1. Can I use natural peanut butter?

It’s not recommended. Natural peanut butter can separate and create a greasy filling. Processed creamy peanut butter works best for an unbelievable peanut butter pie that’s smooth and stable.

2. How long does the unbelievable peanut butter pie last in the fridge?

Covered and refrigerated, the unbelievable peanut butter pie stays fresh for up to 5 days. The crust may soften after day 3, but the flavor remains rich and satisfying.

3. Can I freeze the unbelievable peanut butter pie?

Absolutely. The unbelievable peanut butter pie freezes beautifully for up to 3 months. Serve frozen for a firm texture, or thaw overnight for a creamier bite.

4. How can I make the unbelievable peanut butter pie gluten-free?

Simply replace the Oreo crust with gluten-free chocolate cookies. The rest of the unbelievable peanut butter pie ingredients are naturally gluten-free.

5. Can I make the unbelievable peanut butter pie without ganache?

Yes. Skip the ganache and finish with whipped cream, caramel sauce, or candy for a lighter—but still indulgent—version of the unbelievable peanut butter pie .

Unbelievable Peanut Butter Pie – 7 Secrets for Dessert Perfection

Description

This unbelievable peanut butter pie is a decadent dessert masterpiece—featuring a crisp Oreo crust, silky peanut butter filling, and glossy chocolate ganache. Topped with whipped cream, chopped peanuts, and Reese’s Pieces, it’s a no-fail crowd-pleaser that’s perfect for holidays, celebrations, or any day you crave indulgence.

Ingredients

Scale

Oreo Crust:

22 whole Oreo cookies (250g; regular, not Double Stuf)
5 tablespoons (71g) unsalted butter, melted

Ganache:

¾ cup (180ml) heavy cream
6 ounces (170g) semi-sweet chocolate, finely chopped

Peanut Butter Filling:

1 cup (240ml) heavy cream, cold
8 ounces (226g) full-fat cream cheese, softened
1½ cups (375g) creamy peanut butter (processed, not natural)
¾ cup (90g) confectioners’ sugar
1 teaspoon pure vanilla extract

Optional Toppings:

Whipped cream
¼ cup (50g) Reese’s Pieces, crushed
¼ cup (30g) chopped peanuts

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Instructions

Make the crust: Preheat oven to 350°F (177°C). Pulse Oreos into fine crumbs. Stir with melted butter until combined. Press into a 9-inch pie dish. Bake 10 minutes; cool completely.
Make the ganache: Place chocolate in a heatproof bowl. Heat cream until simmering, pour over chocolate, rest 2–3 minutes, then stir until smooth. Cool slightly.
Make the filling: Whip cold cream to stiff peaks; set aside. In the same bowl, beat cream cheese until smooth. Add peanut butter, sugar, and vanilla; beat until thick. Fold in whipped cream gently.
Assemble: Spread filling into crust, pour ganache over top, and smooth with a spatula.
Chill: Refrigerate at least 6 hours or overnight.
Garnish & serve: Top with whipped cream, chopped peanuts, and Reese’s Pieces before serving.

Notes

Avoid natural peanut butter; it can cause separation.

Pie can be frozen for up to 3 months—serve frozen or thaw overnight in the fridge.

For gluten-free, use GF chocolate sandwich cookies in place of Oreos.

Prep Time: 1 hour (includes chilling ingredients, not final refrigeration)
Cook Time: 10 minutes
Category: Dessert
Method: aking + No-Bake Assembly
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 31g
Sodium: 280mg
Fat: 34g
Saturated Fat: 16g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 9g
Cholesterol: 70mg