Individual Peanut Butter Pies

This is not going to be a typical post on My Baking Addiction. It’s more of a reminder to take a moment to hug those you love a little tighter.

Last Sunday, food writer, Jennifer Perillo lost her husband, Mikey to a sudden heart attack. Word spread of Jennie’s tremendous loss through social media. I don’t know Jennie personally, simply through our brief emails and tweets – but I sat at my desk feeling heartbroken and helpless. The food blogging community immediately virtually embraced Jennie and her daughters and wanted to step in to help in any way that we could.

On Tuesday, Jennie wrote a post entitled For Mikey, where Jennie made a simple request, “For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love.”

A Facebook group formed and over 800 people signed on to do just that – make a pie to share with our loved ones as a tribute to Mikey.

Again, give those dear to you a little extra lovin’ today, because in Jennie’s words,
“Today is the only guarantee we can count on.”

Peanut Butter Pie

Yield: 8 mini pies


For the crust

16 Oreo cookies
4 tablespoons unsalted butter, melted

For the filling

1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract


1. Place the Oreo cookies into the bowl of a food processor and pulse into fine crumbs. In a small bowl, combine cookie crumbs and melted butter and stir.
2. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, beat the heavy cream until stiff peaks form. Transfer whipped cream to a small bowl and place it into the refrigerator while you prepare the rest of the filling.
3. Place cream cheese and peanut butter the mixing bowl and beat on medium speed until smooth. Reduce speed to low and gradually add in confectioners' sugar until well combined. Add in sweetened condensed milk and vanilla and beat on medium speed until mixture is creamy and smooth. Take care to scrape down the sides of the bowl as needed.
4. Stir in 1/3 of the whipped cream into the filling mixture. Use a rubber spatula to fold in the remaining whipped cream until well blended until no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with whipped cream and chocolate curls.


-If you make this into one pie, use this recipe.
-The number of pies you get from this recipe will depend on the size of your individual serving dishes.
-Peanut Butter allergy? Check out Katie's version using almond butter.

Prop Note:

The small glass bowls were purchased from Pier 1. Spoons are from Ikea.

adapted and inspired by Jennie

94 Responses to “Individual Peanut Butter Pies”

  1. Michelle — November 30, 2012 at 4:42 pm

    I just made these to take to a dinner tonight. Your presentation is what caught my eye. The individual servings are awesome, less inclined to over indulge. The filling is scrumptious, I can’t wait to have one after dinner. Thank you for sharing.

  2. Mary — December 5, 2012 at 5:12 pm

    Can something be substituted for peanut butter? I’m not a big peanut butter fan…maybe shaved coconut or Nutella, anyone have any ideas?

    • MBA — December 26th, 2012 at 9:40 am

      I have not substituted for peanut butter in this particular recipe. If you try it, stop back and let us know how it turns out. Good luck and have a great day!

  3. Samie — July 5, 2013 at 10:23 pm

    How long do you think it will take to make this in all?

    • Jamie — September 13th, 2013 at 7:25 pm

      Hi Samie,
      The recipe itself probably only takes about 25-35 minutes to make, but it needs at least 3 hours to chill.
      – Jamie

  4. I love desserts that are simple like this. The pictures match too, so clean and straight forward!

  5. Hala — November 20, 2013 at 12:52 am


    Can we substitute the peanut butter with thick cream for example? I can’t find creamy peanut butter where I live and I am not a big fan of peanut butter anyway. Thank you.

    • Jamie — January 10th, 2014 at 6:43 pm

      Hala, I would not suggest it. You could substitute Nutella or sunbutter for the peanut butter.
      – Jamie

  6. Vicki — November 25, 2013 at 7:36 pm

    Any idea aout the nutritional information? Diabetic family members and really need the info. Thanks!

    • Jamie — January 10th, 2014 at 5:09 pm

      Hi Vicki,
      I’m not sure. There are nutrition calculators for recipes that you can find on google. Just plug in the recipe and you’ll have your information.
      – Jamie

  7. Natalie — December 31, 2013 at 12:50 pm

    I made this with Wow Butter & Gluten-Free Oreos (for my very allergic family) and it turned out awesome.

    • Jamie — January 3rd, 2014 at 12:25 pm


      That’s fantastic! I’m so happy that you enjoyed the recipe. Have a great day!


  8. Nancy — January 6, 2014 at 10:18 pm

    Where did you get your dishes for the pie..
    I love them!!

    • Jamie — January 10th, 2014 at 11:14 am

      Nancy, those are from Pier 1.
      – Jamie

  9. Randy — January 8, 2014 at 5:20 pm

    The link to make it a pie was no good would I be able to get the amounts needed for it?

