The Easiest No-Bake Peanut Butter Pie Ever Recipe

Introduction

This no-bake peanut butter pie is incredibly simple to make yet rich and satisfying. With a crunchy Oreo crust and a creamy peanut butter filling, it’s a perfect dessert for any occasion.

Ingredients

• 25 whole Oreo cookies (finely pulsed)
• ½ cup melted salted butter
• 1 ½ cup smooth peanut butter
• 16 oz cream cheese (softened)
• 1 teaspoon pure vanilla extract
• 1 ½ cup powdered sugar (sifted)
• 1 ½ cup heavy whipping cream (high fat)
• Chocolate shavings (for topping)

Instructions

1. Step 1: Mix the pulsed Oreo cookies with the melted salted butter until all crumbs are coated. Press this mixture firmly into the bottom and slightly up the sides of your pie dish. Use the bottom of a glass to smooth it evenly. Refrigerate while preparing the filling.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy, scraping the sides occasionally. Add the smooth peanut butter and vanilla extract, mixing until well combined.
3. Step 3: Gradually add the sifted powdered sugar while mixing on low speed to keep the filling smooth. Then, pour in the cold heavy whipping cream. Start mixing on low until blended, then increase to high speed and whip until light, fluffy, and soft peaks form. Avoid over-whipping.
4. Step 4: Spoon the peanut butter filling into the chilled crust and smooth the top with a spatula or the back of a spoon. Cover the pie and refrigerate for at least four hours, or overnight for best flavor.
5. Step 5: Before serving, sprinkle chocolate shavings or chopped peanuts on top for extra texture. Optionally, drizzle melted chocolate or add a pinch of sea salt for added flavor.

Tips & Variations

• Substitute salted butter with unsalted and add a pinch of sea salt to the crust for enhanced flavor.
• For a crunchier texture, add chopped roasted peanuts into the filling.
• Use natural peanut butter for a more intense peanut flavor, but reduce added salt accordingly.
• Try topping with crushed pretzels instead of chocolate shavings for a sweet and salty twist.

Storage

Store the pie covered in the refrigerator for up to 3 days. Re-chill before serving to keep the filling firm. Avoid freezing, as the cream cheese and whipped cream texture can change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with graham crackers, chocolate wafers, or any sturdy cookie that you enjoy. Just pulse them finely and mix with melted butter as directed.

Is it necessary to chill the pie overnight?

While chilling for four hours is the minimum, refrigerating overnight improves the texture and allows flavors to meld, resulting in a richer and more satisfying pie.

The Easiest No-Bake Peanut Butter Pie Ever Recipe

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★★★★★

4.8 from 131 reviews

A delightfully creamy and rich no-bake peanut butter pie with a crunchy Oreo cookie crust, smooth peanut butter filling, and a light whipped cream topping, perfect for a quick and easy dessert that requires no oven time.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 25 whole Oreo cookies (finely pulsed)
• ½ cup melted salted butter

Filling

• 1 ½ cup smooth peanut butter
• 16 oz cream cheese (softened)
• 1 teaspoon pure vanilla extract
• 1 ½ cup powdered sugar (sifted)
• 1 ½ cup heavy whipping cream (high fat, cold)

Topping

• Chocolate shavings (for topping)
• Optional: chopped peanuts, melted chocolate drizzle, pinch of sea salt

Instructions

1. Prepare the crust: Mix the finely pulsed Oreo cookies with the melted salted butter until all crumbs are evenly coated. Press this mixture firmly into the bottom and slightly up the sides of a pie dish, using the bottom of a glass for a smooth, even crust. Refrigerate to set while making the filling.
2. Make the filling base: Beat the softened cream cheese in a large bowl until completely smooth and creamy, scraping the sides to remove lumps. Add the smooth peanut butter and vanilla extract, mixing until fully combined into a silky, nutty mixture.
3. Add sweetness and whip cream: Gradually add powdered sugar while mixing on low speed to maintain smoothness. Pour in the cold heavy whipping cream, starting at low speed to blend, then whip on high until the mixture is light, fluffy, and forms soft peaks. Avoid over-whipping to maintain a smooth texture.
4. Assemble and chill: Spoon the fluffy peanut butter filling into the chilled Oreo crust, smoothing the top evenly with a spatula or the back of a spoon. Cover the pie and refrigerate for at least four hours or overnight to let flavors meld and the pie firm up sufficiently.
5. Finish and serve: Before serving, garnish with chocolate shavings, chopped peanuts, drizzled melted chocolate, or a pinch of sea salt for added crunch and flavor contrast. Slice and enjoy the creamy no-bake peanut butter pie.

Notes

• Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
• Use cold heavy whipping cream for optimal whipping results.
• Refrigerating the pie for several hours or overnight improves texture and flavor.
• Do not over-whip the cream mixture to prevent it from becoming grainy or turning into butter.
• Optional toppings like chopped peanuts or a drizzle of melted chocolate enhance both presentation and taste.

Keywords: no-bake peanut butter pie, easy peanut butter dessert, Oreo crust pie, creamy peanut butter pie, no-bake dessert