Peanut Butter Pie with Oreo Crust — Ultimate No-Bake Treat

Peanut Butter Pie With Oreo Crust kicks off every party, potluck, or solo dessert bender with a mic-drop of flavor. If you love peanut butter, chocolate, and texture contrast, this pie gives you all three — velvety peanut filling, glossy chocolate ganache, and a crunchy Oreo base. It reads like dessert perfection and eats like it, too.

Want something that tastes bakery-made but takes under an hour of hands-on time? Yep — this one’s for you. FYI: make it the night before whenever possible. The chill time makes the layers sing.

What makes this recipe so irresistible?

Why does this pie disappear from plates faster than you can say “one more slice”? Here’s the simple truth:

• Salt + sweet = chemical romance. The salty peanut butter and sweet chocolate trigger serious cravings.
• Textural contrast wins hearts: crunchy Oreo crust, silky peanut filling, and a snap of ganache.
• It reads like decadence but doesn’t require chef-level skill. If you can mix, fold, and spread, you can pull this off.
• It doubles as a Peanut Butter Snacks upgrade (slice into bars), a showstopper Chocolate Peanut Butter Pie, or a nostalgic Butter Pie revival.

And seriously — who doesn’t want a dessert that tastes like a hug? This is one of those Rich Desserts that somehow manages to be comforting and glamorous at once.

Ingredients (with short descriptions) + Simple how-to

Below you’ll find the exact ingredients and quick explanations so you know what each one does. Then I’ll walk you through the steps in plain language.

Ingredients — what you’ll need

• 22 regular Oreo cookies — The cookie base creates a sturdy, chocolatey crust.
• 5 tablespoons unsalted butter, melted — Binds the crumbs and crisps the crust once baked.
• 3/4 cup heavy cream (for ganache) — Heats to melt the chocolate, giving a glossy ganache.
• 6 ounces semi-sweet chocolate, coarsely chopped — The perfect balance vs. sweet peanut filling.
• 1 cup heavy cream, cold (for filling) — Whips to give the filling air and lift.
• 8 ounces full-fat brick cream cheese, softened — Adds body and a slightly tangy richness.
• 1 1/2 cups creamy peanut butter — The star: smooth, luscious, and salty-sweet.
• 3/4 cup confectioners’ sugar — Sweetens and stabilizes the filling.
• 1 teaspoon pure vanilla extract — Brightens flavors.
• Whipped cream (optional, for topping) — For showboating and extra creaminess.
• 1/4 cup Reese’s Pieces, crushed (optional garnish) — Fun, crunchy, and nostalgic.
• 1/4 cup chopped peanuts (optional garnish) — Adds crunch and visual appeal.

Simple how-to (short & punchy)

1. Make the crust. Pulse Oreos to fine crumbs, mix with melted butter, press into a 9-inch pie dish, and bake at 350°F for 10 minutes. Cool. Pro tip: press firmly so the crust holds when you slice.
2. Make the ganache. Heat 3/4 cup cream to a simmer, pour over chopped chocolate, let sit 1 minute, stir smooth, and cool to room temp. Don’t rush this. Hot ganache will melt the filling.
3. Make the filling. Whip 1 cup cold cream to stiff peaks. In another bowl, beat cream cheese, peanut butter, sugar, and vanilla until smooth. Fold whipped cream into peanut butter mix gently — keep it airy.
4. Assemble. Spread the peanut butter filling into the cooled crust. Pour the cooled ganache on top and smooth.
5. Chill. Refrigerate at least 6 hours (ideally overnight). Slice cold, top with whipped cream, crushed Reese’s Pieces, or peanuts. Serve.

Pretty easy, right? You get bakery vibes with minimal drama.

The story behind the recipe

People love mashups — probably because they combine nostalgia plus novelty. This pie grew from a simple idea: take Peanut Butter Desserts people already adore and put them into pie form. The Oreo crust nods to childhood cookie habits, the peanut filling screams Sunday-night PB&Js, and the ganache gives it grown-up chocolate swagger.

