This rich and indulgent peanut butter pie is a dream dessert; every bite bursts with creamy peanut butter and sweet chocolate—the ultimate flavor combo. Built on an Oreo cookie crust, it’s layered with a rich peanut butter filling, topped with smooth 2-ingredient chocolate ganache, and fresh whipped cream. Finish it off with chopped peanuts and Reese’s Pieces for an unbelievable dessert no one will forget.
I originally published this recipe in 2016 and have since added new photos and additional success tips.
There’s no flavor duo quite like peanut butter + chocolate. In the kitchen, I’ve made desserts like chocolate peanut butter cheesecake bars, no-bake peanut butter bars, and peanut butter ice cream pie. My chocolate chip cookie layer cake is even filled with a chocolate peanut butter frosting. Today, we’re including a wildly decadent bake to the mix: unbelievable peanut butter pie.
There’s a lot to cover, so let’s dive right in.
This Is Unbelievable Peanut Butter Pie
The layers! The textures! This might just be the richest dessert I’ve ever made, right alongside chocolate peanut butter cake. Today’s recipe is a new twist on classic peanut butter pie with a crisp Oreo cookie crust, ultra creamy peanut butter filling, smooth chocolate ganache, and fluffy whipped cream. Crunchy toppings include Reese’s Pieces and chopped peanuts.
It’s a peanut butter lover’s dream come true.
Here’s why you’ll love it:
- Easy to prepare
- Mostly no-bake (just briefly bake the crust)
- Made with only 10 ingredients; some are repeated in the various layers
- Tons of texture in each bite
- Perfect for birthdays and celebrations
- A great make-ahead recipe
4 Parts to Peanut Butter Pie
- Oreo Crust
- Peanut Butter Filling
- Chocolate Ganache
- Whipped Cream & Toppings
While the full written recipe is below, here I’ll guide you through each component so you know exactly what to do and how to time everything efficiently.
Oreo Crust
A graham cracker crust would be excellent here, but I always make this peanut butter pie with an Oreo crust. You can even use peanut butter Oreos, to really amp up the flavor. We’re using the same recipe and technique found over on my Oreo Crust Recipe page. Pulse the Oreos (the whole Oreo including the chocolate cookies and the filling) into a fine crumb, then combine the Oreo crumbs with a little melted butter. Just 2 ingredients and very easy.
Press the mixture firmly into a pie dish and bake the crust. I recommend beginning with this step so the crust has time to cool down before assembling. This is the only layer that requires baking—the rest of the recipe is completely no-bake. I love making this pie in the warmer summer months when our kitchen welcomes a break from the hot oven.
You could use a Biscoff pie crust instead if you’d like.
Chocolate Ganache Topping
Next, I recommend making the chocolate ganache so it can briefly cool and thicken while you make the peanut butter filling. If it’s too hot, it will start to break down the filling underneath it.
You only need 2 ingredients for the chocolate ganache topping: chocolate and heavy cream. Simply pour warm cream over chocolate and stir. Use a quality chocolate because it’s where all of the flavor comes from. I would avoid using chocolate chips—use the real deal. Pure chocolate never lets you down. See my chocolate ganache page if you need extra help with it.
Peanut Butter Pie Filling
This peanut butter filling is about as rich as they come. You need just 5 ingredients including heavy cream, peanut butter, cream cheese, confectioners’ sugar, and vanilla extract. You can’t really taste the cream cheese; rather, all you taste is peanut butter. We use the exact filling as a layer in peanut butter banana cream pie, too.
Here I add *a touch* more heavy cream, to add a bit more volume. Start by whipping the heavy cream into whipped cream. In a separate bowl, beat the other 4 ingredients together, then gently fold the whipped cream into the peanut butter mixture. The result is a creamy, airy peanut butter filling.
Let me show you that in photos. Top left: whipped cream. Top right: peanut butter mixture. Bottom left: whipped cream folded into the peanut butter mixture. Bottom right: spreading it all into the baked Oreo crust.
Spread the thickened chocolate ganache on top and then refrigerate the pie for at least 6 hours or overnight. The pie won’t slice unless it’s been sufficiently refrigerated.
Great dessert to make a day ahead of time!
Toppings
With the same ingredients you used in the filling, make some fresh whipped cream on top. The whipped cream isn’t super sweet; it’s light and fluffy, which pairs perfectly with the deeply rich pie. To round out the texture, top with crushed Reese’s Pieces and chopped peanuts.
Instead of Reese’s Pieces and peanuts, try crushed M&Ms, or skip them altogether.
I usually garnish the pie before serving because the whipped cream could begin to weep on the soft ganache. You’ll want to wait until the filling has set.
This dessert is always fun for birthdays, but I’ve also served it alongside Father’s Day recipes, Mother’s Day recipes, for Valentine’s Day, anniversary dessert—or even when there is no occasion at all (because why not?). It’s always devoured!
Description
This rich and indulgent peanut butter pie is a dream dessert; every bite bursts with creamy peanut butter and sweet chocolate—the ultimate flavor combo. Built on an Oreo cookie crust, it’s layered with a rich peanut butter filling, topped with smooth 2-ingredient chocolate ganache, and fresh whipped cream. Finish it off with chopped peanuts and Reese’s Pieces for an unbelievable dessert no one will forget.
Oreo Crust
Ganache
Peanut Butter Filling
Optional Toppings For Serving
- Preheat the oven to 350°F (177°C).
- Bake the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into an un-greased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact, thick crust. See Oreo crust page for more success tips if needed. Bake for 10 minutes. Allow to cool as you prepare the filling.
- Make the ganache: Place chopped chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally. Once it begins to boil, immediately remove from heat then pour over the chocolate. Stir gently until the ganache is smooth. Set aside and allow to briefly cool at room temperature. During this time, it will slowly thicken as well.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Spoon the whipped cream into a bowl and set aside. Using the same mixing bowl (no need to rinse clean), beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla extract together on medium-high speed until combined. Mixture will be thick. Fold in the whipped cream until smooth. Be gentle, you don’t want to deflate that cream.
- Spread peanut butter filling into the cooled crust; I use a small offset spatula for this. Spread the ganache on top of filling.
- Note: If you don’t plan to serve the pie with whipped cream, you can add chopped peanuts and/or Reese’s Pieces on top of the wet ganache before chilling the pie. (So they stick.) Otherwise, wait until you garnish with whipped cream (step 8).
- Chill the pie in the refrigerator for at least 6 hours and up to 48 hours. If chilling for longer than a day, loosely cover it.
- Garnish the pie: I used Wilton 1M tip for piping whipped cream on the pictured pie. Top the whipped cream with Reese’s Pieces and chopped peanuts.
- Slice and serve cold.
Notes
- Make Ahead & Freezing Instructions: You can get started on the crust in step 2 and the ganache in step 3 ahead of time. You can keep both in the refrigerator overnight if you’re getting started the day before. Cover both tightly. This pie can be frozen up to 3 months. It’s tasty frozen or you can let it thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowls | 9-inch Pie Dish | Small Saucepan | Electric Mixer (Handheld or Stand) | Silicone Spatula | Small Offset Spatula
- Peanut Butter: Use a conventional (processed) smooth peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style or oily peanut butter; both cause the filling to separate and/or turn out greasy.
