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

Description

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.


Ingredients

Oreo Crust

  • 24 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

Instructions

  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.

Notes

  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

153 Comments

  1. 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. 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. 

    1. Definitely!

  3. Rosemary Meyer says:

    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

    1. The recipe did me in, but when I read the comment from Raz, and being a baker, i was looking for a decadent peanut butter pie, with choc on top. oh boy, this is going to be so so tasty…can’t wait.

  4. 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!

    1. Cold is best for making the whipped cream 🙂

  5. 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!

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

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

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

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

    1. 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

  8. 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!

    1. I had this problem too!!! I let it cook longer. I gave no clue if it will firm up, buuut worst case it should still be tasty.

  9. 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!

    1. 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!

  10. Can I use something else for the crust other than the Oreos? 🙂

    1. Hi Adele! A graham cracker crust is an excellent substitute for the Oreo cookie crust.

  11. I’m making this for my BFF’s birthday this weekend…but she lives 2 hours away. Would it be okay if I refrigerated it overnight, drove 2 hours with it in the car, and the stuck it in her refrigerator all afternoon?! She absolutely adores pb-choco and I know she will LOVE it!

    1. If you put it in a cooler with ice packs for the drive it should be just fine! I hope she has a great birthday!

  12. Another amazing peanut butter recipe! So creamy, dreamy and easy to put together!

  13. 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!

    1. 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!

  14. Do you think I can omit the cream cheese and come out with a similar result? Looks great!

    1. Hi Heather! The peanut butter filling won’t be as thick and creamy without it. I fear it wouldn’t set properly.

  15. Hi Sally!
    Can I use Graham Chocolate Crackers for the crust instead of Oreos? And if so, what quantity would you use? 🙂

    1. Absolutely! You want about 1 and 1/2 cups of graham cracker crumbs, so about full 12 graham crackers.

  16. Delicious!! I didn’t change anything and it turned out perfect. Thanks!

  17. 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!

    1. 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!!)

      1. Thank you so much for taking the time to respond Sally – excited to hear it should work out! And yes, I will be up to my eyeballs in sheet pans. 🙂

  18. 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.

    1. Just coming back to say it was amazing, didn’t separate or get overly greasy. Amazing recipe!

  19. 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.

  20. 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.

  21. We couldn’t believe how awesome this pie was! Fantastic!

  22. I made this for a coworker’s birthday celebration and it was a great success!

  23. 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!

  24. 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.

  25. 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!!

  26. Jordan D. says:

    Could I make this on a Friday and refrigerate until Sunday? Will it “keep” and be as good for two days of chilling?

    1. Hi Jordan! You can make this 2 days in advance, no problem. Cover tightly and keep refrigerated. You could also make it on Friday, freeze it, and serve on Sunday (see my recipe notes for more details).

  27. 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!

  28. So it’s not very cream cheese-y tasting? I want to make this for my friend but they hate cream cheese (but love peanut butter). I am a bit nervous that flavour will come through.

  29. 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!

  30. 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!

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