My version owes a little to diner pies, a little to fancy pastry shops, and a lot to late-night cravings. Somewhere between “I want an indulgent no-bake dessert” and “I want something everyone will ask for seconds of,” the Chocolate Peanut Butter Pie was born. IMO, it’s the kind of dessert that makes people stop mid-conversation.

Pro tips for the best outcome of the recipe

Want this pie to look and taste like a pro made it? Here’s what I always do — and you should too.

• Chill everything for whipped cream. Cold bowl + cold beaters = firmer peaks. Chill for 10–15 minutes in the freezer if you’re in a rush.
• Room-temp cream cheese only. Cold cream cheese lumps. Let it soften to room temp for smooth mixing.
• Don’t overfold. Fold the whipped cream into the peanut butter mixture gently. Overmix and the filling collapses. Gentle is the name of the game.
• Cool ganache before pouring. If it’s too hot, it melts the filling and creates a mess. Wait until it’s just slightly warm.
• Press the crust firmly. Use the bottom of a measuring cup to compact the crumbs to prevent crumbling when you slice.
• Chill overnight if possible. This helps flavors marry and makes slicing neat. Overnight chill = cleaner slices.

Bold tip: If your ganache firms up too much while chilling, let the pie sit at room temp 10–15 minutes before slicing so the ganache softens slightly.

Variations to try

Want to remix this into something new? Go wild. Here are tested variants that always succeed.

• Nutty Delight Pie: Fold chopped roasted peanuts into the filling for crunch.
• Chocolate Swirl: Drop spoonfuls of cooled ganache into the peanut filling and run a skewer through the top for marbling.
• Marshmallow Fold: Fold 1 cup marshmallow fluff into the peanut filling for a fluffier, cloud-like texture.
• Oreo Upgrade: Use double-stuffed Oreos for a richer crust.
• Gluten-free: Use gluten-free chocolate sandwich cookies for crust.
• No-nut option: Swap peanut butter for sunflower seed butter to create allergy-friendly Peanut Butter Recipes alternatives.
• Mini versions: Make in a muffin tin for bite-sized Peanut Butter Snacks — perfect for parties.

Best way to serve

Serve chilled and pretty. Presentation boosts perceived flavor (science? maybe). Here’s how:

• Slice with a warm sharp knife (dip in hot water, dry, slice) for clean wedges.
• Top each slice with a swirl of whipped cream and a sprinkle of crushed Reese’s Pieces or chopped peanuts.
• Add a drizzle of additional ganache if you want extra glossy drama.
• Serve with a scoop of vanilla ice cream or a few fresh raspberries to cut the richness (that bright fruit acidity = chef’s kiss).

Want to plate like a pro? Place a berry or two by the slice, add a light dusting of confectioners’ sugar, and watch the compliments roll in.

Quick tips for storage and leftovers

This pie stores like a champ.

• Fridge: Cover tightly (plastic wrap or airtight container). Keeps 5–7 days in the refrigerator.
• Freezer: Slice first. Wrap slices in plastic and place in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge.
• Reheat? Don’t microwave whole slices (they’ll melt). If you want slightly softer ganache, leave slices at room temp for 10–15 minutes.

Important: this is a chilled cream-based pie; it won’t live long at room temp. Keep it refrigerated for food safety.

FAQs

Final thoughts

This Peanut Butter Pie with an Oreo crust nails the trifecta: easy to make, utterly decadent, and dangerously shareable. It suits holidays, dinner parties, and those I-deserve-a-treat evenings. Whether you want a classic Chocolate Peanut Butter Pie, bite-sized Peanut Butter Snacks, or a showstopper Butter Pie, this recipe scales and adapts.

Give it a try. Chill it. Slice it. Watch it disappear. And if someone asks for the recipe? Share it — or don’t. 😉 Either way, you’ve got a Rich Desserts champion on your hands that people will ask for again and again. Print