Peanut Butter Pie with Oreo Crust
This peanut butter pie is pure dessert bliss—creamy, dreamy, and downright irresistible! With a rich, whipped peanut butter filling nestled in a crunchy Oreo crust, it’s the kind of treat that disappears fast and gets requested again and again.
A Father’s Day favorite in our house, this peanut butter pie is cool, creamy, and full of rich peanut butter flavor with a chocolatey Oreo crust. My dad’s a peanut butter fanatic, so if it’s not peanut butter banana ice cream or a fresh batch of peanut butter cookies, it’s got to be this pie. This recipe is also the perfect chilled treat for summer! Light, creamy, and easy to make ahead, it’s the kind of dessert you can pull from the fridge after a cookout and instantly impress.
Why You’ll Love This Recipe
- Rich & creamy texture. Every bite is ultra-smooth and packed with bold peanut butter flavor.
- Oreo crust heaven. That crisp, cookie crust is the perfect contrast to the soft, fluffy filling.
- Quick 10-minute prep. Once the crust is made, just mix, pour, and chill! It’s simple enough for any occasion.
- Perfect for peanut butter lovers! A must-make if you’re obsessed with all things peanut butter, especially with mini Reese’s cups on top!
- Holiday favorite. Whether it’s dessert for dad on Father’s Day or an alternative to the classics on Thanksgiving, this pie is a crowd pleaser!
Ingredient Notes
Crust
- Oreo cookies: The cookies are crushed into crumbs that add a rich, chocolatey crunch—the perfect base for the creamy filling.
- Butter: Binds the crumbs together to form a firm, sliceable crust.
Filling
- Cream cheese: Gives the filling structure and a slight tang to balance the sweetness. Block-style cream cheese is a must. Do not use the kind in the tub or low-fat varieties (the filling will not hold its structure as well).
- Confectioners’ sugar: Sweetens the filling while keeping it smooth and airy.
- Creamy peanut butter: The star flavor! Makes this pie rich, nutty, and irresistibly smooth. Use no-stir peanut butter that does not separate in the jar.
- Heavy whipping cream: Whips into a fluffy texture that lightens the filling. Make sure it is cold before using for best results.
- Vanilla extract: Use 100% pure vanilla extract (not imitation). It enhances all the other flavors with a warm, sweet note.
Topping
- Creamy peanut butter: Melts into a dreamy drizzle to double down on peanut flavor.
- Semi-sweet chocolate: This is melted and used for decoration (see tips for melting chocolate). It adds a rich, decadent touch that pairs perfectly with peanut butter.
- Mini Reese’s cups: A fun, extra treat that makes this pie look as good as it tastes!
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Swap the crust. Use a graham cracker, Nutter Butter, or pretzel crust instead of Oreos for a different base flavor and texture.
Add banana slices. Layer thin banana slices over the crust before adding the filling for a peanut butter banana pie twist.
Use crunchy peanut butter. If you love texture, swap creamy peanut butter for crunchy to add little peanut bits throughout the filling.
How to Make Peanut Butter Pie
- Pulse cookies into fine crumbs, mix with melted butter, press into a pie plate, and bake at 350°F for 10–12 minutes. Let it cool completely before filling.
- Beat the cream cheese, confectioners’ sugar, and peanut butter until smooth and fluffy, about 3 minutes. Set aside.
- In a chilled bowl, beat the heavy cream until it thickens slightly, then add the remaining sugar and vanilla and beat until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture until fully blended and no streaks remain.
- Spoon the filling into the cooled crust and freeze for 3 hours or refrigerate overnight until set.
- Melt chocolate and peanut butter separately, then drizzle over the chilled pie using piping or zip-top bags. Top with chopped peanut butter cups and serve cold.
Expert Tips
Use block cream cheese. Make sure it’s full-fat and softened to room temperature for the smoothest filling.
Chill your mixing bowl. Especially for whipping the cream—cold equipment helps achieve perfect stiff peaks.
Don’t over-mix. When folding in the whipped cream, gently combine until just blended to keep the filling airy.
Warm the knife. Dip a sharp knife in warm water and wipe between slices for neat, professional-looking cuts.
Make Ahead and Storage Tips
Make-ahead. You can make the pie the night before and chill it overnight, so it’s fully set and ready to serve the next day. For the best drizzle and garnish appearance, wait to add the melted chocolate, peanut butter, and chopped Reese’s cups until shortly before serving.
Storing. Store covered in the fridge for up to 5 days. Keep it chilled until ready to serve.
Freezing. Peanut butter pie also freezes well! Wrap tightly and freeze for up to 2 months. Let it sit at room temperature for 15–20 minutes before slicing.
Recipe FAQ
Yes, if you’re short on time, you can use a pre-made graham cracker crust or Oreo crust.
Yes! Just use gluten-free Oreos for the crust, and you’re all set for a gluten-free version of this pie.
For the best results, use a conventional creamy peanut butter like Jif or Skippy, which blends smoothly and gives the filling a perfect texture. Natural peanut butter tends to separate and can make the pie oily unless it’s very well stirred and completely smooth.
Related Recipes
Looking for more peanut butter desserts? Try these recipes next!
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Get the Recipe: Peanut Butter Pie
Ingredients
Crust
- 1 ½ cups Oreo crumbs, about 24 cookies
- 6 Tablespoons (85 g) butter, melted
Filling
- 1 cup (8 oz or 227 g) block-style cream cheese, room temperature
- ¾ cup (105 g) confectioners’ sugar PLUS 2 Tablespoons, divided
- 1 cup (270 g) no-stir creamy peanut butter
- 1 cup (240 g) heavy whipping cream
- 1 teaspoon pure vanilla extract
Topping
- ¼ cup (57 g) creamy peanut butter
- ¼ cup (42 g) good quality semi-sweet chocolate
- Mini Reese’s cups, chopped
Instructions
Crust
- Preheat oven to 350° F.
- Place Oreo cookies in a food processor and pulse until fine crumbs form. Pour crumbs into a mixing bowl, add melted butter and stir until butter is absorbed.
- Transfer mixture to a 9-inch pie plate and press the crumbs into the sides and bottom of the plate. Bake crust for 10 to 12 minutes, or until fragrant. Cool completely.
Filling
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese, confectioners’ sugar and peanut butter on medium-high speed until light and fluffy, about 3 minutes. Set aside.
- In a chilled metal mixing bowl, add the heavy cream. Use an electric mixer and beat on high speed until the beaters leave a trail in the cream, about 1 ½ minutes. Add the remaining confectioners’ sugar and vanilla, then mix on high speed again until stiff peaks form, about 1 more minute.
- Fold whipped cream into the peanut butter mixture. Gently fold the two mixtures together until any streaks of whipped cream disappear (do not over-mix).
- Transfer filling mixture to cooled crust. Freeze for 3 hours or chill in the refrigerator overnight.
Topping
- Place chocolate chips in a microwave-safe bowl. Microwave on 50% power level until melted, topping to stir every 20 seconds. Repeat with the peanut butter (this will melt more quickly).
- Transfer the melted chocolate and melted peanut butter into two separate zip top sandwich bags or piping bags. Cut a small hole at the corner of the bag, then drizzle the melted chocolate over the chilled pie. Repeat with the peanut butter. Garnish with chopped peanut butter cups. Serve the pie chilled.
