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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.

close up photo of peanut butter pie with slice missing

overhead shot of peanut butter pie with slice on white plate beside

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.

butter mixed into cookie crumbs in food processor

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

chocolate cookie crust in white pie plate

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.

heavy cream, vanilla extract, and powdered sugar in large glass bowl

chantilly cream in glass bowl on marble surface

Step 3: Make the filling

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

cream cheese and peanut butter in glass bowl

cream cheese and peanut butter mixed together

Add the powdered sugar and mix until smooth.

powdered sugar added to peanut butter mixture

Stir in the milk.

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

scoop of peanut butter mixture added to 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.

peanut butter filling added to cookie crust

peanut butter filling spread smoothly in pie shell

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.

Chantilly Cream
Chopped Peanut Butter Cups
Chocolate Chips
Peanut Butter Chips
Chocolate Sauce
Roasted Peanuts

close up of sliced pie with oreos behind

cut peanut butter pie on parchment paper with glass of milk behind

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, as well as dairy-free/plant based butter.

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.

– Still Hungry? –

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No Bake Peanut Butter Pie with Chocolate Cookie Crust