This rich and indulgent peanut butter pie is a dream dessert; every bite bursts with creamy peanut butter and sweet chocolate—the 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! ★★★★★“
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! ★★★★★“
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! ★★★★★“
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 baking—the 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 you’d 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 shape—use 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 crème 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 I’ve also served it alongside Father’s Day recipes, Mother’s Day recipes, for Valentine’s Day, anniversary dessert—or even when there is no occasion at all (because why not?). It’s 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 chocolate—the 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) 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 350°F (177°C).
- 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 crust 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 2–3 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: 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: 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
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!
I’m new(ish) to the baking world and absolutely love your recipes! The additional links (like to Chocolate Ganache – that’s a new one for me) make me feel confident before I ever step into the kitchen. I will be making this for my boyfriend’s birthday. He’s just as excited to try it as I am!
Absolutely delicious! I made 2 pies because a friend of my sisters wanted to pay me to make a peanut butter pie and I also made a test one. I’ve never tried or made it before, but it was delicious! Gave leftovers to my brother in law’s family, and they said without a doubt it was the best peanut butter pie they had ever made! Home run and thanks for the recipe!!
The filling was way too dense. I thought it would be lighter. It really disappointed our 9 year old who is getting into baking. It was her first pie and she didn’t love it. I love peanut butter pie — but I wouldn’t use this recipe again.
I had the same problem did not set up and the sides of the crust all fell down into the middle bottom portion I wonder if it was because I used a glass pie Pan. Followed instructions to the letter
This is by far the best peanut butter pie I’ve ever made or eaten!! It is to die for! I made it exactly to your recipe. It is a little time consuming, but it’s worth every minute! THANKS!
I made this for a coworker’s birthday celebration and it was a great success!
We couldn’t believe how awesome this pie was! Fantastic!
We couldn’t believe how awesome this pie was! I made it with a Biscoff cookie crumb crust and it was fantastic. Thank you Sally.
This pie really is unbelievable – it’s so delicious that it should be declared illegal! I omitted the Reese’s Pieces and made it in a nine inch spring form pan – it looks absolutely lovely when sliced.
Just got done making this with Smucker’s natural peanut butter then saw the note at the bottom about not using natural peanut butter. Maybe modify the recipe to put that note at the top? Fingers crossed it comes out ok.
Just coming back to say it was amazing, didn’t separate or get overly greasy. Amazing recipe!
Hi Sally – I want to use your recipe but scale it up to a 12 x 17 slab pie. Do you think doubling the recipe would work? My husband wants this pie for his birthday, and I trust your recipes so wanted to use yours, but his party is a tad large at 200 people + (!) so instead of making a trillion 9″ pies, I was going to try the slab pie route. Any thoughts or suggestions are welcome! And I hope Jude is doing well. ❤️ Thank you!
Hi Janet! This recipe yields a lot of filling, so doubling it for a 12×17 inch pan should work very nicely. I recommend making a few sheet pans of it for that many people. (Sounds like a fun party!!)
Delicious!! I didn’t change anything and it turned out perfect. Thanks!
Hi Sally!
Can I use Graham Chocolate Crackers for the crust instead of Oreos? And if so, what quantity would you use? 🙂
Absolutely! You want about 1 and 1/2 cups of graham cracker crumbs, so about full 12 graham crackers.
Do you think I can omit the cream cheese and come out with a similar result? Looks great!
Hi Heather! The peanut butter filling won’t be as thick and creamy without it. I fear it wouldn’t set properly.
This looks amazing! Planning on making this for the 4th of July as it’s also my husbands birthday. Do you think I could make this in a mini cheesecake pan? Would love to make it into a dessert that’s already individually sized. Do you think the structure would hold up in that type of pan? Thanks!
Hi Kim! You can arrange these layers in a springform pan or a few mini springform pans– the texture will be great and the pie will hold up nicely. It will be easier to cut, too!
Another amazing peanut butter recipe! So creamy, dreamy and easy to put together!
Can I use something else for the crust other than the Oreos? 🙂
Hi Adele! A graham cracker crust is an excellent substitute for the Oreo cookie crust.
Is there a nondairy substitute for heavy cream? Can coconut milk be used?
Full-fat coconut milk (the canned kind) should be ok!
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!
Hi Jennifer! I haven’t. Though I’d use about 1 – 1.5 Tbsp of crust per cupcake and pre-bake for 8 minutes.
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!
Cold is best for making the whipped cream 🙂
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.
Definitely!
Hi Sally!
Do you think this would work in a 9 inch tart pan?
Thank you!
Hi Cassie! There will be too much filling and crust, so I don’t recommend it. Unless you reduce both down a little OR make 2 tarts out of the recipe.
Hi,
Can I use Cool Whip instead of making the whipped cream?
Rose
Sure can!
I took this to a dinner last night (along with your key lime pie) and it was a huge hit! I will be making this again.
Made this pie earlier this week for friends coming over for dinner. It was a huge hit. I took the leftovers into work the next day and it was all eaten by lunch. Instead of the whipped cream and powdered sugar, I used whipped topping. I can totally see myself making this again. Very popular with a familiar flavor profile.
Made this for my peanut butter loving husband! Unfortunately I over-whipped the cream and didn’t know how to bring it back. Luckily I had some cool whip and subbed that instead. Turned out great.
Sally, I made this pie for my mom’s birthday on Sunday and it was *incredible*! My mom is allergic to gluten, so I made the crust with Trader Joe’s gluten-free Joe Joe’s instead of Oreos–it was delicious and tasted just like Oreo crust. The whole family went on and on about how great it was. Thanks for this amazing treat!
Question – can I use semi-sweet chocolate chips for the ganache? if yes, how many cups would that be for 6 oz.? Thanks!
For the best tasting ganache, I do recommend the pure chocolate. But if you’re using chocolate chips, you’ll need about 1 cup.