No Bake Peanut Butter Pie with Chocolate Cookie Crust

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Sweet, creamy, and rich No Bake Peanut Butter Pie…with a homemade chocolate cookie crust! This pie is a classic, but now made even BETTER. It’s pretty much a guaranteed crowd pleaser. The filling is made with simple ingredients, including a homemade Chantilly Cream! Oh, and there is, of course, plenty of chocolate. The crust is only two ingredients, buttery, full of chocolate flavor, and NO BAKE! Once you put everything together, it’s almost like eating an extra large peanut butter cup. SO. GOOD. It’s sweet without being too sweet, light, creamy, and so very luscious. Finish with a large dollop of Chantilly Cream, chopped peanut butter cups, and even chocolate curls for a decadent dessert that’s the perfect no bake treat for all year long, but especially the summer months!

angled photo of peanut butter pie with whipped cream and chopped peanut butter cups on top with glass of milk and stack of plates behind and bowl of peanut butter cups

About The Recipe

It’s Monday, which means…Happy Pi Day! Today is not only a cause for celebration, but a great excuse to eat pie…a lot of pie. So, we decided to share an updated version of a recipe that’s been in my family for generations! Super simple, seriously delicious Peanut Butter Pie.

Now, I know what you’re thinking. Peanut Butter Pies don’t have much going on for them. Nobody answers with peanut butter pie when asked what their favorite pie is. I mean, someone might, but it’s generally apple pie, pumpkin pie, or even lemon meringue!

Peanut butter gets forgotten about and, looking at my grandmother’s recipe for this pie, I can see why.

First things first. In my experience, peanut butter pies NEVER have enough peanut butter. I can generally still taste the cream cheese or…really nothing at all other than cookie crust. So, the first order of business for my mom and I was to increase the amount by 3x!

A whole freaking cup of peanut butter sits in this rich and luscious pie. Ohh, yes.

cropped photo of peanut butter pie with glass of milk, stack of plates, oreos, and metal measuring cups behind

Though, that’s not the only thing we changed. The original recipe called for Cool Whip. And, while you can use it, if you’d like, using and making your own Homemade Chantilly Cream makes ALL the difference in this recipe.

It’s not as sweet, but it also lightens the pie so. much. more. So, instead of taking a bite of an incredibly rich and kind of thick pie, you have this light..almost airy pie to enjoy.

And, our final change was the cookie crust. We made a super simple chocolate cookie crust that’s only two ingredients and requires NO baking. Not only is this pie super simple, but there’s no baking required AND it’s served frozen!

Which, in my opinion, makes it the perfect pie for summer…or just to serve on Pi Day!

Why You Will Love This Peanut Butter Pie Recipe

  • Super simple and requires minimal ingredients.
  • A completely no bake dessert.
  • The perfect summertime treat.
  • Has LOTS of peanut butter.
  • Tastes just like an extra large peanut butter cup!
angled photo of peanut butter pie with slice missing on parchment paper

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Crust:

  • Chocolate Sandwich Cookies
  • Melted Salted Butter
oreos and melted butter on marble surface

For The Chantilly Cream:

  • Heavy Cream
  • Powdered Sugar
  • Vanilla Extract
heavy cream, vanilla, and powdered sugar on marble surface

For The Filling:

  • Cream Cheese
  • Creamy Peanut Butter
  • Powdered Sugar
  • Whole Milk
  • Chantilly Cream
chantilly cream, powdered sugar, cream cheese, peanut butter, and whole milk on marble surface

How To Make Peanut Butter Pie

Step 1: Make the crust

In the bowl of a food processor, process cookies to fine crumbs.

Add the melted butter and process until thoroughly mixed.

Pour crumbs into 10 inch pie plate and press firmly across bottom and up sides. Set aside.

Step 2: Make the chantilly cream

Combine the heavy cream, powdered sugar, and vanilla in a medium bowl. Beat with an electric mixer to stiff peaks. Refrigerate until ready to use.

Step 3: Make the filling

Beat cream cheese and peanut butter with an electric mixer until creamy, about 2-3 minutes.

Add the powdered sugar and mix until smooth.

Stir in the milk.

In small amounts, carefully fold the peanut butter mixture into the chantilly cream.

Step 4: Put it together

Spoon the filling to the crust and level the top. Freeze for 1-2 hours, or until needed.

What Kind of Peanut Butter To Use

With this pie, it’s best to use your favorite brand of creamy peanut butter! Though, you shouldn’t use a natural peanut butter, as it doesn’t have the stabilizers that traditional peanut butter has. Natural nut butter causes this filling to split and become oily.

Oreo Crust or Graham Cracker Crust?

