No Bake Peanut Butter Pie

My no bake peanut butter pie recipe features a rich chocolate cookie crust and creamy peanut butter filling, all topped with a layer of chocolate ganache. It's so easy and tastes incredible. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 20

Chill time 2

Total Time 20

Servings servings

Calories 282kcal

Author Arman Liew

Ingredients

For the crust

2 cups Oreos Around 18-20 Oreo cookies, crushed
1/4 cup unsalted butter melted

For the filling

8 ounces cream cheese softened
1 cup peanut butter smooth
3/4 cup + 2 tablespoons powdered sugar divided
1 cup heavy cream
1 teaspoon vanilla extract

For the chocolate ganache

1 cup chocolate chopped
1/2 cup heavy cream
1/4 cup peanuts chopped

Instructions

Combine the crushed chocolate cookies and melted butter. Transfer the mixture to a 9-inch springform pan and set it aside.
In an electric mixer, beat together the cream cheese, peanut butter, and 3/4 cups of the powdered sugar until fluffy. In a separate bowl, beat the heavy cream until thick. Add the two tablespoons of powdered sugar and vanilla extract and beat until stiff peaks form.
Gently fold the whipped mixture into the peanut butter mixture. Pour the mixture into the pie crust and refrigerate until it firms up, usually 30 minutes.
Once the pie is mostly set, make the ganache. In a small saucepan, heat up the heavy cream until warm. Remove from the heat and add the dark chocolate, and whisk together until smooth. Let the mixture cool for 5 minutes. Gently pour over the chilled pie and spread it out. Sprinkle chopped peanuts around the perimeter.
Chill the pie for at least 2 hours or overnight. Once set, slice and serve.

Video

Notes

Peanut butter: Commercial grocery store brands (like Jif and Skippy).
Pie crust: You can use a store-bought 9-inch pie crust.
Peanut-free: I've successfully made this with almond butter, cashew butter, and sunflower seed butter.
Make ahead: You can make the pie up to 3 days before serving.
Leftovers: Keep in the fridge for one week or the freezer for up to 6 months.

Nutrition