You won’t believe how simple this nearly no-bake recipe is for creamy peanut butter pie with a chocolate cookie crust- simple and delicious!

In a word, this mostly no-bake (only the crust for 8 minutes!) creamy, decadent peanut butter pie is heavenly.

It takes minutes to put together; the longest period of time is simply waiting for the crust to cool, and since it’s served chilled, it is a luxurious, perfect dessert for summer.

Slice of whipped cream topped peanut butter pie with a chocolate cookie crust on a white plate with a fork taking a bite out.

Of course, come January, I’m sure I’ll be enjoying it, too.

Peanut butter pie should have very, very few limitations on when and where to serve it, if you know what I mean.

I enjoy peanut butter but if I’m being completely honest, I don’t really crave it unless it is combined with chocolate somehow someway, which is why the buttery chocolate cookie crust on this purty little pie is pure perfection when combined with the thick and velvety (while still remaining light and creamy) peanut butter filling.

I’m getting ready to prep some pies for a family party and darn it, I’m having  a hard time thinking of anything else besides peanut butter pie. So much for versatility.

Slice of chocolate crust peanut butter pie with whipped cream on a white plate.

Looks like peanut butter pie it will be – with a few banana cream pies thrown in of course because my family, especially the menfolk, have a serious thing for banana cream pie, which now makes me wonder as I type out loud if I dare try a peanut butter banana cream pie.

Oooh boy, that is an exciting and dangerous train of thought right there. Later skaters. I have some pie experimenting to get on with.

Top view of a whipped-cream topped slice of peanut butter pie on a white plate with a fork next to the slice of pie.

One Year Ago: Hoisin Rice Noodles with Shrimp {Or Chicken or Pork or…}
Two Years Ago: Lemon Yogurt Bread
Three Years Ago: Grilled Steak Burgers


Creamy Peanut Butter Pie with Chocolate Cookie Crust

4.86 stars (14 ratings)


Chocolate Crust:

  • 1 ¾ cups crushed chocolate cookie crumbs, (about 170 grams)
  • 3 tablespoons brown sugar
  • 5 tablespoons salted butter, melted

Peanut Butter Filling:

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

Toppings (optional):

  • Additional sweetened whipped cream
  • Crushed or chopped candy bar/nuts


  • For the crust, preheat the oven to 375 degrees F. In a medium bowl, toss the cookie crumbs together with the brown sugar. Stir in the melted butter and mix until well 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 pie filling, combine all the ingredients in a high-powered blender (like a Blendtec) and mix until smooth and very thick. If you don’t have a blender, in a large bowl of an electric stand mixer or with a handheld electric mixer, beat the peanut butter, sugar, cream cheese and vanilla together until creamy. In another bowl, whip the cream to medium-stiff peaks and fold gently into the peanut butter mixture until combined.
  • Spread the peanut butter filling into the cooled crust, cover lightly with plastic wrap and refrigerate for 1-2 hours (or up to several days).
  • When ready to serve, cut the pie into slices and serve with additional whipped cream and crushed candy bar and/or nuts, if desired.


Crust: my favorite cookies to use for chocolate pie crusts are the Nabisco Famous Wafers or (if I can’t find those) chocolate Teddy Grahams. You could also use Oreos (with or without the cream) or chocolate graham crackers.
Serving: 1 Serving, Calories: 635kcal, Carbohydrates: 45g, Protein: 12g, Fat: 48g, Saturated Fat: 21g, Cholesterol: 91mg, Sodium: 483mg, Fiber: 3g, Sugar: 30g

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