This homemade peanut butter pie is made with a thick oreo crust, a rich and decadent peanut butter filling, and topped with peanut butter cups.
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My absolute favorite pie recipe- peanut butter pie! This pie is all sorts of decadent. If you are a chocolate & peanut butter lover, this recipe is for you.
This recipe has a thick oreo cookie crust, a rich and luscious peanut butter filling, and I like to top it with chopped-up peanut butter cups for the ultimate finisher.
If you love peanut butter you have to try my peanut butter rice krispie treats, as well as my peanut butter cookies!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Oreo's- the regular kind works best here. You are using the entire Oreo: cookie and the cream.
- Cream cheese- I find the regular block cream cheese works best. Make sure it's softened to room temperature before starting!
- peanut butter- use conventional creamy peanut butter for this recipe- think skippy or jiff!
- Cool whip- the kind you find in the freezer section of the grocery store.
- Toppings- the best part! I love chopped up peanut butter cups, but you could use Reese's pieces, crushed Oreo's, chocolate, caramel, or peanut butter drizzle, peanut butter baking chips, crushed pretzels, or anything else your heart desires!
Step by Step Instructions
Step 1: Make the pie crust
Preheat oven to 350°. Coat a pie pan with non-stick spray and set it aside.
Pulse cookies in a food processor (other options include using a blender or crushing cookies by hand in a plastic bag). Pour melted butter into the cookie crumbs and stir until coated.
Press crumbs evenly into the bottom and up the sides of the pie plate, making sure to pack it tightly. Bake for 8-10 minutes. Set on a wire rack to cool completely.
Step 2: Make the filling
With an electric mixer, beat the peanut butter and cream cheese until smooth (this mixture will be thick). Add in the powdered sugar and mix, followed by the cool whip.
Step 3: Assemble the pie
When your crust is completely cooled, fill it with the peanut butter mixture and spread it into an even layer. Then finish it with peanut butter cups on top (or other toppings).
Chill in the freezer for at least 3 hours or fridge for 5 hours before serving. This pie is best served cold.
Frequently Asked Questions
Standard creamy peanut butter is best for this pie. Natural peanut butter (the kind with the oil) will give you a different texture in this pie and can lead to the oil separating.
You can substitute the cool whip for homemade whipped cream by using 1 cup heavy whipping cream, 2 tablespoon powdered sugar, and 1 teaspoon of vanilla. Use an electric mixer to beat the mixture until stiff peaks form.
Tips and Tricks
- A just bought this mini food processor and it makes all the difference when making a cookie crust- seriously a game changer. It's so easy to use and clean!
- Keep this pie in the freezer for a more ice cream texture (this is my favorite way to eat it)!
Storing & Freezing
This pie should be stored in the fridge or freezer until ready to eat. Cover tightly with plastic wrap and it will last up to about 5 days in the fridge and 3 months in the freezer.
Want to try more peanut butter recipes?
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📖 Recipe
Peanut Butter Pie
Video
Ingredients
Crust
- 30 oreos crushed
- 5 tablespoon butter melted
Filling
- 8 oz cream cheese softened to room temperature
- 1 cup creamy peanut butter
- ¾ cup powdered sugar
- 8 oz cool whip
Toppings
- Reese's cups
- Reese's pieces
- crushed oreos
- chocolate, caramel, or peanut butter drizzle
Instructions
Crust:
- Preheat oven to 350°. Coat a pie pan with non-stick spray and set aside.
- Pulse cookies in a food processor (other options include using a blender or crushing cookies by hand in a plastic bag). Pour melted butter into the cookie crumbs and stir until coated.
- Press crumbs evenly into the bottom and up the sides of the pie plate, making sure to pack it tightly. Bake for 8-10 minutes. Set on a wire rack to cool completely.
Filling:
- With an electric mixer, beat the peanut butter and cream cheese until smooth (this mixture will be thick). Add in the powdered sugar and mix, followed by the cool whip.
- When your crust is completely cooled, fill it with the peanut butter mixture and spread into an even layer. Then finish it with peanut butter cups on top (or other toppings).
- Chill in the freezer for at least 3 hours or fridge for 5 hours before serving. This pie is best served cold.
Notes
- A just bought this mini food processor and it makes all the difference when making a cookie crust- seriously a game-changer. It's so easy to use and clean!
- Keep this pie in the freezer for a more ice cream texture (this is my favorite way to eat it)!
Storing & Freezing
This pie should be stored in the fridge or freezer until ready to eat. Cover tightly with plastic wrap and it will last up to about 5 days in the fridge and 3 months in the freezer.Nutrition
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Laurel Taylor says
Love the recipe, I crumble reeces peanut butter trees,ghost,any peanut butter cup u can find. I also add a few small chunks to the filling.
Kelly Hamilton says
Hi Laurel! So happy to hear you enjoyed this pie!