This peanut butter pie with chocolate ganache features an Oreo cookie crust, a velvety peanut butter and cream cheese filling studded with toffee bits, and a glossy chocolate ganache finished with a sprinkle of flaky salt. The filling is no-bake, the pie is quick to assemble, and it’s guaranteed to impress.
Many readers asked for a peanut butter pie with chocolate ganache, and this version balances rich peanut butter filling with a chocolate Oreo crust and silky ganache. The toffee bits add a pleasant crunch and little bursts of caramelized sugar, while a touch of flaked salt on top brightens the flavors. It’s simple to make and perfect for sharing.
Why you will love this pie
- Peanut butter & chocolate: A classic flavor pairing that always delivers.
- No bake filling: The creamy filling requires no baking, making prep fast and easy.
- Chocolate ganache: A smooth ganache adds shine and a rich finish.
Ingredient notes
Full ingredient measurements and step-by-step instructions are in the recipe card below.
- Oreos: Blend whole Oreos — you don’t need to remove the filling.
- Peanut butter: Use a regular creamy peanut butter (Skippy or Jif). Natural peanut butter won’t set up the same way.
- Cream cheese: Room temperature cream cheese mixes smoothly and gives a stable texture.
- Heavy whipping cream: Use heavy cream for proper whipping and ganache texture.
- Toffee bits: Store-bought Heath toffee bits work well; you can chop homemade toffee or omit them if preferred.
- Chocolate: Milk or semi-sweet chocolate chips both make a delicious ganache.
Step-by-step instructions
- Step 1: Preheat the oven to 325°F. In a food processor, pulse whole Oreos into fine crumbs. Add melted butter and pulse until evenly combined. Alternatively, crush Oreos in a zip-top bag and mix with butter in a bowl.
- Step 2: Press the crumb mixture into a 9-inch pie plate. Bake for 8–10 minutes, then set aside to cool completely.
- Step 3: In a medium bowl, beat room-temperature cream cheese, powdered sugar, and creamy peanut butter until smooth. Gently fold in the toffee bits.
- Step 4: In a separate bowl, whip the heavy whipping cream with 2 tablespoons powdered sugar and vanilla on high until stiff peaks form.
- Step 5: Fold the whipped cream into the peanut butter mixture until fully incorporated. Spread the filling evenly into the cooled Oreo crust.
- Step 6: Heat the heavy cream until hot (but not boiling) and pour it over the chocolate chips. Let sit for a minute, then stir until smooth. Allow the ganache to cool slightly for about 5 minutes.
- Step 7: Pour the ganache over the peanut butter filling and smooth the surface. Chill the pie in the refrigerator for 3–4 hours to set.
- Step 8: Before serving, top the pie with chopped peanut butter cups, extra toffee bits, and a light sprinkle of flaky salt.
Expert baking tips
- You can freeze the crust before filling instead of baking it to keep this pie completely no-bake.
- Sub gluten-free Oreos for a gluten-free version.
- Use stable commercial peanut butter (Skippy or Jif) so the filling firms up properly.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
FAQ
Yes — this pie stores well in the refrigerator and can be made a day ahead to save time on the day you serve it.
Yes — chilling firms up the filling and the ganache so slices hold their shape.
No — the recipe uses store-bought chocolate-covered Heath toffee bits for convenience, though you can substitute chopped homemade toffee if you prefer.
Storing & freezing
Store the pie covered with plastic wrap or in an airtight container in the refrigerator for 3–4 days.
To freeze, wrap the whole pie tightly in plastic wrap or freeze individual slices. Thaw in the refrigerator for at least 24 hours before serving for best texture.
Other popular recipes to try
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Chocolate Chip Potato Chip Cookies
-
Strawberry Doodle Cookies
-
Chocolate Peanut Butter Cup Cookies
-
Strawberry Snack Cake
For more treats, follow the author on Instagram and tag them if you make this pie — they love to see your photos!
Peanut Butter Pie with Chocolate Ganache
Ingredients
Oreo Crust
- 23 Oreos
- 4 tablespoons melted butter
Peanut Butter Pie Filling
- 8 ounces cream cheese, room temperature
- ¾ cup (90 g) powdered sugar
- 1 cup (about 258 g) creamy peanut butter (not natural)
- 1 cup Heath toffee bits
- 1 cup (236 ml) whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla
Chocolate Ganache
- 1 cup (180 g) chocolate chips (milk or semi-sweet)
- ⅓ cup (79 ml) heavy whipping cream
- Toffee, flaked salt, and/or peanut butter cups for topping
Instructions
- Preheat the oven to 325°F.
- Pulse whole Oreos in a food processor until they become crumbs. Add melted butter and pulse until combined. Alternatively, crush Oreos in a bag and mix with butter in a bowl.
- Press the crumbs into a 9-inch pie plate and bake for 8–10 minutes. Allow the crust to cool completely.
- In a medium bowl, beat cream cheese, powdered sugar, and peanut butter until smooth. Fold in toffee bits.
- Whip the whipping cream with 2 tablespoons powdered sugar and vanilla until stiff peaks form. Fold into the peanut butter mixture.
- Spoon the filling into the cooled crust and smooth the top.
- Heat the ganache cream until hot, pour over chocolate chips, and stir until smooth. Let cool for 5 minutes, then pour over the filling.
- Chill the pie for 3–4 hours. Top with chopped peanut butter cups, extra toffee bits, and flaky salt before serving.
Notes
Nutrition
Carbohydrates: 54 g
Protein: 8 g
Fat: 46 g
Saturated Fat: 23 g
Fiber: 2 g
Sugar: 43 g
Let us know how it was!