Easy Peanut Butter Pie Recipe
Introduction
This Easy Peanut Butter Pie is a no-bake delight that combines creamy peanut butter filling with a crunchy Oreo crust. Perfect for any occasion, it offers rich flavors and a smooth texture that will satisfy your sweet tooth with minimal effort.
Ingredients
- 24 Oreos (regular, not double stuffed)
- 5 tablespoons unsalted butter, melted
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 8 ounces cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped peanuts
- ¼ cup chocolate syrup (optional)
- ¼ cup butterscotch syrup (optional)
Instructions
- Step 1: Grease a 9-inch pie plate. Crush Oreo cookies in a food processor or blender until fine crumbs form. In a small bowl, mix the cookie crumbs with melted butter. Press the mixture evenly into the bottom and up the sides of the pie plate. Refrigerate for 30 minutes to set.
- Step 2: Beat whipping cream and 2 tablespoons powdered sugar with a hand or stand mixer on medium speed until stiff peaks form. Set aside for a few minutes.
- Step 3: Beat cream cheese until smooth and free of lumps. Add peanut butter, ½ cup powdered sugar, and vanilla extract, then continue beating until creamy. Scrape down the sides of the bowl as needed. Using a spatula, gently fold the whipped cream into the peanut butter mixture until combined. Spoon the filling into the chilled crust.
- Step 4: Sprinkle chopped peanuts on top. If desired, drizzle chocolate and butterscotch syrup over the pie. Chill in the refrigerator for at least 2 hours or freeze. Serve chilled or frozen for a delicious treat.
Tips & Variations
- For a crunchier crust, use regular Oreos instead of double stuffed and press firmly when forming the crust.
- Try substituting crunchy peanut butter for extra texture in the filling.
- Add a pinch of salt to the filling to enhance the peanut butter flavor.
- Top with whipped cream and extra chopped peanuts just before serving for a fresh presentation.
Storage
Store leftover peanut butter pie covered in the refrigerator for up to 3 days. If frozen, keep it wrapped tightly and thaw in the refrigerator before serving. The pie tastes great both chilled and frozen, so choose your preferred texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie without a food processor?
Yes, you can place the Oreos in a sealed plastic bag and crush them with a rolling pin until fine crumbs form.
Is it possible to use a different nut butter?
Absolutely! Almond butter or cashew butter can be substituted for peanut butter, but keep in mind the flavor will change accordingly.
PrintEasy Peanut Butter Pie Recipe
This Easy Peanut Butter Pie is a luscious, no-bake dessert featuring a crunchy Oreo crust and a creamy peanut butter filling. With a blend of whipped cream, cream cheese, and peanut butter, it offers a rich yet airy texture, topped with chopped peanuts and optional chocolate and butterscotch drizzles for added indulgence. Perfect for peanut butter lovers seeking a simple, quick pie recipe.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Oreo Crust
- 24 Oreos (regular, not double stuffed)
- 5 tablespoons unsalted butter, melted
Peanut Butter Filling
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 8 ounces cream cheese, softened
- ½ cup creamy peanut butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Toppings
- ½ cup chopped peanuts
- ¼ cup chocolate syrup (optional)
- ¼ cup butterscotch syrup (optional)
Instructions
- Prepare the crust: Grease a 9-inch pie plate. Crush 24 regular Oreo cookies using a food processor or blender until fine crumbs form. In a small bowl, combine the cookie crumbs with 5 tablespoons of melted unsalted butter and mix well. Press this mixture evenly into the bottom and up the sides of the pie plate to form the crust. Refrigerate the crust for 30 minutes to set.
- Whip the cream: In a mixing bowl, using a hand or stand mixer, beat 1 cup of whipping cream with 2 tablespoons of powdered sugar on medium speed until stiff peaks form. Set aside for several minutes to maintain consistency.
- Make the peanut butter filling: In a separate bowl, beat 8 ounces of softened cream cheese until smooth and free of lumps using a hand or stand mixer. Add ½ cup creamy peanut butter, ½ cup powdered sugar, and 1 teaspoon vanilla extract to the cream cheese. Beat until the mixture is smooth and creamy, scraping down the sides and beater as needed. Gently fold the whipped cream into this peanut butter mixture with a spatula until fully incorporated and light.
- Assemble the pie: Spoon the peanut butter filling into the cooled Oreo crust, spreading evenly. Sprinkle ½ cup chopped peanuts over the top of the filling. If desired, drizzle ¼ cup chocolate syrup and ¼ cup butterscotch syrup over the pie for added flavor and decoration.
- Chill and serve: Refrigerate the assembled pie for at least 2 hours to allow it to set well. Alternatively, freeze it for a firmer texture. The pie tastes delicious whether served chilled or frozen.
Notes
- Use regular Oreos, not double stuffed, to achieve the right crust texture.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Whip the cream to stiff peaks to ensure a light, airy filling texture.
- You can substitute crunchy peanut butter if you prefer some texture inside the filling.
- The pie can be made a day ahead, making it convenient for gatherings.
- For a thicker crust, you can increase the amount of Oreos and butter slightly.
- Optional syrups add sweetness and visual appeal but can be omitted for a simpler pie.
Keywords: peanut butter pie, no bake pie, Oreo crust pie, easy peanut butter dessert, creamy peanut butter pie, chocolate peanut butter pie
