Reese’s peanut butter cups have been a Halloween staple since their debut in 1928, and this peanut butter pie recipe captures everything people love about them, only bigger and better. A silky, no-bake peanut butter cheesecake filling set inside a crisp Oreo crust, then finished with a glossy layer of chocolate ganache, it’s essentially a giant peanut butter cup transformed into pie form.
This recipe makes a show-stopping but incredibly easy dessert that’s rich and sweet & salty, but not overly fussy. A great pie for beginner bakers, peanut butter pie is perfect for Halloween parties, fall potlucks, or any time you’re craving the unbeatable combination of chocolate and peanut butter. If you’re looking for a peanut butter pie recipe that balances nostalgic candy-bar flavor with homemade charm, this one delivers.
Table of Contents
What is Peanut Butter Pie
The most popular form of a modern peanut butter pie is a creamy, indulgent dessert that is essentially a no-bake peanut butter cheesecake layered into a crumb crust, often Oreo cookie crumbs. The filling is smooth, creamy, and rich with peanut butter flavor, while the crust adds a crunchy chocolate base for contrast.
It’s also popular to finish peanut butter pie with a layer of chocolate ganache on top, turning the dessert into something that looks and tastes like a giant Reese’s cup. This simple combination of pantry staples in a filling that doesn’t require any cooking has made peanut butter pie a favorite for both casual weeknight desserts and festive holiday gatherings.
Tracing the History of Peanut Butter Pie
The first published peanut butter pie recipes began showing up in cookbooks around 1950. But for the first couple of decades, “peanut butter pie” looked quite different from what most of us picture today. The early versions were usually baked custard-style pies made with corn syrup, sugar, and eggs. Think of a pecan pie without the nuts. Occasionally, an ice cream pie version popped up in cookbooks, with the peanut butter mixed with ice cream for a frozen summer dessert.
In the mid-1980s the no-bake peanut butter cheesecake style we now associate with peanut butter pie started gaining popularity. These newer pies used cream cheese, powdered sugar, and whipped cream, creating a filling that was lighter, creamier, and easier to prepare. Additionally, while baked peanut butter pies were almost always baked in traditional pastry crusts, modern no-bake versions quickly embraced crumb crusts, especially Oreo or chocolate wafer crusts.
What is No-Bake Cheesecake Filling
In the 1960s, Jell-O popularized the idea of no-bake cheesecake by releasing a boxed cheesecake mix. Each box came with two packets: one for a crumb-style crust and another for the filling. The filling mix contained dried cheese powder and stabilizers, and the instructions only called for adding milk to create a quick cheesecake-style dessert. You can still find this boxed mix in stores today.
If you want to skip the processed boxed mix with strange dried cheese powder and chemicals, you can make an easy homemade no-bake cheesecake from scratch. The filling uses cream cheese for richness and tang, powdered sugar or condensed milk for sweetness. It’s lightened up and given some airiness by folding in freshly whipped cream or Cool Whip. The whipped cream is essential for giving the filling an airy, mousse-like texture without using eggs. After chilling in the refrigerator for 3-6 hours to give the filling time to set, you get a smooth, sliceable cheesecake filling.
No-bake cheesecake is both easier and faster to make than a traditional cheesecake. You get the sweet, silky texture of cheesecake without the hassle of long baking times, water baths, or eggs.
What is Chocolate Ganache?
Chocolate ganache is an easy and versatile dessert topping. It’s made from just two ingredients: chocolate and heavy cream. Ganache can be used as a glaze, frosting, filling, or sauce depending on how it’s prepared. It’s often used as a substitute for frosting on cakes, drizzled over ice cream like a fudge sauce, or used to top pies. In this peanut butter pie recipe, it’s used as a glossy, fudgy topping that balances the flavors of the pie.
Ganache works by creating an emulsion: the fat from the cream combines with the cocoa butter in the chocolate, creating a smooth, glossy mixture. The viscosity and texture of the final ganache depends on the ratio of cream to chocolate. Less cream creates a firm, sliceable fudgy ganache, and more cream creates something closer to a chocolate sauce. This flexibility is part of why ganache has become a staple in the baking world.
