Cold, creamy, chocolatey, and packed with peanut butter, this peanut butter chocolate pie is the kind of dessert I want on the table when there’s something worth celebrating.
It starts with a crisp Oreo crust, gets filled with a fluffy peanut butter and cream cheese filling, and finishes with a smooth layer of chocolate ganache.

For me, the best part is the contrast between all those layers. The crust has a little crunch, the peanut butter center is soft and creamy, and the ganache adds a rich chocolate finish. Add whipped cream, chopped peanuts, and Reese’s Pieces on top, and every slice has a little bit of everything.

And despite how impressive it looks, most of the work is surprisingly simple. The crust only needs 10 minutes in the oven, and everything else comes together without baking. Give the pie plenty of time to chill, and you have a make-ahead dessert that’s ready when you are.

Why You’ll Love This Recipe

There’s a lot to love about this pie, especially if peanut butter and chocolate is your favorite dessert combination.

It’s wonderfully creamy. Whipped heavy cream gets folded into the peanut butter mixture, giving the filling a softer, airier texture instead of making it feel overly dense.

You get chocolate and peanut butter in every slice. The chocolate isn’t just an afterthought here. There’s chocolate in the Oreo crust and a full layer of semi-sweet chocolate ganache on top.

The textures make it special. Creamy filling, crisp cookie crust, silky ganache, fluffy whipped cream, and crunchy peanuts and candy make each layer feel different.

It’s mostly no-bake. Once the Oreo crust has baked for 10 minutes, you can turn off the oven. The filling and ganache are both prepared separately and layered into the cooled crust.

It’s made for preparing ahead. The pie needs at least 6 hours in the refrigerator, so I like the fact that there’s no need to rush it right before dessert. Make it earlier in the day or the night before, let the refrigerator do the rest, and garnish it when you’re ready to serve.

Peanut Butter Chocolate Pie Ingredients

Here’s a closer look at the ingredients that make up each layer of this peanut butter chocolate pie:

For the Oreo Crust

• Oreo Cookies – Use regular Oreos, not Double Stuf. Keep the cream filling inside the cookies when you crush them—it becomes part of the crust and helps give it that rich chocolate-cookie flavor.
• Unsalted Butter – Melted butter brings the Oreo crumbs together and helps the crust hold its shape once baked.

For the Chocolate Ganache

• Heavy Cream – Warm heavy cream melts the chocolate and gives the ganache its smooth, silky consistency.
• Semi-Sweet Chocolate – This creates the rich chocolate layer on top of the peanut butter filling. Finely chopping the chocolate helps it melt evenly when the hot cream is poured over it.

For the Peanut Butter Filling

• Heavy Cream – Whipping the cream before folding it into the filling makes the peanut butter layer lighter, softer, and wonderfully creamy. Keep it cold until you’re ready to whip it.
• Cream Cheese – Full-fat brick cream cheese gives the filling structure and extra creaminess. Let it soften to room temperature so it blends smoothly with the other ingredients.
• Creamy Peanut Butter – This is where all that peanut butter flavor comes from! Stick with a conventional creamy peanut butter rather than natural or oily varieties, which can cause the filling to separate or become greasy.
• Confectioners’ Sugar – Sweetens the peanut butter filling while dissolving easily into the creamy mixture, so there’s no grainy texture.
• Vanilla Extract – A little vanilla rounds out the peanut butter filling and adds a warm sweetness.

For the Toppings

• Whipped Cream – A fluffy topping that gives a light contrast to the rich peanut butter filling and chocolate ganache.
• Reese’s Pieces – Crush them and sprinkle them over the pie for extra peanut butter flavor, sweetness, color, and crunch.
• Chopped Peanuts – These add a salty, nutty crunch that works especially well against the smooth filling and ganache.