Honestly, for this recipe, we prefer the Oreo crust! While both are delicious, we definitely love the addition of chocolate to this rich and delicious pie. It kind of makes it taste like a giant peanut butter cup!

peanut butter pie in white pie pan on top of parchment paper with cake knife, peanut butter cups, oreos, glass of milk, and stack of plates around

Topping Ideas

While this pie is delicious on it’s own, it can really be made into something special with the addition of a few simple toppings! Here are a few of our favorites.

How To Store

The best thing about this pie is, since it’s already a frozen dessert, you can just keep it covered and stored in the freezer for up to one month!

Substitutions

  • You can use a store-bought crust for this recipe. Though, the filling might be a little bit too much and you might need to mound it.
  • Store-bought whipped cream like cool whip can be used instead of chantilly cream.
  • To make this recipe dairy free, you can use a dairy free cream cheese and a dairy free whipped cream.
peanut butter pie with whipped cream and chopped peanut butter cups on top with glass of milk and stack of plates behind

Expert Tips

  • Don’t leave the cookie crumbs and butter mixture too long before pressing into the pan. The longer you leave it, the butter absorbs into the cookie crumbs and dries out. This makes it very difficult to work with.
  • You can freeze the cookie crust before adding the filling for a more stable crust.
  • The peanut butter filling needs to be smooth with no lumps of powdered sugar!
  • Gently fold the peanut butter filling into the chantilly cream. Don’t mix or beat! You don’t want to deflate it.
  • Use your favorite creamy peanut butter for this recipe.
  • To press the cookie crust to the pan, it’s best to use a glass or a measuring cup.

When you make this No Bake Peanut Butter Pie with Chocolate Cookie Crust, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

angled photo of peanut butter pie with whipped cream and chopped peanut butter cups on top with glass of milk and stack of plates behind and bowl of peanut butter cups

No Bake Peanut Butter Pie with Chocolate Cookie Crust

This Peanut Butter Pie with Chocolate Cookie Crust is not only super simple to make, but requires minimal ingredients and is entirely NO BAKE! Every bite is creamy, peanut-y, chocolate-y, and tastes just like an extra large peanut butter cup. SO. GOOD.
5 from 1 vote
Prep Time 20 mins
Freezing Time 2 hrs
Total Time 2 hrs 20 mins
Course Desserts
Cuisine American
Servings 8
Calories 688 kcal

Ingredients
 

Chocolate Cookie Crust

  • 25 chocolate sandwich cookies
  • 4 Tablespoons salted butter, melted

Chantilly Cream

  • 1 cup heavy cream, cold
  • 1 Tablespoon powdered sugar
  • ½ teaspoon vanilla extract

Pie

  • 1 cup cream cheese, room temperature
  • 1 cup peanut butter
  • 1 cup powdered sugar, sifted
  • ½ cup milk
  • All of the Chantilly cream

Instructions

Crust

  • Place cookies in bowl of food processor.
  • Process to fine crumbs.
  • Add butter.
  • Process until thoroughly mixed.
  • Turn into 10-inch pie plate.
  • Press firmly across bottom and up sides.
  • Set aside.

Chantilly Cream

  • Combine cream, powdered sugar, and vanilla in a medium bowl.
  • Beat with an electric mixer to stiff peaks.
  • Refrigerate until ready to use.

Pie

  • Beat cream cheese and peanut butter with an electric mixer until creamy, 2-3 minutes.
  • Add powdered sugar.
  • Mix until smooth.
  • Stir in milk.
  • With a rubber spatula, fold peanut butter mixture into Chantilly cream.
  • Spoon into prepared pie crust.
  • Freeze.

Notes

Substitutions:
  • You can use a store-bought crust for this recipe. Though, the filling might be a little bit too much and you might need to mound it.
  • Store-bought whipped cream like cool whip can be used instead of chantilly cream.
  • To make this recipe dairy free, you can use a dairy free cream cheese and a dairy free whipped cream.
 
Expert Tips:
  • Don’t leave the cookie crumbs and butter mixture too long before pressing into the pan. The longer you leave it, the butter absorbs into the cookie crumbs and dries out. This makes it very difficult to work with.
  • You can freeze the cookie crust before adding the filling for a more stable crust.
  • The peanut butter filling needs to be smooth with no lumps of powdered sugar!
  • Gently fold the peanut butter filling into the chantilly cream. Don’t mix or beat! You don’t want to deflate it.
  • Use your favorite creamy peanut butter for this recipe.
  • To press the cookie crust to the pan, it’s best to use a glass or a measuring cup.

Nutrition

Serving: 1 sliceCalories: 688kcalCarbohydrates: 52gProtein: 13gFat: 51gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 89mgSodium: 480mgPotassium: 374mgFiber: 3gSugar: 36gVitamin A: 1019IUVitamin C: 1mgCalcium: 88mgIron: 4mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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