Why You’ll LOVE This No-Bake Peanut Butter Pie
- No-Bake Crust—Just blend Oreos with melted butter and press into a pie dish. No oven required!
- Simple Ingredients—A creamy peanut butter filling is poured into a two-ingredient crust and topped with an easy ganache. Simple but delicious!
- The Perfect Amount of Sweetness—Less than a cup of powdered sugar lends sweetness to the peanut butter filling, while a semi-sweet and bittersweet chocolate ganache adds rich chocolate flavor without making the pie too sweet.
This ultra decadent peanut butter pie is sure to be a hit with all the chocolate-peanut butter lovers in your life! A creamy peanut butter filling is poured into a simple Oreo crust before being topped with a rich chocolate ganache and your favorite toppings. After a few hours (or overnight) in the fridge, you’ll be ready to serve up slices of peanut buttery goodness. Fair warning—this pie will disappear in no time!
I think it goes without saying that this is a very rich and indulgent dessert. However, my goal was to create a peanut butter pie that’s not sickeningly sweet. With just 3/4 cup powdered sugar in the filling and a ganache made from semi-sweet and bittersweet chocolate, this pie has the perfect amount of sweetness while still allowing the chocolate and peanut butter to shine.
No-Bake Peanut Butter Pie Ingredients
Here’s what you’ll need for the crust…
- One 11.78-oz package of Oreo Thins (shop on Amazon or Walmart). I prefer using the skinnier Oreo Thins because they include less cream filling than OG Oreos, which makes the crust a bit lighter and intentionally crumbly.
- Salted butter, melted. I use 6 tablespoons of melted salted butter in the crust. If you prefer a sturdier crust, you can add an extra tablespoon of butter.
Here’s what you’ll need for the peanut butter filling…
- Creamy peanut butter. I use Jif creamy peanut butter in this pie. Avoid chunky peanut butter or natural peanut butters that separate at room temperature.
- 8 tablespoons of salted butter, melted.
- Powdered sugar. Just 3/4 cup of powdered sugar adds enough sweetness to the peanut butter (which already includes some added sugar) without making it too sweet.
- Vanilla extract. My favorite is from Nielsen-Massey (shop on Amazon or Williams-Sonoma).
Here’s what you’ll need for the chocolate ganache…
- Semi-sweet chocolate chips. I love Ghirardelli semi-sweet chips or classic Nestle chocolate chips.
- Bittersweet chocolate chips. I use 60% cacao chips from Ghirardelli in this ganache. They add deliciously rich, deep chocolate flavor that pairs perfectly with peanut butter.
- Heavy cream. If you don’t have heavy cream on hand, sub in 1/4 cup milk and 1 tablespoon butter.
Topping ideas for this no-bake peanut butter pie…
- Peanut butter cups or mini peanut butter cups.
- Chocolate chips.
- Crumbled Oreos.
- Whipped cream.
Equipment & Tools You’ll Need
- A food processor to make the crust.
- A hand mixer to combine the peanut butter filling ingredients in a medium/large mixing bowl.
- A microwave-safe bowl or measuring cup to heat the chocolate ganache.
- A 9″ pie dish.
How to Make No-Bake Peanut Butter Pie
Step 1. Make the crust.
Add Oreo Thins and melted salted butter to a food processor and pulse until the crumbs are finely ground. Press the mixture firmly into the bottom and up the sides (about 1 ½ inches) of a 9-inch pie dish. Place the crust in the freezer to chill while you prepare the filling.
Step 2. Make the peanut butter filling.
In a medium bowl, use a hand mixer to combine the peanut butter, melted salted butter, powdered sugar, and vanilla extract. Grab the crust from the freezer and pour the peanut butter filling into the crust, smoothing it into an even layer. Place the pie back into the freezer to chill.
Step 3. Make the ganache.
