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The Ultimate Easy No Bake Peanut Butter Pie with Oreo Crust

A rich slice of no bake peanut butter pie featuring a thick peanut butter filling, caramel swirl, and chocolate cookie crumble topping.
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Make this rich, creamy no bake peanut butter pie with a crunchy Oreo crust. It is a perfect quick dessert that requires no oven and comes together fast, making it ideal for summer days or dinner parties.

Ingredients

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  • 1 1/2 cups crushed Oreo cookies (about 25 cookies)
  • 1/4 cup unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed (or 1 1/2 cups homemade whipped cream)
  • Optional topping: Chocolate syrup or miniature Reese’s Peanut Butter Cups

Instructions

  1. Prepare the crust: In a medium bowl, combine the crushed Oreo cookies 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.
  2. Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the creamy peanut butter and beat until fully combined.
  3. Sweeten and flavor: Gradually beat in the powdered sugar until the mixture is smooth. Mix in the vanilla extract.
  4. Lighten the texture: Gently fold in the thawed whipped topping until no streaks remain and the filling is light and fluffy. Do not overmix.
  5. Assemble the pie: Spoon the peanut butter filling evenly into the chilled Oreo crust. Smooth the top with a spatula.
  6. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm. For best results, chill overnight.
  7. Serve: Before serving, top with chocolate syrup or chopped Reese’s Peanut Butter Cups, if desired. Slice and enjoy this rich indulgent pie.

Notes

  • If you prefer a graham cracker crust, substitute 1 1/2 cups of graham cracker crumbs mixed with 1/4 cup sugar and 6 tablespoons of melted butter.
  • For an extra decadent topping, you can fold 1/2 cup of mini peanut butter chips into the filling before spreading it into the crust.
  • This recipe is a great make ahead dessert; it holds well in the refrigerator for up to three days.

Nutrition

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