Step-by-Step Instructions

First, make the Oreo crust

• Heat the oven to 350°F (177°C).
• Prepare the crust. Add all 22 Oreos, including the cream centers, to a food processor or blender and process until finely ground. You should end up with about 2 packed cups of crumbs, or 250g. Transfer the crumbs to a large bowl, pour in the melted butter, and stir until evenly combined. Break up any larger pieces that remain. Press the mixture firmly across the bottom and up the sides of an ungreased 9-inch pie dish, creating a compact and substantial crust. Bake for 10 minutes, then set aside to cool while you continue with the recipe.

Next, make the chocolate ganache

• Prepare the ganache. Put the finely chopped chocolate in a medium heat-safe bowl. Warm the heavy cream in a small saucepan over medium heat, stirring from time to time. As soon as the cream reaches a simmer, take it off the heat and pour it over the chocolate. Leave the mixture undisturbed for 2–3 minutes, then stir gently until completely smooth. Keep the ganache at room temperature so it can cool slightly and begin to thicken.

Now, make the peanut butter filling

• Prepare the filling. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Transfer the whipped cream to another bowl and set it aside. In the same mixing bowl, with no need to wash it first, beat the cream cheese on medium-high speed until smooth. Add the peanut butter, confectioners’ sugar, and vanilla extract and beat until fully combined. The mixture will be thick. Gently fold in the whipped cream until the filling is smooth, taking care not to knock too much air out of it.

Assemble and chill

• Spoon the peanut butter filling into the cooled Oreo crust and spread it into an even layer.
• Pour or spread the slightly thickened chocolate ganache over the peanut butter filling.
• If you are not planning to finish the pie with whipped cream, you may sprinkle the chopped peanuts and/or crushed Reese’s Pieces over the ganache while it is still soft so they adhere. If you are using whipped cream, leave the toppings off for now and add them later.
• Refrigerate the pie for at least 6 hours and for up to 48 hours. If it will be refrigerated for more than 24 hours, cover it loosely.

Finish and serve

• Before serving, decorate the pie with whipped cream if desired. Add the crushed Reese’s Pieces and chopped peanuts over the whipped cream.
• Cut into slices and serve cold. Cover any remaining pie and refrigerate for up to 5 days.

Expert Tips

A few small details make a big difference with this pie.

Stick with regular creamy peanut butter. This is one recipe where natural peanut butter isn’t the best choice. Its tendency to separate can leave the filling oily instead of smooth and creamy. A conventional processed creamy peanut butter gives you a much more dependable filling.

Start with cold cream. You want the heavy cream for the filling nice and cold so it whips into sturdy peaks. Those whipped peaks are what give the peanut butter layer some of its lightness.

But let the cream cheese soften. Cold cream is helpful; cold cream cheese isn’t. Room-temperature cream cheese blends much more smoothly with the peanut butter, sugar, and vanilla.

Cool the crust before filling it. The peanut butter mixture should go into a cooled crust, not one that’s still warm from the oven.

Be gentle when you fold. Once you’ve whipped all that air into the cream, you want to keep it there. Fold the cream into the peanut butter mixture gently instead of vigorously stirring everything together.

Don’t rush the ganache. Let it cool and thicken slightly before spreading it over the filling. You don’t want very warm chocolate sitting directly on top of that creamy peanut butter layer.

Give the pie its full chilling time. This might be the hardest part! The pie needs at least 6 hours to set properly. That long chill gives the layers time to firm up so you can cut much cleaner slices.

Recipe Variations

I love the full version with whipped cream, Reese’s Pieces, and peanuts, but the pie doesn’t need every topping to feel complete.

For something simpler, skip the candy and add just whipped cream and chopped peanuts. Or leave off the whipped cream and scatter the peanuts and Reese’s Pieces directly over the ganache before chilling so they stick to the chocolate.

You can also keep the top completely simple and serve the pie with just its smooth ganache layer. With an Oreo crust and plenty of peanut butter underneath, there’s already a lot going on in the best possible way.

Storage & Reheating

This is a dessert that belongs in the refrigerator. Cover leftover pie and keep it chilled for up to 5 days.

