The Best Creamy No Bake Peanut Butter Pie with Oreo Crust
You can make this incredibly creamy no bake peanut butter pie with minimal effort. It features a rich, smooth peanut butter filling set in a crunchy chocolate Oreo crust. This is the ultimate quick dessert for any gathering, and you do not need to turn on your oven.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 4 hr 20 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups chocolate sandwich cookie crumbs (about 24 cookies)
- 6 tablespoons unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 (12 ounce) container frozen whipped topping, thawed (like Cool Whip)
- Optional: 1/2 cup mini peanut butter cups, chopped, for topping
Instructions
- Prepare the crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
- Make the filling base: In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth. Add the peanut butter and beat until fully combined and creamy.
- Sweeten the filling: Gradually add the powdered sugar to the peanut butter mixture, beating on low speed until incorporated, then increase the speed to medium and beat until smooth. Mix in the vanilla extract.
- Lighten the texture: Gently fold in half of the thawed whipped topping until just combined. Then, gently fold in the remaining whipped topping until the filling is light and fluffy. Do not overmix.
- Assemble the pie: Spoon the peanut butter filling evenly into the chilled Oreo crust. Smooth the top with a spatula.
- Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. Chilling time is important for the best texture.
- Serve: Before serving, you can top the pie with chopped peanut butter cups or a light dusting of cocoa powder. Slice and serve this easy peanut butter pie cold.
Notes
- For the creamiest filling, make sure your cream cheese is fully softened to room temperature before mixing.
- If you prefer a graham cracker crust instead of Oreo, substitute 1 1/2 cups of graham cracker crumbs and reduce the butter slightly if the mixture seems too wet.
- This is a great make-ahead dessert; it holds up well in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg