Peanut Butter Pie

filed under: Pies + Tarts on May 23, 2018

This unbelievably creamy Peanut Butter Pie with Peanut Butter Filled Cookie Crust is going to be your new favorite dessert! Bursting with peanut butter flavor and smooth as silk! You may also like my Piggy Pie Dessert, Peanut Butter Oreo Dessert, or Pecan Buttermilk Cake!


Peanut Butter Pie

I decided to make this pie after my weekly shopping trip. I found these cookies… these amazing chocolate covered peanut butter filled cookies… that I have been dying to try. And I am so glad I did! Not only are these cookies the crunchy topping covering our creamy peanut butter filling, but they are the crust as well! Let me tell you, this crust is AMAZING. Those cookies are so packed with rich chocolate fudge and smooth peanut butter filling, I did not even need to add butter like I would with a traditional pie crust!

Peanut Butter Pie

Easy Peanut Butter Pie

This pie only has a few ingredients but it sure does pack a punch. The cream cheese + peanut butter + confectioners sugar = a peanut butter lovers dream come true.

Ingredients for Peanut Butter Pie

How to Make Peanut Butter Pie

The most important part of this recipe is the room temperature ingredients. To ensure that your filling is creamy you need the cream cheese to be softened or at room temperature.

There is nothing better than peanut butter and chocolate, and this pie is the best of both worlds. That cookie crust is heaven and adds the slightest bit of texture to the seriously silky peanut butter filling.

This pie can be assembled very quickly, but you should chill it for about 2 hours before serving.

I used a 7-inch pan for this recipe. I love a mile-high pie and was especially pleased with this one!

Easy Peanut Butter Pie

How to Store Peanut Butter Pie

To store a pie you and your family will be enjoying, it should last 2 days in the refrigerator.

To freeze peanut butter pie I recommend not topping with the chopped cookie and placing the pie in an airtight bag or large air-tight storage container for up to 3 months. The trick is to remove as much air as possible. I have chilled the pie for an hour then covered with plastic wrap, then wrapped with foil, then frozen. To thaw be sure to remove the foil and plastic wrap right when you take it out of the freezer.

Peanut Butter Pie Recipe

Can You Make This Without The Chocolate Cookie Crust?

Yes, you sure can. I recommend a nutter butter crust or even peanut butter cookie! To make that crust: Preheat the oven to 350°F. Crush 20 nutter butters or another cookie until they are fine crumbs. (A food processor works great for this.) Pour 4 tablespoons melted butter over top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.

5 from 8 votes
Peanut Butter Pie
Prep Time
10 mins
Cooling Time
3 hrs
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Pie
Servings: 8
Calories: 695 kcal
Author: Amanda Rettke
  • 18 Peanut Butter Filled Cookies, chopped fine in a food processor
  • 16 oz. (2 packages) cream cheese, softened
  • 2 cups (516g) peanut butter
  • 1 1/2 cups (188g) confectioner's sugar
  • 8 ounces whipped topping
  • 8 ounces whipped topping
  • 4-6 peanut butter filled cookies, crushed
  1. In a food processor, pulse cookies until they are a small crumb. Press the crumb mixture into the bottom and sides of a 7" or 8" pie pan in an even layer. Place in refrigerator while making the filling.

  1. In another large bowl using a hand mixer, beat cream cheese and peanut butter until smooth. Add powdered sugar and mix until combined.
  2. Fold in whipped topping until just combined. Transfer mixture to prepared crust and smooth into an even layer.
  3. When ready to serve, top with whipped topping and chopped Peanut Butter Filled Cookies.
  4. Place in refrigerator to chill, 3 hours up to overnight.

Recipe Video

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  • Linda says:

    I can’t wait to try this recipe! I do have one question. I have made cookie crusts pie shell but have always used butter mixed with the crumbs to form the shell. In your photo of ingredients I notice sticks of butter. Was butter missing from the cookie crust pie shell?

    • Amanda says:

      Great question! When I took the picture I had intended on using the butter to bind the cookies for the crust (as you mentioned, the traditional method). But after testing the recipe a couple times, I realized I didn’t need the butter! The peanut butter in that cookie acted as the binding. So no butter needed. 🙂

  • Betty Larter says:

    Trying to make the peanut butter pie, you post CRACKERS AND COOKIES which is it? Can not locate the Banton cookies anywhere in my area?

    • Amanda says:

      They are similar to Girl Scout Tagalong Cookies.

