Easy Peanut Butter Pie Recipe

This peanut butter pie is delicious! With its chocolate chip cookie crust, cream peanut butter filling, and irresistible peanuts and shaved chocolate, it has become one of our family’s favorite desserts.

I’m not always a big fan of peanut butter pie. I love the chocolate and peanut butter combo, but most versions are too rich for me. I’ll take a bite and feel I can’t handle it. But this didn’t bake peanut butter pie completely changed my mind.

The crust is a dream, made with chocolate chip cookies (I use Oreos!) and butter and very simple. The filling like clouds is the cream cheese from the sky, whipped cream and peanut butter. And, if that’s not enough, then this pie isn’t baked and just refrigerated as it needs to be secured in the fridge for a night to securely secure enough to get these beautiful slices. If you like peanut butter and chocolate, you can also enjoy our bite-sized chocolate peanut butter cookies toast or try the chocolate drizzle peanut butter cookies.

Key Ingredients

• Peanut Butter: Use your favorite peanut butter for this pie! Our homemade peanut butter and natural peanut butter are also good (make sure to stir well to blend in the oil). We tested this pie with no sugar peanut butter. If your peanut butter has added sugar, you may want to adjust the sugar in the recipe to make sure it isn’t too sweet. First reduce a few tablespoons of sugar and adjust the flavor. Although optional, I love the salty peanut butter plus the salty kick of this pie!
• Powdered sugar: Also known as confectioner candy, this is perfect for sweetening our pie fillings. Cut the powdered sugar to remove any clumps before adding the powdered sugar to other ingredients.
• Cream cheese: Use full-fat chunks of cream cheese as this pie. You want to soften it to room temperature (soft enough to press your fingers easily), so put it on the counter for a few hours before making the pie.
• cream: Whipped cream fills our pie with cloudy and airy. You need “heavy duty cream” or “heavy whip cream” (if you are outside the United States) you need “double cream”.
• Chocolate Cookies: Oreos are classic cookies for peanut butter pie, but other chocolate sandwich cookies (like Newman-o or Joe-Joe’s cookies will work as well. I did two situations: there are cookies and cream inside and scrape off with cream and discard the cream. Neither recipe changes, but the crust will be slightly bitter if the cream is removed (lovely for the sweet filling).
• butter: You need unsalted butter and soften it to room temperature (soft enough to press your fingers easily). Put it on the counter for a few hours before making the pie.

How to Make Peanut Butter Pie

To make this peanut butter pie, I started with the crust. Food processors make it quick and easy! Pulse the chocolate chip cookies until fine bread crumbs form. Then, add soft butter and process until the mixture gathers together.

Pour the mixture into a pie dish and press it into a uniform crust. I like to use a flat size cup or bottom of a water cup to press the crumbs evenly along the bottom and sides of the plate into a uniform layer. You may find the mixture sticking to your fingers, but don’t worry too much about making it perfect. Once the filler is added, they all tie together well.

Next, peanut butter filling! I use a stand mixer to whip the heavy cream until a hard peak is formed. Remove the whipped cream from the bowl (no need to wash!). Then, using the same bowl, I beat the peanut butter, cream cheese and powdered sugar at medium speed until the mixture is smooth.

I lightly mix the whipped cream into the peanut butter mixture until combined, and then sprinkle the fantastic filling into the prepared crust.

I like to add some crushed peanuts and shaved chocolate before refrigerating for at least 8 hours or overnight. This allows the filling to be firm, making those beautiful, clean slices easy. That’s it. Super delicious, not too rich, peanut butter pie!