Whew, this Creamy Peanut Butter Pie, trust me when I say that you’ll want double helpings of this decadent beauty. Rich peanut butter essence combined with luscious cream cheese and more all sitting on top of an Oreo cookie crust, sheesh. This is the easiest pie you’ll ever make with no baking involved. Top with peanut butter cups, peanut butter chips, and melted chocolate for the ultimate swoon-worthy dessert!

peanut butter pie on small plate with fork

Summertime means putting the oven on as little as possible, amiright? Now don’t get me wrong; I enjoy my cakes and bars and cookies, but something about a no-bake treat just does it for me. A dessert that involves zero preheating of the oven, I sure do love to see it. Sweets and tings are my fave and I’ve been obsessed with this peanut butter pie so much so that I gotta put you on.

Creamy Peanut Butter Pie 🥜

This dessert is sooo easy, y’all. It starts with an Oreo cookie crust that is the perfect base for the rich and luxuriously-creamy, peanut butter filling to sit on top of. It’s tasty and flavorful with the ideal amount of sweetness, too. From start to finish, this recipe is super straightforward. Listen, if you love a good ole classic peanut butter cup (like me!), you will adore this lush peanut butter pie. It’s such a fun delight for nearly any occasion or celebration in your life!

slice of peanut butter pie on cake knife

Why This Dessert Recipe Works:

  • EASY, DREAMY– This peanut butter pie comes together in a cinch. Whip up the cookie crust, mix the filling, bring it all together and then chill. After that, garnish and serve it up! The whole pie couldn’t be any easier. But don’t get it twisted, even though she’s easy peasy, she’s also extra dreamy. It’s a simple yet swoon-worthy sweet treat that’s impressive!
  • NO BAKING– That’s right, a big highlight of this recipe! Unlike traditional pies or cheesecakes that require baking of the crust/pie, you ain’t gotta do none of that! After assembly, this one goes straight into the fridge to chill and set and then you and your peeps get to devour each slice. No-bake treats are majorly underrated, y’all.
  • RICH & CREAMY– Peanut butter essence combined with decadent cream cheese and more make this peanut butter pie so luscious! The combination of flavors from the crust to the filling is a dream. Straight from the fridge, this pie is cool and creamy on the palate with richness that makes it pop off!
ingredients for creamy peanut butter pie on beige surface

Ingredients You’ll Need For This Treat:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Oreo cookies: For the crust base…or any chocolate sandwich cookies!
  • Brown sugar: Adds a nice amount of sweet flavor to the crust.
  • Butter: Helps to bind the crust together, butter forever!
  • Cream cheese: A big component of the filling for creamy richness and depth.
  • Heavy cream: This comes in to ensure extra creaminess in the pie, chefs kiss.
  • Powdered sugar: Where the pie filling gets its sweetness! Also, powdered sugar as opposed to granulated sugar blends seamlessly within this pie!
  • Peanut butter: We can’t make this creamy peanut butter pie without dat PB, duh. I recommend a commercial peanut butter like Jif or Skippy!
  • Vanilla essence: I use vanilla bean paste but extract works.
  • Salt: Just a pinch to help balance the sweetness.
oreo cookies in food processor
crushed oreo cookies in food processor

How To Make This No-Bake Peanut Butter Pie Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

FIRST UP, LET’S MAKE THE CRUST!

  • Prep pan. Line a springform pan with parchment paper and spray the sides of the pan with nonstick spray. Then set aside.
  • Make the crust & let it chill: In the body of a food processor, pulse the cookies into fine crumbs. Then add the brown sugar and melted butter and pulse again to combine. The mixture should resemble moist sand. Empty the mixture into the prepared springform pan and evenly press the mixture onto the bottom of the pan. Then place the pan into the freezer to set while you prepare the pie filling.
pressed oreo cookie crumbs in baking pan
cream cheese beat in bowl
peanut butter pie ingredients in bowl
peanut butter pie mixed together in bowl

& Now Let’s Make The Creamy Peanut Butter Pie Filling:

THE FILLING IS SOOO QUICK & EASY!

