Scratch-made peanut butter pie with a creamy filling and cookie crumb crust is put together in 15 minutes. It’s one of the quickest dessert recipes you’ll ever make.
I love this dessert and it’s a fan favorite too. I usually have to make two at a time whenever we have a party of any sort.
I even turn this pie into a chocolate version by substituting an oreo crust! No matter which crust you choose to use, your guests will be talking about this pie long after the meal is over.
COOKIE CRUST
Making cookie crumbs with a food processor is really simple. If you don’t have one just put the cookies in a sealed plastic bag and crush with a rolling pin. Make sure there isn’t any air in the or it will pop open and spray cookie crumbs everywhere. Ask me how I know………
The smaller the crumbs, the tighter the crust will be. Refrigerate the crust while making the filling so that crust has a chance to firm up. This will make it easier to spread the filling without pulling up bits of crust.
The cookie crust can also be baked if desired. Bake it in a preheated 350°F oven for 7 to 10 minutes or just until you start to smell it. Lightly baked is all you are striving for. I don’t bake mine.
The best method for pressing cookie crumb and graham cracker crusts into an even layer is to use a cup that has a flat bottom and has been sprayed with baking spray.
After adding the buttered crumbs to the pie pan, spread them out over the bottom and up the sides.
Gently press the cup along the bottom of the pie pan and use the side of the cup to press along the sides of the pie pan.
SMOOTH OR CHUNKY PEANUT BUTTER
You can use either one. It’s a personal preference thing. I usually use smooth peanut butter because it’s what I have on hand.
You can use homemade peanut butter in this pie too. Make sure the peanut butter is mixed well before using it. You might need to add 1/4 to 1/2 cup of additional powdered sugar to the filling so it will set up.
WHIPPED CREAM OR WHIPPED TOPPING
This recipe calls for homemade whipped cream but thawed whipped topping can be used.
Replace the heavy whipping cream and 1/4 cup of granulated sugar in the recipe with 3 cups of whipped topping.
SERVING
Peanut butter pie can be served just like you would any other dessert or snack. You might want to consider cutting this pie into smaller pieces because it is so rich, a little sliver will go a long way even for those with the biggest sweet tooth!
I cut my pie into 12 slices and offer several topping choices and let guests top their own pieces. I like crushed peanuts and chocolate sauce on mine.
HOW TO STORE
Store covered in the refrigerator for up to 3 days.
Freeze leftovers in a freezer-safe container or baggie for up to 3 months.
To freeze individual slices, cut the pie before freezing and set onto a plate or baking sheet without allowing the pie pieces to touch. Once they are frozen solid, wrap them individually in plastic wrap and place into a freezer-safe container or plastic bag.
To thaw, remove it from the freezer and the container and place it into the refrigerator until softened. For quicker thawing, set it out at room temperature. I have even seen it eaten frozen, so there’s that.
MORE PEANUT BUTTER TREATS YOU DON’T WANT TO MISS
Buckeyes – Chocolate Dipped Peanut Butter Balls
Salted Peanut Marshmallow Bars
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No-Bake Peanut Butter Pie
Equipment
- Pie Pan
Ingredients
- 20 Nutter Butter cookies or 25 Oreos
- 6 tablespoons salted butter melted
- 6 tablespoons granulated sugar divided
- 1 1/2 cups heavy whipping cream
- 8 ounces cream cheese room temperature
- 1 cup peanut butter smooth or crunchy
- 1 cup powdered sugar
- Crushed peanuts optional for top
- Chocolate sauce optional for topping
Instructions
- Prepare a pie pan by coating with baking spray.
- Crush cookies into small crumbs and place into a small bowl.
- Add 2 tablespoons of granulated sugar to the cookie crumbs and stir to combine.
- Melt 6 tablespoons of butter and add to the cookie crumbs and mix until all the cookie crumbs are coated with butter.
- Pour the cookie crumbs into the prepared pie pan and form the crust by pressing the crumbs along the sides and bottom of the pie pan and place into the refrigerator while preparing the filling.
- Make the homemade whipped cream by whipping the heavy cream until soft peaks start to form. With the mixer running gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form. Set aside in the refrigerator.
- In a large mixing bowl, beat the cream cheese until no lumps remain.
- Add the peanut butter and beat until well combined. Scrape down the sides of the mixing bowl and mix again if needed.
- Add the powdered sugar and beat until light and fluffy.
- Add the whipped cream and mix until there are no streaks of white left.
- Spoon the peanut butter filling into the prepared pie crust and smooth out the top.
- Place the pie into the refrigerator and refrigerate for at least 2 hours before serving.
Notes
- 3 cups of whipped topping can be substituted for the heavy cream and 1/4 cup of sugar.
- Traditional pastry pie crust that has been blind baked, graham cracker crust, or any store-bought crust can be substituted for the cookie crust in the recipe.
- Peanut Butter Pie is fairly rich and is best served in slices smaller than other standard pie slices. We find cutting the pie into 12 slices is a good size.
