Joanna Gaines’s Simple Peanut Butter Pie Recipe: The Ultimate Dessert!

Fall always fills me with excitement. The moment I see the first vibrant leaf, the sky appears more transparent, people more welcoming, and everything seems a bit more joyful (and no, it’s not just the large pumpkin spice latte talking).

My initial leap into adulthood took me to New York City during the fall, and I later made a major move to Los Angeles on a Black Friday. Now, I find myself contemplating another move to embrace a new beginning. Despite the enchantment of cozy sweaters, the prospect of change can still make you miss the familiar.

Upon arriving in L.A., I found comfort in the continuous stream of classic holiday tunes on KOST 103.5 FM. It was heartwarming to hear strangers dedicate familiar songs to loved ones, all while my GPS ruthlessly instructed me to navigate unfamiliar roads.

However, when it comes to food that offers that same comforting embrace, peanut butter holds its place as my go-to comfort food. It’s even better when it’s part of a pie, which is far more acceptable to bring to a gathering than, let’s say, a jar of Skippy. That’s why I’ve become a fan of Joanna Gaines’s Peanut Butter Pie.

My Adoration for Joanna Gaines’s Peanut Butter Pie

In her latest Magnolia Table cookbook, Gaines confesses, “I’ve never met a dessert with peanut butter and chocolate I didn’t like. And of them all, this pie is one I return to again and again.”

You don’t need to be a fan of “Fixer Upper” to understand this: Gaines’s Peanut Butter Pie is the ultimate comfort dessert. It’s irresistible. No matter how many times it’s made, or how often you’ve enjoyed it, if you love peanut butter—and are a fan of an Oreo crust—you will adore this smooth, heavenly treat.

Crafting This Simple Peanut Butter Pie

This pie is as quick to put together as a top designer creates a modern farmhouse style. Start with the crust: Pulse 24 whole Oreos in a food processor or smash them in a zip-top bag until they resemble fine crumbs. Mix in melted butter and sugar until the mixture begins to stick together.

Firmly press this mixture into a 9-inch pie tin, flattening it with the base of a cup to smooth the surface, then chill in the freezer for 10 minutes. This quick freeze prevents the sides from drooping when baked. Bake for 12 minutes, then let the crust cool in the fridge.

For the filling, whip peanut butter and cream cheese in a stand mixer with a whisk attachment, then add powdered sugar, melted butter, heavy cream, vanilla, and salt. Whip until the mixture is light and fluffy, filling the kitchen with a divine scent. Pour it into the cooled crust and return the pie to the fridge.

To finish, prepare a quick topping. Clean and dry the mixing bowl, then whip together powdered sugar, heavy cream, and vanilla, gradually increasing the speed until soft peaks form. Spread this whipped cream over the peanut butter filling and let the pie set in the fridge for at least two hours.

Handy Hints

If you prefer, skip making the whipped cream from scratch and opt for Cool Whip for convenience. For added texture, sprinkle crushed peanuts, peanut brittle, or extra crumbled Oreos on top. You can’t go wrong—it’s peanut butter, and it’s bound to be a hit whatever you do.

But let’s make a pact—if ever you hear someone on the radio dedicating a love song to peanut butter, just pretend it wasn’t me.