No-Bake Peanut Butter Pie Recipe

Introduction

This no-bake peanut butter pie is a creamy, dreamy dessert perfect for any occasion. With a crunchy Oreo crust and a fluffy peanut butter filling, it’s both easy to make and irresistibly delicious.

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

1. Step 1: Mix the pulsed Oreo cookies with the melted salted butter until every crumb is coated. Press the mixture firmly into the bottom and slightly up the sides of your pie dish using the bottom of a glass for a smooth, even crust. Refrigerate while preparing the filling.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy, scraping the sides occasionally. Add the smooth peanut butter and vanilla extract, mixing until combined into a silky filling.
3. Step 3: Gradually add 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 increase to high speed and whip until light, fluffy, and soft peaks form. Avoid over-whipping.
4. Step 4: Spoon the fluffy peanut butter mixture into the chilled crust and smooth the top with a spatula or spoon. Cover and refrigerate for at least four hours or overnight to let the flavors meld.
5. Step 5: Before serving, sprinkle chocolate shavings or chopped peanuts on top for crunch. Optionally, drizzle melted chocolate or add a pinch of sea salt for extra flavor.

Tips & Variations

• For a richer crust, use dark chocolate Oreo cookies or add a teaspoon of cinnamon to the crust mixture.
• Substitute creamy peanut butter with almond or cashew butter for a nutty twist.
• If you prefer a less sweet filling, reduce the powdered sugar slightly, tasting as you go.
• Use salted or unsalted butter depending on your taste, but salted adds a nice balance to the sweetness.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. When reheating, allow it to sit at room temperature for a few minutes for the best texture. This pie is best enjoyed cold and does not freeze well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, you can substitute crunchy peanut butter for a bit of extra texture in the filling, though the pie may be less silky.

Do I have to use Oreo cookies for the crust?

While Oreo cookies make a delicious crust, you can use other chocolate sandwich cookies or crushed graham crackers for a different flavor.

No-Bake Peanut Butter Pie Recipe

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★★★★★

4.4 from 76 reviews

This No-Bake Peanut Butter Pie is a creamy, luscious dessert featuring a crunchy Oreo crust and a fluffy peanut butter filling. Perfect for those who want a rich, indulgent pie without turning on the oven, it combines smooth cream cheese, peanut butter, and whipped cream for a velvety texture, topped with chocolate shavings for added decadence. Ideal for peanut butter lovers seeking an easy, crowd-pleasing treat.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the crust: Mix the finely pulsed Oreo cookies with the melted salted butter until all crumbs are coated. Press this mixture firmly into the bottom and slightly up the sides of your pie dish, using the bottom of a glass to smooth it evenly. Refrigerate while preparing the filling.
2. Make the filling: In a large bowl, beat the softened cream cheese until completely smooth, scraping down the sides occasionally to remove lumps. Add the smooth peanut butter and pure vanilla extract, mixing until fully combined into a silky filling.
3. Add powdered sugar and whip cream: Gradually mix in the sifted powdered sugar on low speed to keep the filling smooth and creamy. Then pour in the cold heavy whipping cream; start mixing on low until just combined, then whip on high speed until the mixture is light, fluffy, and holds soft peaks. Be cautious not to over-whip.
4. Assemble the pie: Spoon the fluffy peanut butter mixture over the chilled Oreo crust, smoothing the top evenly with a spatula or the back of a spoon. Cover the pie and refrigerate for at least 4 hours, or ideally overnight to allow flavors to meld.
5. Finish and serve: Before serving, sprinkle chocolate shavings on top for garnish. Optionally, add chopped peanuts, drizzle melted chocolate, or sprinkle a pinch of sea salt to enhance the flavor and texture.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
• Do not over-whip the heavy cream to avoid curdling the filling.
• Press crust mixture firmly for a sturdy base that holds the filling well.
• Refrigeration time is key for setting the pie and enhancing flavors.
• This pie can be stored covered in the refrigerator for up to 3 days.

Keywords: No Bake, Peanut Butter Pie, Oreo Crust, Cream Cheese, No Bake Dessert, Easy Pie, Peanut Butter Dessert