Real Recipes From Real Home Cooks ®

ultimate peanut butter pie

(4 ratings)
Blue Ribbon Recipe by
Christina Haley
Union City, TN

This is called ultimate because, indeed, it is completely loaded with goodness and decadence. A peanut butter lover's dream!!! It is the best peanut butter pie you will ever have... I promise! Give it a whirl and tell me what you think. You will be the Peanut Butter Pie Master to all your family and friends... all I can say is yummmmmm!

Blue Ribbon Recipe

Christina's peanut butter pie recipe is fabulous. There is no better duo in our mind than peanut butter and chocolate. The melted chocolate on top of the peanut butter Oreo crust is next level genius. Every bite you take, the chocolate melts in your mouth and compliments the creamy peanut butter layer. This pie is decadent, indeed - and very addicting!

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 -10
prep time 2 Hr 30 Min
cook time 8 Min
method Refrigerate/Freeze

Ingredients For ultimate peanut butter pie

  • 1 pkg
    peanut butter Oreos
  • 6 Tbsp
    butter, melted
  • 1 pkg
    Ghirardelli milk chocolate chips (11.5 oz)
  • 1/3 c
    heavy cream
  • 1 c
    creamy peanut butter
  • 4 oz
    cream cheese, softened
  • 1 box
    instant vanilla pudding mix (3.4 oz)
  • 1 c
  • 1 can
    sweetened condensed milk (14 oz)
  • 1 1/2 c
    heavy cream
  • 2 Tbsp
  • peanut butter cups, cut into chunks or whole mini, for topping

How To Make ultimate peanut butter pie

  • Crushed peanut butter Oreos.
    Preheat the oven to 350 degrees F. To make the crust, crush up the cookies into a fine crumb using a food processor or by adding them to a ziptop bag and using a rolling pin.
  • Crumbs and melted butter formed into a crust.
    Dump the crushed cookies into a large deep pie pan. Drizzle the melted butter over the cookie crumbs. Mix well and start pressing them down firmly in the center of pan, working your way outward.
  • Oreo crust baking in the oven.
    Keep pressing the cookie crust firmly into the pan working up the sides of the pan. Bake for 8 minutes. Seat aside to cool.
  • Melted chocolate and heavy cream combined in a bowl.
    To make the ganache, add the chocolate chips and heavy cream to a microwave-safe bowl. Heat in the microwave, stirring every 10-15 seconds, until melted, smooth, and silky.
  • Chocolate poured on top of the crust.
    Pour most of the melted chocolate mixture over the crust, setting aside a bit of it for a finishing drizzle. Work the chocolate up the sides of the crust and spread evenly. Place the pie in the refrigerator to chill while you make the filling.
  • Peanut butter, cream cheese, pudding, and condensed mixed together.
    To make the filling, cream together the peanut butter and cream cheese (I use my stand mixer for this part). In a separate bowl, add the pudding mix and milk; mix. Once thick, add it to the peanut butter mixture. Add the condensed milk and mix well.
  • Heavy cream whipped.
    Beat the heavy cream. When it starts getting thicker, add the sugar. Beat until nice and thick.
  • Peanut butter mixture poured over crust.
    Fold 1 cup of the whipped cream into the peanut butter mixture. Pour the filling into the pie. Smooth out evenly.
  • Whipped cream, chocolate drizzle, and peanut butter cups added to the top of the pie.
    Spread the remaining whipped cream on top of the peanut butter filling. Sprinkle peanut butter cups on top. Drizzle with the remaining melted chocolate. Chill at least 2 hours before serving. ENJOY!!!