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Easy No-Bake Creamy Peanut Butter Pie with Oreo Crust

A thick slice of creamy peanut butter pie with a dark chocolate crust, topped with chocolate crumbles.
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You can make this rich, decadent peanut butter pie without turning on your oven. This recipe features a simple Oreo crust and a creamy filling, making it a perfect crowd-pleaser dessert 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, thawed
  • 1/2 cup creamy peanut butter, for topping swirl (optional)
  • 1/2 cup mini chocolate chips or chopped peanut butter cups, for garnish (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine the crushed Oreo cookies and melted butter. Press the 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 base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add 1 cup of creamy peanut butter, powdered sugar, and vanilla extract. Beat until the mixture is fully combined and creamy.
  3. Fold in the whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture until just combined. Do not overmix.
  4. Assemble the pie: Spoon the creamy filling evenly into the chilled Oreo crust. Smooth the top with a spatula.
  5. Add optional swirl: If desired, warm the remaining 1/2 cup of peanut butter slightly so it drizzles easily. Drizzle the peanut butter over the top of the pie. Use a knife or skewer to gently swirl the topping into the filling.
  6. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.
  7. Garnish and serve: Before serving, top the pie with mini chocolate chips or chopped peanut butter cups. Slice and enjoy this quick peanut butter dessert.

Notes

  • For a graham cracker crust, substitute 1 3/4 cups of graham cracker crumbs mixed with 1/4 cup of sugar and 6 tablespoons of melted butter.
  • If you want a thicker chocolate topping, melt 1/2 cup of semi-sweet chocolate chips with 1 teaspoon of coconut oil and drizzle it over the top before chilling.
  • This pie is best served cold directly from the refrigerator.

Nutrition

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