Peanut Butter Pie is an easy, nearly no bake, dizzyingly delicious dessert that will make you the hero of Thanksgiving and every occasion! This recipe is 100% make ahead friendly (tastes even better the next day) made with homemade whipped cream (zero Cool Whip) and crowd-pleasing toffee bits! You’ll be awed at the filling that strikes the adept balance between pillowy lightness and decadent richness, with just the right kiss of sweetness.
Watch How to Make Peanut Butter Pie
FOR THE OREO CRUST:
For the Peanut Butter Pie filling:
FOR THE Topping:
This peanut butter pie recipe is comprised of four main parts:
2. stabilized whipped cream
3. peanut butter filling
4. the topping
Each element is quick and easy to make so please don’t be overwhelmed. Let’s take a closer look with step-by-step photos or watch the video in the recipe card (full instructions with measurements in the recipe card at the bottom of the post):
Step 1: How to Make Oreo Crust
Step 3: How to MaKe stabilized Whipped Cream
Step 2: How to make peanut butter pie filling
Step 4: Chill
Step 5: Add Topping
Tools Used in This Recipe
Easy Peanut Butter Pie
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- 24 Oreos with filling
- 5 tablespoons unsalted butter, melted
- 1 teaspoon unflavored gelatin (see notes)
- 1 1/2 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)
- favorite PB candy: more toffee bits, Nutter Butters, Mini Reese's Pieces, Butterfingers, PB Chips, etc. (pick your favs!)
- Preheat oven to 350 degrees F. Add Oreos (including cream filling) to a food processor and process until finely ground. Add butter and pulse to combine. (Or crush with a rolling pin then mix with butter in a bowl).
- Pour the crumbs into a 9-inch pie plate or I use this quiche pan with a removable bottom for perfect slices. Press the crumbs up the sides, then onto the bottom; use the bottom of glass to firmly press the crumbs into the bottom. If using a deep pan (like the quiche pan), only press the crumbs 1 1/2-inches up the sides.
- Bake at 350 degrees F for 10 minutes. Transfer to a wire rack and cool completely before filling.
STABILIZED WHIPPED CREAM
- Add the unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes. Microwave for 10 seconds. Stir the mixture, then set aside. Immediately proceed with the next step.
- Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form (the whipped cream stands straight up and doesn’t fold over when you lift the beaters out of the bowl); set aside.
- In a separate large mixing bowl, using the same beaters (no need to clean), beat the cream cheese, powdered sugar and peanut butter on medium-low until combined. Increase speed to medium-high and beat until light and fluffy, at least 2 minutes.
- Add the whipped cream and toffee bits and fold until evenly combined.
- Pour the mixture into the cooled pie crust and smooth the top.
- Cover with plastic wrap pressed against the surface of the pie. Chill the pie in the refrigerator for at least 5 hours before topping or freeze for at least 2 hours.
- Add toppings (chopped/crushed candy and drizzles) to the peanut butter pie at any point after it's set; i.e.; add after five hours and return to the refrigerator, or add and serve immediately. If the pie has been frozen, let it sit at room temperature for 20 minutes or so after adding the toppings to soften up a bit before serving (slice while still firm), or return to the fridge.
- Use a hot knife to slice the pie for the cleanest slices. You can either run the knife under hot water or fill a large glass with hot water, then dip the knife in the hot water before each cut. Wipe the knife clean with a paper towel after each cut, then repeat. I like the pie best after the slices have a chance to soften for 5-10 minutes.
- 4 ounces semi-sweet baking chocolate (may sub ½ cup quality chocolate chips like Ghirardelli or Guittard)
- 2 tablespoons corn syrup
- 1 tablespoon vegetable oil
- Add the ingredients to microwavable safe bowl. Microwave uncovered on Medium (50%) for 1 to 2 minutes, whisking halfway through, or until chocolate can be whisked smooth. Add to a small bag, snip the corner and drizzle.
- Do I have to add corn syrup? C
Tips and Tricks
- Use conventional peanut butter: Peanut butter that isn’t homogenized can sometimes cause texture and emulsion issues like your filling separating due to their high ratio of oil. Additionally, I find that some natural peanut butters have a coarse texture that isn’t ideal for achieving that mousse-like pie filling.
- Why gelatin? Whipping the cream with unflavored gelatin then folding it in with the other beaten ingredients gives this pie a light, creamy, texture with structure without any Cool Whip. The gelatin ensures your pie doesn’t become soft and weepy straight out of the refrigerator. Unflavored gelatin is a common baking ingredient and can be found next to the packages of Jell-O and pudding at your grocery store.
- Gluten free peanut butter pie: Use gluten free Oreos or substitute with gluten free chocolate cookies or sandwich cookies, or even gluten free graham crackers. If your substitution does not contain a filling, add 2 tablespoons extra butter to the crust. Only use gluten free candy for the topping. Butterfingers are gluten free and all of Reese’s products are listed as gluten-free on the Hershey’s website, except seasonal-shaped Reese’s.
- Vegetarian peanut butter pie: Use 1 teaspoon agar-agar instead of gelatin.
HOW TO SERVE AND STORE
- If traveling: Freeze the pie for at least an hour and let it soften for 20-30 minutes (more or less as needed) at room temperature before serving (slice while still firm).
- How to store: Tent with foil or use a cake caddy. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- To freeze: Wrap the pie in two layer of plastic wrap, followed by foil. Store for up to 2 months. Let the pie sit at room temperature for 20 minutes or so before serving to soften up a bit.
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