Peanut Butter Pie

November 24, 2022 by Catherine Zhang 2 Comments

A buttery Oreo crust filled with silky peanut butter cream and a layer of bitter-sweet chocolate ganache, this peanut butter pie is all peanut lovers' dream.

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Why make this recipe?
Ingredients
Frequently Asked Questions
📖 Recipe
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Why make this recipe?

This peanut butter pie is inspired by the classic Reese's peanut butter cup. Who can resist a peanut butter cup right? It's sweet and full of peanut flavor- exactly what I need when I have a chocolate peanut butter craving.

Reese's released a Reese's pie last year and people went crazy for it. While I love peanut butter cups a giant one just seems way too sweet. But what if we switched it up while keeping the flavors?

This peanut butter pie is not only super delicious, but it's also easy to make. No oven is required!

The crust is made from crushed Oreos and melted butter, then filled with a cream cheese peanut butter filling. This is then topped with a creamy chocolate ganache for a perfectly balanced peanut butter treat. Trust me, this is going to be your new favorite recipe.

No-bake reese’s chocolate peanut butter tart with an oreo crust

Ingredients

Pie Crust

Oreos: Crush up your Oreos into a fine powder using a food processor or blender. The finer your oreo crumbs are the easier it will be for your tart crust to hold together.
Unsalted butter: The butter will hold the Oreo crumbs together once it's chilled

Peanut Butter Mixture

Creamy peanut butter: You want to use creamy peanut butter not natural. Creamy peanut butter has a sweeter flavor and smoother texture that is perfect for the filling.
Powdered sugar: Aka icing or confectioners sugar. Sugar adds sweetness to the filling! Feel free to increase or decrease the amount used according to your preferences.

Thickened cream: Aka heavy cream is used to lighten up the mixture and gives it a creamier consistency
Cream cheese: Cream cheese makes up a large part of the filling, giving it that luscious creamy texture along with a slight tang
Vanilla extract: Vanilla extract adds another layer of flavor to the filling.

Chocolate Ganache

Dark chocolate: I like to use semi-sweet chocolate with a cocoa percentage of about 40%. This gives the ganache a slight sweetness while also having a deeper chocolate flavor.
Thickened cream: Aka heavy cream, thins out the ganache so that it doesn't set up rock solid! If you don't have thickened or heavy cream you can also use regular cream.
Unsalted butter: Butter gives the ganache more body and flavor! Make sure you use unsalted otherwise it'll be too salty.

Frequently Asked Questions

How long does this last?

This will last up to 3 days when stored in an airtight container in the fridge. The longer it is stored the soggier the base will become, keep this in mind if you are making this in advance!

How should I store this?

Make sure you keep this stored in an airtight container in the fridge. This recipe is made with a lot of ingredients that need to be refrigerated, e.g. cream cheese, cream, etc. If it is left out for too long it will start to melt.

Can I freeze this?

Yes, this is the perfect kind of recipe to freeze. I would recommend slicing it up into individual portions and wrapping them in cling wrap before freezing.

This makes it easy when you want to eat one. Simply take it out of the freezer and let it thaw before enjoying it!

How should I serve this?

This tart is best served chilled straight from the fridge for a fudgy texture, or left to sit at room temperature for 15 minutes for a softer consistency.

I love serving this with a side of whipped cream, or any whipped topping i.e. cool whip. You could even serve it with a scoop of vanilla ice cream, or a sprinkling of chopped peanuts or chocolate chips!

Can I use a different cookie for the crust?

Yes, you can use whatever cookie you like! I like to use Oreos because they are easily available where I am and make a great chocolate cookie crust.

Other great options include chocolate graham crackers, or even regular graham crackers. You can even use a pre-bought pie crust or graham cracker crust.

Why did my ganache split?

There are a couple of reasons why your ganache may have split:

The heat was too high, causing your cream to overheat and split
The ganache was heated for too long
Too much fat was added to the ganache (in the form of butter or cream)

To fix a split ganache add a splash of milk and mix vigorously. This should help the ganache come back together. Keep in mind that the resulting ganache will be a little thinner than usual.

Why is my tart shell falling apart?

Your tart shell can fall apart for a couple of reasons:

The Oreos weren't crushed fine enough
Not enough butter was added
The crumbs weren't packed into the tin tight enough
The tart hadn't been chilled for long enough

Let's Get Baking

If you're into no-bake recipes, or you're just a peanut butter fan like I am this is the recipe for you! This no-bake peanut butter pie has all the flavors of a Reese's peanut butter cup without all the extra sweetness. Give it a go and let me know what you think!

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts.

Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

Peanut Butter Pie

Why make this recipe?