Easy Peanut Butter Pie Recipe
Introduction
This easy peanut butter pie is a creamy, no-bake dessert perfect for any occasion. With an Oreo crust and a rich peanut butter filling, it’s both indulgent and simple to make. Whether you chill or freeze it, this pie is sure to satisfy your sweet tooth.
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 until fine crumbs form. In a small bowl, mix the cookie crumbs with the melted butter. Press the mixture evenly into the bottom and up the sides of the pie plate. Refrigerate for 30 minutes to set.
- Step 2: Using a hand or stand mixer, beat the whipping cream and 2 tablespoons of powdered sugar on medium speed until stiff peaks form. Set aside for a few minutes.
- Step 3: In the mixer, beat the softened cream cheese until smooth and lump-free. Add the peanut butter, ½ cup powdered sugar, and vanilla extract. Beat until creamy and well combined, scraping down the sides of the bowl as needed.
- Step 4: Gently fold the whipped cream into the peanut butter mixture using a spatula, combining until smooth but light. Spoon the filling into the chilled Oreo crust and spread evenly.
- Step 5: Sprinkle chopped peanuts on top. If desired, drizzle with chocolate syrup and butterscotch syrup. Chill in the refrigerator for at least 2 hours before serving. This pie can also be frozen if you prefer a firmer texture.
Tips & Variations
- For a crunchier crust, toast the Oreo crumbs lightly before mixing with butter.
- Swap creamy peanut butter for natural peanut butter for a more intense peanut flavor.
- Add a pinch of salt to the filling to balance the sweetness.
- Use crushed peanuts as a topping for added texture or substitute with chopped chocolate chips.
- If you don’t have Oreos, graham crackers or chocolate wafers work well for the crust.
Storage
Store the pie covered in the refrigerator for up to 3 days. You can also freeze it for up to 1 month; thaw in the refrigerator before serving. Reheat is not recommended, as the texture is best enjoyed chilled or frozen.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie a day or two in advance. Just keep it covered in the refrigerator until ready to serve.
Is it possible to make this pie dairy-free?
To make a dairy-free version, substitute the cream cheese and whipping cream with suitable non-dairy alternatives like vegan cream cheese and coconut cream. Adjust sweetness and texture as needed.
PrintEasy Peanut Butter Pie Recipe
This Easy Peanut Butter Pie recipe combines a crunchy Oreo crust with a creamy peanut butter and cream cheese filling, topped with chopped peanuts and optional chocolate and butterscotch syrups. It’s a no-bake, simple dessert perfect for peanut butter lovers looking for a quick and delicious treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 24 Oreos (regular, not double stuffed)
- 5 tablespoons unsalted butter, melted
Filling
- 1 cup whipping cream
- 2 tablespoons powdered sugar (for whipping cream)
- 8 ounces cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar (for filling)
- 1 teaspoon vanilla extract
Toppings
- ½ cup chopped peanuts
- ¼ cup chocolate syrup (optional)
- ¼ cup butterscotch syrup (optional)
Instructions
- Prepare Crust: Grease a 9-inch pie plate. Crush Oreo cookies in a food processor or blender until fine crumbs form. In a small bowl, mix the cookie crumbs with the melted butter until evenly combined. Press the mixture firmly and evenly onto the bottom and up the sides of the pie plate. Refrigerate the crust for 30 minutes to set.
- Whip Cream: Using a hand or stand mixer, beat the whipping cream with 2 tablespoons of powdered sugar on medium speed until stiff peaks form. This may take several minutes. Set the whipped cream aside.
- Make Filling: Beat the softened cream cheese in a mixer until smooth and free of lumps. Add the peanut butter, ½ cup powdered sugar, and vanilla extract, then continue beating until the mixture is creamy and well combined. Scrape down the sides of the bowl and beaters as needed.
- Fold Whipped Cream: Using a spatula, gently fold the whipped cream into the peanut butter and cream cheese mixture until fully incorporated without deflating the airiness of the whipped cream. Pour the filling into the chilled Oreo crust and spread evenly.
- Add Toppings and Chill: Sprinkle chopped peanuts over the top of the pie. If desired, drizzle chocolate syrup and butterscotch syrup over the pie for extra flavor and decoration. Chill the pie in the refrigerator for at least 2 hours or freeze it to serve later. This pie is delicious whether served chilled or slightly frozen.
Notes
- For best results, allow the pie to chill fully so the filling firms up properly.
- You can use any variety of Oreos, but regular Oreos are recommended for the right balance of sweetness.
- Optional syrups add sweetness and decoration, but the pie is delicious without them.
- This pie can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- To soften cream cheese quickly, leave it at room temperature for 30 minutes before using.
Keywords: peanut butter pie, easy peanut butter dessert, no-bake pie, Oreo crust pie, peanut butter cream pie
