Creamy Peanut Butter Pie with Oreo Crust Easy No-Bake Recipe

Let me tell you, the smell of crushed Oreos mingling with rich peanut butter filling is the kind of scent that sneaks up on you and suddenly you’re hooked—no turning back. The first time I whipped up this creamy peanut butter pie with Oreo crust, it was on a chilly weekend when I was knee-high to a grasshopper’s height and craving something sweet but fuss-free. Honestly, the moment I sliced into that luscious, velvety pie and tasted the perfect combo of salty peanut butter and chocolatey cookie crust, I paused, took a deep breath, and just smiled—because I knew I’d stumbled on something truly special.

This pie isn’t just a dessert; it’s pure, nostalgic comfort trapped in a slice. My family couldn’t stop sneaking bites off the cooling rack (and I can’t really blame them). Years ago, I wish I’d discovered this no-bake marvel because it’s dangerously easy and always impresses, whether it’s a last-minute potluck addition or a sweet treat for my kids after school. You know what? It’s the kind of recipe that brightens up your Pinterest cookie board with zero stress.

After testing this creamy peanut butter pie with Oreo crust multiple times—in the name of research, of course—it became a staple for family gatherings and gifting. If you’re after a dessert that feels like a warm hug and is incredibly straightforward, you’re going to want to bookmark this one. Let’s get right into what makes this pie so irresistible.

Why You’ll Love This Creamy Peanut Butter Pie with Oreo Crust

Having made this pie more times than I can count, I can honestly say it checks all the boxes for dessert success. Here’s why I keep coming back to it:

• Quick & Easy: Comes together in under 20 minutes, no oven required—perfect for busy nights or surprise guests.
• Simple Ingredients: No fancy shopping trips; if you’ve got Oreos, peanut butter, and cream cheese, you’re set.
• Perfect for Any Occasion: Whether it’s a casual weekend, holiday party, or a cozy dinner, this pie fits right in.
• Crowd-Pleaser: Kids, adults, picky eaters—you name it, this pie wins hearts every time.
• Unbelievably Delicious: The silky peanut butter filling with a crunchy Oreo crust is classic comfort food done right.

What sets this recipe apart is the way the filling is whipped to creamy perfection—airy but rich, thanks to a blend of cream cheese and whipped cream that balances the peanut butter’s bold flavor. Plus, the Oreo crust adds that perfect chocolate crunch without any baking hassle. This isn’t just any peanut butter pie; it’s the best version I’ve found, and honestly, the first bite feels like a little moment of bliss. Ready to wow your taste buds and impress your guests? This recipe is your answer.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at any grocery store. Here’s what you’ll gather:

• Oreo Cookies: 24 cookies, crushed finely (I prefer Nabisco Oreos for that classic crunch)
• Unsalted Butter: 6 tablespoons, melted (adds richness and helps bind the crust)
• Cream Cheese: 8 ounces (225 grams), softened (provides creaminess and tang)
• Peanut Butter: 1 cup (250 grams), creamy style works best for smooth filling
• Powdered Sugar: 1 cup (120 grams), sifted (for sweetness without graininess)
• Heavy Whipping Cream: 1 cup (240 ml), cold (whipped to stiff peaks for lightness)
• Vanilla Extract: 1 teaspoon (adds depth and warmth)
• Optional Toppings: Chopped peanuts, mini chocolate chips, or extra crushed Oreos for garnish

If you want a dairy-free version, swap cream cheese with a vegan alternative and use coconut cream instead of heavy cream. Also, almond or cashew butter can replace peanut butter for a different nutty twist. Just keep the filling ratio the same to maintain that creamy texture.

Equipment Needed

• Mixing bowls – one large for crust, one medium for filling
• Electric mixer or stand mixer – essential for getting the filling fluffy
• 9-inch (23 cm) pie dish – glass or ceramic works great
• Food processor or rolling pin – to crush the Oreos finely
• Rubber spatula – for scraping down bowl sides
• Measuring cups and spoons – accuracy counts here

If you don’t have a food processor, no worries! Place Oreos in a large zip-top bag and crush them with a rolling pin or heavy pan until finely ground. I’ve made this pie with both methods, and honestly, the rolling pin works just fine for a rustic crust. When it comes to the mixer, a hand mixer will do if you don’t own a stand mixer. Just be patient whipping the cream to stiff peaks.

Preparation Method

1. Prepping the Oreo Crust (10 minutes)
   1. Place 24 Oreo cookies (with filling) in a food processor and pulse until fine crumbs form. Alternatively, crush cookies in a sealed bag with a rolling pin until finely ground.
   2. Transfer crumbs to a mixing bowl and pour in 6 tablespoons (85 grams) melted unsalted butter.
   3. Stir until all crumbs are moistened and the mixture holds together when pressed.
   4. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie dish to form an even crust layer.
   5. Place the crust in the refrigerator to chill while you prepare the filling.
2. Making the Peanut Butter Filling (15 minutes)
   1. In a medium bowl, beat 8 ounces (225 grams) softened cream cheese with 1 cup (250 grams) creamy peanut butter until smooth and combined.
   2. Add 1 cup (120 grams) sifted powdered sugar and 1 teaspoon vanilla extract, then mix again until fully incorporated and silky.
   3. In a separate chilled bowl, whip 1 cup (240 ml) heavy whipping cream to stiff peaks using an electric mixer (usually 3-4 minutes).
   4. Gently fold the whipped cream into the peanut butter mixture using a rubber spatula. Fold carefully to keep the filling light and airy, stopping when fully blended.
3. Assembling and Chilling (5 minutes + chilling time)
   1. Pour the peanut butter filling into the chilled Oreo crust, smoothing the top with a spatula.
   2. Add optional toppings like chopped peanuts or mini chocolate chips if desired.
   3. Refrigerate the pie for at least 4 hours, preferably overnight, to allow it to set properly.