It’s also a great dessert to get ahead on. The assembled pie can chill for up to 48 hours, and if you’re keeping it refrigerated for longer than a day, loosely cover it. You can also prepare the crust and ganache ahead of time and refrigerate them overnight, tightly covered.

For longer storage, freeze the pie for up to 3 months. You can eat it frozen for a firmer, almost ice-cream-pie-like texture, or let it thaw overnight in the refrigerator.

There’s no reheating needed here—the pie is meant to be sliced and served cold.

Serving Suggestions

I like this pie best straight from the refrigerator, when the peanut butter layer is firm and creamy and the ganache has had plenty of time to set.

If you’re making it for a birthday or gathering, add the whipped cream, crushed Reese’s Pieces, and chopped peanuts shortly before serving. The toppings make the simple chocolate surface feel festive without requiring much decorating.

And because this pie is wonderfully rich, you don’t need enormous slices. A smaller wedge with a fluffy spoonful of whipped cream is plenty satisfying—especially with a cup of coffee alongside it.

Recipe FAQs

1. Can I make this peanut butter pie ahead of time?
Yes, you can definitely make this pie ahead of time. It actually needs at least 6 hours to chill and set, so making it the night before works great. You can keep the assembled pie in the refrigerator for up to 48 hours. If storing it longer than a day, loosely cover the top.

2. What kind of peanut butter should I use?
Use a regular creamy peanut butter like Jif or Skippy. I don’t recommend natural or oily peanut butter for this recipe because it can separate and make the filling greasy. A conventional creamy peanut butter will give you the smoothest, thickest filling.

3. Why isn’t my peanut butter filling light and fluffy?
Make sure your heavy cream is cold and whip it until stiff peaks form. When adding it to the peanut butter mixture, gently fold everything together instead of stirring too much. Overmixing can knock the air out of the whipped cream and make the filling heavier.

4. How do I make the chocolate ganache smooth?
Finely chop the chocolate so it melts easily. Pour the hot heavy cream over the chocolate and let it sit for 2–3 minutes before gently stirring until smooth. Let the ganache cool and thicken slightly before spreading it over the peanut butter filling.

5. Can I freeze peanut butter pie?
Yes, this pie freezes really well. Keep it tightly covered and freeze for up to 3 months. You can enjoy it frozen or place it in the refrigerator overnight to thaw before serving. I recommend waiting to add the whipped cream and toppings until you’re ready to serve it.

Peanut Butter Chocolate Pie with Oreo Crust

This chilled peanut butter pie combines a crisp Oreo base with a light, creamy peanut butter filling and a thick layer of chocolate ganache. Whipped cream, chopped peanuts, and Reese’s Pieces can be added before serving for extra texture and a finished look. Most of the recipe is no-bake, with only the crust requiring a short trip to the oven.

Print Pin

Course: Dessert

Cuisine: American

Keyword: Peanut Butter Chocolate Pie with Oreo Crust, Peanut Butter Pie with Oreo Crust

Prep Time: 1 hour hour

Cook Time: 10 minutes minutes

Chilling Time: 5 hours hours 50 minutes minutes

Total Time: 7 hours hours

Servings: 1 9-inch pie

Ingredients

Oreo Crust

• 22 whole Oreo cookies (250g; regular, not Double Stuf)
• 5 tbsp (71g) unsalted butter, melted

Ganache

• 3/4 cup (180ml) heavy cream
• 6 ounces (170g) semi-sweet chocolate, finely chopped

Peanut Butter Filling

• 1 cup (240ml) heavy cream, cold
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1 1/2 cups (375g) creamy peanut butter
• 3/4 cup (90g) confectioners’ sugar
• 1 tsp pure vanilla extract

Optional Toppings For Serving

• Whipped Cream
• 1/4 cup (50g) Reese’s Pieces, crushed
• 1/4 cup (30g) chopped peanuts

