No-Bake Peanut Butter Pie Recipe (+10 More Peanut Butter Desserts)

This No-Bake Peanut Butter Pie features an Oreo crust, whipped peanut butter filling, and a silky chocolate ganache — each bite is pure decadence.

This No-Bake Peanut Butter Pie with an oreo crust, whipped peanut butter filling, and silky chocolate ganache will have you savoring every decadent bite!

This year I’m launching a monthly series celebrating national food holidays with some talented food blogger friends. Today happens to be National Peanut Butter Day, and I’m sharing one of my favorite peanut-butter-forward desserts. I eat peanut butter toast almost every morning, so you can tell how much I love it!

Even while trying to eat healthier, I still make room for the occasional cheat treat. This no-bake peanut butter pie is one of those indulgences that’s worth every bite — rich, smooth, and so satisfying. It practically melts in your mouth.

This pie has all my favorite elements: a sturdy Oreo crust, a light and creamy peanut butter filling, and a glossy chocolate ganache on top. I’ve fine-tuned the Oreo-to-butter ratio so the crust holds together without baking. The filling is whipped peanut butter blended with butter and powdered sugar until silky. The ganache is simply chocolate and warmed heavy cream whisked together for a smooth finish. The result is rich and utterly decadent.

Because this pie is so rich, a thin slice goes a long way — it serves roughly 12 to 16 people. The pretty swirl on top is what I call bakery swirled icing; if you want that look, there are tutorials to help you create it.

If you’re a peanut butter and chocolate fan, this pie will quickly become a favorite. Gather your ingredients and get in the kitchen — it comes together easily and doesn’t require baking.

4.60 from 15 ratings

No-Bake Peanut Butter Pie

Created by Amber Brady

Prep: 30

Inactive Time 2

Total: 2 30

This No-Bake Peanut Butter Pie with an oreo crust, whipped peanut butter filling, and silky chocolate ganache will have you savoring every decadent bite!

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Yields12 to 16 servings

Ingredients

Crust:

25 regular Oreo cookies
5 Tbsp (71 g) butter, melted (salted or unsalted)

Filling:

1 ½ cups (396 g) creamy peanut butter
½ cup (113 g) butter, (1 stick) salted or unsalted
1 cup (120 g) powdered sugar

Ganache:

1 cup (170 g) Guittard semi-sweet chocolate chips
2 Tbsp (33 g) creamy peanut butter
½ cup (118 ml) heavy cream

Equipment

Food Processor
9-inch Standard Glass Pie Dish
Electric Hand Mixer
Silicone Spatula Set

Instructions

Pulse Oreos in a food processor until they become fine crumbs. Add the melted butter and mix until combined. Press the mixture firmly into a 9-inch pie dish, going up the sides. A flat-bottomed cup helps press the crust evenly. Freeze for 10 minutes to set.
Using a hand mixer, beat the peanut butter and butter together until smooth and creamy. Add the powdered sugar and mix until fully incorporated. Spoon the filling into the prepared crust and smooth the top with a spatula.
Warm the heavy cream over medium-low heat just until it starts to simmer. Pour the hot cream over the chocolate chips and peanut butter in a bowl. Let rest for 1 minute, then whisk until the ganache is smooth. Pour the ganache over the peanut butter layer and smooth or create a decorative pattern with a spatula.
Refrigerate for at least 2 hours or overnight to set. Tip: Run a knife under hot water, dry it, and slice for clean, precise pieces. Reheat the knife between cuts as needed.

Notes

*Recipe lightly adapted from Kevin and Amanda.

Disclaimer: Nutritional values are estimates provided by a third-party tool.

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