No Bake Peanut Butter Pie

Whether it’s the middle of the summer and it’s too hot to turn your oven on, or you’re just craving peanut butter this easy no bake peanut butter pie is out of this world delicious. An easy 3-ingredient cookie crust, and simply no bake filling this dessert will be gobbled up.

When it comes to summer time and it’s blazing hot outside I’m such a sucker for a no bake desssert. Like my easy No Bakes – such a classic cookie that you can’t go wrong making. Or my favorite No Bake Turtle Pie with caramel and pecans going on. Super delicious. But today were talking peanut butter friend. Peanut butter and chocolate!!

I do believe that the best flavor combination has to be peanut butter and chocolate. And I love when those flavors come together in a simple no bake dessert. So basically I can get my peanut butter and chocolate craving on in a cinch.

You will be amazed at how easy it is to make this no bake peanut butter pie. Let’s get started

Recipe Ingredients

How To Make This Peanut Butter Pie

Make The Oreo Crust

First start by making a homemade oreo crust. It’s super simple and just requires 3 ingredients. Soooo much better than storebought.

1. Place your Oreo cookies into a food processor.
2. Pulse until they are fine crumbs.
3. Then press into the bottom of your pie plate.

Make the filling

Once your pie crust is in the fridge chilling, it’s time to make the peanut butter filling

1. You want to cream the softened cream cheese and powdered sugar.
2. Then add in the vanilla.
3. Then add in the peanut butter…
4. Mix to combine.

Whip The Heavy Cream

1. In a separate bowl whip the heavy cream until light and fluffy.
2. Stir into the peanut butter mixture.

Then spread the peanut butter filling into your prepared Oreo crust. Then chill the pie for 4-6 hours. Slice. Serve. Repeat (trust me you are going to want to)

I topped the pie with a bit of chocolate sauce, peanut butter and milk chocolate chips. But you could top with toasted chopped peanuts. More whipped cream even!

Recipe Tips

• Refrigerate the pie crust before filling at least 30 minutes
• Use softened cream cheese so its easier mixed into the powdered sugar.
• Spray the measuring cup for the peanut butter with a bit of non-stick spray before measuring. This way it will release much easier!
• Make this pie the night before for an easy dessert to pull together!

Recipe FAQ’s

For More Peanut Butter Recipes:

• Peanut Butter Cake
• Peanut Butter Chocolate Cupcakes
• Peanut Butter Chocolate Chip Scones
• Peanut Butter Cream Cheese Frosting
• White Chocolate Dipped Peanut Butter Cookies

No Bake Peanut Butter Pie

This no bake peanut butter pie comes together in minutes! It’s the perfect summer dessert!

4.60 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: pie

Prep Time: 15 minutes

Chilling Time: 6 hours

Total Time: 15 minutes

Servings: 8 servings (9-inch pie)

Calories: 875kcal

Author: Heather Perine

Ingredients

To make the crust:

• ▢ 26 Oreo cookies
• ▢ 5 Tablespoons (3/4 stick, 3 ounces) unsalted butter melted
• ▢ 1/8 teaspoon salt

For the filling:

• ▢ 2 blocks (16 ounces) cream cheese softened
• ▢ 1 1/3 cups powdered sugar
• ▢ 2 teaspoons vanilla
• ▢ 1 1/2 cups heavy cream cold
• ▢ 1 1/2 cups peanut butter

Instructions

• To make the oreo crust: Place cookies in a food processor and pulse until the cookies have become crumbs. You can also turn the cookies into crumbs by placing the cookies into a zip-loc bag and crust them with a rolling pin.  Add the melted butter and pinch of salt to the crumbs and pulse to combine. (If making without the food processor, transfer the crumbs to a bowl and stir the sugar and butter in with a fork)  Using the bottom of the measuring cup, press the crumbs into the bottom and up the sides of a 9-inch plate. You can also use a 9-inch square pan or 9-inch springform pan.  Chill the crust before filling for 30 minutes
• To make the filling: Cream the cream cheese and sugar together until light and fluffy. Then add the vanilla extract. And peanut butter. Cream until smooth. 
• In a separate bowl, whip the cold heavy cream until soft peaks form. Then mix into the peanut butter filling. 
• Spread the filling into the prepared Oreo crust and chill about 4-6 hours. Optional: top with chocolate chips, toasted peanuts, peanut butter cups or even more whipped cream!

Notes

• Refrigerate the pie crust before filling at least 30 minutes
• Use softened cream cheese so its easier mixed into the powdered sugar.
• Spray the measuring cup for the peanut butter with a bit of non-stick spray before measuring. This way it will release much easier!
• Make this pie the night before for an easy dessert to pull together!

Nutrition

Calories: 875kcal | Carbohydrates: 74g | Protein: 16g | Fat: 60g | Saturated Fat: 24g | Cholesterol: 83mg | Sodium: 501mg | Potassium: 469mg | Fiber: 4g | Sugar: 51g | Vitamin A: 920IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 5.8mg

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