Unbelievable Peanut Butter Pie – Sally’s Baking Addiction

This rich and indulgent peanut butter pie is a dream dessert; every bite bursts with creamy peanut butter and sweet chocolate—the ultimate flavor combo. Built on an Oreo cookie crust, it’s layered with a rich peanut butter filling, a smooth 2-ingredient chocolate ganache, and fresh whipped cream. Finish it off with chopped peanuts and Reese’s Pieces for an unbelievable dessert no one will forget.

I originally published this recipe in 2016 and have since added new photos and additional success tips.

There’s no flavor duo quite like peanut butter + chocolate. In the kitchen, I’ve made desserts like chocolate peanut butter cheesecake bars, no-bake peanut butter bars, and peanut butter ice cream pie. My chocolate chip cookie layer cake is even filled with a chocolate peanut butter frosting. Today, we’re including a wildly decadent pie to the mix: unbelievable peanut butter pie.

There’s a lot to cover, so let’s dive right in.

This Is Unbelievable Peanut Butter Pie

The layers! The textures! This might just be the richest dessert I’ve ever made, right alongside chocolate peanut butter cake. Today’s recipe is a new twist on classic peanut butter pie with a crisp Oreo cookie crust, ultra creamy peanut butter filling, smooth chocolate ganache, and fluffy whipped cream. Crunchy toppings include Reese’s Pieces and chopped peanuts.

It’s a peanut butter lover’s dream come true.

4 Parts to Peanut Butter Pie

1. Oreo Crust
2. Peanut Butter Filling
3. Chocolate Ganache
4. Whipped Cream & Toppings

While the full written recipe is below, here I’ll guide you through each component so you know exactly what to do and how to time everything efficiently.

Oreo Crust

A graham cracker crust would be excellent here, but I always make this peanut butter pie with an Oreo crust. You can even use peanut butter Oreos, to really amp up the flavor. We’re using the same recipe and technique found over on my Oreo crust recipe page. Pulse the Oreos (the whole Oreo, including the chocolate cookies and the filling) into a fine crumb, then combine the Oreo crumbs with a little melted butter. Just 2 ingredients and very easy.

Press the mixture firmly into a pie dish and bake the crust. I recommend beginning with this step so the crust has time to cool down before assembling. This is the only layer that requires baking—the rest of the recipe is completely no-bake. I love making this pie in the warmer summer months when our kitchen welcomes a break from the hot oven.

You could use a Biscoff pie crust instead, if you’d like.

Chocolate Ganache Topping

Next, I recommend making the chocolate ganache so it can briefly cool and thicken while you make the peanut butter filling. If it’s too hot, it will start to break down the filling underneath it.

You only need 2 ingredients for the chocolate ganache topping: chocolate and heavy cream. Simply pour warm cream over chocolate and stir. Use a quality chocolate because it’s where all of the flavor comes from. I would avoid using chocolate chips because they contain stabilizers to help them keep their shape—use the real deal. Pure chocolate never lets you down. See my chocolate ganache page if you need extra help with it.

Peanut Butter Pie Filling

This peanut butter filling is about as rich as they come. You need just 5 ingredients including heavy cream, peanut butter, cream cheese, confectioners’ sugar, and vanilla extract. You can’t really taste the cream cheese; rather, all you taste is extra creamy peanut butter. We use the exact filling as a layer in peanut butter banana cream pie, too.

Here I add *a touch* more heavy cream, to add a bit more volume. Start by whipping the heavy cream to turn it into whipped cream. In a separate bowl, beat the other 4 ingredients together, then gently fold the whipped cream into the peanut butter mixture. The result is a creamy, airy peanut butter filling.

Let me show you that in photos. Top left: whipped cream. Top right: peanut butter mixture. Bottom left: whipped cream folded into the peanut butter mixture. Bottom right: spreading it all into the baked Oreo crust.

Spread the thickened chocolate ganache on top and then refrigerate the pie for at least 6 hours or overnight. The pie won’t slice nicely unless it’s been sufficiently refrigerated.

Great dessert to make a day ahead of time!

Toppings

With the same ingredients you used in the filling, make some fresh whipped cream to go on top. The whipped cream isn’t super sweet; it’s light and fluffy, which pairs perfectly with the deeply rich pie. To round out the myriad textures, top with crushed Reese’s Pieces and chopped peanuts.

Instead of Reese’s Pieces and peanuts, try crushed M&Ms, or skip them altogether.

I usually garnish the pie just before serving because the whipped cream could begin to weep on the soft ganache. You’ll want to wait until the filling has set.

This dessert is always fun for birthdays, but I’ve also served it alongside Father’s Day recipes, Mother’s Day recipes, for Valentine’s Day, anniversary dessert—or even when there is no occasion at all (because why not?). It’s always devoured!

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