If you’re craving a dessert that’s rich, creamy, and guaranteed to disappear fast, this no-bake peanut butter pie is it. With a silky peanut butter filling and a crunchy chocolate cookie crust, it’s a classic American potluck favorite that comes together with simple ingredients and minimal effort. Perfect for holidays, BBQs, birthdays, or whenever the sweet tooth calls.
Why You’ll Love This Recipe
- No-bake and no-fuss: Only 15–20 minutes of prep
- Ultra-creamy filling with a light, mousse-like texture
- Make-ahead friendly: Chill overnight for best results
- Family favorite: Kids and adults love it
- Uses pantry staples: Peanut butter, cream cheese, cookies, and cream
Ingredients
For the Oreo crust:
- 25 chocolate sandwich cookies (like Oreos)
- 5 tablespoons unsalted butter, melted
For the creamy peanut butter filling:
- 8 ounces full-fat cream cheese, softened
- 1 cup creamy peanut butter (Jif/Skippy style works best)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping (Cool Whip), thawed
- Option: 1 1/2 cups heavy cream whipped to stiff peaks can be substituted
Optional toppings:
- Warm chocolate sauce or hot fudge
- Melted peanut butter drizzle
- Chopped peanut butter cups
- Chopped roasted peanuts
- Flaky sea salt
Step-by-Step Instructions
- Make the crust
- Pulse cookies in a food processor to fine crumbs. Stir in melted butter.
- Press firmly into a 9-inch pie plate, going slightly up the sides. Use the bottom of a measuring cup for a smooth, compact layer.
- Freeze 10–15 minutes to set while you make the filling.
- Mix the filling
- In a large bowl, beat cream cheese and peanut butter until smooth and fluffy.
- Add powdered sugar and vanilla; beat until fully combined and creamy.
- Fold in the whipped topping
- Gently fold in Cool Whip (or homemade whipped cream) until the mixture is light and uniform. Don’t overmix keep it airy.
- Assemble and chill
- Spoon filling into the chilled crust and smooth the top.
- Refrigerate at least 4–6 hours, preferably overnight, until fully set. For a firmer, ice-cream-like texture, freeze 3–4 hours.
- Finish and serve
- Garnish with drizzles of melted chocolate and peanut butter, chopped peanut butter cups or peanuts, and a pinch of flaky sea salt.
- Slice with a warm, clean knife for neat wedges.
Pro Tips for Best Results
- Use room temperature cream cheese to avoid lumps.
- Conventional creamy peanut butter gives the smoothest texture; natural peanut butter can separate.
- Don’t rush the chill time the set is essential for clean slices.
- For stabilized homemade whipped cream, add 1/2 teaspoon gelatin bloomed in 1 tablespoon water, or a 1/2 teaspoon cream of tartar while whipping.
Variations
- Graham cracker crust: Swap Oreos for 1 3/4 cups graham crumbs + 6 tbsp butter.
- Pretzel crust: Sweet-and-salty twist using crushed pretzels + butter + a little sugar.
- Nutter Butter crust: Intensify the peanut butter flavor with peanut butter sandwich cookies.
- Peanut Butter & Jelly Pie: Spread 1/3 cup strawberry or raspberry jam over the crust before adding the filling.
- Chocolate lovers: Add a thin layer of hot fudge on the crust, then fill.
Make It Fit Your Diet
- Gluten-free: Use certified gluten-free sandwich cookies.
- Dairy-free/vegan: Use vegan cream cheese and dairy-free whipped topping; check cookie and butter substitutes.
- Lower sugar: Reduce powdered sugar to 2/3–3/4 cup and use a less-sweet crust; note texture may be slightly less firm.
Storage
- Refrigerate: Cover and store up to 5 days.
- Freeze: Freeze whole or in slices, well-wrapped, up to 1 month. Thaw in the fridge or serve semi-frozen.
Frequently Asked Questions
What do I need for peanut butter pie?
