Peanut Butter Cream Pie Recipe


Who doesn’t like peanut butter cream pie recipe? Between you and me, it’s actually one of my favorite desserts. If you’ve never had it before, you’re definitely missing out. Do you love ice cream? If you do, you’ll love this Amish Peanut Butter Cream Pie even more. This heavenly dessert is the perfect sweet treat for those days when nothing else will satisfy the craving.

Is butter good for your mind? You might think that having a lot of this healthy fat is the best thing you can do for your brain, but there is actually some research which suggests that saturated fats (like butter) are bad for you and linked to an increased risk of Alzheimer’s disease.

Peanut Butter Cream Pie Recipe

This is THE pie for peanut butter lovers! Oreo cookie crust, creamy peanut butter filling and whipped cream topping finished off with peanut butter cups, peanut butter chips, and chocolate sauce. This pie is over-the-top delicious. It will be met with rave reviews! 

Slice of peanut butter pie topped with chopped peanut butter cups and drizzled with fudge sauce and peanut butter.

It is no secret that my family loves, and I mean LOVES, peanut butter desserts. Peanut Butter Brownies, Chocolate Peanut Butter Cookies, and Peanut Butter Bars are some of our all-time faves. If you’re anything like us you’ll go crazy for this Peanut Butter Pie just like we did.

Recipe overview

  • Oreo or graham cracker crust: You have two options for this sweet cookie crust – crushed Oreos or crushed graham crackers. Mix up the crust, press it into a pie plate and bake it for a little bit. Cool completely before filling.
  • Peanut butter filling: Peanut butter, cream cheese, powdered sugar and whipped cream make this filling smooth, sweet and luxurious. This is a no-bake filling, and it comes together in minutes.
  • Whipped cream: Top the peanut butter filling with a generous mound of fluffy freshly whipped cream.
  • Garnishes: Here’s where you get to have fun with this recipe. You can garnish this pie with whatever sounds good to you. Here are some suggestions: chopped peanuts, peanut butter cups, peanut butter chips, chocolate chips, graham cracker crumbs, Oreo crumbs, melted peanut butter, fudge sauce. Add one, some, or all.

Peanut Butter Pie

Ingredients to make peanut butter pie: cream, cookie crust, cream cheese, peanut butter, powdered sugar
Cream cheese, powdered sugar, and peanut butter in a stainless mixing bowl.

No-bake option

Although the filling of this pie is “no-bake” I do recommend baking the crust. I find that the pieces cut more neatly if the crust has been baked. If you would prefer a completely no-bake option you can do the following:

  1. Use a store bought graham cracker or Oreo crust and use the filling and topping portion of this recipe. Note: You might have a bit more filling than can fit in a standard store bought crust.
  2. Prepare the crust and freeze for 30 minutes instead of baking. Note: the crust will be a bit more crumbly when you cut into it.

Recipe tips

  • Use a commercial brand creamy peanut butter (like Skippy or Jif). This type of peanut butter will blend more smoothly into the filling.  Don’t use a natural oil-on-top peanut butter as that can separate.
  • Cream cheese and peanut butter should be room temperature. This ensures that they blend up smooth without any lumps.
  • Heavy cream should be really cold so that when you whip it it will turn into a thick and luxurious whipped cream. 
  • After adding the peanut butter filling to the pie crust allow it to sit in the refrigerator for several hours. This allows the filling to firm up and helps the crust hold together.
  • Have fun with the toppings! Pick and choose from chopped peanuts, peanut butter cups, peanut butter chips, chocolate chips, fudge sauce, and more.

Peanut Butter Cream Pie

We think cream pies are absolutely irresistible, and we have yet to meet one that we didn’t like. Banana cream, Boston cream, key lime, chocolate cream pie, cut a big slice, grab a fork and dive right in! If you like cream pies, you’ll love this one. This Peanut Butter Cream Pie is nutty, sweet, and decadently creamy, perfect for just about any occasion or no occasion at all!

The combination of salty and sweet is really a match made in dessert heaven. We like to keep this simple by using a store-bought graham cracker pie crust, or better yet a chocolate pie crust because we all know how well chocolate and peanut butter work together. This pie will be a winner at any shindig – you might want to make two if you’re looking to share!

Peanut Butter Cream Pie

  • Serves 6-8
  • Active: 10 minutes; Inactive: 2 hours
  • 1 9-inch graham cracker pie crust
  • 1 cup creamy peanut butter
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 8 oz frozen whipped topping, thawed and divided
  • 2 tablespoons powdered sugar
  • 1 tablespoon creamy peanut butter
  1. Beat cream cheese and peanut butter until creamy and smooth. Add powdered sugar and beat until well-combined.
  2. Fold in ½ of whipped topping until just combined. Pour filling into pre-made graham cracker crust. Spread remaining whipped topping over filling.
  3. In a small bowl, combine 2 tablespoons powdered sugar with 1 tablespoon peanut butter. Stir until small crumbs form. Sprinkle crumbs over top of pie.
  4. Refrigerate for 2 hours or overnight. Enjoy!

