Go Back
Slice of peanut butter pie no bake oreo crust drizzled with chocolate sauce on a saucer, with full pie and chocolate sauce in background.

Peanut Butter Pie

If you love peanut butter, this pie is for you! It’s smooth, creamy, and nestled in a buttery Oreo or graham cracker crust. No baking, no fuss—just mix, chill, and enjoy. Want to take it over the top? Drizzle with a chocolate sauce or sprinkle on some chopped Reese’s, crushed Heath bars, or Butterfinger.
Print Recipe Pin Recipe
Prep Time 25 minutes
Chill 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Oreo Pie Crust
  • 30 Oreo cookies including the filling
  • 6 tbsp butter melted
Filling
  • 1 8 oz package of cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 8 or 9 oz tub Cool Whip, thawed
  • 1 9-inch Oreo or graham cracker pie crust
Chocolate Sauce
  • ¾ 60% dark chocolate bar or chips or any good-quality dark chocolate, chopped
  • ¾ Hershey's chocolate syrup

Method
 

Oreo Crust
  1. Cut a sheet of parchment paper larger than the pan and place it over the bottom of a 9-inch springform pan. Secure the pan by locking the sides over the parchment, leaving the excess hanging out for easy lifting later.
  2. Use a food processor to pulse the Oreos into fine crumbs. If you don’t have a food processor, place the cookies in a ziploc bag and crush them with a rolling pin until finely ground.
  3. If you’re using a food processor, pour the 6 tablespoons of melted butter directly into the crushed Oreos and give it a few quick pulses to blend. It’s quick, mess-free, and evenly coats the crumbs. If you crushed your cookies by hand, just transfer the crumbs to a mixing bowl, pour in the melted butter, and stir until the mixture looks like wet sand and holds together when pressed.
  4. Pour the mixture into a 9-inch pie pan or springform pan. Use the bottom of a measuring cup or a spoon to press the crumbs firmly and evenly across the bottom and slightly up the sides.
  5. Place the crust in the refrigerator for at least 30 minutes to firm up before adding your filling.
Peanut Butter Pie Filling
  1. In a large mixing bowl, beat the cream cheese, powdered sugar, and peanut butter until smooth and creamy.
  2. Add the milk, Cool Whip and vanilla, mixing until well combined.
  3. Pour the mixture into the prepared pie crust, spreading it evenly.
  4. Chill for at least 1 hour before serving. For a firmer texture, freeze and thaw slightly before slicing.
Chocolate Sauce
  1. Prepare a double boiler: Fill a saucepan with about an inch of water and bring it to a gentle simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
  2. Melt the chocolate: Add Hershey’s chocolate syrup and the dark chocolate chips (or chopped chocolate) to the bowl and stir occasionally until melted. Mix until fully combined and smooth.
  3. The sauce is best served warm.

Notes

Crust Tips:
For a firmer crust: Freeze for 15 minutes before adding the filling.
For extra flavor: Add ¼ teaspoon of salt to the crust mixture.
Gluten-Free: Use gluten-free Oreos for a gluten free crust.
Topping Ideas:
Chopped Miniature Reese’s Cups for extra peanut butter-chocolate goodness.
Crushed Heath Bar for a caramelized toffee crunch.
Crushed Butterfinger for a crispy, peanut buttery bite.
Drizzle with chocolate sauce for a final touch!
Make-ahead Tip: This peanut butter pie can be made a day in advance and stored in the fridge overnight. It slices beautifully when fully chilled and tastes even better the next day!
Storage: This pie keeps well in the fridge for up to 4 days or can be frozen for up to a month when covered tightly.