No Bake Peanut Butter Pie

Calling all peanut butter lovers! 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 recipe 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 dessert. 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. Although peanut butter and jelly can’t be ignored either (I’m looking at you peanut butter and jelly bars!) 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!

Why This Recipe Works

• Easy no bake pie for summer: There’s no need to turn the oven on for the crust or the filling!
• Made from simple ingredients: Some no bake peanut butter pie rely on using Cool Whip or a pre-made crust, but this pie is made all from scratch with a chocolate oreo crust, and real whipped cream folded into the peanut butter pie filling.
• Great make ahead pie that everyone loves: Peanut butter and chocolate heaven in a pie that you can assemble the day before!

Recipe Ingredients

• Oreo cookies – I made a chocolate crust with oreo cookies, but you could swap and use graham crackers instead!
• Butter
• Salt
• Cream cheese
• Powdered Sugar
• Peanut Butter – I recommend using a creamy peanut butter, not an all-natural peanut butter you need to stir as it might be too oily. You could try a crunchy peanut butter for more texture if you want!
• Vanilla
• Heavy Cream – You want to use heavy whipping cream and not milk or half-and-half which will not whip up to whipped cream consistency. You can also replace and use Cool Whip, or whipped topping instead.

How To Make This Peanut Butter Pie

Make The Oreo Cookie 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 pie plate or 9-inch springform pan.  Chill the crust before filling for 30 minutes.

Make the filling

In a large mixing bowl, with an electric mixer, beat the cream cheese and sugar together until light and fluffy.

Then add the vanilla extract. And peanut butter. Cream until smooth. 

In a separate mixing bowl, whip the cold heavy cream until stiff peaks form.

Then mix the whipped cream into the peanut butter mixture.

Spread the peanut butter filling into the prepared Oreo crust and chill about 4-6 hours.

For more peanut butter flavor and chocolate, top with chocolate sauce, chocolate chips, toasted peanuts, peanut butter cups or even more whipped cream!

Recipe Tips

• Refrigerate the pie crust before filling at least 30 minutes or pop in the freezer for 15-20 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 Variations

• Use a premade pie crust – If you are short on time, buy a cookie crust at the store and use that instead. 
• Use a graham cracker crust – You can also try my graham cracker crust recipe instead of an oreo cookie crust
• Freeze the pie before serving – You can turn this into a frozen peanut butter pie! Simply pop in the freezer overnight and then serve the next day! 
• Gluten free – You can easily make this a gluten free dessert by using Gluten free Oreos!

Serving Suggestions

I love serving this peanut butter cream pie with homemade whipped cream, drizzled with chocolate ganache, and topped with chopped peanut butter cups. 

But you could top with chocolate syrup, hot fudge sauce, peanut butter chips, chocolate chips, or some chopped peanuts!

Storage Instructions

Store leftovers covered in the fridge for up to 4 days. The crust may soften over time. 

You can also freeze any leftovers for up to 3 months. Thaw overnight in the fridge before serving.

Recipe FAQ’s

More Recipes To Try

If you’re craving more no bake desserts for the summer be sure to try my no bake pistachio cheesecake recipe, or my no bake raspberry cheesecake!

If you’re craving more pie be sure to try my fresh raspberry pie recipe! Made with my easy 3 ingredient pie crust.