  • Suzy Crew says:

    this peanut butter pie looks amazing. I am going to follow your filling directions to the letter. However I am going to use a Graham cracker crust and use your chocolate ganache for the chocolate flavor. I love new recipes to play with. I’ll send a picture when it’s done. Aldie’s is also one of my favorite stores.

  • Jennifer says:

    I used to have lunch in a restaurant, now closed, that served an amazing peanut butter pie. I’ve been meaning to recreate it for years. But I think I’m going to try your recipe. The one from my memories had a graham cracker crust. A peanut butter cookie crust seems a bit over the top. So the pie will be perfect!

  • Ellie Mayer says:

    Can you give the ingredient adjustment for a standard pie pan? I like the idea of the big full pie. Can I use real whipped cream in place of cool whip.?

    • Elizabeth Keeney says:

      Hi, Elli! I work with iambaker and am happy to help with questions. If you need to adjust the recipe, you can always click on the serving size number just above the recipe to make it more or less. That will automatically adjust the ingredient measurements. I hope that helps, and have a great day!

  • Connie P. says:

    My husband’s birthday is coming up in August. He loves peanut butter. He is going to be pleasantly surprised when I serve him this delish pie.

  • Connie P. says:

    Making this for my sweet husband for his birthday. He loves peanut butter.

  • Rene says:

    I would love to make this, but unfortunately you make it impossible to print.

  • Sara jones says:

    Wow, amazing recipe. I was searching for long time how i use peanut in a pie because i love peanut,every time i tried it burn on bottom somehow. Now i think i can do it correctly following your recipe. And by the way i am a big fan of your recipe and the picture of your dishes, it looks just awesome.

  • Gaye Lee says:

    Did your post nutrition info for peanut butter pie, and I missed it? Can I have more than one tiny bite?? 😀
    It looks and sounds amazing!!

  • Papa G - Garland says:

    Going to try this tonight. I’m a 67 yo Papa that’s teaching himself to cook. Thanks for this recipe.

    Papa G

  • Roger Yazzie Jr. says:

    This pie looks like it is very easy. My grandkids love peanut butter, so this pie is right up their alley!! What is the brand name on the cookies? Thanks very much for sharing this recipe.

    • Amanda says:

      You can get the cookies at ALDI

  • Denise Emerson says:

    Wondering if I could double this recipe and use in a 13×9 pan for company outing? Thoughts on this would be appreciated

  • Linda K. says:

    I made this for a weekend party and it was a great hit! Easy to make – I love Aldi, but didn’t have time to get there, so I just bought a generic similar-type cookie at our local grocer and it worked just fine. You’re right – the crust doesn’t require any butter to bind together. I also varied by topping with the cool whip and chopped cookies as it was made (instead of waiting until it was served) because I wanted it ready to serve for our party and it worked just fine. An excellent, easy recipe that I’ll make again.

  • Barbara says:

    Amazing!! So easy to be so delicious!! This was a fast and fun recipe to make with my 6 yr. old granddaughter!! She assisted with every step.

    If food processor is not available. Crush cookies in gallon zip lock bag. We used a rolling pin. Also used 4 regular size chopped up frozen peanut butter cups for garnish.

  • Anita McDaniel says:

    Made peanut butter pie for a church dinner. It was easy & looked beautiful. I’m glad I licked the beaters because that was all I got. Thanks for sharing.

  • Chris says:

    Could this be frozen? It’s very rich, but yummy. I just don’t want any to go to waste😉

    • Amanda says:

      I have never frozen it, so I’m not sure.

  • Elaine forbes says:

    Love all ur recipes

  • Donna McWaters says:

    Do you have the nutrition information for the peanut butter pie? Thanks

  • Niki Mann says:

    Is this for one pie? I doubled it for two pies and ended up having to get another piecrust because there was so much filling. Delicious though!!

  • Jamie says:

    I make a very similar recipe, however double it and I make a chocolate chocolate chip cookie dough as the crust and bake it in the bottom of a 9 by 13 pan

  • Carolin says:

    This looks amazing! Is it possible to substitute the Whipped Topping?

  • Robin says:

    Thanks for being great 🤓

  • Mary Yancy says:

    Benton cookies are sold at Aldi’s.. This recipe is the best I have made, so creamy and lots of flavor

  • Angie C says:

    I love baking anything that dosen’t take up so much of my time. This was a super easy pie to make. Thank you

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.