Peanut Butter Cream Pie

Peanut Butter Cream Pie is as creamy as it is easy to make with an Oreo cookie crust filled with a peanut butter filling, topped with chopped peanut

Piece of Easy Peanut Butter Pie on a White Plate with White Fork.

Peanut Butter Cream Pie

As soon as I took a bite of this pie, the word ‘luxurious’ came to mind. It was so creamy and full of peanut butter flavor, which I was hoping for! However, don’t tell anyone how easy it is to put together; no one will know until they beg for the recipe. And, it’s a no-bake dessert, perfect for hot days when you don’t want to turn on your oven!

Pouring Peanut Butter Batter into Chocolate Pie Crust.

Peanut Butter Cream Pie Ingredients

  • Filling: Be sure the cream cheese is at room temperature before mixing it with the peanut butter, confectioners’ sugar, and milk.
  • Peanut Butter: As I stated above, the creaminess of this dessert really stood out, so I went with creamy peanut butter. However, you could get away with using crunchy peanut butter if that is what you have on hand.
  • Whipped Topping: Grab a tub of cool whip from the store to mix in with the filling.
  • Crust: When you buy the cool whip, don’t forget the premade Oreo crust. See, I told you this recipe was easy!
Piece of Easy Peanut Butter Pie Still in Pie Dish.

Yes! You could definitely crush up some oreo cookies, fillings removed, to make the crust. You would need about 24 cookies and 3-4 tablespoons of melted butter to coat the oreo crumbs. Press the crust into a 9-inch pie pan.

Can I Use Homemade Whipped Cream?

Just like you could make your own crust, you could also make homemade whipped cream. If you make your own, you will need about 3 cups to add to the filling.

Fork Taking a Bite of Easy Peanut Butter Pie.

Can I Make Peanut Butter Cream Pie Ahead of Time?

Yes! This is the perfect kind of dessert to make in advance since it has to chill in the refrigerator for at least three hours anyway. In addition, it will last up to 4 days in the refrigerator.

Creamy No Bake Desserts

Peanut Butter Cream Pie


Peanut Butter Cream Pie is as creamy as it is easy to make with an Oreo cookie crust filled with a peanut butter filling, topped with chopped peanuts.


  • 1 package (8 ounces) cream cheese, room temperature
  • ½ cup (129 g) creamy peanut butter
  • ¾ cup (94 g) confectioners’ sugar
  • ⅓ cup (82 g) whole milk
  • 1 tub (8 ounces) cool whip
  • 1 store-bought (6 ounces) Oreo pie crust*
  • ¼ cup (37 g) chopped peanuts (optional garnish for the top)


  • In a large mixing bowl using a hand mixer, beat cream cheese and peanut butter until smooth. Add confectioners’ sugar and milk. Mix until combined.
  • Fold in whipped topping until just combined. Transfer mixture to prepared crust and smooth into an even layer.
  • Sprinkle with peanuts.
  • Place in refrigerator to chill for 3 hours, up to overnight.

Amish Peanut Butter Cream Pie

‘Amish’ is referred to as being plain, but there is nothing ‘plain’ about this creamy, dreamy Amish Peanut Butter Cream Pie! Perfectly delectable!

  • PREP TIME 15 mins
  • TOTAL TIME 3 hrs 15 mins
  • COURSE Dessert
  • CUISINE American, Amish
  • SERVINGS 8 Servings
  • CALORIES 399 kcal


  • 1 pie crust 9-inch, baked and cooled or make your own crust

Peanut Butter Crumbles

  • ½ cup powdered sugar
  • ¼ cup creamy peanut butter

Peanut Butter Filling

  • 3.4 ounce box of instant Jell-O vanilla pudding mix 
  • 1 ½ cups milk
  • ½ cup peanut butter
  • 1 cup whipped cream or 1 cup of cool whip

Whipped Topping On Top of Pie

  • 2 cups whipped cream or 1- 8 oz. container of cool whip for topping. If making whipped cream, using mixer, whip together on medium-high 1 cup of whipping cream and 3 tablespoons of powdered sugar to get whipped cream texture. 1 cup of whipping cream makes 2 cups when whipped.


Peanut Butter Crumbles

  • Using an electric mixer, in a medium bowl, add powdered sugar and peanut butter.
  • Mix on medium speed until small peanut butter crumbles start to come together.
  • If mixture is too powdery, simply add a few drops of water to the and larger nuggets will form.
  • Add half the peanut butter nuggets to the bottom of the pie shell.

