No Bake Oreo Peanut Butter Pie
It just doesn’t get any easier than this Oreo Peanut Butter Pie! Made from scratch with only a few ingredients, this easy no bake pie can be served chilled or frozen and comes together in only 20 minutes.
Is there such a thing as too many Oreo desserts? I debated if I should share this pie this week, since I just shared these Fudgy Oreo Brownies last week. Are back-to-back Oreo desserts too much?
Clearly, I decided the answer was no. No, there is no such thing as too many Oreo desserts.
Summer has arrived, and I’m hard pressed to think of a more summery dessert than no bake pies, like this Oreo peanut butter pie.
Too hot to turn on your oven? No bake pie to the rescue.
Need a very last minute dessert for an unexpected backyard picnic with neighbors? You may very well have all the ingredients you need on hand for this.
And the best part: this Oreo peanut butter pie is easy. Like, really, really easy. The filling is mixed entirely in a blender or with an electric mixer. No folding in ingredients slowly by hand. Let your appliances do all the work.
It’s also easy to make ahead of time, should you want to assemble a day or two beforehand. Plus, it freezes well.
See? The perfect easy, delicious no bake summer pie!
Oreo Cookie Crust
We’ll start with the shortcut option. Yes, you can use a store-bought Oreo pie. It should be deep enough, and if it’s not, just pile the peanut butter filling and whipped cream up to mile-high heights.
Buuuutttt making your own Oreo crust is super easy, and I have all the tips you possibly need in this Oreo cookie crust recipe.
The best part? You don’t even have to bake the crust, making this a truly no-bake pie. After pressing the Oreo and melted butter mixture into the pie pan, freeze until the crust is set. That’s it.
As the filling chills in the refrigerator and firms up, it will hold the crust in place for slicing and serving.
Peanut Butter Pie Filling
Like I said earlier, making the filling for this no-bake Oreo peanut butter pie is so, so easy!
We’re making this version of peanut butter pie with heavy cream and cream cheese — no Cool Whip necessary.
In this case, we’re simply combining the peanut butter, heavy cream, cream cheese, and confectioners sugar (powdered sugar) in a blender or mixer and mixing it until fully combined.
That’s it. Seriously.
Then stir in some chopped Oreos and pile them into the prepared Oreo pie crust.
One tip you’ll definitely want to follow to make this pie, however? Use commercial peanut butter, not natural. Why? It’s time for my favorite subject… kitchen chemistry!
Commercial peanut butters undergo a homogenization process, which adds a stabilizer to the ground peanuts to eliminate the separation of oil. As a result of this homogenization, commercial peanut butter will not separate out after temperature fluctuations.
Natural peanut butter will separate out, resulting in patches of oil in the pie and a grittier texture. Save your natural peanut butter for sandwiches, and use homogenized peanut butter for pies!
Of course, the best part of a peanut butter pie might be what you pile on top!
You could pour a layer of smooth and creamy chocolate ganache on the pie. (Use the recipe from this flourless chocolate cake with chocolate ganache!)
You could also cover it with peanut butter ganache, to really play up the peanut butter flavor. (Use the recipe from this chocolate peanut butter cup bundt cake!)
But personally, I always think no bake pies deserve a thick layer of soft and fluffy whipped cream!
And then, of course, more chopped Oreos and drizzles of melted chocolate and peanut butter, because more is more (and more is better) when it comes to chocolate + peanut butter + Oreos.
Storing Peanut Butter Pie
Because of the heavy cream and cream cheese in the pie, and of course the pile of whipped cream on top, this pie will need to be stored in the refrigerator.
Once refrigerated, it will last for up to 5 days – perfect to make ahead of time, or eat leftovers for several days. (What leftovers?!)
This oreo peanut butter pie can also be frozen — and even served from frozen, if you prefer a more solid texture. (The perfect treat on a super hot summer day!)
Individual leftover slices should be frozen for 2-3 hours on a cookie sheet until fully frozen, then wrapped in plastic wrap before going back into the freezer for up to 3 months.
Remove the plastic wrap while still frozen and eat from frozen or thaw for several hours in the refrigerator.
Tips and Tricks for the Best Oreo Peanut Butter Pie
- Freeze the Oreo cookie crust for 15-20 minutes after assembling it to set before adding the peanut butter filling.
- Use commercial peanut butter, not natural, for the ideal texture and flavor.
- Save on dishes: all parts of this pie can be made in a food processor or blender! Use it to crush the Oreos for the pie. Make the filling in the same blender (no need to wash it out since crushed Oreos will be mixed into the filling!). Wipe the food process/blender out with a damp paper towel and use it to whip the heavy cream for the whipped cream.
More No-Bake Pie Recipes
- Mint Chocolate Chip Pie
- Nutella Pie
- M&M Peanut Butter Pretzel Pie
- Chocolate Peanut Butter Banana Pretzel Pie
- Chocolate Oreo Peanut Butter Torte
For the Crust:
- 25 Oreo cookies
- 4 tablespoons (56.5 grams) butter
For the Filling:
- 1 1/4 cups (338 grams) smooth peanut butter
- 1 cup (227 grams) heavy cream
- 8 ounces (227 has grams) cream cheese, room temperature
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 12 Oreo cookies, chopped
- 1 cup (227 grams) heavy cream
- 1/4 cup (28 grams) confectioners sugar
- 1/2 teaspoon vanilla extract
- additional Oreo cookies, crumbled and whole
- melted chocolate
- melted peanut butter
- Make the crust. Prepare the Oreo crust according to these instructions. After the crust has been pressed into the pie pan, move to the freezer for 15 minutes to allow the crust to fully set.
- Make the filling. While the crust chills, make the filling and whipped cream topping. In a food processor, blender, or using an electric mixer, combine together the peanut butter, heavy cream, cream cheese, confectioners sugar, vanilla extract, and salt. Pulse or beat together until smooth and well combined. Stir in the chopped Oreo cookies. Pour into the pie crust.
- Make the topping. Wipe out the food processor, blender, or mixer with a damp paper towel. Pour in the heavy cream, confectioners sugar, and vanilla extract and mix together or whip until soft or medium peaks form.
- Assemble the pie. Spread the whipped cream on top of the peanut butter layer. Decorate with whole or crushed Oreo cookies, along with drizzles of melted chocolate and peanut butter. Refrigerate the pie for 2-3 hours before serving.
- Use commercial peanut butter, not natural, for the best texture and flavor. Natural peanut butter will separate and leave a greasy texture.
- All parts of this pie can be made in the same food processor or blender. Crush the oreos for the crust, mix together the filling, and whip the heavy cream in the same appliance bowl.
- Pie can be consumed refrigerated or frozen.
- This pie can be refrigerated for up to 5 days or frozen for up to 3 months. The entire pie can be frozen and served frozen, or leftover slices can be wrapped in a layer of plastic wrap followed by aluminum foil before freezing.
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