    • Jamie — January 10th, 2014 at 11:35 am

      Hi Randy, it appears there’s a problem with Jennie’s website. Unfortunately, if you can’t see it, I can’t see it. I would visit In Jennie’s Kitchen and email her for the recipe.
      – Jamie

  10. dipti — January 17, 2014 at 11:16 am

    This looks amazing…
    Can I make this dessert without using cream chesse…or can you suggest any subsitute of cream cheese

    • Jamie — January 17th, 2014 at 8:09 pm

      Unfortunately, I have not tested this recipe with an alternative for cream cheese.

  11. Hilary — January 23, 2014 at 1:01 pm

    Hi Jamie! The link for the full pie recipe is not working. How do I get a hold of that?

    • Hilary — January 23rd, 2014 at 1:04 pm

      Duh, I saw the comment above about the same issue. Have you made these with homemade peanut butter?

      • Jamie — February 15th, 2014 at 12:24 pm

        I have not attempted this recipe with homemade peanut butter. Thanks for stopping by.

    • Jamie — February 15th, 2014 at 12:37 pm

      Unfortunately, it looks as though the original recipe for the whole pie has been removed by the author. I’m sorry I am not more of a help.

  12. Tony — February 13, 2014 at 6:40 pm

    I’ve made this twice and it’s taste is delish, but both times I’ve made it’s on the soft side. Is it supposed to be a lil runny ?? What did I do wrong if not …

    • Jamie — February 15th, 2014 at 11:50 am

      The center is definitely on the softer side, refrigerating them for a few hours will help them set up a bit more. I hope this helps.

  13. Joe C — February 19, 2014 at 5:45 pm

    I made this for Valentines Day it was great. This was one of the better dessert items i’ve made. Its pretty much like a peanut butter cheesecake parfait. I just made a serving for two so i halved the recipe. A couple of things … the butter in the oreos wasnt really necessary since this is served in a cup like a parfait it really doesnt need to be held together much, and the cream of the oreo holds it together a bit. And i probably used about half the sugar (even after already halving the recipe) it called for and it was still too sweet (but still very good) so suggest you add sugar gradually to taste. It may have been because the cream was sweetened before folding it in.

  14. Cindy — March 30, 2014 at 6:46 pm

    I am sure this is a dumb question, but are the oreos with or without the centres?

    • Jamie — April 9th, 2014 at 3:43 pm


      Not a dumb question! The Oreos have the centers. Thanks so much for stopping by and have a great day!


  15. Michelle McIntosh — June 18, 2014 at 9:04 pm

    I might try adding mango instead of peanut butter or nutella.

  16. Eva — August 16, 2014 at 6:18 pm

    Hi Jamie¡ I Would like to make this receipe, but I have a problem because I don´t known how much is 1-14 ounces in grams ( I´m from Spain ;) ) Could you help me?

    • Jamie — August 17th, 2014 at 9:37 am

      It would be 396.89 grams. Thanks for stopping by.


  17. kramon — September 15, 2014 at 4:37 pm

    Do you think I could make these individual peanut butter pies 1 or 2 days before serving?

    • Jamie — September 18th, 2014 at 7:58 pm

      I think you definitely get away with making them one day ahead, two might be a bit of a stretch. I hope this helps.

  18. Sherry Turley — January 21, 2015 at 1:57 am

    I think these would be amazing if the peanut butter was replaced with Cookie Butter but as of now i believe the only place you can buy Cookie B

    • Jamie — January 22nd, 2015 at 8:39 am

      You could substitute the peanut butter for cookie butter and I bet it would be delicious. Thanks for stopping by.


  19. Teresa — May 26, 2015 at 12:47 am

    I’m gonna try this but instead of using Oreo’s for the bottom I’m going to use Nilla Cookies.

    • Jamie — May 26th, 2015 at 11:44 am

      That sounds like a great twist. Thanks for visiting!


  20. Kathryn Pierce — May 28, 2015 at 5:07 am

    To make this dessert a really nice Summer Treat, try freezing the desserts. They freeze up like ice cream. Just remove from the freezer 20 minutes or so before serving.

    • Jamie — May 28th, 2015 at 9:07 am

      That’s a great idea, thanks for stopping by to share.


  21. rachel — October 19, 2015 at 12:17 pm

    Hi! Maybe I’m just missing it, but I’ve looked all over the page and comments and can’t seem to find out how many servings this is intended to make. Did this recipe make three servings the size in your photo? Thanks!

    • Jamie — October 19th, 2015 at 3:45 pm

      The recipe will make 5-6 servings depending on the size of your serving dishes.

Leave a Comment