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Homemade Easy Peanut Butter Pie Recipe photo

Easy Peanut Butter Pie Recipe

This Easy Peanut Butter Pie is a no-bake delight! Rich, creamy, and topped with crunchy goodness, it's perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 24 pieces Oreos with filling
  • 5 tablespoons unsalted butter melted
For the Filling:
  • 1 teaspoon unflavored gelatin
  • 1.5 tablespoons water
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 8 ounces block cream cheese very soft
  • 1 cup powdered sugar
  • 3/4 cup creamy conventional peanut butter (like Skippy or Jif)
  • 1/2 cup toffee bits (like Heath's Bits of Brickle)
  • Peanut butter for drizzling (slightly warmed for easy drizzling)
  • Chocolate sauce for drizzling (see Notes for DIY)
  • Your favorite PB candy more toffee bits, Nutter Butters, Mini Reese's Pieces, Butterfingers, PB Chips, etc.

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. Start by crushing the 24 Oreos into fine crumbs. You can do this by placing them in a food processor or by putting them in a ziplock bag and smashing them with a rolling pin.
  2. In a mixing bowl, combine the Oreo crumbs with the melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Press the Oreo mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a measuring cup or your fingers to create an even layer. Place the crust in the refrigerator to set while you prepare the filling.
  4. In a small bowl, sprinkle the gelatin over the water and let it sit for about 5 minutes until it blooms. After bloomed, gently heat it in the microwave for about 10 seconds until dissolved. Set aside to cool slightly.
  5. In a large mixing bowl, whip the heavy cream and vanilla extract until soft peaks form. Be careful not to over-whip; you want a light and airy texture.
  6. In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue mixing until fully combined. Then add the creamy peanut butter and the dissolved gelatin. Mix until the mixture is completely smooth.
  7. Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate the cream. Once combined, fold in the toffee bits for added texture.
  8. Pour the filling into the prepared Oreo crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
  9. Before serving, drizzle warmed peanut butter and chocolate sauce over the top of the pie. Feel free to get creative with your favorite peanut butter candies as decorations!

Notes

  • For a chocolatey twist, you can use chocolate Oreos for the crust.
  • Feel free to switch up the toppings; crushed pretzels or chopped peanuts also make great additions.
  • To keep your pie fresh, cover it tightly with plastic wrap or store it in an airtight container in the refrigerator.
  • If freezing, slice the pie and wrap individual pieces in plastic wrap before placing them in a freezer-safe container.
  • Thaw frozen slices in the refrigerator overnight before serving.