Peanut butter lovers: this Chocolate Peanut Butter Oreo Pie is one of the BEST desserts you’ll ever have! With a thick, no-bake Oreo crust, creamy peanut-butter filling & chocolate ganache drizzle, this pie will always be a favorite!
There’s nothing better than a thick slice of Old-Fashioned Peanut Butter Pie, served with a dollop of Homemade Whipped Cream or maybe even some No-Churn Cookies & Cream Ice Cream. Skip dinner…on to PB PIE!
- Oreos – finely crushed Oreos make the perfect crust.
- Unsalted butter – butter is added to the crust, the filling, and the ganache. It helps the Oreo crumbs bind together, it creates a creamy and decadent filling, and it gives the ganache a beautiful shine! Butter makes everything better!
- Creamy peanut butter – we’re making a peanut butter pie, right?
- Powdered sugar – powdered sugar lightens up your PB filling.
- Vanilla extract – vanilla extract adds a touch of extra flavor to your filling. I love vanilla extract!
- Semisweet chocolate chips – semisweet chocolate is just the right amount of darkness to create a chocolaty drizzle without being too bitter for the rest of the pie.
- Heavy cream – heavy cream is the base for a luxurious ganache.
- Salt – salt adds a touch of extra flavor.
Peanut Butter Pie Variations & Toppings
- Pre-made Oreo crust – you can sometimes find a pre-made Oreo crust in the baking aisle of your grocery store. It’s not going to be quite as thick and delicious as a homemade Oreo crust, but it will do the job if you’re in a pinch!
- Graham cracker crust – If you’re not an Oreo fan (which makes me cry a little!), you can use a graham cracker crust, either store-bought or made from scratch by mixing about 1 ½ cups graham cracker crumbs with ¼ cup sugar and 6 tablespoons melted butter.
- Golden Oreo crust – use golden Oreos instead of regular Oreos.
- No chocolate ganache – just want the peanut butter filling in a delicious Oreo crust? No ganache drizzle necessary!
- Finish with crushed Reese’s or peanut butter chips on the top.
- Add a strawberry or raspberry jam drizzle – use a Ziploc bag to pipe and drizzle your jam of choice…for a peanut butter and jelly pie!
How to Make Peanut Butter Pie
Full instructions in the recipe card; this is just an outline!
- Make Oreo crust
In a food processor, pulse Oreos until they are a fine crumb. Add melted butter. Use hands to create a packed, stable crust. Freeze crust for 15 minutes.
- Make peanut butter filling
Cream together softened butter, peanut butter, salt and vanilla. Slowly add in powdered sugar and whip. Spoon peanut butter filling into chilled crust.
- Make chocolate ganache
Heat chocolate chips and butter in the microwave. Add in heavy cream and vanilla. Stir until incorporated. Place pie and chocolate ganache in the fridge to let chocolate firm up. Add ganache to a Ziploc bag and pipe chocolate in a zig-zag design across the pie, until all chocolate is used!
- Chill & serve
Refrigerate pie for at least an hour to let pie set for easy slicing.
Store peanut pie in the refrigerator for up to a week, covered with plastic wrap!
A 9” pie plate fits perfectly inside a gallon-size freezer storage bag for easy freezing.
Tips & Tricks
- Use a 9” pie plate!
- You can hand crush Oreos, by popping them in a Ziploc bag and using the bottom of a water glass to crush cookies. It’ll take more work to get a fine crumb but it can be done!
- Make sure to chill your pie before serving or else the peanut butter filling will be very soft!
Frequently Asked Questions (FAQs)
Peanut butter pie stores well for a week in the fridge, covered with plastic wrap.
Yes! A 9” pie plate fits perfectly inside a gallon size freezer storage bag for easy freezing.
Absolutely! The filling makes the perfect peanut butter frosting. Use at room temp!
What to Serve With Peanut Butter Pie
You honestly don’t need ANYTHING extra with this Peanut Butter Oreo Pie. But if you’re looking for something easy to spice up your pie, try vanilla or chocolate ice cream, No-Churn Cookies & Cream Ice Cream, or Homemade Whipped Cream.
More Sweet Recipes on Tastefully Grace!
- Best Peanut Butter Cookies
- No-Bake Peanut Butter Layer Bars
- Chocolate Pots de Crème
- Homemade Hot Fudge
- Seven Layer Magic Bars
- 9" pie plate
- Food processor (or see note about crushing Oreos by hand)
- Stand or hand mixer
- 14.3 ounce package regular Oreos 36 cookies
- 8 tablespoons unsalted butter melted (1 stick)
Peanut Butter Filling
- 1 ½ cups creamy peanut butter
- 8 tablespoons unsalted butter softened (1 stick)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Ganache Drizzle
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
- ½ tablespoon unsalted butter
- ¼ teaspoon vanilla extract
- In a food processor, pulse Oreos until they are a fine crumb. Unplug food processor and stir in a stick of melted butter.
- Once combined, pour crumbs into your pie plate. Use clean hands to form an even layer of crumbs on the bottom and the sides of the plate, pushing crumbs down firmly to create a stable crust.
- Pop your crust in the freezer for 15 minutes. Work on the filling while your crust is chilling.
Peanut Butter Filling
- In the bowl of a stand mixer or using a hand mixer, cream together a stick of softened butter, peanut butter, salt and vanilla on medium speed until your mixture is uniform and smooth.
- Add in powdered sugar slowly while your mixer is on low speed. When all sugar is added, whip on medium speed for 30 more seconds.
- Spoon peanut butter filling into chilled crust. Smooth filling into an even layer.
- Heat chocolate chips and ½ tablespoon butter in the microwave in increments of 25 seconds, stirring every increment, until melted and smooth.
- Add in heavy cream and vanilla. Stir vigorously until incorporated.
- Place pie and chocolate ganache in the fridge for 10-15 minutes to let chocolate firm up a bit.
- Add ganache to a Ziploc bag and snip off a tiny tip at the bottom of the bag. Squeeze the bag and pipe chocolate in a zig-zag design across the pie, until all chocolate is used!
- Refrigerate pie for at least an hour to let pie set for easy slicing. Best served chilled or removed from the fridge 20 minutes before serving.