The Easiest No-Bake Peanut Butter Pie Ever Recipe
Introduction
This no-bake peanut butter pie is a delightful treat that’s both creamy and rich, perfect for any occasion. With a crunchy Oreo crust and fluffy peanut butter filling, it’s a crowd-pleaser that comes together quickly without an oven.
Ingredients
- 25 whole Oreo cookies, finely pulsed
- ½ cup melted salted butter
- 1 ½ cup smooth peanut butter
- 16 oz cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 ½ cup powdered sugar, sifted
- 1 ½ cup heavy whipping cream (high fat)
- Chocolate shavings for topping
Instructions
- Step 1: Mix the pulsed Oreo cookies with the melted butter until every crumb is coated. Press the mixture firmly into the bottom and slightly up the sides of a pie dish, using the bottom of a glass for a smooth, even crust. Refrigerate while preparing the filling.
- Step 2: In a large bowl, beat the cream cheese until smooth and creamy, scraping the sides occasionally to remove lumps. Add peanut butter and vanilla extract, mixing until combined and silky.
- Step 3: Gradually add the powdered sugar while mixing on low speed to keep the filling smooth. Pour in the cold heavy whipping cream, starting on low speed until blended, then whip on high until light, fluffy, and soft peaks form. Avoid over-whipping.
- Step 4: Spoon the peanut butter mixture into the chilled crust and smooth the top. Cover and refrigerate for at least four hours or overnight for best flavor and texture.
- Step 5: Before serving, sprinkle chocolate shavings or chopped peanuts on top. For extra flair, drizzle melted chocolate or add a pinch of sea salt.
Tips & Variations
- If your peanut butter is thick, warm it slightly in the microwave for a few seconds to make blending easier.
- If the crust feels crumbly after chilling, gently press it again with a glass before adding the filling to help it hold together.
- Try topping with chopped roasted peanuts for added texture and flavor.
Storage
Store the pie covered in the refrigerator for up to 3 days. For best texture, consume within this time frame. Reheat is not recommended; serve chilled for optimal flavor and consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy peanut butter instead of smooth?
Yes, you can use crunchy peanut butter if you prefer some texture in the filling, but the pie will be less silky and creamy.
Do I have to use Oreo cookies for the crust?
No, you can substitute Oreos with graham crackers or chocolate wafer cookies for a different crust flavor, though Oreos provide a rich chocolate base that pairs well with peanut butter.
PrintThe Easiest No-Bake Peanut Butter Pie Ever Recipe
This is a delicious and easy no-bake peanut butter pie that combines a rich Oreo crust with a creamy, fluffy peanut butter and cream cheese filling. Perfect for peanut butter lovers, this pie requires no oven and is chilled to set, making it a great make-ahead dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (includes chilling time)
- Yield: 8 servings 1x
- Category: Pies & Tarts
- Method: No-Cook
- Cuisine: American
Ingredients
Crust
- 25 whole Oreo cookies, finely pulsed
- ½ cup melted salted butter
Filling
- 1 ½ cup smooth peanut butter
- 16 oz cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1 ½ cup powdered sugar, sifted
- 1 ½ cup heavy whipping cream, high fat, cold
Topping
- Chocolate shavings for topping
- Optional: chopped peanuts, melted chocolate drizzle, pinch of sea salt
Instructions
- Prepare the crust: Mix the finely pulsed Oreo cookies with the melted salted butter until every crumb is well coated. Press the mixture firmly into the bottom and slightly up the sides of a pie dish, using the bottom of a glass to create a smooth, even crust. Chill in the refrigerator while you prepare the filling.
- Make the filling base: In a large bowl, beat the softened cream cheese until completely smooth and creamy, scraping the sides periodically to eliminate lumps. Add the smooth peanut butter and pure vanilla extract, then mix until combined into a silky, even mixture.
- Add powdered sugar: Gradually add the sifted powdered sugar while mixing on low speed to keep the filling smooth and creamy, blending thoroughly.
- Whip the cream: Pour in the cold heavy whipping cream, starting on low speed just to combine, then increase to high speed and whip until the mixture is light, fluffy, and forms soft peaks. Be careful not to over-whip which can cause the mixture to break.
- Assemble the pie: Spoon the fluffy peanut butter filling into the chilled Oreo crust, smoothing the top evenly with a spatula or the back of a spoon. Cover and refrigerate for at least four hours or overnight to allow the flavors to meld and the pie to set.
- Garnish and serve: Before serving, embellish the pie with chocolate shavings, chopped peanuts, a drizzle of melted chocolate, or a pinch of sea salt for enhanced flavor and texture. Slice and enjoy!
Notes
- If your peanut butter is very thick, warm it slightly in the microwave for a few seconds to help it mix smoothly with the cream cheese.
- If the crust feels crumbly after chilling, gently press it again with a glass before adding the filling to help it hold together better.
- For best results, ensure the heavy whipping cream is cold before whipping to achieve optimal volume and texture.
- Cover and refrigerate the pie well to maintain its structure and enhance flavors.
Keywords: no bake, Peanut Butter Pie, easy dessert, Oreo crust, creamy pie
