Peanut Butter Pie is a creamy, no-bake dessert that’s rich, sweet, and so easy to make. Cream cheese, powdered sugar, peanut butter, and whipped topping create a smooth peanut butter filling that sets up perfectly in a prepared Oreo crust.
We love this pie for holidays, birthdays, summer parties, and make-ahead desserts because it only needs a little mixing and freezer time. Finish it with chocolate Magic Shell, whipped topping, chopped Reese’s, and chocolate curls for a candy-loaded pie everyone will want a slice of.
If you love this recipe, be sure to try Chocolate Lasagna, Oreo Pie, No Bake Cheesecake, and Peanut Butter Bars.
Why you’ll love it + Why it works:
- No Baking Required: The filling comes together in minutes with no oven needed.
- Perfect for Peanut Butter Lovers: Every bite is packed with creamy peanut butter and chocolate flavor.
- Great Make Ahead Dessert: Freeze it in advance so dessert is ready whenever you need it.
- Chocolate Crust: The Oreo crust adds the perfect crunchy contrast to the smooth filling.
Peanut Butter Pie Ingredients
- Cream Cheese (1 (8-ounce) package, softened): Creates a rich, creamy base with a slight tang that balances the sweetness. Full-fat cream cheese provides the best texture.
- Confectioners’ Sugar (½ cup): Sweetens the filling while keeping it smooth and silky.
- Creamy Peanut Butter (½ cup): Adds rich peanut butter flavor and creates a smooth, creamy filling. Regular creamy peanut butter, such as Jif or Skippy, works best.
- Frozen Whipped Topping (1 (16-ounce) container, thawed, divided): Lightens the filling and creates a fluffy texture. Homemade whipped cream can also be used. Use store-bought Cool Whip or make homemade Whipped Cream.
- Prepared Oreo Crust (1 (9-inch)): Adds a crisp chocolate cookie base that pairs perfectly with the peanut butter filling. Use store-bought or homemade Oreo Pie Crust.
- Chocolate Magic Shell: Creates a crisp chocolate layer that hardens quickly for extra texture.
- Miniature Reese’s (15, unwrapped and chopped): Adds peanut butter cup flavor and a fun crunchy topping.
- Chocolate Curls: Finishes the pie with a pretty chocolate garnish and extra rich flavor.
How to Make Peanut Butter Pie
FILLING. In a large bowl, mix cream cheese, powdered sugar, and peanut butter with a hand mixer until combined. Fold in 8 ounces of the whipped cream and mix until combined.
CRUST. Spoon the creamy peanut butter filling into a 9-inch Oreo cookie crust and freeze for at least 2 hours.
SERVE. Drizzle chocolate magic shell over the top, let harden, and then top with 8 ounces of whipped topping (if desired) and sprinkle with 15 chopped Reese’s and chocolate curls.
Kristyn’s Recipe Tips
- Use softened cream cheese for the smoothest filling without lumps.
- Fold in the whipped topping gently to keep the filling light and fluffy.
- Freeze the pie until firm for the cleanest slices.
- Warm your knife under hot water and wipe it dry before slicing for neat pieces.
- For the best result, use regular creamy peanut butter, such as Skippy or Jif. “Natural” peanut butter often separates, which will affect the texture of the pie. If you do wish to use the “natural” kind, be sure to stir it extremely well before adding it to the recipe.
Peanut Butter Pie Recipe
Equipment
Video
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup confectioners’ sugar
- ½ cup creamy peanut butter
- 1 (16-ounce) container frozen whipped topping, thawed, divided
- 1 (9-inch) prepared Oreo crust
- chocolate Magic Shell
- 15 miniature Reese's, unwrapped and chopped
- chocolate curls
Instructions
- In a large bowl, mix cream cheese, powdered sugar, and peanut butter with a hand mixer until combined. Fold in half of the whipped cream and mix until combined.
- Spoon mixture into your Oreo cookie crust and freeze for at least 2 hours.
- Drizzle chocolate magic shell over the top, let harden, and then top with remaining whipped topping (if desired) and sprinkle with chopped Reese’s and chocolate curls.
Notes
- Use softened cream cheese for the smoothest filling without lumps.
- Fold in the whipped topping gently to keep the filling light and fluffy.
- Freeze the pie until firm for the cleanest slices.
- Warm your knife under hot water and wipe it dry before slicing for neat pieces.
- For the best result, use regular creamy peanut butter, such as Skippy or Jif. “Natural” peanut butter often separates, which will affect the texture of the pie. If you do wish to use the “natural” kind, be sure to stir it extremely well before adding it to the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Aside from the peanut butter cups and chocolate curls, you can add chopped peanuts, Reese’s Pieces, Oreo cookie crumbs, or peanut butter chocolate chips. Also, you can use a Graham Cracker Crust instead of an Oreo crust.
Store the pie, covered with plastic wrap, in the refrigerator for up to 3-4 days.
Wrap the pie with plastic and again with foil, and freeze for up to 2 months. If you add the whipped cream and Reese’s topping, freeze it until it is solid before wrapping it. Thaw in the fridge before serving
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This recipe was first shared September, 2024.
This is a heavenly treat! Super delicious and delightful. Craving satisfied!
Your step by step pictures were so helpful. I have made this twice- once with peanut butter like you and the second time, I replaced PB with Biscoff. Both times, it was super delish!
Love the biscoff idea !
This peanut butter pie was DELICIOUS and so easy to make. Cannot wait to make this again!