Instructions

• Heat the oven to 350°F (177°C).
• Prepare the crust. Add all 22 Oreos, including the cream centers, to a food processor or blender and process until finely ground. You should end up with about 2 packed cups of crumbs, or 250g. Transfer the crumbs to a large bowl, pour in the melted butter, and stir until evenly combined. Break up any larger pieces that remain. Press the mixture firmly across the bottom and up the sides of an ungreased 9-inch pie dish, creating a compact and substantial crust. Bake for 10 minutes, then set aside to cool while you continue with the recipe.
• Prepare the ganache. Put the finely chopped chocolate in a medium heat-safe bowl. Warm the heavy cream in a small saucepan over medium heat, stirring from time to time. As soon as the cream reaches a simmer, take it off the heat and pour it over the chocolate. Leave the mixture undisturbed for 2–3 minutes, then stir gently until completely smooth. Keep the ganache at room temperature so it can cool slightly and begin to thicken.
• Prepare the filling. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Transfer the whipped cream to another bowl and set it aside. In the same mixing bowl, with no need to wash it first, beat the cream cheese on medium-high speed until smooth. Add the peanut butter, confectioners’ sugar, and vanilla extract and beat until fully combined. The mixture will be thick. Gently fold in the whipped cream until the filling is smooth, taking care not to knock too much air out of it.
• Spoon the peanut butter filling into the cooled Oreo crust and spread it into an even layer.
• Pour or spread the slightly thickened chocolate ganache over the peanut butter filling.
• If you are not planning to finish the pie with whipped cream, you may sprinkle the chopped peanuts and/or crushed Reese’s Pieces over the ganache while it is still soft so they adhere. If you are using whipped cream, leave the toppings off for now and add them later.
• Refrigerate the pie for at least 6 hours and for up to 48 hours. If it will be refrigerated for more than 24 hours, cover it loosely.
• Before serving, decorate the pie with whipped cream if desired. Add the crushed Reese’s Pieces and chopped peanuts over the whipped cream.
• Cut into slices and serve cold. Cover any remaining pie and refrigerate for up to 5 days.

Notes

Recipe Notes

• Peanut Butter: Use conventional creamy peanut butter, such as Jif or Skippy. Natural or oily peanut butter can separate and make the filling greasy.
• Cream Cheese: Use full-fat brick-style cream cheese and let it soften to room temperature before mixing. This helps create a smooth filling without lumps.
• Heavy Cream: Keep the heavy cream for the peanut butter filling cold until you're ready to whip it. Cold cream will whip more easily and hold its shape better.
• Chocolate: Finely chop the semi-sweet chocolate so the hot cream can melt it evenly. Let the finished ganache cool slightly before spreading it over the filling.
• Chilling: Refrigerate the assembled pie for at least 6 hours. This step is important for helping the filling and ganache set so the pie slices cleanly.
• Make Ahead: The crust and ganache can be prepared a day ahead and refrigerated separately, tightly covered. The assembled pie can be refrigerated for up to 48 hours.
• Freezing: Freeze the pie for up to 3 months. Enjoy it frozen or thaw it overnight in the refrigerator before serving.
• Storage: Cover leftover pie and refrigerate for up to 5 days.
• Toppings: If using whipped cream, wait until serving to add it along with the Reese’s Pieces and chopped peanuts. If skipping the whipped cream, the peanuts and candy can be added directly to the wet ganache before chilling.

Assuming the 9-inch pie is cut into 10 servings and excluding the optional whipped cream, Reese’s Pieces, and chopped peanuts:

Nutrition

Calories: 744kcal | Carbohydrates: 48g | Protein: 14g | Fat: 58g | Saturated Fat: 26g | Cholesterol: 98mg | Sodium: 339mg | Potassium: 429mg | Fiber: 4g | Sugar: 33g | Vitamin A: 1063IU | Vitamin C: <1mg | Calcium: 82mg | Iron: 3mg

Nutrition is an estimate and will vary depending on the brands of Oreos, peanut butter, chocolate, cream cheese, and other ingredients used.

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