  • For the pie filling: In a large mixing bowl with an electric mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese until light and fluffy, about 2 minutes. Then add the heavy cream and powdered sugar and continue beating until well combined. Lastly, add the peanut butter, vanilla essence, and salt and continue beating the mixture until well combined and completely smooth. Then pour the peanut butter filling onto the chilled crust and use an offset spatula to smooth the top.
creamy peanut butter pie in baking pan

Gotta Let It Chill & Set:

THE HARDEST PART, I KNOW…

  • Chill the pie: Place the peanut butter pie into the refrigerator to chill for 4-5 hours or until the pie is set. If you cannot be bothered to wait the length of that timeframe lol, you can place the pie into the freezer for about 1-2 hours or until the pie is set. *This is important because, at this stage, the pie isn’t set and ready to be sliced into.
peanut butter pie with melted chocolate and marble platter

Garnishing Your Peanut Butter Pie:

NOW WE FINISH & MAKE IT PRETTY! 😍

  • Remove the pie from pan & decorate: When ready to serve, carefully run a knife along the sides of the pan to help release it from the pan as you release the walls. Transfer the pie to a large plate or platter. We like to decorate the pie with drizzles of melted chocolate, mini peanut butter cups, and/or peanut butter chips, as desired. Then slice and serve the peanut butter pie, it’s almost too damn good, y’all!!!
melted chocolate being drizzled over slice of peanut butter pie

Tips + Tricks & More Information

You may have additional questions about this peanut butter pie recipe. Like other BBR recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info:

  • Is this dessert gluten-free?– If needed, use gluten-free Oreos as that is the only element of this recipe that might contain gluten.
  • A note on peanut butter– Here’s the thing, I recommend a commercial type of peanut butter like the Jif or Skippy brand. The flavor and texture of natural peanut butter can sometimes be quite oily.
  • Need a heavy cream substitute?– Use canned coconut cream instead!
  • Storing– Have any leftover pie? Cool. Keep this peanut butter pie in the refrigerator when not serving right away as this pie is best served slightly chilled. It will keep in the fridge for 3-4 days.
slice of peanut butter pie on small white plate with fork

If you love peanut butter flavor, add this Peanut Butter Pie to your list, friends. It’s truly so easy and so damn delicious. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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peanut butter pie on small plate with fork

No-Bake Creamy Peanut Butter Pie

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  • Author: Quin Liburd
  • Prep Time: 25 minutes
  • Chill Time: 5 hours
  • Total Time: 5 hours 25 minutes
  • Yield: 8
  • Category: Desserts & Sweets
  • Cuisine: American
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Description

Whew, this Creamy Peanut Butter Pie, trust me when I say that you’ll want double helpings of this decadent beauty. Rich peanut butter essence combined with luscious cream cheese and more all sitting on top of an Oreo cookie crust, sheesh. This is the easiest pie you’ll ever make with no baking involved. Top with peanut butter cups, peanut butter chips, and melted chocolate for the ultimate swoon-worthy dessert!

Ingredients

For the crust:

  • 30 chocolate sandwich cookies (I use Oreos)
  • 1 tablespoon packed dark brown sugar
  • 6 tablespoons salted butter, melted

For the pie filling:

  • 16 ounces full-fat cream cheese, block-style- softened
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter, like Jif or Skippy!
  • 1 tablespoon vanilla essence (I use vanilla bean paste)
  • ¼ teaspoon fine sea salt

For pie toppings:

  • Mini peanut butter cups, peanut butter chips, melted chocolate (for drizzling)- as desired.

Instructions

  1. Prep. Line an 8 or 9-inch springform pan with parchment paper and spray the sides of the pan with nonstick spray. Then set aside.  Note: I like to use a springform pan for this recipe instead of a traditional pie plate because the crust and the filling are quite generous in size and a pie plate might overflow. If you prefer to use a pie plate, I recommend a deep pie plate.
  2. Make the crust & chill: In the body of a food processor, pulse the cookies into fine crumbs. Then add the brown sugar and melted butter and pulse again to combine. The mixture should resemble moist sand. Empty the mixture into the prepared springform pan and evenly press the mixture onto the bottom of the pan. Then place the pan into the freezer to set while you prepare the pie filling.
  3. Make the pie filling: In a large mixing bowl with an electric mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese until light and fluffy, about 2 minutes. Then add the heavy cream and powdered sugar and continue beating until well combined. Lastly, add the peanut butter, vanilla essence, and salt and continue beating the mixture until well combined and completely smooth. Then pour the peanut butter filling onto the chilled crust and use an offset spatula to smooth the top.
  4. Chill the pie: Place the peanut butter pie into the refrigerator to chill for 4-5 hours or until the pie is set. For a quicker chill time, place the pie into the freezer for about 1-2 hours or until the pie is set. 
  5. Remove the pie from pan & garnish: When ready to serve, carefully run a butter knife along the sides of the pan to help release it from the pan as you release the walls. Transfer the pie to a large plate or platter. Decorate the pie with drizzles of melted chocolate, mini peanut butter cups, and/or peanut butter chips, as desired. Slice and serve the peanut butter pie. Enjoy!
  6. Storing: Keep this peanut butter pie in the refrigerator when not serving right away as this pie is best served slightly chilled. It will keep in the fridge for 3-4 days.

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: The Mindful Hapa