Peanut Butter Pie Recipe

A peanut butter pie with a slice missing.

5 from 4 votes

Peanut Butter Pie Recipe

This No Bake Peanut Butter Pie is rich, creamy, and loaded with peanut butter, chocolate, and an Oreo crust for an easy make ahead dessert.

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: slices

Author: Kristyn Merkley

Equipment

pie plate

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.

Video

Notes

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.

Store. Store the pie, covered with plastic wrap, in the refrigerator for up to 3-4 days.

Freeze. 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.

Nutrition