No-Bake Peanut Butter Pie Recipe with Chocolate Ganache
Reese’s peanut butter cups have been a staple Halloween candy 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 chocolatey Oreo pie crust, then finished with a glossy layer of chocolate ganache, this peanut butter pie is 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 as a Halloween pie, fall dessert, or any time you’re craving the unbeatable combination of chocolate and peanut butter.
What is Peanut Butter Pie?
The most popular form of a modern peanut butter pie is a creamy, indulgent dessert that is a no-bake peanut butter cheesecake layered into a crumb crust, often an Oreo pie crust. 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. A combination of white and dark chocolate ganache can be used to create a spooky spiderweb pattern on top of the peanut butter pie. This no-bake dessert is an easy but stunning dessert for Halloween parties and potlucks.
History of Peanut Butter Pie
The first published recipes for peanut butter pie began appearing in cookbooks in the 1950s. However, those first peanut butter pie recipes, like this recipe for peanut butter pie published in 250 Superb Pies and Pastries from 1950, were quite different from the chilled no-bake peanut butter pies of today. Instead, they were baked custard pies. These pies, which often used corn syrup in the filling, were similar to a pecan pie, except without the nuts.
Different people in different parts of the country began creating peanut butter pies in the 1960s. In a June 1964 edition of The St. Petersburg Times, a recipe for peanut butter pie is credited to a local Margaret Myers, claiming that she scours over recipes in magazines and newspapers but her peanut butter pie recipe is her own creation. Another newspaper from Missouri in 1964 ran a headline “Peanut Butter Pie is a Novel Idea.”
Sometime during the 1980s, the no-bake peanut butter cheesecake pie began to pick up popularity, overtaking the other forms of peanut butter pie. The first version of a no-bake peanut butter pie I can find published is from a cookbook of recipes from yacht charters on the Virgin Islands, published in 1983 titled Ship to Shore: Virgin Islands Charter Yacht Recipes. These newer no-bake 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 chocolate wafer or Oreo 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, and powdered sugar or condensed milk for sweetness, and whipped cream or Cool Whip are folded in to add fluffiness. 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-like 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 available here.
Step-by-Step Peanut Butter Pie Recipe (with Oreo Crust and Chocolate Ganache)
Crust
Make and prepare an Oreo crumb crust or another crumb crust you want to pair with the no-bake peanut butter cheesecake filling. For an extra crispy pie crust, bake the crumb crust for 8-10 minutes at 350°F (175°C).
No-Bake Peanut Butter Cheesecake Filling Recipe
Ingredients
- 1¼c 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 Homemade 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.
5.
Chill the no-bake peanut butter pie in your refrigerator for at least 3 hours, or until both the filling and ganache have fully set.
Halloween Peanut Butter Pie Design: How to Make a Chocolate Ganache Spiderweb
If you want to give this easy no-bake 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 it pays off by making the pie unmistakable like a Halloween dessert.
To make the spiderweb design, you need to make two different types of ganache: dark chocolate ganache like in the original recipe, and a white chocolate ganache. 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!
Ingredient Substitutions for No-Bake Peanut Butter Pie
Cool Whip vs Whipped Cream for No-Bake Cheesecake
Many recipes for no-bake peanut butter pie and other no-bake cheesecakes call for “whipped topping.” This is just a generic term for tubs of Cool Whip. You can make this no-bake peanut butter pie recipe with either Cool Whip or homemade whipped cream, and both will give you a delicious result.
But what is the difference between Cool Whip and whipped cream? Cool Whip is marketed as “whipped topping” instead of “whipped cream” for a reason: it doesn’t contain any actual cream. Homemade whipped cream, when used as a baking ingredient, is exactly one ingredient: heavy whipping cream. Sometimes powdered sugar and vanilla extract are added for flavoring. Cool Whip, on the other hand, lists water, corn syrup, high-fructose corn syrup, hydrogenated vegetable oil, and skim milk in its long list of ingredients. Dairy is the last ingredient, and it’s fat-free milk (0% milkfat), the opposite of heavy whipping cream, which comes in at 36-40% milkfat. However, Cool Whip is a good lower calorie substitute for whipped cream.
Is Cool Whip or whipped cream better for no-bake cheesecake filling? If you’re looking for convenience and ease of use, Cool Whip will work well and the result will be delicious. However, real whipped cream will create a slightly richer, creamier, and smoother filling.
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 1 cup of heavy whipping cream (before whipping).
Oreo Pie Crust vs. Other Crumb Crusts for Peanut Butter Pie
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:
- Graham Cracker Crust: The classic crumb crust for pie using crushed graham crackers, sugar, and melted butter. If making your own pie crust is intimidating, graham cracker crusts can sometimes be found sold in grocery stores.
- Chocolate Graham Cracker Crust: A more subtle chocolate flavor than Oreo pie crust, chocolate graham cracker crust is another easy and delicious option for peanut butter pie.
- Pretzel Pie Crust: Most often used for frozen margarita pie or strawberry pretzel salad, pretzel pie crust introduces a sweet and salty combination to no-bake peanut butter pie. Pretzels and peanut butter are a natural flavor combination, reminiscent of peanut butter filled pretzels.
- Biscoff Cookie Crust: If you want to lean into a sweet flavor profile, but want to cut the chocolate, a pie crust made with Biscoff cookie crumbs can be a delicious option.
What Kind of Peanut Butter to Use for Peanut Butter Pie?
When testing the recipe for this no-bake peanut butter cheesecake pie, creamy peanut butter was the crowd favorite. The no-bake peanut butter cheesecake filling is smoothest and richest when using creamy peanut butter. However, if you want to add some texture and crunch to your peanut butter pie filling, crunchy peanut butter can be substituted as well.
If you prefer to use natural peanut butter in your baking, you can also make this no-bake peanut butter pie with natural peanut butter. However, make sure that you stir the peanut butter well to fully emulsify the peanut butter into one uniform texture. Because natural peanut butter doesn’t contain stabilizers, the texture of the filling will not hold for as long, so be sure to eat your pie within a day or two!
A Note on American Peanut Butter:
This no-bake peanut butter pie is an American recipe and is made using American-style peanut butter. American peanut butter is sweetened and emulsified with additional oil. Peanut butter found in other areas of the world often contains just ground peanuts and salt. When making this recipe, be sure to use American peanut butter or the texture and flavor of the final dessert will be off.
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.
We’d love to see your peanut butter pie creations! If you give this recipe a try, tag @doggone_baking on social media so we can share in the baking fun.
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!