This Peanut Butter Pie is creamy, delicious and easy to make. This is a re-post of RecipeBoy Brooks’ recipe that he posted in 2011 (with some new photos).
“This summer I spent a few days with my grandma who lives a gluten-free life. While I was there, I decided to make her a treat that she could enjoy.”
This pie has a chocolatey OREO crust with a creamy peanut butter filling. I recommend drizzling extra chocolate syrup on top since peanut butter and chocolate are the perfect combination!
Ingredients needed:
- Oreo cookies
- butter
- chocolate syrup
- cream cheese
- creamy peanut butter
- powdered sugar
- sweetened condensed milk
- vanilla extract
- freshly squeezed lemon juice
- Cool Whip
For this pie, you can use gluten-free (vanilla) sandwich cookies in the crust if you’re making it gluten-free.
How to make Peanut Butter Pie:
The complete, printable recipe is at the end of this post.
PREPARE THE CRUST:
PREPARE THE FILLING:
This pie is a no-bake recipe, so it’s very easy to make. Just stick it in the freezer, pull it out, and drizzle hot fudge on top!
If you want a really easy but excellent-tasting pie that everyone will love, make this Peanut Butter Pie.
The pie will become creamier the longer you leave it at room temperature. You’ll have more of a frozen treat texture if you serve it straight from the freezer. Enjoy!
If you’re a pie lover, you might also like to try my award winning S’Mores Pie or this Pumpkin Cream Cheese Pie. Blueberry Cheesecake Pie is another favorite!
Peanut Butter Pie
Ingredients
CRUST:
- 20 whole Oreo cookies, crushed or processed into crumbs
- 4 tablespoons butter, melted
- ½ cup chocolate syrup
FILLING:
- 8 ounces cream cheese, at room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- One 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 1½ cups Cool Whip (or freshly whipped cream)
- additional chocolate syrup, for serving (optional)
Instructions
PREPARE THE CRUST:
- In a medium bowl, combine Oreo crumbs and butter. Scoop the mixture into a 9-inch pie plate. Press the crumbs into the bottom and up the sides of the plate. Drizzle the chocolate syrup over the crust and up the sides as much as you can. It doesn't have to be perfect. Place the crust into the freezer for about an hour, or until everything is set.
PREPARE THE FILLING:
- In a large bowl, use an electric mixer to beat together cream cheese and peanut butter. Beat on medium speed until light and fluffy. Add powdered sugar and mix until smooth. Add sweetened condensed milk, vanilla, and lemon juice and mix until all of the ingredients are combined. Put your mixer away and fold in the whipped cream. Keep folding until the mixture is well combined and you don't see any white streaks anymore.
- Take your pie crust out of the freezer and scoop the filling into the frozen pie crust. Push the filling to the edges and smooth the top. Put it back into the freezer for at least a couple of hours, or until the pie is set and firm.
SERVE:
- To serve, cut slices of the pie and drizzle with chocolate syrup. Eat!
Notes
- To make this recipe gluten free, use GF chocolate sandwich cookies, GF peanut butter and GF chocolate syrup.
Nutrition
RECIPEBOY: This is my grandma. She likes to play cards with me, knit, and play the piano. She was pretty proud of me for making this Peanut Butter Pie!
