Chocolate Peanut Butter Pie

Super Easy No Bake Chocolate Peanut Butter Pie. Oreo Cookie Crust layered with a peanut butter filling and chocolate ganache!


No bake desserts are perfect for the summer time. Just mix up the ingredients and place it in the fridge to set. No oven required.

This Chocolate Peanut Butter Pie is amazingly decadent and rich. You can never go wrong with peanut butter and chocolate.



The first layer of this pie is the Oreo crust. The crust is made with crumbled Oreo’s and melted butter. It’s super simple, buttery and loaded with chocolate flavor. Press the Oreo cookie crust into the pie pan and freeze for 10 minutes to set.

The second layer is a creamy peanut butter filling. I mix together butter, peanut butter, powdered sugar and vanilla in a stand mixer until smooth and creamy. Spread it on top of the crust and place it back in the refrigerator while you are making your ganache.


To prepare the third layer, heat heavy cream and chocolate chips in the microwave until melted. Spread the ganache on top of the peanut butter layer and place back in the fridge to allow it to set.

Refrigerate for at least 1 hour to set and enjoy!


Chocolate Peanut Butter Pie

5 from 5 votes
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 1 pie
Super Easy No Bake Chocolate Peanut Butter Pie. Oreo Cookie Crust layered with a peanut butter filling and chocolate ganache!


Oreo Crust

  • 20 Oreos about 3/4 of a full package
  • 5 Tablespoons unsalted butter melted

Peanut Butter Filling

  • 1 1/2 cups creamy peanut butter
  • 1/2 cup 1 stick unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup semi sweet chocolate chips
  • 2 tablespoons creamy peanut butter
  • 1/2 cup heavy whipping cream


Oreo Crust

  1. Add Oreos to a food processor and pulse until you have fine crumbs.
  2. Add the melted butter to the food processor and pulse a couple more times to combine. (If your food processor is not big enough you can do this in two batches or mix in a small bowl)
  3. Press into a 9 inch pie pan and place crust in the freezer for 10 minutes to set.

Peanut Butter Filling

  1. In a stand mixer fitted with the paddle attachment cream butter and peanut butter until smooth.
  2. Add in powdered sugar and vanilla and beat on low speed until incorporated.
  3. Spoon the peanut butter mixture into the crust. Place in the refrigerator while you are working on your ganache.

Chocolate Ganache

  1. Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted.
  2. Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the peanut butter layer.
  3. Place back in the refrigerator for at least 1 hours to set.

Adapted from Kevin & Amanda

Leave a Comment


  • johanna Lilley

    For those who dont have a food processor does anyone have any suggestions for how to crush up the cookies?

    • Hi Johanna,

      Before I had a food processor I would put the cookies in a large Ziploc bag and crush them with a rolling pin or the bottom of a drinking glass.

      I hope this helps! Thank you!


      • For the peanut butter filling how many sticks of butter are needed I am plain out confused

        • Nathan

          Hi Poppy,

          Its no problem!

          There is 1 stick of butter in the filling.

          Separately, there is 5 tablespoons of butter in the crust.

          I hope this helps! Thank you so much for your comment!


  • Lily ward

    On the Oreo cookie crust, do you remove the filling of the cookie and then grind the cookie or just is the whole cookie

    • Hi Denise,

      I think this should freeze fine. I would thaw in the fridge overnight before serving.



  • Taylor

    I made this tonight, and it was really good! One big change i made though was i added a few dollops of cool whip to the peanut butter mixture. When i tried it as it was according to the recipe, it was just far too peanut buttery sweet/rich for my taste so i added some whip and ta-da! Perrrrfect for my family thank you for the idea.

    • Reid

      Just so you know, I made this and I did a little less of the pb mixture and a little more of the chocolate mix and it was perfect… but I did do it with a gram cracker crust

  • Vici

    Works great with just ready-made graham crax crust. Cook in 350 degree oven for 10 minutes. Can cut back on powdered sugar and sub some Splenda if calories matter. However if you care about calories you probably won’t be making this. The Splenda keeps your p.b. mix from being as fluffy.

  • Pete

    I made this once for Thanksgiving and it has become a hit with my family. It is not requested… it is demanded at family functions.

  • Poppy

    How Much butter should I add for peanut butter filling 3 sticks or 1 stick or 2 sticks

  • Serena Martens-Mullaly

    Is there a way to replace the cream with a non-dairy option?

    • Nathan

      Hi Serena,

      I have never made a dairy free Chocolate ganache personally, so I can’t say from experience how it will taste. I did find a lady who has a pretty nice looking recipe on her blog where she replaces the cream with coconut cream. Ill leave the link below. I hope you enjoy and it turns out well for you!


  • Judy Gallagher

    My daughter made it for father’s day- fabulous! I’m going to the store this afternoon for the ingredients. Will be a favorite for us.

    • Nathan

      Hi Judy,

      I’m so glad you all enjoyed it! Thank you for commenting! Have a great day!


  • Mom of 3

    So delicious! And incredibly easy! We like it just before frozen. Thank you so much for the recipe!

    • Nathan


      Thank you so much for trying it out and for commenting!

      Have a great day!