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. Oh my gosh, Dally, this pie looks amazing! I’m with Kevin on chocolate and peanut butter being my favorite! This pie will definitely be made this weekend. You really are succeeding with your pie challenge!

  2. Julia @ Sprinkles & Saturdays says:

    The title of this just says it all! Totally unbelievable… especially that crust OMG! I haven’t even had breakfast yet and totally craving sweets now.

  3. C. F. Tafoya says:

    Hello Sally,

    Thank you for sharing such lovely recipes but might you try to find more responsible sponsors?  Mercy for Animals has posted shocking videos in Eggland’s Best factory egg farms. The workers there yank the birds from filthy, crowded cafes and throw love birds into garbage bins on their way to being gassed. Dead birds lay rotting next to live birds who then continue laying eggs for human consumption. Readers – Go to Change.org to sign a petition against this treatment of animals and to view the undercover video. 

    1. Thank you so much. A few readers have recently brought this to my attention. Beyond their PR firm, I have little contact with the company themselves and, to be honest, I am saddened by this reality. You know how much I love animals! We’ve begun to take the necessary steps to reconsider my partnership with this company. Thank you so much, again!

  4. Oh my goodness, I am drooling over here! I absolutely love peanut butter and chocolate so this is just perfection!

  5. Wow! I am so going to make this…as often as possible! I think this will probably become my new favourite recipe! 😉

  6. Question – can I use semi-sweet chocolate chips for the ganache? if yes, how many cups would that be for 6 oz.? Thanks!

    1. For the best tasting ganache, I do recommend the pure chocolate. But if you’re using chocolate chips, you’ll need about 1 cup.

  7. Made this on Sunday. Easy and delish!!! Only problem is that I feel it on my hips!! But so worth the creamy peanut butter flavor!!! Excellent recipe Sally, have made many different recipe from your sight!! When are you coming to Columbia SC???

    1. ‘ve never been there! I don’t have any events coming up, but I’d love to visit someday.

  8. 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!

    1. Such a simple recipe to convert to GF. I’m glad you made it AND that it was a hit!

  9. Kayle (The Cooking Actress) says:

    so this is pretty much the most incredibly delicious things I’ve ever seen in my life.

  10. Sophia @ Little Box Brownie says:

    Your so right total peanut butter over load, but who’s complaining, I’m not. Looks and sounds out of this world amazing 

  11. What type of peanut butter do you use in this recipe? Is it the natural type with nothing but peanuts and a little oil and salt? Or is it more along the JIF or Skippy variety? I’ve had troubles in the past with things not setting up properly if you don’t use the correct type. Many thanks!

    1. Hi Heather! I should have clarified– definitely use a commercial brand like Jif creamy or Skippy.

      1. I wish I would’ve read this before I made it with natural peanut butter. Well still good the texture seems a bit off and I’d assume it’d be a little sweeter.

  12. WOW! This pie is gorgeous and boy, does it sound amazing! You can never have too much peanut butter and chocolate. 

  13. Help, buying everything for the RIGHT NOW but what size pie dish / cake tin did you use? Thanks!!!

    1. Never mind.. Found it!

  14. 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.

  15. Ok…. I absolutely loath cream cheese. The smell alone makes me gag. But I want to make this so badly!!!! Are you positive you can’t taste cream cheese??

    1. Not really at all! What you can do is reduce the amount of cream cheese to 4 ounces and whip 1/4 cup more heavy cream. The pie won’t be as solid, but it still works!

      1. I might try this next time.  I like cream cheese but this recipe was too heavy for me.  I would love a fluffier PB layer.  The flavors are delicious!!

  16. Got my pie in the fridge now. Figure after our son’s CC meet in the morning it will be nice to have after lunch… or for lunch. Hmmmmm I tasted the filling.. mmmm so good.

  17. Do you think one of the store bought oreo crusts would work?

    1. Definitely!

  18. Olivia Seraphim says:

    Hi Sally! Love your recipes – I am making this pie right now but realize that I do not have an electric mixer for the filling. Is there a way to do this by hand (or even a blender?) Thanks!

    1. A blender works! 🙂

  19. Laura Sanzone says:

    Just made it for my boyfriend. Tomorrow is our 2 years and 2 months anniversary! Its in the fridge. Plus making quinoa patties tomorrow too. Which is your recipe too! Thanks again Sally.. Time to wash dishes… 

  20. 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.

  21. This looks amazing, my husband will love this ,Thank you.

  22. Kristina Beese says:

    Hi Sally! 

    Do you think I could sub tahini for the peanut butter? Thanks for all your awesome recipes!

  23. Hi Sally! I’m planning on making this for a pie contest at work. If I make it on a Sunday will it hold up okay in the fridge until Tuesday or should it be made the day before? Thanks! 

    1. Hey Sara! This peanut butter pie will be just fine for an extra day in the fridge! Make sure you cover it in the fridge for that long. So fun it’s for a contest!

      1. That’s great, thanks Sally! Yep, we’re a bunch of nerdy teachers and its International Pi Day, so we thought we’d have a pie making contest…I’m fairly certain this one will win it for me, its so delicious and indulgent!

  24. 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.

    1. I don’t know which pie I’d try first out of those two options!

  25. My daughter made this for Easter after giving up peanut butter for Lent.  It was absolutely delicious! We had half a pie left and I just put it in the freezer bc I literally could not stop eating it.  

  26. What kind of chocolate do you recommend (since you said chocolate chips aren’t the best)? I don’t know where to start and I want the chocolate layer to be top notch!

    1. I like either Baker’s, Ghirardelli, or Lindt chocolate bars.

  27. Hi,
    Can I use Cool Whip instead of making the whipped cream?

    1. Sure can!

      1. Do you know how much Cool Whip equals 3/4 cup of heavy cream?

  28. Hi Sally!

    Do you think this would work in a 9 inch tart pan?

    Thank you!

    1. 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.

  29. Rose Smith says:

    Making pie this weekend, can you tell me how much cool whip equals 3/4 cup of heavy cream when whipped.


  30. hi Sally! just like yours, my hubs is a chocolate-peanut-butter loving guy also so I thought I would make this as a treat for us since it’s freezeable, but he’s lactose intolerant and cream cheese is a bad one for him, I see the paragraph where you said you made it without cream cheese and it was delish but just messy? 
     Is that the only issue you encountered when making it without cream cheese? Since i’m only making it for the two of us, i’m not as concerned about the presentation of it so I was wondering if it would be okay if I made it but omitted the cream cheese altogether? Is there any changes you would recommend making? 

    1. Hi Stephanie! The pie simps did not set up without the cream cheese– it was much too soft underneath the ganache and on top of the Oreo crust. Impossible to cut into!

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