Peanut Butter Filling

  • Using a mixer, mix together the dry vanilla instant pudding mix, milk and peanut butter together for 2 minutes.
  • Add in the whipped cream (make sure it’s already whipped) and mix in lightly.
  • Pour pudding into pie crust on top of the peanut butter crumbles.

Whipped Cream Topping and Crumbles

  • Top with whipped cream.
  • Add half the remaining peanut butter crumbles (or as many as you want) to the top whipped cream.
  • Let the pie cool in the refrigerator for at least 1-2 hours to set up before cutting.

Amish Peanut Butter Cream Pie


Make it frozen and sneak slices whenever you want! I won’t tell!  After finished, put in freezer and slice a piece or two or three when ready to indulge.  When serving, let sit for 5 mins after slicing and then serve.

You can make the pie more peanut buttery by adding a couple of tablespoons of peanut butter or you can make it more creamy by adding a ½ more cup of whipped cream to the peanut butter pie filling.  We like it as written, but I’ve had it several ways when I was experimenting.  🙂  


Calories: 399kcalCarbohydrates: 28gProtein: 10gFat: 24gSaturated Fat: 8gCholesterol: 22mgSodium: 220mgPotassium: 271mgFiber: 2gSugar: 14gVitamin A: 228IUCalcium: 89mgIron: 1mg

Peanut Butter Pie

A whole Easy peanut butter pie in a ceramic pie dish.

Two of the characters, a mother and a daughter, are discussing the ingredients for peanut butter pie, which the daughter is making for her ex-husband. It’s a beautiful human moment that says so much about relationships and cultural intersections, portrayed through the making of this humble pie with very American ingredients.

That blip of a scene in the movie may have been the beginning of my lifelong tendency to daydream about desserts.

Peanut Butter Pie

A Peanut Butter Pie Worth Obsessing Over

Despite my obsession with peanut butter pie, I didn’t actually try it until years later. That experience must have been underwhelming because I don’t recall much about it, except that it came from a Baker’s Square pie case.

Fast forward many years and many tastes of peanut butter pie later. Now, I’ve come up with my own “perfect” version—it’s silky and mousse-like with lots of peanut butter flavor.

I also use a crunchy chocolate cookie crust and a ridiculous amount of whipped cream on top. As if that weren’t enough, I’ve added chopped peanut butter cups and drizzles of more peanut butter and chocolate.

This pie is pure decadence and made for peanut butter lovers.

Homemade Peanut Butter Pie

The amount of peanut butter in this filling is about double what many recipes call for. I upped it because I wanted the peanut butter to be more than a suggestion.

Not only does the additional peanut butter add flavor, it also makes for a much richer filling — but one that still melts in your mouth.

Choose a smooth peanut butter—the silkier, the better. Avoid natural peanut butters with the oil separation on top. I find that some brands have a coarse texture that isn’t the best for achieving that mousse-like pie filling. Peanut butter that isn’t homogenized can sometimes cause texture and emulsion issues, so I always bake with commercial brands. My go-to is the Natural Creamy Butter from Jif.

Similarly, a lot of recipes rely on store-bought frozen whipped topping to give the filling a mousse-like texture but I have found that texture is a little foamier than what I am looking for.

Instead, I use homemade whipped cream. I prefer this because it’s just one ingredient (and therefore easy to make myself) and basically unprocessed. This said, whatever you prefer works!

If you do end up using store-bought whipped topping, go ahead and reduce the powdered sugar in the filling to 1/3 cup since store-bought whipped cream is already sweetened.

Frozen Peanut Butter Pie pulse the crust ingredients in a food processor
Cindy Rahe
Easy Peanut Butter Pie bake the crust

How to Make the Chocolate Cookie Crust

I think a bittersweet chocolate cookie crust is the best compliment for the filling and I specifically turn to Nabisco Famous Chocolate Wafers to achieve the crust. Their flavor profile is a lot like Oreos without the cream filling. Plus, they’re basically made for icebox cakes and pie crusts—do you know anyone who eats them any other way?

Since the crust is already so dark when you bake it you can’t rely on visual cues for doneness when you pre-bake it. Instead, gently press on the crust with a finger (it will be hot and my hands are made of asbestos, so tread lightly) and if it is firm and yields only slightly, it’s done.

These wafers can sometimes be tricky to find—not every grocery store carries them—so you can easily swap out equal weight of chocolate graham crackers (including Teddy Grahams) for the crust.

Easy Peanut Butter Pie

Make-Ahead Peanut Butter Pie

You can make and assemble the crust and filling in advance and refrigerate the pie, as long as it’s well wrapped, for about two days.

