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Easy Peanut Butter Pie Recipe
Emily

Easy Peanut Butter Pie

This no-bake Easy Peanut Butter Pie is creamy, rich, and loaded with peanut flavor. With an Oreo crust, a fluffy peanut butter cream filling, and crunchy peanut topping, it’s the ultimate crowd-pleasing dessert that comes together in minutes.
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Prep Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 24 regular Oreos
  • 5 tbsp unsalted butter, melted
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar (for whipping cream)
  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped peanuts
  • 1/4 cup chocolate syrup (optional)
  • 1/4 cup butterscotch syrup (optional)

Equipment

  • food processor or sealed bag
  • Mixing bowls
  • electric mixer or whisk
  • Rubber spatula
  • 9-inch pie plate
  • refrigerator

Method
 

  1. Crush Oreos in a food processor or sealed bag until finely ground. Combine crumbs with melted butter and press into a greased 9-inch pie plate. Chill 30 minutes.
  2. In a cold mixing bowl, whip heavy cream with 2 tbsp powdered sugar until stiff peaks form. Set aside.
  3. In another bowl, beat softened cream cheese until smooth. Add peanut butter, ½ cup powdered sugar, and vanilla. Beat until creamy. Fold in whipped cream until smooth.
  4. Spoon filling into chilled crust. Smooth top, sprinkle with chopped peanuts, and drizzle with chocolate or butterscotch syrup if desired.
  5. Refrigerate at least 2 hours or overnight to set. Slice and serve chilled.

Notes

Use full-fat cream cheese for the creamiest texture. Chill your mixing bowl and beaters before whipping the cream for best results. For a firmer slice, freeze for 30 minutes before serving. Optional chocolate or butterscotch drizzle adds extra indulgence.