Creamy Peanut Butter Pie with Chocolate Cookie Crust

Smooth, creamy peanut butter filling is layered over a buttery chocolate cookie crust in this incredible *mostly* no-bake peanut butter pie recipe.

This pie is so easy to make and tastes like a giant chocolate peanut butter cup! It makes a delicious, refreshing pie for the summer months or a wonderful Thanksgiving or holiday pie.

Key Ingredients for Peanut Butter Pie

• Chocolate cookie crumbs: My favorite chocolate cookies to use for chocolate pie crusts are Nabisco Famous Wafers, chocolate Teddy Grahams or chocolate graham crackers. If using Oreos, scrape out the cream, otherwise the crust will be greasy (if you don’t want to scrape out the cream, reduce the butter to 5 tablespoons). 
• Butter: I always use salted butter. The original recipe called for 5 tablespoons butter, but over the years, I’ve increased the butter by a few tablespoons to help the crust bind together so it doesn’t fall apart when cut.
• Creamy peanut butter: I have only ever made this recipe using regular peanut butter (like Jif or Skippy), but it should adapt ok to natural peanut butter. The filling may have slightly grainy texture depending on the brand of natural peanut butter used. 
• Powdered sugar: This is used to sweeten the peanut butter pie filling.
• Cream cheese: Use full-fat cream cheese for a thicker filling that sets up well; light or neufchâtel cream cheese may result in a runnier filling.
• Heavy cream: If the heavy cream you are using is at least 40% milkfat (like the Darigold heavy cream from Costco), you can add it directly to the peanut butter mixture and whip until thick. If the cream is a lower milkfat percentage or doesn’t state the percentage, it may be best to whip the cream in a separate bowl until thick and then fold into the peanut butter mixture. 

As you can see, the ingredients for this peanut butter pie are so simple and straightforward. It just might be the easiest pie you’ll ever make!

How to Make Peanut Butter Pie

The filling for this pie is completely no-bake. The only part of the pie that needs time in the oven is the crust – and it’s a short bake time!

1. Make the crust by combining the cookie crumbs, brown sugar and butter. Press into a 9-inch pie plate and bake for 8 to 10 minutes. Let the crust cool completely.
2. The filling can be made in a blender or with an electric hand mixer:
   • Blender Instructions: combine all the ingredients in a high-powered blender and mix until smooth and very thick.
   • Electric Mixer Instructions: Use an electric mixer (handheld or stand mixer) to whip together the peanut butter and powdered sugar. Add the cream cheese and vanilla and mix until creamy and smooth. Add the heavy cream and mix until thick and creamy.
3. Spread the peanut butter filling into the cooled crust. Cover lightly with plastic wrap and refrigerate for at least 2 hours (or up 2 days).
4. Serve with sweetened whipped cream and sprinkle with chocolate sprinkles, chocolate shavings or chopped chocolate candy bars (like Snickers, Butterfinger, or Heath toffee bars – yum!).

This creamy peanut butter pie is best served chilled, so keep it in the refrigerator right up until serving, if possible.

A Few Additional Notes

In addition to the fact that this pie IS ONE OF THE MOST DELICIOUS PIES EVER and so simple to make, one of its huge merits is that it can be made ahead of time!

Make-Ahead Instructions: To make this peanut butter pie ahead of time, assemble the pie (leave off the whipped cream until serving), cover with plastic wrap and refrigerate for up to two days. I think the taste and texture of the crust and filling actually get better with time!

This has been a favorite pie for me and my family for over ten years. So many of you have fallen in love with it, too! If you love the peanut butter + chocolate combo, you’re going to love this pie!

A reader, Carla, commented: Just made it. Amazing. My stand-by peanut butter pie called for cool whip. This is far superior. ⭐️⭐️⭐️⭐️⭐️

Creamy Peanut Butter Pie with Chocolate Cookie Crust

Yield: 8 servings

Prep Time: 1 hour hr 15 minutes mins

Cook Time: 8 minutes mins

Total Time: 1 hour hr 23 minutes mins

4.91 stars (20 ratings)

Print Pin Rate Save Saved!

Ingredients

Chocolate Crust:

• 1 ¾ cups (about 170 g) crushed chocolate cookie crumbs (see note)
• 3 tablespoons brown sugar
• 7 tablespoons salted butter, melted

Peanut Butter Filling:

• 1 cup (255 g) creamy peanut butter (see note)
• 1 cup (114 g) powdered sugar
• 8 ounces (227 g) full-fat cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (see note)

Toppings (optional):

• Sweetened whipped cream
• Chocolate sprinkles, chocolate shavings, chopped chocolate candy bar (like Snickers, Heath, etc)

Cook ModePrevent your screen from going dark

Instructions 

• Preheat the oven to 375 degrees F.
• For the crust, to a medium bowl, add the cookie crumbs and brown sugar. Stir in the melted butter and mix until evenly combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove from the oven and let cool completely.
• For the peanut butter filling,

  Blender Instructions: combine all the ingredients in a high-powered blender and mix until smooth and very thick, scraping down the sides if needed.

  Electric Mixer Instructions: in a large bowl of an electric stand mixer fitted with the paddle attachment or in a medium bowl using a handheld electric mixer, add the peanut butter and powdered sugar and mix on medium speed until well-combined. Add the softened cream cheese and vanilla and mix until creamy and smooth, scraping down the sides of the bowl as needed. Add the heavy cream (see note!) and mix on low speed until combined and then increase speed to medium and mix until thick and creamy.
• Spread the peanut butter filling into the cooled crust. Cover lightly with plastic wrap and refrigerate for 1-2 hours (or up 2 days).
• When ready to serve, cut the pie into slices and serve with sweetened whipped cream and sprinkle with chocolate sprinkles, chocolate shavings or chopped chocolate candy bars (like Snickers, Butterfinger, or Heath toffee bars – yum!).

Notes

Crust: My favorite chocolate cookies to use for chocolate pie crusts are the Nabisco Famous Wafers, chocolate Teddy Grahams or chocolate graham crackers. If using Oreos, scrape out the cream (if you don’t want to scrape out the cream, reduce the butter to 5 tablespoons). 

Peanut Butter: I have only ever made this recipe using regular peanut butter (like Jif or Skippy), but it should adapt ok to natural peanut butter. The filling may have a different texture (possibly a bit more grainy or runny, depending on the consistency of the natural peanut butter). 

Heavy Cream: If the heavy cream you are using is at least 40% milkfat (like the Darigold heavy cream from Costco), you can add it directly to the peanut butter mixture and whip until thick. If the cream is a lower milkfat percentage or doesn’t state the percentage, it may be best to whip the cream in a separate bowl until thick and then fold into the peanut butter mixture. 

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 Serving, Calories: 635kcal, Carbohydrates: 45g, Protein: 12g, Fat: 48g, Saturated Fat: 21g, Cholesterol: 91mg, Sodium: 483mg, Fiber: 3g, Sugar: 30g

Recommended Products

Mixing Bowl

Wooden Spoon

Vitamix Blender

Recipe Source: slightly adapted from this recipe at Meadowbrook Blog (mostly the crust) using inspiration from a Cook’s Country (June/July 2014) recipe

Recipe posted August 2014; updated November 2025 with new photos, recipe notes, etc.

Other Recipes Like This:

Chocolate Chip Cookie Pie

Easy Brookie Pie {Brownie + Chocolate Chip Cookie}

Super Easy S’Mores Chocolate Pie {or Tart}

Chocolate Cream Pudding Pie with Graham Cracker Crust