• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fikabröd

  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
menu icon
go to homepage
  • Subscribe / Gift
  • Past Box Shop
  • What’s Inside
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Subscribe / Gift
    • Past Box Shop
    • What’s Inside
    • Recipes
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Pies & Tarts

    Peanut Butter Pie (No-Bake)

    17 April 2022 by Becky at Fikabröd Leave a Comment

    Leave a Review
    Print

    Peanut Butter Pie (No-Bake)

    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Yield: 8 servings (one 9-inch pie) 1x

    Ingredients

    Scale

    Oreo Crust:

    • 24 Oreos
    • pinch of kosher salt
    • 4 Tbsp (57g) unsalted butter, melted

    Peanut Butter Filling:

    • 8 ounces (227g) full-fat cream cheese, room temperature
    • 1 cup (270g) creamy peanut butter [1]
    • ¾ cup (85g) confectioners’ sugar
    • ½ tsp salt
    • 2 tsp vanilla extract
    • 1 cup (227g) heavy cream, cold

    Whipped Cream:

    • ¾ cup (170g) heavy cream, cold
    • 3 Tbsp (43g) sour cream, cold [2]
    • 1 Tbsp confectioners’ sugar
    • ½ tsp vanilla extract

    Topping Ideas:

    • Reese’s Minis Peanut Butter Cups (They’re so tiny and cute!)
    • chopped Reese’s Peanut Butter Cups
    • chopped Butterfingers
    • toasted peanuts
    • chocolate chips

    Instructions

    1. Blitz Oreos in food processor until they turn into crumbs. Add salt and melted butter. Pulse to combine.
    2. Press crust mixture evenly into bottom and up sides of a 9-inch pie pan. Refrigerate until set (about 30 minutes).
    3. Place metal mixer bowl and whisk attachment in freezer.
    4. Wash (or simply wipe out) your food processor bowl and blade. Place cream cheese, peanut butter, confectioners’ sugar, salt, and vanilla in bowl and blitz until thoroughly combined.
    5. In the chilly bowl of a stand mixer fitted with cold whisk attachment, whip heavy cream until stiff peaks form.
    6. Add about a quarter of the peanut butter mixture to the whipped cream, gently folding it in with a silicone spatula. Add another quarter and fold in. Continue until all peanut butter mixture has been incorporated and the mixture is no longer streaky.
    7. Spread peanut butter filling into prepared pie crust, smoothing top with an offset spatula or back of a spoon. Place pie in fridge.
    8. Wash mixer bowl and whisk attachment with cold water; dry thoroughly.
    9. Whip heavy cream, sour cream, confectioners’ sugar, and vanilla until stiff peaks form.
    10. Refrigerate pie for 30–60 minutes before adding more toppings. (We used Reese’s Minis Peanut Butter Cups, chopped Reese’s Peanut Butter Cups, edible gold stars, and gold luster dust.)
    11. Refrigerate pie for 3 hours or overnight.

    Notes

    1. We used Jif Natural Creamy Peanut Butter.
    2. The extra fat and acid from the sour cream helps stabilize the whipped cream so that you can prepare this entire pie in advance. We made our pie on a Saturday night and served it on Sunday evening! But feel free to emit the sour cream if you’d prefer to make the whipped cream immediately prior to serving the pie.

    Adapted from: The View from Great Island (who adapted her recipe from Southern Living)

    Did you make this recipe?

    We can’t wait to see what you bake, so tag us @fikabrodbox!

    « Coffee Chocolate Oat Bars (Vegan)
    Rustik Jordgubbstårta (Swedish Rustic Strawberry Cake) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

    My Current Favourites

    • Cheese Tea Sandwich Cookies
    • Aish el Saraya (Levantine “Bread of the Palace”)
    • Lemon Curd Tart with Gluten-Free Fonio Crust
    • Lychee-Strawberry Cookies

    More Deliciousness

    • Babkas
    • Biscotti
    • Biscuits
    • Biscuits (Cookies/Crackers)
    • Blondies
    • Brownies
    • Buns & Rolls
    • Cakes
    • Cakesicles & Cake Pops
    • Cheesecakes
    • Cobblers
    • Coffee Cakes
    • Confectionery
    • Cookies
    • Cornbread
    • Crackers & Crunchies
    • Cupcakes
    • Doughnuts
    • Gift Guides
    • Macarons
    • Midsommar
    • Mini Pies & Pop Tarts
    • Muffins
    • No-Bake
    • Other Desserts
    • Pâtisserie
    • Pies & Tarts
    • Pizza
    • Pretzels
    • Puddings & Mousses
    • Quick Breads
    • Rice Crispy Bars
    • Roulades
    • Sandwich Cookies
    • Savoury Bakes
    • Scones
    • Spice Blends
    • Spreads & Frostings
    • Stuffed Cookies
    • Traybakes
    • Whoopie Pies
    • Yeast Breads

    Keep in Touch

    Join our email list for a discount on your first order, plus updates, recipes, & more!
    * = required field

    Footer

    ↑ back to top

    Yum Yummy Yum

    • Subscribe
    • Past Box Shop
    • Previous Boxes
    • Recipes

    Let’s Be Pals

    Fikabröd is proud to be a
    woman-owned small business 💙

    Fikabröd

    • Contact
    • FAQ
    • Privacy Policy
    • Terms & Conditions

    © 2019–2025 Fikabrod, LLC
    All Rights Reserved

    This website uses cookies to ensure you get the best experience on our website. By continuing to use our website, you consent to all cookies in accordance with our Privacy Policy.Got it!Privacy policy