Easy No-Bake Peanut Butter Pie with Chocolate Oreo Crust Recipe
Introduction
This peanut butter pie is a deliciously creamy and easy-to-make dessert that requires minimal baking. With a rich Oreo cookie crust and a smooth peanut butter filling, it’s perfect for make-ahead occasions and peanut butter lovers alike.
Ingredients
- 20 whole Oreo cookies, crushed
- 3 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 8 ounces cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 2 teaspoons pure vanilla extract
Instructions
- Step 1: Preheat your oven and prepare the crust by mixing the crushed Oreo cookies and melted butter until combined. Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan.
- Step 2: Bake the crust for 10 minutes, then allow it to cool completely before adding the filling.
- Step 3: Using a stand or hand mixer with a whisk attachment, beat the heavy cream until stiff peaks form. Set aside.
- Step 4: Switch to the paddle attachment and beat the cream cheese and peanut butter on medium-high speed for about 2 minutes until smooth.
- Step 5: Add the powdered sugar and vanilla extract to the cream cheese mixture and beat for another 2 minutes until fully combined.
- Step 6: Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. Cut down the center of the bowl, bring the spatula around the bottom, turn the bowl 90 degrees, and repeat until no streaks remain.
- Step 7: Spoon the filling into the cooled crust and refrigerate for at least 4 hours to set.
- Step 8: Before serving, optionally top the pie with additional whipped cream, chocolate sauce, or mini peanut butter cups for extra indulgence.
Tips & Variations
- Use creamy peanut butter for a smooth filling; avoid crunchy or grainy natural peanut butter types.
- If you don’t have powdered sugar, you can make your own by grinding granulated sugar until fine.
- For a gluten-free version, substitute regular Oreos with gluten-free sandwich cookies.
- Make homemade whipped cream instead of using store-bought whipped topping for better flavor and texture.
Storage
Store the peanut butter pie covered in the refrigerator until ready to serve, ideally within 3-4 days. To reheat, simply let it sit at room temperature for a few minutes before slicing. This pie also freezes well; freeze covered tightly for up to one month and thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Does this pie need to be refrigerated?
Yes, the pie should be stored covered in the refrigerator to prevent the filling from melting and to keep it fresh.
Can you freeze peanut butter pie?
Yes, you can freeze the pie. Freeze it after the filling has set, wrapping it tightly in plastic wrap and foil. It will keep for up to one month and should be thawed overnight in the refrigerator before serving.
PrintEasy No-Bake Peanut Butter Pie with Chocolate Oreo Crust Recipe
This easy Peanut Butter Pie features a rich, creamy peanut butter filling nestled in a baked Oreo cookie crust. Perfect as a make-ahead dessert, the luscious filling is whipped to perfection and chilled until set. Topped optionally with whipped cream, chocolate sauce, and mini peanut butter cups, it’s a crowd-pleasing treat that combines smooth peanut butter and chocolate flavors with minimal baking required.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 20 whole Oreo cookies, crushed into fine crumbs
- 3 tablespoons unsalted butter, melted
Filling
- 1 cup heavy cream
- 8 ounces cream cheese, room temperature
- 1 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 2 teaspoons pure vanilla extract
Instructions
- Prepare the crust: Mix the Oreo cookie crumbs with melted butter until evenly combined. Press this mixture into the bottom and up the sides of a 9-inch springform pan to form the crust. Bake in a preheated oven at 350°F (175°C) for 10 minutes, then let it cool completely before adding the filling.
- Whip the cream: Using a stand mixer with a whisk attachment or a hand mixer, beat the heavy cream until stiff peaks form. Set aside.
- Make the peanut butter filling: Switch to a paddle attachment if using a stand mixer. Beat the cream cheese and creamy peanut butter on medium-high speed for about 2 minutes until smooth and fluffy. Add the sifted powdered sugar and vanilla extract, then beat for another 2 minutes to fully combine.
- Fold in whipped cream: Using a rubber spatula, gently fold the whipped cream into the peanut butter mixture. To do this, cut down the center of the bowl with the spatula, bring it around the bottom, turn the bowl 90 degrees, and repeat until no streaks remain, maintaining a light and airy texture.
- Assemble and chill: Spoon the peanut butter filling into the cooled Oreo crust and smooth the top. Refrigerate for at least 4 hours to allow the filling to set properly.
- Serve: Remove the pie from the springform pan and garnish as desired with additional whipped cream, chocolate sauce, and mini peanut butter cups before slicing and serving.
Notes
- Use creamy peanut butter for a smooth texture; avoid crunchy or natural peanut butters that are just ground peanuts as they can be grainy.
- The crust is made with whole Oreo cookies, filling included, to give a rich chocolate flavor.
- This pie must be refrigerated until served to prevent the filling from melting.
- You can freeze the pie for up to one month; thaw it overnight in the refrigerator before serving.
- To make gluten-free, substitute regular Oreos with gluten-free chocolate sandwich cookies.
- Homemade whipped cream is preferred over Cool Whip for better flavor and texture.
Keywords: peanut butter pie, no-bake peanut butter pie, Oreo cookie crust, easy peanut butter dessert, make-ahead pie, creamy peanut butter filling
