Easy Peanut Butter Pie Recipe
Introduction
This Easy Peanut Butter Pie is a no-bake delight that combines creamy peanut butter filling with a crunchy Oreo crust. It’s perfect for a quick dessert that feels indulgent and satisfying.
Ingredients
- 24 Oreos (regular, not double stuffed)
- 5 tablespoons unsalted butter, melted
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 8 ounces cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped peanuts
- ¼ cup chocolate syrup (optional)
- ¼ cup butterscotch syrup (optional)
Instructions
- Step 1: Grease a 9-inch pie plate. Crush the Oreo cookies using a food processor or blender. In a small bowl, stir the cookie crumbs with melted butter. Press the mixture evenly into the bottom and up the sides of the pie pan. Refrigerate for 30 minutes to set.
- Step 2: Using a hand or stand mixer, beat the whipping cream and 2 tablespoons powdered sugar on medium speed until stiff peaks form. Set aside for a few minutes.
- Step 3: Beat the cream cheese in a clean bowl until smooth and lump-free. Add the peanut butter, ½ cup powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy, scraping down the sides as needed. Gently fold the whipped cream into the peanut butter mixture using a spatula.
- Step 4: Spoon the filling into the chilled pie crust. Sprinkle the top with chopped peanuts. If desired, drizzle chocolate syrup and butterscotch syrup over the top. Chill the pie in the refrigerator for at least 2 hours or freeze for a firmer texture. Serve chilled or frozen.
Tips & Variations
- For extra crunch, add chopped peanuts both inside the filling and on top.
- To make this pie gluten-free, use gluten-free chocolate sandwich cookies instead of Oreos.
- Try swapping half the peanut butter for almond butter for a different nutty flavor.
- If you prefer a sweeter crust, increase the powdered sugar in the crust mixture slightly.
Storage
Store the peanut butter pie covered in the refrigerator for up to 3 days. It can also be frozen for up to 1 month; thaw in the refrigerator before serving. Reheat is not recommended as the texture is best enjoyed cold or frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for added texture, though the filling may be a bit less smooth.
Do I need to use both chocolate and butterscotch syrup?
No, the syrups are optional. Feel free to use one, both, or skip them entirely depending on your taste preference.
PrintEasy Peanut Butter Pie Recipe
This Easy Peanut Butter Pie is a creamy, no-bake dessert featuring a crunchy Oreo crust, a smooth peanut butter and cream cheese filling, and a whipped topping. Garnished with chopped peanuts and optional chocolate and butterscotch syrup, it’s a decadent treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 24 Oreos (regular, not double stuffed)
- 5 tablespoons unsalted butter, melted
Filling
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 8 ounces cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- ½ cup chopped peanuts
- ¼ cup chocolate syrup (optional)
- ¼ cup butterscotch syrup (optional)
Instructions
- Prepare the Crust: Grease a 9-inch pie plate. Crush Oreo cookies in a food processor or blender until fine crumbs form. In a small bowl, combine the cookie crumbs with melted butter and stir until evenly combined. Press the mixture firmly into the bottom and up the sides of the pie plate to form a crust. Refrigerate for 30 minutes to set.
- Whip the Cream: Using a hand or stand mixer, beat the whipping cream with 2 tablespoons powdered sugar on medium speed until stiff peaks form. Set aside for several minutes to stabilize.
- Make the Filling: In a clean mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the peanut butter, ½ cup powdered sugar, and vanilla extract; continue beating until the mixture is smooth and creamy. Scrape down the sides and beaters as needed to combine thoroughly. Gently fold the whipped cream into the peanut butter mixture using a spatula to maintain the airy texture.
- Assemble the Pie: Spoon the peanut butter filling into the chilled Oreo crust, spreading it evenly. Top the pie with chopped peanuts for added texture and crunch. If desired, drizzle chocolate and butterscotch syrups over the top for extra flavor and decoration.
- Chill and Serve: Refrigerate the pie for at least 2 hours to allow it to set properly. Alternatively, freeze the pie if you prefer a firmer dessert. Serve chilled or frozen depending on your preference.
Notes
- Use regular Oreos, not double stuffed, to ensure the crust is not overly sweet or soft.
- The pie can be frozen for a firmer texture; just allow it to thaw slightly before serving if frozen.
- For a nut-free option, omit the chopped peanuts and syrups, or substitute with a safe alternative.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Gently folding the whipped cream into the peanut butter mixture preserves its light and airy texture.
- This pie can be made a day ahead and kept refrigerated to enhance the flavors.
Keywords: Peanut Butter Pie, No-Bake Pie, Oreo Crust, Cream Cheese Pie, Easy Dessert, Peanut Butter Dessert