The type of chocolate also matters. White chocolate needs the least cream, milk chocolate falls in the middle, and dark chocolate requires the most cream to stay silky. For this recipe, I recommend a 1:1.25 ratio of dark chocolate to cream. That balance creates a soft, sliceable topping that sets cleanly when chilled but still melts smoothly on the tongue.
Ganache is also endlessly customizable: you can infuse the cream with espresso, mint, or spices before mixing it in, or whisk in a little butter for extra shine. For more details, I have a full write-up on using chocolate ganache as a pie topping.
Step-by-Step Peanut Butter Pie Recipe (with Oreo Crust and Chocolate Ganache)
Crust:
Make and prepare an Oreo crumb crust and bake for about 7 minutes at 350°F.
Make the No-Bake Peanut Butter Pie Filling:
Ingredients
- 1.25c Creamy Peanut Butter
- 1c Powdered Sugar, sifted (100g)
- 8oz Cream Cheese, room temperature
- 1c Heavy Whipping Cream (240mL)
- 1t Vanilla Extract
1.
In a stand mixer, mix the peanut butter, powdered sugar, cream cheese, and vanilla extract until smooth and creamy. Set aside.
2.
In a separate bowl, whip the heavy cream on high speed until stiff peaks form. The whipped cream will be folded into the filling so if it gets a little overwhipped that’s ok.
3.
Gently fold the whipped cream into the peanut butter mixture until fully combined. Work slowly to keep the filling as airy as possible.
4.
Spread the filling evenly into the cooled Oreo crust, leaving about ¼ inch of space at the top for the ganache layer.
Make the Chocolate Ganache:
Ingredients
- 8oz Dark Chocolate, chopped
- 1/2c heavy Whipping Cream (120mL)
1.
Heat the cream in a small pot until it is just about to boil.
2.
Pour the cream into the chopped dark chocolate until the chocolate has melted and the mixture is fully blended.
3.
Let cool for a few minutes so that it is warm but not hot to the touch. If the ganache is too hot, it could melt the surface of your pie filling.
4.
Spread the ganache over the top of your pie using an offset spatula or the back of a spoon.
Chill the Peanut Butter Pie:
Refrigerate the peanut butter pie for at least 3 hours, or until both the filling and ganache have set. The pie slices cleanly once chilled and holds its shape.
Halloween Peanut Butter Pie Design (Chocolate Ganache Spiderweb):
If you want to give this peanut butter pie recipe a spooky Halloween twist, you can decorate the top with a chocolate spiderweb design. It takes some extra effort and time, but the effort pays off by making the pie look like a true Halloween centerpiece.
To make the spiderweb design, you need to make two different types of ganache: one with dark chocolate like in the original recipe, and another with white chocolate. To achieve the spiderweb effect, the dark chocolate layer should be slightly more fluid than in the original recipe so the white chocolate ganache can be pulled through it to create the effect. Use these ratios:
- Dark Chocolate Ganache: 6oz dark chocolate with 3/4c heavy whipping cream
- White Chocolate Ganache: 4oz white chocolate with 2T heavy whipping cream
Make both ganaches the same way: melt the chocolate over a double boiler, whisk in the cream until smooth, and let cool until warm but not hot to the touch.
To Make a Spiderweb with Chocolate Ganache:
1.
Spread the dark chocolate ganache evenly over the entire surface of the pie.
2.
Using a squeeze bottle or a spoon, pour the white chocolate ganache in concentric circles over the dark chocolate ganache.
3.
Drag a toothpick from the center of the pie outward in straight lines, like the spokes of a wheel. Continue around the pie until the design resembles a spiderweb.
This technique looks impressive but is surprisingly simple to master. For even more fun, you can finish the design with a candy spider on top or sprinkle crushed Oreo “dirt” around the edges.
We’d love to see how your Halloween peanut butter pie creations turns out! Share your spooky creations and tag us on Instagram @doggone_baking!