Pro tip: If you’re short on time, a minimum of 4 hours works, but overnight chilling makes slicing cleaner and flavors meld beautifully. When slicing, dip your knife in hot water and wipe dry between cuts for perfect slices.

Cooking Tips & Techniques

Getting this creamy peanut butter pie just right is easier than you think, but a few tricks help make it foolproof. First, make sure your cream cheese is fully softened—cold chunks will ruin the smooth texture. I usually leave it on the counter for an hour or zap it in 10-second bursts in the microwave (careful not to melt it!).

Whipping the heavy cream to stiff peaks is crucial. If you underwhip, the filling will be runny; overwhipping can turn it grainy or start turning to butter. Watch it closely and stop as soon as you see firm peaks that stand tall.

When folding whipped cream into the peanut butter mixture, be gentle. You want to keep as much air in the filling as possible for that light, fluffy texture. Using a rubber spatula, fold with a slow, deliberate motion—no stirring or beating.

One of my early failures was skipping the crust chill time. That made the crust crumbly and hard to slice. Chilling helps the butter firm up and bind the crumbs into a solid, sliceable crust.

Lastly, when slicing, warm your knife under hot water, dry it, and then cut. It’s a simple trick learned from many messy pie slices, and it makes your serving look picture-perfect.

Variations & Adaptations

Want to switch things up? Here are some tasty variations I’ve tried (and loved):

• Chocolate Swirl: Gently fold ¼ cup melted dark chocolate into the peanut butter filling for a marbled effect that adds richness and visual wow.
• Gluten-Free: Use gluten-free sandwich cookies instead of Oreos to make the crust safe for gluten-sensitive friends.
• Low-Sugar: Swap powdered sugar for a powdered sugar substitute or reduce by ¼ cup if you prefer less sweetness.
• Salted Caramel Drizzle: Top the pie with a drizzle of salted caramel sauce before serving to add a sweet-salty contrast.
• Nut-Free: Substitute peanut butter with sunflower seed butter and ensure cookie crust is nut-free for allergy-friendly dessert.

I’ve also tried mini versions in small tart pans—perfect for parties when you want individual servings. Baking the crust for 5 minutes at 350°F (175°C) before chilling gives it an extra crunch if you aren’t strictly no-bake. But honestly, I prefer the classic no-bake method for ease and that soft, chewy Oreo texture.

Serving & Storage Suggestions

This creamy peanut butter pie is best served cold straight from the fridge. Let it sit out 5-10 minutes before slicing for easier cuts and a slightly softer texture. Garnish with a few crushed Oreos or a sprinkle of chopped peanuts right before serving for a pretty presentation.

Pair it with a hot cup of coffee or cold glass of milk to balance the richness. It also goes surprisingly well with fresh berries on the side—something bright to cut through the creamy sweetness.

Store leftovers covered in the refrigerator for up to 4 days. The flavors actually deepen after a day, making each bite even more satisfying. For longer storage, freeze the pie wrapped tightly in foil and plastic wrap for up to 1 month. Thaw overnight in the fridge before serving. Avoid microwaving—let it thaw naturally to keep that luscious texture intact.

Nutritional Information & Benefits

Each slice of creamy peanut butter pie with Oreo crust contains roughly 380 calories, with 20 grams of fat, 35 grams of carbohydrates, and 6 grams of protein. While it’s definitely a treat, peanut butter brings a good dose of healthy fats and protein, which helps keep you fuller longer.

The cream cheese adds calcium and a bit of tang, balancing the sweetness. If you swap in natural peanut butter (without added sugars or oils), you can keep the pie a bit cleaner on ingredients. Just remember, this dessert is all about indulgence—perfect for a well-deserved splurge.

For those with dietary needs, gluten-free cookie options and dairy-free cream substitutes make this pie accessible without sacrificing taste. Just keep an eye on nut allergies when serving guests.

Conclusion

If you’re searching for a dessert that’s creamy, dreamy, and no-bake, this creamy peanut butter pie with Oreo crust is your new best friend. It’s simple enough for beginners but impressive enough to wow your crowd every time. I love how it brings together nostalgic peanut butter flavor with a chocolatey crunch that feels like a cozy hug.

Feel free to tweak it to your liking—add a swirl of chocolate, swap the crust, or top it with your favorite nuts. I can’t wait to hear how you make it your own! If you give this recipe a try, don’t forget to leave a comment or share your favorite variation. Happy baking (or should I say no-baking)!

FAQs About Creamy Peanut Butter Pie with Oreo Crust

Can I make this pie ahead of time?

Absolutely! It actually tastes better after chilling overnight, which helps it set and develop flavor. Just keep it covered in the fridge.

What if I don’t have an electric mixer?

You can whip the cream by hand with a whisk, but it will take some elbow grease and patience. The filling might be less airy but still delicious.

Can I use crunchy peanut butter instead of creamy?

You can, but the filling won’t be as smooth. If you like a bit of texture, go for it!

Is this pie suitable for freezing?

Yes, wrap it tightly and freeze for up to a month. Thaw overnight in the fridge before serving.

How do I get clean slices when serving?

Dip a sharp knife in hot water, wipe dry, and slice. Repeat between cuts for neat, pretty slices every time.

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