Easy Peanut Butter Pie
- PREP 8hrs 30min
- TOTAL 8hrs 30min
This no bake peanut butter pie has quickly turned into a family favorite. I use Oreo cookies for the crust, but other chocolate cream cookies should be just fine. For the peanut butter, I prefer homemade peanut butter or natural peanut butter that has been stirred well to incorporate the oil. If you have sweetened peanut butter, you may want to decrease the sugar called below by a tablespoon or two to adjust. I also prefer salted peanut butter and think it makes the pie taste even better. If you have unsalted, add a pinch of salt to the filling when mixing.
You Will Need
24 (278g) chocolate cream cookies, like Oreo’s
5 tablespoons (70g) butter, softened
1 ½ cups (170g) powdered sugar
1 cup (236ml) heavy whipping cream
6 ounces (170g) full-fat block cream cheese, softened
1 cup (270g) well-stirred peanut butter
1/4 cup (40g) roasted peanuts, chopped, optional
Shaved chocolate for garnish, optional
Directions
Make Cookie Crust
Lightly grease a 9-inch pie dish with nonstick cooking spray or extra butter.
Place the chocolate cookies in a food processor and pulse until they become fine crumbs. Add the softened butter and pulse again until the crumbs and butter are well mixed.
Add the cookie and butter mixture to the prepared pie dish. Press the mixture firmly and evenly into the bottom and up the sides of the dish to create the crust. You might find the mixture sticks to your fingers a bit but don’t worry too much about getting it perfect. Once you add the filling, it will all bind together nicely. Refrigerate the crust while you make the filling.
Make Peanut Butter Pie
Sift the powdered sugar into a bowl and set aside.
In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld electric mixer), combine the heavy cream and 1 tablespoon of the sifted powdered sugar. Beat at high speed until stiff peaks form. Transfer the whipped cream to a bowl and set aside, ready to add to the filling later.
Place the stand mixer bowl (no need to clean it) back onto the mixer and fit the paddle attachment. Then, beat the cream cheese and peanut butter on medium speed until well combined. It’s okay if it’s thick.
Turn the mixer down to medium-low speed and gradually mix in the powdered sugar until fully incorporated. It’s okay if the mixture looks crumbly.
Scrape down the sides of the bowl, then mix in the whipped cream at low speed until combined.
Spoon the filling into the prepared crust and smooth the top. Garnish with chopped peanuts and chocolate shavings.
Refrigerate the pie overnight to allow it to set completely. Keep it chilled in the fridge when not serving, as the filling will soften at room temperature. When cutting the pie, the top edge of the crust might crumble a bit, but don’t worry, it’s still delicious!
Adam and Joanne's Tips
- Storing: I use plastic wrap or an airtight container to cover the pie and place it in the coldest part of my fridge (usually the back). It will last for up to 4 days.
- Pie dish: In the photos, we used a 10-inch pie dish. If you use a standard 9-inch pie dish, your crust will be slightly thicker, and the filling will dome a little more than ours. The video shows this pie made in a 9.5-inch dish.
- Oreo cookies: For a more bittersweet crust, use a butter knife to remove the cream filling from the cookies before pulsing them into crumbs.
- No stand mixer: If you don’t have a stand mixer, you can use a hand mixer with a large mixing bowl to whip the cream and mix the filling.
- Chocolate shavings: Watch our video to see how we make chocolate shavings. I swipe my vegetable peeler against the side of a chocolate bar.
- The nutrition facts provided below are estimates. We did not include the optional crushed peanuts and chocolate shavings in the calculations.