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Delicious slice of Unbelievable Peanut Butter Pie topped with whipped cream

Peanut Butter Pie

A rich and creamy peanut butter pie with a chocolate Oreo crust and glossy ganache that's perfect for holidays or gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 22 cookies 22 regular Oreo cookies
  • 5 tablespoons 5 tablespoons unsalted butter, melted
For the ganache
  • 3/4 cup 3/4 cup heavy cream (for ganache)
  • 6 ounces 6 ounces semi-sweet chocolate, coarsely chopped
For the filling
  • 1 cup 1 cup heavy cream, cold (for filling)
  • 8 ounces 8 ounces full-fat brick cream cheese, softened
  • 1 1/2 cups 1 and 1/2 cups creamy peanut butter
  • 3/4 cup 3/4 cup confectioners’ sugar
  • 1 teaspoon 1 teaspoon pure vanilla extract
For garnishing
  • 1/4 cup 1/4 cup Reese’s Pieces, crushed (optional)
  • 1/4 cup 1/4 cup chopped peanuts (optional)
  • Whipped cream (optional, for topping)

Method
 

Prepare Crust
  1. Preheat oven to 350°F (175°C).
  2. Process Oreo cookies into fine crumbs and mix with melted butter.
  3. Press crust mixture into pie dish and bake for 10 minutes.
  4. Cool completely.
Make Ganache
  1. Heat heavy cream until boiling and pour over chopped chocolate.
  2. Stir until smooth and let cool to room temperature.
Prepare Filling
  1. Beat cold heavy cream until stiff peaks form.
  2. In another bowl, mix cream cheese, peanut butter, confectioners’ sugar, and vanilla.
  3. Fold the whipped cream into the peanut butter mixture carefully.
Assemble Pie
  1. Spread peanut butter filling over cooled crust.
  2. Top with chocolate ganache.
  3. Chill the pie for at least 6 hours or overnight.
Serve
  1. Garnish with whipped cream, crushed Reese’s Pieces, or chopped peanuts before serving.

Notes

For best results, let the pie chill overnight. If using crunchy peanut butter, expect a different texture. This pie is freezer-friendly; freeze uncovered until firm, then wrap tightly and thaw in the fridge before serving.