Place semi-sweet and bittersweet chocolate chips and heavy cream into a microwaveable glass measuring cup or bowl. Microwave on high for 30 seconds, then stir well. Microwave for another 30 seconds on high, then stir until there are no lumps and the ganache looks glossy. Place the ganache in the freezer to chill alongside the pie for 15-20 minutes, or until the ganache has thickened into an almost frosting-like consistency.
Step 4. Assemble the pie.
Stir the ganache well and then spread it over the peanut butter layer of the pie using an offset spatula. Then, add any toppings you want! I love cutting mini peanut butter cups in half before sprinkling them over the top of the pie, but you can also add full peanut butter cups, crushed Oreos, chocolate chips, etc.
Step 5. Chill & enjoy!
Chill the peanut butter pie for 4+ hours (ideally overnight) in the fridge. Then, slice and enjoy! For a creamier texture, let the pie sit on your counter for 5-10 minutes before cutting into it. Just don’t leave it out too long (and never in the sun!), or the filling may get too soft.
How to Store No-Bake Peanut Butter Pie
Cover the pie dish tightly with plastic wrap or foil and store in the refrigerator for up to 4 days. For easy serving, you can also store individual slices in airtight containers.
Read on for the recipe for the best peanut butter pie!
Once you have tried a slice or two (or three), leave a rating and review below to let me know how you like it.
The Easiest No-Bake Peanut Butter Pie With Oreo Crust
Equipment (Includes Affiliate Links)
Ingredients
Oreo Crust
- 1 package Oreo Thins (11.78 oz)
- 6 tbsp salted butter melted
Peanut Butter Filling
- 2 cups creamy peanut butter do not use natural peanut butter
- 8 tbsp salted butter melted
- ¾ cup powdered sugar
- ¼ tsp vanilla extract
Chocolate Ganache
- ¼ cup semi-sweet chocolate chips
- ¼ cup bittersweet chocolate chips
- ⅓ cup heavy cream
Toppings (optional)
- Chopped peanut butter cups (or mini peanut butter cups!)
- Chocolate chips
- Crushed Oreos
- Or, other toppings to taste!
Instructions
- Make the Oreo crust. In a food processor, blend the Oreo Thins and melted salted butter until the crumbs are finely ground. Pat the mixture into the bottom and up the sides (about 1½" or so) of a 9-inch pie dish. Place the crust in the freezer to chill while you make the peanut butter filling.1 package Oreo Thins (11.78 oz), 6 tbsp salted butter
- Make the peanut butter filling. In a medium bowl, use a hand mixer to mix the creamy peanut butter, melted butter, powdered sugar, and vanilla extract until smooth. Take the pie crust out of the freezer and pour in the peanut butter filling. Use an offset spatula to smooth it into an even layer. Place the pie back in the freezer to chill.2 cups creamy peanut butter, 8 tbsp salted butter, ¾ cup powdered sugar, ¼ tsp vanilla extract
- Make the chocolate ganache. Place the semi-sweet chocolate chips, bittersweet chocolate chips, and heavy cream in a small microwave-safe bowl or measuring cup. Microwave on high for 30 seconds, then stir. Microwave for another 30 seconds on high. Then stir well until there are no lumps and the ganache looks shiny.¼ cup semi-sweet chocolate chips, ¼ cup bittersweet chocolate chips, ⅓ cup heavy cream
- Short chill. Allow both the ganache and the peanut butter pie to chill in the freezer for about 15-20 minutes. This will help the peanut butter layer set up and the ganache thicken.
- Add the ganache to the peanut butter layer. Stir the ganache well. It should have thickened to an almost frosting-like consistency after being chilled. Spoon it onto the peanut butter layer of the pie and use an offset spatula to spread it into an even layer right up to the crust without covering it.
- Add toppings (optional). Sprinkle chopped peanut butter cups, chocolate chips, crushed Oreos, or any other desired toppings over the ganache layer.
- Long chill. Place the pie in the fridge to chill for at least 4 hours or, in the best case, overnight.
- Serve. You can cut this pie right out of the fridge or sit it out on the counter for 5-10 minutes before serving for a creamier texture. Slice, serve, and enjoy!
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