a glass baking dish

Unbelievable Peanut Butter Pie

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 7 hours or overnight
  • Yield: 1 9-inch pie
  • Category: Pie
  • Method: Baking
  • Cuisine: American


The most unbelievable peanut butter pie! Complete with an Oreo cookie crust, Reese’s Pieces, chocolate ganache, this recipe is over the top in the best way.


Oreo Crust

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


  • 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


  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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Peanut Butter: Use a non-natural 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 greasy.

Keywords: peanut butter pie


  1. Made this twice. Second time with about 3/4 the amount of PB (because quarantine), and it was great. The full amount of PB makes a very rich pie even for someone like me with a giant sweet tooth, so I think I may continue to use a lesser amount in the future. Wonderful recipe – thank you!

  2. Hi Sally! I’m making this on Friday for my husband’s birthday. I don’t have a pie dish, though. Could I just use a cake pan? If so, would you recommend an 8 or 9 inch cake pan? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sera, You can make this in any 9 inch pan. We hope he has a happy birthday!

  3. Thank you for sharing this recipe! I’ve been eyeing peanut butter pies over the past couple of weeks and decided to make one myself. I followed your recipe with two exceptions- I didn’t add the Reese’s Pieces and I used a bittersweet chocolate for the ganache, and it didn’t disappoint! The pie is very rich and has delicious peanut butter flavor. I think I’ll make a batch of fresh whipped cream to add on top tonight!

  4. Just made this for my husband’s birthday.
    It was a hit! The only change I made was using a 9.5 inch pie plate, it was deeper than my 9 inch pie plate and it was filled perfectly to the top. Delish!

  5. I made this without the candy pieces and it is delicious!

  6. NERITA CZARNY says:

    I made this exactly as written and it was absolutely perfect! Everybody loved it! Cut it into 12 pieces as it’s rich enough, a huge piece is not necessary (although I, myself, would not be opposed to a larger slice ). Thank you Sally for yet another delicious, perfect recipe!

  7. My son and I made this for Pi day. I loved how easy it was to make, and it was really delicious. We used a pre-made crust to make it even easier.

  8. “Unbelievable” is the exact word to describe this pie. I cannot express in words how amazing this pie is in every aspect; taste, texture, density, range and joy in preparing. This pie simply tastes incredible. It is the best pie I have ever tasted (I’m not a young person). You almost need a chainsaw to cut into it. I personally liked to take small slivers of a bite and let it melt in my mouth. I did use chunky peanut butter because I like chunky peanut butter. I also used a lot of Reece’s Pieces because the smallest bag I could get had more than the recipe called for so I decided to use them. I covered this pie; both directly on the crust and on the top with broken bits of Reece’s Pieces and it was wonderfully (I REALLY like peanut butter). This pie was so much fun to make as well. I never made my own pie crust, I never made whipped cream, I never “folded” whip cream (thanks YouTube) and I broke up Reece’s Pieces (next time I’ll probably use a bread pan with its flat bottom and deep sides). I’ll be making this again. When I first found this recipe 2 weeks ago, it had a 5-star rating. Now it has a 4.8 rating. I don’t know what’s up with that. I am both elated and saddened by this pie; elated in the fact that I have tasted the best pie EVER in my life, saddened in the fact of the knowledge that I will never find another pie that will taste better.

  9. I made this today for my husband’s birthday. I loved how easy it was and the no-bake option. It’s chilling in the fridge and we all cannot wait to have some tonight. I know it’s good because I tasted the layers while making it. 🙂 Thanks for another yummy recipe!

  10. Thank you for the recipe! I am making for the 4th of July holiday. I can’t use Reese’s pieces as they are not vegetarian; wondering if I should top with crushed peanuts or just skip all-together. Thoughts?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amy, crushed peanuts would be a delicious substitution, or you can simply omit them all together. Enjoy!

  11. Hi Sally~
    I have been digging deep for a peanut butter pie for my Dad’s birthday. I am traveling so I wondered if you have a recipe for an unbelievable peanut butter cake/pie that is portable? Or how can I make this one portable for a 2 hour drive?
    So excited to try this!
    Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lynn, if this pie has been fully chilled, it should hold up just fine in a 2-hour car ride. For extra assurance, you could always transport it in a cooler, too.

  12. Hi Sally. I made this recently and it was delicious! The only problem I had was that despite me greasing the pan (I used cooking spray), the Oreo crust stuck to the pan very badly making it impossible to cut and remove nice clean slices.

    Do you have any tips for how I can avoid this sticking issue in the future? I would really appreciate it. Thank you very much!

    1. Trina @ Sally's Baking Addiction says:

      Hi Jessica! The pie is sticking because the melted butter can solidify in the fridge and adhere to the pan. Letting the pie sit at room temp for a few minutes before serving can help. Or try to warm the bottom of the pan with some warm water (or even your hands) – this should help melt the butter and release the slices. So glad you loved it!

      1. Thank you very much for the advice on how to prevent sticking Trina! 🙂

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