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Easy No-Bake Creamy Peanut Butter Pie with Oreo Crust

A close-up of a rich slice of peanut butter pie with a chocolate topping and dark crust.
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Welcome to My Kitchen! This no-bake peanut butter pie is a simple, crowd-pleasing dessert. It features a rich, creamy peanut butter filling set in a buttery Oreo crust. It requires minimal active time and is perfect for any gathering.

Ingredients

Scale
  • 1 1/2 cups crushed Oreo cookies (about 25 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 (like Cool Whip), thawed
  • 1 cup semi-sweet chocolate chips (for topping)
  • 1/4 cup heavy cream (for topping)

Instructions

  1. Prepare the crust: Mix the crushed Oreo cookies and melted butter in a medium bowl until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the creamy peanut butter and beat until combined. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
  3. Fold in the whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture using a spatula until no streaks remain. Do not overmix.
  4. Assemble the pie: Spoon the peanut butter filling evenly into the chilled Oreo crust. Smooth the top with the spatula.
  5. Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. This step is important for a clean slice.
  6. Prepare the chocolate topping: Place the chocolate chips in a small, microwave-safe bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, or microwave it until hot. Pour the hot cream over the chocolate chips. Let it sit for 5 minutes, then whisk until the mixture is smooth and glossy (this is your ganache).
  7. Finish and serve: Pour the chocolate ganache over the chilled pie filling. Spread it evenly. Return the pie to the refrigerator for another 30 minutes to allow the topping to set slightly before slicing and serving.

Notes

  • If you prefer a graham cracker crust, substitute 1 1/2 cups of graham cracker crumbs for the Oreos and use 1/4 cup of melted butter.
  • For an extra decadent finish, sprinkle chopped peanut butter cups over the chocolate topping before it sets.
  • If you are short on time, you can use a store-bought graham cracker or Oreo crust instead of making your own.

Nutrition

Find it online: https://carlacooking.com/easy-peanut-butter-pie-no-bake-recipe/