You can also freeze it for up to month wrapped well in plastic — or 2 weeks if your freezer tends to contribute odors and flavors to foods! Before serving, just defrost the pie in the refrigerator

Frozen Peanut Butter Pie

If you want a textural twist, try freezing this pie (before topping it) and serve it semi-frozen. It has the texture of semifreddo and somehow feels even more light and mousse-like.

Peanut Butter Pie

  • PREP TIME20 mins
  • COOK TIME15 mins
  • TOTAL TIME35 mins
  • SERVINGS6 to 8 servings

If for some reason you have any extra chocolate or peanut butter drizzle, save it and use it on ice cream!


  • For the chocolate cookie crust:
  • 9 ounces (255g) chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/4 cup (50g) brown sugar, packed
  • Pinch of kosher salt
  • For the peanut butter filling:
  • 1 cup (8 ounces) heavy whipping cream
  • 8 ounces (227g) softened cream cheese
  • 1/2 cup (58g) powdered sugar
  • 1 cup (227g) creamy peanut butter, such as Jif
  • For the topping:
  • 1 cup (8 ounces) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 4 large chocolate peanut butter cups (about 3 ounces)
  • 1/4 cup (57g) peanut butter
  • 1/3 cup (57g) chocolate chips
  • 2 teaspoons vegetable oil

Special Equipment

  • Food processor


  1. Preheat the oven to 350°F.
  2. Make the crust:Place the cookies in the bowl of a food processor and pulse until they become crumbs. Pulse in the salted butter, sugar, and salt until combined and the mixture feels like wet sand and clumps when pressed together.Making the crust for a Peanut butter pie recipe.Frozen Peanut Butter Pie pulse the crust ingredients in a food processor
  3. Bake the crust:Spread the crumbs into a 9-inch pie dish and press firmly into the bottom and sides of the pan. (Depending on the depth of your pan you may need fewer crumbs; just remove a few tablespoons if it feels like too much and proceed.)Bake the crust in the preheated oven for 10 to 15 minutes, or it is dry to the touch and feels firm. Remove from the oven and cool completely on a rack before filling.Easy Peanut Butter Pie bake the crust
  4. Make the filling:Beat 1 cup of the whipping cream to a stiff peak—you can use a hand mixer or a stand mixer for this. Scrape the whipped cream into another bowl and set aside.In the same mixing bowl that you beat the cream, beat the cream cheese and 1/2 cup of powdered sugar together until creamy and combined. Add the peanut butter and beat until smooth and creamy.The mixture may not look totally emulsified at this point, but it will smooth out once you fold in the whipped cream. Stir 1/3 of the whipped cream into the peanut butter to lighten the mixture. Fold in the remaining 2/3, in two batches.Making whipped cream for a Peanut butter pie.Adding peanut butter to the whipped cream to make a Peanut butter pie recipe.Mixing together the filling to make an Easy peanut butter pie.Mixing the filling for a Peanut butter cream pie.
  5. Fill and chill the pieSpread the filling into the baked and cooled crust. Cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days.Filling added to the crust for a Peanut butter pie.
  6. Assemble the toppingsWhen ready to serve, whip 1 cup of cream with 2 tablespoons of powdered sugar to a medium-soft peak. (Double this amount if you want tall swoops of cream on the pie.)Chop up the peanut butter cups.Place the chocolate chips and peanut butter in separate microwave-safe bowls and stir a teaspoon of oil into each. Melt in the microwave in 30 second bursts, and stir until smooth
  7. Assemble and serveDollop the whipped cream on top of the pie and smooth it into a thick layer. Drizzle with melted chocolate and peanut butter, and sprinkle with chopped peanut butter cups.Once topped with whipped cream, serve immediately. Leftovers keep for 4 days in the fridge, although the topping may deflate and weep a little

Is Butter Good For Your Mind

  1. Vision: Beta-carotene is mostly found in butter. This is a nutrient which is required for healthy vision, and gives protection to eye. Beta-carotene also lowers the risk of angina pectoris. The risk of macular degeneration is also reduced.
  2. Bone: Calcium and other minerals such as copper, zinc, selenium, and manganese are found in butter. They are crucial elements in building and maintaining bone strength, and also aid in bone repair and growth. Premature aging of bone, arthritis, and osteoporosis may occur due to inadequate intake of these minerals.
  3. Thyroid gland: The thyroid gland is a major endocrine gland and is a crucial link in the metabolism of vitamin A. Individuals with thyroid disorders have low vitamin A levels. Butter provides sufficient vitamin A, and the consumption of butter in adequate quantity will help alleviate thyroid problems.
  4. Heart: Naturally processed butter is a heart healthy food when taken regularly in moderation. Butter fats constitute high density lipoprotein (HDL) cholesterol which is considered as good cholesterol. The omega-3 fatty acids in butter also lower the level of omega-6 fatty acids and thereby reduce the risk of heart diseases.

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