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This lusciously creamy Peanut Butter Pie features a crisp gluten-free chocolate cookie crust that’s filled to the brim with smooth peanut butter filling and topped with rich chocolate ganache. No-bake peanut butter pie is for serious peanut butter lovers!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free option
- Skill Level: Easy
Why You’ll Love This Peanut Butter Pie Recipe
This super easy no bake peanut butter pie recipe is so jam-packed with peanut butter goodness that you won’t be able to stop at just one slice. My version of peanut butter pie is a little less sweet and a little more peanut buttery than other recipes, with a texture similar to a no-bake cheesecake.
You can use some help fro the store to make it fast. Or start with a batch of my homemade gluten free Oreos to make the perfect crust and finish with a sprinkling of chopped homemade peanut butter cups to prepare it completely from scratch. Ideal for any get-together or serving as a casual weekend dessert, I know you’ll love this pie!
- Plays up the peanut butter flavor. If you love peanut butter the way I do, you will be so happy with this peanut butter pie recipe! There’s over a cup of peanut butter in the filling so you’ll truly taste the nutty flavor.
- No bake. I love a no-bake recipe, particularly during the summer months when the thought of turning on the oven is just too much but we still want a sweet treat. The cold filling paired with a buttery cookie crust that doesn’t need to be pre-baked is a dream.
- Peanut butter and chocolate. Is there anything better than this combo? Peanut butter pie makes the most of this classic pairing.
- Easy to make gluten free. Sure, you can make it with regular Oreos, but swapping those for gluten free ones is the only thing you need to do to make this a gluten free peanut butter pie!
What You’ll Need
Give my ingredient notes a read-through before starting to make this pie so you have an idea of what you need. Check the recipe card at the end of this post for the full ingredient amounts.
- Oreos: To keep this pie gluten free, use gluten free Oreos. If you don’t need to keep gluten free, you can use regular Oreo cookies.
- Butter: Unsalted butter is best.
- Heavy Cream: Rich heavy cream is used in both the filling and the ganache for this pie. I don’t recommend substituting it in the ganache, but you can use half-and-half in the filling if needed.
- Cream Cheese: Full-fat block cream cheese is best in this pie.
- Creamy Peanut Butter: For the smoothest filling, creamy rather than chunky peanut butter is best.
- Powdered Sugar: Make sure to sift the powdered sugar before adding it in so that the filling is as smooth as possible!
- Vanilla Extract
- Chocolate Chips: I prefer semisweet chocolate chips to make ganache so that it’s not too sweet.
- Garnish: Mini peanut butter cups or chopped full-size Reese’s and chocolate curls make an optional, but very pretty, garnish.
What’s The Best Peanut Butter To Use?
Creamy peanut butter is essential here – so don’t use chunky peanut butter unless you don’t mind a crunchy filling. For the best results, conventional peanut butter such as creamy peanut butter from Jif or Skippy brands will give the creamiest result. These peanut butters contain stabilizers that keep the oil from separating as can happen with natural peanut butter. However, if you need to use natural peanut butter you can in a pinch. For a natural peanut butter variety, make sure to mix it very, very well so that it’s completely smooth before incorporating it into the filling.
How To Make No-Bake Peanut Butter Pie
I’ve included an overview of how you’ll make this peanut butter pie in the photos below. Find the detailed instructions in the recipe card lower down.
- Make the crust. Process the cookies to fine crumbs then mix them with the melted butter.
- Chill the crust. Press the crust mixture into a pie pan then chill it in the fridge.
- Make the filling. Place the heavy cream, cream cheese, peanut butter, powdered sugar, and vanilla extract in a bowl.
- Mix filling. Beat the filling ingredients with a mixer until fluffy.
- Add filling to the crust. Spoon the filling on top of the crust, then chill it for at least 2 hours.
- Make ganache. After the pie has chilled, warm the heavy cream and pour it over the chocolate to melt it. Whisk the ganache smooth and cool to room temperature.
- Add ganache. Spoon the chocolate ganache over the peanut butter filling.
- Finish. Cover the top of the ganache with peanut butter cups and chocolate curls. Let the pie set in the fridge for 5 minutes before serving.
Tips for Success
Room-temperature ingredients will create the dreamiest, smoothest filling, which will make this peanut butter pie stand apart from the rest.
- Bring the cream cheese to room temperature. In any recipe that calls for cream cheese, such as gluten free cheesecake, it’s best to soften the cream cheese first. If the cream cheese is too cold, it may make for a lumpy filling – something we want to avoid.
- Chill the filling completely. I think this peanut butter pie tastes the best when the filling has been thoroughly chilled. Two hours is the minimum time you can chill it, and I prefer to let it chill overnight for the best texture and flavor. If you plan to chill the filling for longer than 2 hours cover it with plastic wrap. Remove the wrap before adding the ganache.
