Creamy Peanut Butter Pie Recipe: Step-by-Step Guide

This ultimate peanut butter pie features a chocolate graham crust filled with a silky peanut butter filling and piled high with Reese’s cups, peanut butter chips and chocolate chips. No-bake, easy to assemble and irresistibly indulgent.

Peanut butter is one of those ingredients that works in sweet and savory dishes, and when it’s the star of a dessert I hold it to high standards. After testing recipes for years, this version finally delivered the perfect balance of creamy filling, chocolate crust and crunchy candy toppings.

We tried many peanut butter classics—cookies, bars and quick breads—before landing on this pie. It’s rich, but not overly sweet, and offers a satisfying contrast between a tender filling and a slightly crumbly chocolate crust.

Ingredients

The stars are peanut butter and chocolate. Below is a concise grocery list; exact measurements appear in the recipe card.

Chocolate Crust

• Chocolate graham crackers (crushed)
• Sugar
• Butter (melted)
• Pinch of salt

Peanut Butter Filling

• Cream cheese (softened)
• Creamy peanut butter
• Sweetened condensed milk
• Powdered sugar
• Cool Whip (or stabilized whipped cream)

Toppings

• Mini unwrapped Reese’s cups (or halved mini Reese’s)
• Peanut butter chips
• Semi-sweet chocolate chips (plus extra to melt for drizzling)

Chocolate Pie Crust Options

You can use either a chocolate graham cracker crust or an Oreo crust. The chocolate graham option is slightly less sweet and a bit crumblier, while an Oreo crust is richer.

Oreo Crust (if preferred)

• 25 Oreos, crushed
• 4 tablespoons butter, melted

1. Combine crushed Oreos and melted butter.
2. Press mixture into a 9″ or 10″ pie plate, pressing up the sides.
3. Bake at 350°F for 8 minutes, then allow to cool.

How to Make the Pie

This recipe is straightforward and beginner-friendly. Steps are separated for the crust and filling.

For the Crust

1. Preheat oven to 350°F.
2. Combine graham crumbs, sugar and salt; stir in melted butter.
3. Press mixture into a pie plate, including up the sides.
4. Bake 8 minutes; set aside to cool.

For the Filling

1. Beat softened cream cheese until smooth. Add sweetened condensed milk and peanut butter; beat until smooth.
2. Add powdered sugar and beat until fully combined, scraping the bowl as needed.
3. Fold in half the Cool Whip, then fold in the remaining Cool Whip until light and airy.
4. Spoon filling into cooled crust, spread evenly, then refrigerate for a few hours to set.
5. Top with mini Reese’s, peanut butter chips and chocolate chips. Drizzle melted chocolate over the top before serving.

Tips

Soften cream cheese: Bring to room temperature for 15–30 minutes. If short on time, place the cream cheese in a zip-top bag and run warm water over it until softened.

Substitute for Cool Whip: You can use stabilized whipped cream instead. Whip about 2/3 cup heavy cream to make roughly 1 1/4 cups whipped cream.

Storage

Store covered in the refrigerator for 3–4 days. Wrap portions tightly in plastic then foil and freeze up to 3 months.

This pie is creamy and decadent, with a satisfying crunch from the crust and candy. It’s easy enough for weeknight gatherings and impressive enough for holidays.

Recipe Card