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Is there anything better in the world than combining creamy peanut butter with decadent brownies? If you’re dreaming of dessert heaven, this Peanut Butter Brownie Pie is it.  Every bite is loaded with a top layer of peanut butter ganache and a sinfully good brownie bottom pie crust. Make this and share – or keep it all to yourself! 

What is Peanut Butter Brownie Pie

This pie has peanut butter fudge with a mud pie bottom – it’s seriously one of the best pies you’ll ever taste. And I’m not biased because it’s my recipe – I’m speaking the facts.

A peanut butter fudge pie is just like it sounds: A chocolatey brownie fudge pie on top of Oreo crust topped with a decadent layer of peanut butter. 

And the best part? The cook gets to cut the pieces and decide which one they want to keep. Treat yourself – it’s worth it! 


  • Oreos  – Crush them to make the Oreo crust – this is best to do in a food processor. No need to remove the filling!
  • Semi-sweet baking chocolate – Be sure to get baking chocolate and chop it to help it melt faster.
  • White chocolate – Use a good quality white chocolate, from the baking aisle, for best results (not white chocolate chips).
  • Heavy whipping cream – To make the ganache, no substitutions.
  • Creamy peanut butter – Creamy is best because crunchy offers a texture that I don’t care for as much. Be sure to use a no-stir (not natural) peanut butter. 

How to make Peanut Butter Brownie Pie

  • Make the crust. Grind up the Oreos in a food processor until they are crumbs. (save 2 T of crumbs and set them aside) Put the rest of the crumbs in a bowl and stir in the melted butter. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Chill. 
  • Make the filling. Put the chocolate and the butter into a bowl and melt in the microwave. Heat it in 30-second increments until smooth. 
  • Whisk in the flour, sugar, salt, and vanilla, and then whisk in the eggs and the egg white, one at a time. The mixture should be smooth.
  • Pour it on top of the chilled pie crust. 
  • Bake: Put the pie plate on a cookie sheet and bake for about 35-45 minutes. Let the pie cool for 1 hour. 
  • Make the topping. Put the white chocolate and the whipping cream into a microwave safe bowl and heat for 60 seconds. Whisk until the white chocolate is melted. Add the peanut butter and whisk together. 
  • Add to the pie. Spread the topping over the pie and then sprinkle on Oreo crumbs. 

Expert Tips

  • Don’t apply the topping to the pie until it’s cooled all the way. If you pour it on too early, it’ll melt right into the pie! 
  • Be sure to let the pie set overnight at room temperature – or to enjoy quicker, chill before eating. 
  • For the best results, store the pie in the fridge, covered. This keeps it solid and creamy, and delicious! (and eating it chilled is so refreshing!) 
  • You can also freeze this pie easily, too. Just store it in a freezer-safe container, and it should be fun in the freezer for up to 1 month. 


Can I use other nut butters for this pie? 

I’ve actually never tried using other kinds of butter for this pie, but if you do, tell me! Almond butter might be a great option, but I do think that almond butter has a bit of a texture, so that is something to keep in mind. 

Why did my pie not set? 

Be sure to let your pie rest per the directions. It takes time for all the ingredients to firm up so that you can slice into the pie without it running everywhere. 

Can I add different toppings to this pie? 

It’s your pie! Add whatever you’d like! You can drizzle caramel and chocolate or even add some sliced bananas on top, too! The options are needless. 
Don’t forget that a little bit of powdered sugar on top is always a good idea! 

Peanut Butter Chocolate Mud Pie

4.86 from 7 votes
This amazing peanut butter pie is creamy and delicious. Good for anyone in the family!
Prep Time 1 hour
Cook Time 40 minutes
Yield 12 servings
Serving Size 1 serving



  • 30 Oreos 344 g
  • 5 tablespoons (70g) unsalted butter, melted

Chocolate Fillling:

  • ½ cup (113 g) unsalted butter
  • 4 ounces (113 g) semi-sweet baking chocolate, chopped
  • 1 tablespoon (8g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 large egg white

Peanut Butter Topping:

  • 4 ounces (57g) white chocolate
  • ½ cup heavy whipping cream
  • ½ cup (145g) creamy peanut butter
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  • Preheat oven to 350°F.
  • Make the crust: Grind the Oreos in a food processor until they are a fine crumb. Reserve 2 tablespoons of crumbs (15 g). Place in a bowl and stir in melted butter with a fork. Press into the bottom and up the sides of 9-inch or 10-inch springform pan. Chill until ready to fill.
  • Make the filling: Place butter and semi-sweet chocolate in a medium sized bowl. Melt in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth.
  • Once the chocolate is melted and smooth, whisk in the flour, sugar, vanilla, and salt. Whisk in eggs and egg white, one at a time, until the mixture is smooth. Pour mixture into prepared crust.
  • Place pan on a cookie sheet in case some of the butter leaks out of the springform pan. Bake until the top is puffed, and filling is set in the center, 35-45 minutes. Let cool 1 hour. The top will fall a bit, this is normal.
  • Once the pie has cooled for about an hour, make the topping: Place the white chocolate and heavy whipping cream in a medium sized microwave safe bowl. Heat for 1 minute, then whisk until white chocolate melts into the cream. Add the peanut butter and whisk or stir until smooth.
  • Spread the filling over the pie. Sprinkle with reserved cookie crumbs.
  • You can let this set overnight at room temperature or you can chill to set.
  • Serve the pie at room temperature for ultimate gooiness (if it’s cold it will be more like fudge).

Recipe Nutrition

Serving: 1serving | Calories: 553kcal | Carbohydrates: 55g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 244mg | Potassium: 244mg | Fiber: 2g | Sugar: 42g | Vitamin A: 622IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 5mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

An epic gooey pie recipe with a chocolate brownie fudge filling and a peanut butter ganache on top of an oreo crust.

Favorite Brownie Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Seriously, why in the world would you rate a recipe (and give it fewer than 5 stars) without even attempting to make the dish? And, if you can’t stand long enough to make a pie, there’s not something wrong with the recipe. I made this pie just now and I can’t wait ro eat it because I know it is going to be delicious.

  2. Looks and sounds delicious!! I only wish you can find a speeded up recipe since it’s hard for me to sit or stand very long. If it’s possible do you think you can find a faster way of making this. At this rate I’ll never get to taste it. Thank you in advance. MS. Randy Alamo

  3. Can you use the Skippy brand natural peanut butter? It says it’s no stir. What is the natural peanut butters lacking that make it not ideal to use in baking recipes? Thank you.