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Peanut Butter Pie
5 from 6 votes

Peanut Butter Pie

This Peanut Butter Pie with an Oreo Crust is the perfect no-bake dessert. It's made from scratch and only takes 20 minutes to whip up. It's even quicker if you use a store-bought crust and cool whip!

Prep Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 8 slices
Calories: 759 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 26 Oreo cookies crushed
  • 6 tablespoons butter melted
Filling
  • 8 ounces cream cheese room temperature
  • 1 cup peanut butter creamy
  • 1 tablespoon butter room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Instructions

Crust
    Cup of Yum
  1. Add the Oreos to a food processor and pulse until the cookies are completely crumbs.
  2. Add in the melted butter and pulse just until the crumbs are completely coated with the butter.
  3. Pour the crumbs into a 9 inch pie plate and firmly press them into the bottom and up the sides of the pan.
  4. Place in the fridge or freezer to firm up while working on the filling.
Filling
  1. Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed until smooth.
  2. Add in the peanut butter and butter. Continue to mix until incorporated. Scrape down the sides of the bowl.
  3. Add in the granulated sugar and vanilla. Beat until the sugar is incorporated. Set aside.
  4. In a separate bowl, add in the heavy whipping cream. Beat using the hand mixer until stiff peaks form.
  5. Add the whipped cream into the peanut butter cream cheese mixture. Beat with the hand mixer until everything is combined and the mixture is light and fluffy.
  6. Pour the filling into the prepared crust. Spread the filling out evenly to the edges, being careful not to lift the spatula straight up and pull the crust away from the pan.
  7. Cover with plastic wrap and refrigerate for at least 4 hours to set up. I prefer overnight.
  8. Top with swirls of whipped cream.
  9. Slice and serve.
  10. Cover with plastic wrap or place in an airtight container in the refrigerator.

Notes

  • Leave the filling in the Oreo Cookies. You can substitute the heavy whipping cream for an 8 ounce container of cool whip.

Nutrition Information

Calories 759kcal (38%) Carbohydrates 62g (21%) Protein 12g (24%) Fat 54g (83%) Saturated Fat 24g (120%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 20g (100%) Trans Fat 0.4g (20%) Cholesterol 89mg (30%) Sodium 466mg (19%) Potassium 343mg (7%) Fiber 3g (12%) Sugar 46g (92%) Vitamin A 1125IU (23%) Vitamin C 0.2mg (0%) Calcium 74mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 759

% Daily Value*

Calories 759kcal 38%
Carbohydrates 62g 21%
Protein 12g 24%
Fat 54g 83%
Saturated Fat 24g 120%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 20g 100%
Trans Fat 0.4g 20%
Cholesterol 89mg 30%
Sodium 466mg 19%
Potassium 343mg 7%
Fiber 3g 12%
Sugar 46g 92%
Vitamin A 1125IU 23%
Vitamin C 0.2mg 0%
Calcium 74mg 7%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.