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A peanut butter pie on a table topped with oreos and chocolate

Peanut Butter Pie Recipe
Course Dessert
Prep Time 30 minutes
Total Time 30 minutes
Servings 14
Calories 410kcal


For the Oreo Crust

  • 28 whole Oreos about 36 Oreos
  • 7 tbsp melted butter

For the Peanut Butter Pie filing:

  • 225 g (8oz) cream cheese
  • 250 g (1 cup) smooth peanut butter
  • 100 g (3/4 cup + 1 tbsp) icing sugar ( powdered sugar), divided
  • 240 ml (1 cup) double cream (heavy whipping cream)


  • Chocolate chips
  • Crushed Oreos
  • Chocolate sauce


Make the Oreo Pie Crust:

  • Finely crush the Oreos in a food processor, or in a Ziploc bag using a rolling pin. Finer crushed cookies mean a crust that stick better.
  • Add the crushed Oreos into a bowl along with the melted butter and mix.
  • Transfer the mixture into a 23cm / 9 inch pie dish and press into the bottom and sides of a dish.

For No Bake Pie Crust - Freeze crust for 15 mins or refrigerate for at least 30 mins until it is set.

  • Optional For a baked pie crust - Bake at 180C / 350F / gas 4 for 10 mins. This will give you a crunchier crust. Let it cool before you continue with your recipe
  • Make the Peanut Butter Pie Filling:
  • Beat the cream cheese, peanut butter and icing sugar into a bowl using a hand held electric mixer until combined and light and fluffy
  • Add cream to another bowl plus the remaining 1 tbsp of icing sugar and using a hand held mixer whip the cream till it forms stiff peaks.
  • Carefully, fold the whipped cream into the peanut butter mix until combined.

Assemble the No Bake Peanut Butter Pie:

  • Then add this filling to the prepared Oreo pie crust and smooth.
  • Refrigerate for at least 6 hours but preferably overnight or freeze for 1 hr.
  • Then top with extra crushed Oreos, chocolate chips and chocolate sauce, if using and serve



  • You can make the crust ahead of time and let it chill in the fridge.
  • Feel free to use a shop bought Oreo pie crust (or any other sweet pie crust) instead.
  • It is important to let the pie chill for at least 6hr in the fridge before serving. I usually make it the day before I need it and refrigerate overnight.
  • If you are short on time then freeze it for one hour.
  • This Peanut Butter Pie is very rich, so please cut smaller servings.
  • Other toppings for this include peanut butter cookies, Reese peanut butter cups and any chocolate of your choice.
  • If you have peanut allergies then you can use speculoos spread instead.


Calories: 410kcal | Carbohydrates: 28g | Protein: 7g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 301mg | Potassium: 202mg | Fiber: 1g | Sugar: 19g | Vitamin A: 645IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2.5mg