You’ll need a cookie crust (Oreo or graham cracker), creamy peanut butter, full-fat cream cheese, powdered sugar, vanilla extract, and whipped topping (Cool Whip) or homemade whipped cream. Optional but popular: toppings like melted chocolate, chopped peanut butter cups, roasted peanuts, and flaky sea salt.
What is Dolly Parton’s favorite pie?
Dolly Parton has famously mentioned loving chess pie and coconut pie in various interviews and cookbooks. While peanut butter pie isn’t her most-cited favorite, it’s a beloved Southern-style dessert that fits right in with classic country baking.
What pie is Virginia known for?
Virginia is closely associated with peanut heritage, and “peanut pie” (distinct from peanut butter pie) is a regional specialty think of it like a cousin to pecan pie, made with Virginia peanuts. The state is also known for classic Southern pies like chess pie and sweet potato pie.
What kind of peanut butter is best for pie?
Use a conventional creamy peanut butter (like Jif or Skippy). These are emulsified and won’t separate, giving your filling a smooth, stable texture. Natural peanut butters can work if thoroughly stirred, but the filling may be looser and slightly oily.
Final Thoughts
This no-bake peanut butter pie is everything we love about American desserts: simple ingredients, big flavor, and crowd-pleasing comfort. With its silky, peanut-buttery filling and crunchy chocolate crust, it’s a guaranteed hit for potlucks, birthdays, and holidays alike. Make it ahead, dress it up with your favorite toppings, and let the fridge do the work. If you try it, drop a comment!
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How to Make the Perfect Creamy Peanut Butter Pie
This no-bake creamy peanut butter pie pairs a crunchy chocolate cookie crust with a silky, mousse-like peanut butter filling. It comes together in minutes with simple ingredients, chills to perfection, and always steals the show at parties, holidays, and weeknight desserts.
- Total Time: 20 minutes
- Yield: 8–10 slices 1x
Ingredients
For the crust:
- 25 chocolate sandwich cookies (like Oreos), finely crushed
- 5 tablespoons unsalted butter, melted
For the filling:
- 8 ounces full-fat cream cheese, softened
- 1 cup creamy peanut butter (Jif/Skippy style recommended)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping (Cool Whip), thawed
- OR 1 1/2 cups heavy cream whipped to stiff peaks
Optional toppings:
- Warm chocolate sauce or melted chocolate
- Melted peanut butter
- Chopped roasted peanuts or mini peanut butter cups
- Flaky sea salt
Instructions
- Make the crust: Stir cookie crumbs with melted butter until evenly moistened. Press firmly into a 9-inch pie plate, going slightly up the sides. Freeze 10–15 minutes to set.
- Beat the base: In a large bowl, beat cream cheese and peanut butter until smooth and fluffy, 1–2 minutes.
- Sweeten and flavor: Add powdered sugar and vanilla; beat until creamy and well combined.
- Lighten the filling: Gently fold in whipped topping (or whipped heavy cream) until the mixture is smooth and airy do not overmix.
- Assemble: Spoon filling into the chilled crust and smooth the top.
- Chill: Refrigerate 4–6 hours or overnight until fully set. For a firmer, ice-cream-like texture, freeze 3–4 hours.
- Finish and serve: Drizzle with chocolate and/or melted peanut butter, sprinkle with peanuts, and a pinch of flaky sea salt. Slice with a warm, clean knife.
Notes
- Cream cheese: Room temperature cream cheese prevents lumps.
- Peanut butter: Conventional creamy peanut butter yields the smoothest set. Natural PB can work if thoroughly stirred, but the filling may be softer.
- Whipped cream option: If using homemade whipped cream, stabilize with 1/2 tsp cream of tartar beaten into the cream, or bloom 1/2 tsp gelatin in 1 tbsp water and dissolve before whipping.
- Crust swaps: Use 1 3/4 cups graham cracker crumbs + 6 tbsp melted butter, or try a pretzel or Nutter Butter crust.
- Clean slices: Warm the knife under hot water and wipe between cuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 pie)
- Calories: 480 Kcal
- Sugar: 31 g
- Sodium: 300 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 45 mg