- Cool the ganache. Similarly, you want the ganache to be cooled to room temperature before you add it to the pie. The ganache will thicken as it cools and it won’t melt the filling if it’s not too hot.
- How many cookies to use? If you are using gluten free Oreo cookies, you will need a standard-size bag that contains 30 cookies. You’ll also need 30 cookies from a package of regular (non-gluten free) Oreos. Or, if you make my homemade gluten free Oreos, count out 30 cookies to make the crust!
- What if I don’t have a food processor? If you don’t have a food processor, place the whole cookies in a ziploc bag with as much air pressed out as possible. Then use a rolling pin or kitchen mallet to crush them into fine crumbs.
Proper Storage
- Fridge – Cover the pie tightly with foil or place it in an airtight container and store it in the fridge for up to 5 days.
- Freezer – Wrap the pie, including the pie pan, with a layer of plastic wrap and then a layer of foil. Store the pie in the freezer for up to 3 months. Thaw the pie completely in the fridge before serving. I also like to eat this as a frozen dessert, straight from the freezer, especially on a hot day.
More Easy No Bake Desserts
Peanut Butter Pie
This lusciously creamy Peanut Butter Pie features a crisp gluten-free chocolate cookie crust, peanut butter filling, and chocolate ganache.
Servings: 10 servings
Ingredients
For the Crust
- 2 ½ cups (one 12.06 oz., 342 g package, 30 cookies) Gluten Free or Regular Oreo cookie crumbs
- 5 tablespoons unsalted butter , melted
For the Filling
- ¾ cup (6oz, 175ml) heavy cream
- 8 ounces (227g) cream cheese, softened
- 1 ½ cups (15oz, 425g) creamy peanut butter
- ¾ cup (3.4oz, 97g) powdered sugar
- 1 teaspoon vanilla extract
For the Ganache
- 4 ounces (113g) chocolate chips, chopped
- ½ cup (4fl.oz, 125ml) heavy cream
- Mini peanut butter cups or chopped full-size Reese’s and chocolate curls for garnish, optional
Instructions
- Add the Oreos to a food processor and pulse until they are crumbs. Add the melted butter and mix it together until it resembles wet sand.
- Pour the cookie crumbs into a springform pan or pie plate. Press them into an even layer on the bottom and part way up the sides of the springform pan or up the sides of the pie plate.
- Place in the fridge to set for 10 minutes.
- In the meantime, start the filling by adding the heavy cream, cream cheese, peanut butter, powdered sugar and vanilla extract to a large mixing bowl or the bowl of your stand mixer. Beat on high speed using a hand mixer or stand mixer until smooth and fluffy, about 2 minutes.
- Spoon the cream cheese mixture into the chilled Oreo crust and use a spatula or the back of a spoon to smooth out the top and spread it to the edge. Place in the fridge to chill for at least 2 hours but up to overnight.
- Once the filling has chilled, place the chocolate chips in a small mixing bowl. Warm the heavy cream in the microwave for 1 minute. The cream should be steaming but not boiling. Pour the hot cream over the chocolate chips and let stand for 5 minutes before whisking smooth. Let cool to room temperature to thicken slightly.
- Spoon the chocolate ganache over the peanut butter filling. I like to leave an edge of the filling peeking out but you can cover the entire top of the pie.
- Cover the top of the ganache with as many peanut butter cups as you can fit and sprinkle with chocolate curls. Put the pie in the fridge for 5m minutes to harden up a little before slicing and serving.
Notes
- Store leftovers, covered, in the fridge for up to 5 days.
- You can freeze this pie for up to 3 months. Cover completely (even the pie plate) with plastic wrap, then wrap in aluminum foil. When you are ready to eat, unwrap the pie and thaw in the fridge. Or, eat frozen on a hot day.
- If using Gluten Free Oreo cookies, you will need a standard-size bag that contains 30 cookies or 30 cookies from a package of regular (non-gluten-free) Oreos. Simply put them in a food processor (yes, even the filling) and pulse until you get crumbs. If you don’t have a ccess to a food processor, then place the cookies in a ziploc bag and use a rolling pin to crush them.
- If you chill the filling for longer than 2 hours before adding the ganache, I would suggest covering it with plastic wrap.
Nutrition Facts
Peanut Butter Pie
Amount Per Serving (1 slice)
Calories 721
Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 23g115%
Trans Fat 0.3g
Polyunsaturated Fat 7g
Monounsaturated Fat 20g
Cholesterol 72mg24%
Sodium 379mg16%
Potassium 423mg12%
Carbohydrates 50g17%
Fiber 4g16%
Sugar 33g37%
Protein 13g26%
Vitamin A 923IU18%
Vitamin C 0.2mg0%
Calcium 77mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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