I’ve shared plenty of peanut butter–flavored recipes over the years, but I hadn’t posted a reliable peanut butter pie until now. This is a version I made recently for an event and then again for my family — who aren’t usually huge peanut butter fans — and everyone loved it. It balances rich peanut butter filling with whipped cream and chocolate, resulting in a dessert that’s indulgent but easy to assemble.
This pie combines several complementary elements: a chocolate cookie crust, a creamy peanut butter filling, a layer of chocolate fudge, and plenty of whipped topping. You can make it entirely from scratch if you prefer — homemade crust, scratch hot fudge, and freshly whipped cream — but it also comes together quickly using a store-bought Oreo-style crust, a jarred fudge sauce, and a tub of non-dairy whipped topping. Either approach yields a deeply satisfying dessert.
Fudge Sauce and Whipped Topping
I tested both a homemade hot fudge sauce and a jarred sauce. The homemade version is richer and thicker; the jarred fudge is lighter and spreads more easily, which makes it a good match for this pie since the filling is already rich. If you use jarred fudge, reserve a couple of tablespoons to drizzle on top for decoration.
For the filling I like using a non-dairy whipped topping because it holds texture and mixes smoothly with the peanut butter mixture, but you can substitute freshly whipped cream if you prefer. Whipping heavy cream gives a fresher flavor and a silkier mouthfeel — beat 12–16 oz of heavy cream with about 1/3 cup confectioners’ sugar and 1 tsp vanilla to taste, then use part in the filling and the rest to top the pie.
If you try this recipe, I’d love to hear how it turns out. There are many small variations to explore — different crusts, a swirl of extra peanut butter on top, or a dusting of chopped peanuts for texture. This version is simple, crowd-pleasing, and adaptable to what you have on hand.
Recipe
Peanut Butter Pie
Anna
A creamy peanut butter filling in an Oreo crust with a chocolate fudge layer and plenty of whipped topping.
Prep Time: 20 mins | Cook Time: 1 min | Total Time: 21 mins
Servings: 8 | Course: Dessert | Cuisine: American
Ingredients
- 1 (6 oz) Oreo-style pie crust
- 1 cup creamy peanut butter (about 280 g)
- 8 oz cream cheese, softened (about 230 g)
- 1/2 cup granulated sugar (about 100 g)
- 12 to 16 oz non-dairy whipped topping or equivalent homemade whipped cream
- 12 oz jar chocolate fudge sauce (Smucker’s or your choice)
- 2 Tbsp peanut butter (for drizzling)
Instructions
- Using a mixing bowl and either a spoon or an electric mixer on low speed, beat together the 1 cup peanut butter, softened cream cheese, and sugar until smooth and uniform.
- Fold in 3 cups of the whipped topping gently until the filling is light and airy. Be careful not to overmix so the whipped topping keeps its volume.
- Spoon the peanut butter filling into the prepared Oreo crust and smooth the top with a spatula.
- Set aside 2 tablespoons of the chocolate fudge sauce for decoration. Carefully spread the remaining fudge sauce evenly over the peanut butter filling. If the sauce is too thick to spread, warm it briefly to soften, then spread.
- Cover the pie and chill for at least 4 hours, or until it is fully set and firm enough to slice cleanly.
- Just before serving, spread or pipe the remaining whipped topping over the fudge layer for a decorative finish.
- Place the reserved 2 tablespoons of fudge in a small plastic bag, snip a tiny corner, and drizzle over the top of the whipped topping.
- Place 2 tablespoons of peanut butter in a zipper bag, warm briefly in the microwave for a couple of seconds until soft but not hot, snip a corner, and drizzle over the pie for a peanut-butter accent.
Notes
The original recipe calls for a 12 oz container of whipped topping: about 3 cups are used in the filling and the rest is for the top. If you prefer more topping for piping or a fuller look, buy a 16 oz container or whip extra cream.
If you don’t want to use non-dairy whipped topping, whip 12–16 oz heavy cream with about 1/3 cup confectioners’ sugar and 1 teaspoon vanilla until medium-stiff peaks form. Use 3 cups in the filling and reserve the rest for the top.
Storage: Keep the pie refrigerated. It’s best within 2–3 days. For transport, keep chilled until ready to serve and add final drizzles just before presenting.
Variations and tips: Try a homemade chocolate cookie crust for extra depth, or sprinkle chopped roasted peanuts or chocolate shavings on top for texture. If you prefer a less sweet pie, reduce the sugar slightly and use a slightly less sweet chocolate sauce.