This irresistible Peanut Butter Pie delivers a perfect balance of creamy, sweet indulgence in just 20 minutes. With 532 calories per serving, this dessert packs the rich, nutty goodness of peanut butter into every velvety bite.
Whether you’re planning a special occasion or simply treating yourself, this no-fuss recipe promises to satisfy your dessert cravings without keeping you in the kitchen all day.
Ingredients for Heavenly Peanut Butter Pie
- Cream Cheese: 12 ounces, softened at room temperature for smooth blending
- Peanut Butter: 1 1/4 cups creamy style, well-stirred
- Powdered Sugar: 1 1/4 cups for perfect sweetness
- Heavy Whipping Cream: 1 1/4 cups, chilled for best whipping results
- Vanilla Extract: 1 1/2 teaspoons for enhanced flavor
- Oreo Cookies: 30 whole cookies for the perfect crust
- Butter: 6 tablespoons, melted for crust binding
- Optional Toppings: Your choice of crushed candies, mini Reese’s cups, or chocolate chips
Step-by-Step Instructions
- Prepare the Crust: Process Oreos until finely ground, mix with melted butter, and press into a 9.5-inch pie plate
- Chill the Base: Refrigerate crust for 1 hour or freeze for 20-30 minutes until firm
- Create the Filling: Beat cream cheese and peanut butter until silky smooth, then incorporate powdered sugar and vanilla
- Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form
- Combine: Gently fold whipped cream into peanut butter mixture until well combined
- Assemble: Pour the filling into the chilled crust and cover with plastic wrap
- Set and Serve: Refrigerate for at least 4 hours or overnight, then garnish with your favorite toppings
Storage Tips
This dreamy peanut butter pie needs to stay cold! Keep it in your fridge for up to 5 days, tightly covered with plastic wrap. The Oreo crust might soften slightly over time, but it’ll still taste amazing. Want to make it ahead? You can freeze the whole pie for up to 3 months – just wrap it well in plastic wrap and foil. Let it thaw overnight in the fridge before serving.
Variations
Love mixing things up? Try using crunchy peanut butter instead of creamy for extra texture. Not an Oreo fan? Graham crackers make a tasty crust too! You can also add a layer of chocolate ganache on top, or mix in some mini chocolate chips into the filling. For a fun twist, try adding crushed pretzels to the crust for a sweet-and-salty combo.
Serving Suggestions
Make your pie extra special with fun toppings! Sprinkle on some chopped Reese’s cups, drizzle with chocolate sauce, or add a dollop of whipped cream. For a pretty presentation, pipe whipped cream around the edges and add a dusting of cocoa powder.
Let the pie sit at room temperature for about 10 minutes before slicing – this helps you get clean, pretty pieces. A warm knife (run it under hot water and dry it) makes cutting even easier!
Peanut Butter Pie
Equipment
- food processor
- 9.5-inch pie plate
- Mixing bowls
Ingredients
Filling
- 12 ounces cream cheese softened
- 1 1/4 cups creamy peanut butter
Oreo Crust
- 30 whole Oreo cookies
Instructions
- Place Oreo cookies in a food processor and pulse until small crumbs. Stir in the melted butter. Press the mixture into a deep dish* 9.5-inch pie plate, pressing firmly into the bottom and up the sides of the dish. Refrigerate crust for 1 hour (or freeze for 20-30 minutes) before adding filling.
- In a mixing bowl beat together the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla and mix well, until smooth.
- Add heavy cream to a separate mixing bowl and beat with mixers until stiff peaks. Fold in the whipped cream to the peanut butter mixture until combined.
