This Oreo peanut butter pie is like a mashup of oreos with peanut butter cups! This no bake peanut butter pie is so easy to make. It has an Oreo crust, peanut butter filling and is topped with chocolate ganache!
This recipe was originally published in 2021, it has since been updated with a new crust recipe and new images.
Peanut butter and chocolate is a classic combination for a reason! This salty sweet combo is just too good, and when you add Oreos to that? Even better!
This Oreo peanut butter pie originally had a chocolate cookie crust, but I've swapped it out for an Oreo crust to make it completely no-bake (and so much easier!). The filling is packed with peanut butter flavor, it really is perfect for peanut butter lovers!
I've topped this no bake pie with chocolate ganache, Reese's pretzels and regular pretzels but you could also add some mini Oreo cookies or Nutter Butters!
Why you'll love this recipe!
- This is an easy peanut butter pie that is a guaranteed crowd pleaser.
- The filling is an easy no-bake peanut butter filling made with cream cheese and whipped cream! The whipped cream gives you a silky smooth peanut butter filling.
- I topped this pie with a dark chocolate ganache which then sets firm in the fridge, though you could also just decorate it with whipped cream!
- This is a great make ahead dessert since it needs time to set in the fridge so that you can make it the night before a holiday party, birthday or dinner party!
- Peanut Butter: You'll need to use smooth peanut butter, not the natural kind which has oil on top of it.
- Cream Cheese: I used Philadelphia full-fat cream cheese for this recipe. If you are based in Europe and your cream cheese comes in tubs, make sure to pat it down with paper towels to remove some of the excess moisture (Cream cheese in North America doesn't have this issue!)
- Butter: I always use European-style butter which has a higher butterfat content. This makes the butter much richer and creamier.
- Chocolate: I used chocolate that is 63% cocoa. Using dark chocolate will help balance the sweetness of the peanut butter filling.
- Oreos: You'll need Oreo cookies for the pie crust.
- Sugar: The filling is sweetened with both white sugar and powdered sugar.
Step by Step Instructions
Step 1: In a food processor or blender, crush the Oreo cookies until you have fine crumbs. If you don't have a blender, place the cookies in a ziploc bag and crush with a rolling pin. Mix the Oreo cookie crumbs with the melted butter, then press into a 9-inch pie pan. Use a measuring cup to press into the bottom and sides. Place in the freezer.
Step 2: Pour the heavy cream into a large bowl with a handheld mixer or in a stand mixer and whisk attachment. Whisk on medium-high speed until you have medium peaks. Place in the fridge.
Step 3: In a stand mixer fitted with the paddle attachment, beat the cream cheese and peanut butter together until combined. Add the white sugar, confectioners' sugar, butter, salt, and vanilla extract and beat on medium speed for 5 minutes.
Step 4: Add the whipped cream in 3 additions, mixing with a rubber spatula. Pour the peanut butter filling into the cold Oreo cookie crust. Cover the top with plastic wrap and keep in the fridge for 3 hours to set.
Step 5: Chop up your chocolate and plate in a heatproof bowl. Heat up your cream until it begins to gently simmer. Pour over the chocolate and leave for 3 minutes. Use a rubber spatula to stir together until you have a thick and smooth ganache.
Step 6: Pour the ganache over the peanut butter pie filling. Now is the time to add any toppings! Place back in the fridge for 2 hours.
Recipe Tips & Tricks
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake! I do provide US measurements in the recipe card however the recipe was not developed or tested using these measurements.
- Try to keep your pie in the fridge as long as possible before slicing. The longer it is chilled, the smoother your slices will be.
- Add toppings like chopped peanut butter cups, Reese's pieces, crushed Oreos, or chocolate chips!
- Do not use natural peanut butter for this recipe, it'll make the filling too oily due to the natural oils. You want to use a commercial peanut butter like Skippy or Jif.
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients (except for the cream!) before you start baking.
- For an extra peanut butter flavor, swap out regular Oreos for peanut butter Oreos!
Frequently Asked Questions:
This pie is best kept in the refrigerator! It will last up to 4 days, but I recommend keeping it tightly wrapped in the fridge.
Replace the chocolate ganache with whipped cream by whipping 235 grams (1 cup) of heavy cream until it starts to thicken. While the mixer is running on medium speed, slowly stream in 50 grams (¼ cup) of sugar, then keep whipping until you have medium peaks.
Love peanut butter? Try these recipes next!
Oreo Peanut Butter Pie
- 9 inch pie plate
Oreo Cookie Crust
- 6 tablespoon unsalted butter melted
- 2 cup Oreo cookies crushed
Peanut Butter Filling
- 8 ounces cream cheese room temperature
- 1 cup peanut butter
- ½ cup powdered sugar
- ½ cup granulated sugar
- 2 tablespoon unsalted butter room temperature
- 1 tablespoon vanilla extract
- ¾ cup heavy cream
- ¾ teaspoon kosher salt
- ½ cup heavy cream
- 6 ounces semisweet chocolate
Make Oreo Crust
- In a large mixing bowl, whisk your crushed Oreo crumbs with your melted butter. Make sure all the crumbs are moist and there aren't any dry patches.6 tablespoon unsalted butter, 2 cup Oreo cookies
- Pour the crumbs into a 9" pie dish. Use a rubber spatula or the bottom of a measuring cup to press the crumbs down into an even layer, you should have the crumbs going up slightly at the sides of the dish. Place in the freezer for 20 minutes.
- In a stand mixer with the whisk attachment, or in a large bowl with a hand mixer, whisk the cream until you have medium peaks. Transfer to a bowl and keep cold.¾ cup heavy cream
- Clean out the mixing bowl, or use a new one, and with a paddle attachment, beat the cream cheese and peanut butter together until well blended. Add the granulated sugar, confectioners; sugar, butter, salt and vanilla and keep beating until light and fluffy, about 5 minutes.8 ounces cream cheese, 1 cup peanut butter, ½ cup powdered sugar, ½ cup granulated sugar, 2 tablespoon unsalted butter, 1 tablespoon vanilla extract, ¾ teaspoon kosher salt
- Add half a cup of the whipped cream to the peanut butter mixture and stir quickly to combine. Fold in the rest of the cream in three additions, stirring quickly each time.
- Carefully spoon the filling into the crust, cover with plastic wrap and refrigerate for at least 3 hours.
- Bring the cream to a simmer in a small, heavy saucepan. Add the chocolate and stir until smooth. Set aside to cool. Gently spread over the cooled pie, refrigerate for 3 hours.½ cup heavy cream, 6 ounces semisweet chocolate