Peanut Butter Pie Ingredient Substitutions:
Cool Whip vs Whipped Cream:
Many no-bake cheesecake recipes use Cool Whip instead of homemade whipped cream. Because Cool Whip is a very consistent, factory-made product, it’s often easier to get reliable results. The filling also tends to be a bit more stable thanks to the added stabilizers. Cool Whip is slightly sweeter and denser, while whipped cream tastes fresher and lighter.
If you want to substitute Cool Whip for the freshly whipped cream in this recipe, substitute 2 cups of Cool Whip in place of the 1c of heavy whipping cream (before whipping).
Oreo Crust vs. Other Crumb Crusts:
This peanut butter pie recipe uses an Oreo crust for the classic chocolate-and-peanut-butter flavor combination. But you can experiment with other crumb crusts, such as:
- Biscoff Cookie Crust: for warmer, sweeter, spiced notes
- Chocolate Graham Cracker Crust: for a more subtle chocolate flavor
- Classic Graham Cracker Crust: for a lighter base
- Pretzel Crust: for a sweet & salty combo like peanut butter filled pretzels
Creamy vs. Crunchy vs. Natural Peanut Butter:
Using creamy peanut butter in peanut butter pie gives you a smooth, rich, filling. If you want to add some crunch to your filling, you can substitute crunchy peanut butter. Natural peanut butter can also be used, but it must be fully stirred before measuring. Because it doesn’t contain stabilizers, the filling may turn out softer and can sometimes separate after a day or two.
How to Store Peanut Butter Pie:
This peanut butter pie must be kept refrigerated because of the cream cheese and whipped cream in the filling. The pie will keep well in the fridge for about 5-7 days. The crust will begin to soften with time, but the filling holds up quite well.
Peanut butter pie also freezes well. To freeze, wrap the whole pie (or individual slices) in plastic wrap or put it in a freezer bag to avoid freezer burn. You can store the pie for up to 3 months. When you’re ready to serve the pie, transfer the pie to the refrigerator and let it thaw overnight.
Whether refrigerated or frozen, peanut butter pie tastes best when served chilled.
No-Bake Peanut Butter Pie with Chocolate Ganache Topping
Ingredients
No-Bake Peanut Butter Pie
- 1 Oreo Pie Crust
- 1¼ cups Creamy Peanut Butter (440g)
- 1 cup Powdered Sugar, sifted (100g)
- 8 oz Cream Cheese, room temperature
- 1 cup Heavy Whipping Cream, cold (240mL)
- 1 tsp Vanilla Extract (5mL)
Dark Chocolate Ganache
- 8 oz Bittersweet Chocolate, chopped
- ½ cup Heavy Whipping Cream
Instructions
Prepare the Oreo Crumb Crust
- Before beginning to make this pie, prepare an Oreo crumb crust. Almost any other crumb crust of your choosing can be used as well. Instructions for an Oreo crust can be found here.
Make the Filling:
- In a stand mixer, fully combine the peanut butter, powdered sugar, cream cheese, and vanilla.
- In a clean mixing bowl, whip the cold heavy whipping cream to stiff peaks.
- Gently fold the whipped cream into the peanut butter mixture from step 1 until fully combined and no streaks of whipped cream or clumps of peanut butter remain.
- Spread the filling in your prepared Oreo pie crust, leaving about ⅛" to ¼" (about ½cm) of room in the pie crust.
Make the Chocolate Ganache:
- Heat ½ cup of heavy whipping cream in a small pot until it is just under a boil. (See note)
- Pour the hot cream into the chopped chocolate while whisking until smooth.
- Let cool for a few minutes until the ganache is warm but not hot.
- Pour and spread the ganache over the top of your peanut butter filling, using an offset spatula or the back of a spoon to spread evenly.
- Refrigerate for 3-6 hours to allow the filling and ganache to set fully before serving.
4 Comments
Love the Halloween spiderweb idea! Such a clever way to turn a classic dessert into a festive centerpiece. Thanks for making no-bake baking feel so doable and delicious!
Love this recipe! It tasted just like a giant Reese’s (my absolute favorite). And it was so easy!
this no-bake peanut butter pie is INCREDIBLE! such a delicious treat.
This peanut butter pie is super good and so easy to make. A new favorite dessert recipe!