Peanut Butter Pie No Bake Oreo Crust Recipe That’s Creamy, Dreamy, and Easy to Make
Who doesn’t adore a dessert that’s easy to make, creamy, and downright indulgent? This peanut butter pie no bake oreo crust recipe checks all those boxes—and then some. With its luscious, smooth filling and a rich, crumbly crust, it’s the kind of dessert that feels like a hug on a plate. Whether you’re making it up for a family gathering, dinner party, or simply craving a little something sweet, this no-bake wonder is always a crowd-pleaser.
This site contains affiliate links, view the disclosure for more information.
And the best part? It’s easy to make your own with simple customizations. From toppings to textures, you can truly make it fit any occasion.
Let me walk you through everything you need to create the perfect peanut butter pie—from ingredients and layering tips to toppings and how to store it.
Table of Contents
Ingredients for Peanut Butter Pie
Every bite of this peanut butter pie no bake oreo crust dessert balances a little crunch, sweetness, and creaminess—and that’s no accident. Each ingredient plays an important role in creating that irresistible texture and nostalgic flavor we all love. Here’s what you’ll need and why it matters.
The Base: Oreo or Graham Cracker Crust
The crust sets the stage for the entire pie. An Oreo crust brings a rich, chocolatey base that pairs like a dream with the peanut butter filling. It’s ideal if you’re aiming for that classic Reese’s candy bar vibe. On the other hand, a graham cracker crust offers a buttery, slightly sweet crunch that lets the peanut butter shine. Either choice is fantastic, so pick what suits your personal preference or current craving.
You can grab pre-made crusts at the store if you’re short on time, but making it from scratch is surprisingly simple. Just crush cookies or graham crackers, mix with melted butter, press into a pie pan, and chill until firm. It’s one of those steps that makes the pie feel just a little more homemade—and it tastes like it, too.
Cream Cheese and Peanut Butter: The Heart of the Pie
This filling gets its silky, rich texture from the creamy blend of cream cheese, Cool Whip, and peanut butter. The cream cheese provides a smooth and slightly tangy, rich foundation that balances the sweetness, while the peanut butter adds depth and that unmistakable nutty flavor we all crave. I usually stick with smooth peanut butter for the most velvety finish, but if you love a little texture, feel free to go with chunky.
If you’re working with dietary restrictions, you can easily substitute with lactose-free cream cheese or even almond butter for a slightly different flavor profile.
The Sweet Factor: Powdered Sugar and Vanilla
Powdered sugar is what gives the filling its lightness without any grainy texture. It melts in smoothly and sweetens just enough without overpowering the peanut butter. A splash of vanilla extract adds warmth and depth—it’s one of those background flavors that makes everything taste just a little more “finished.”
Want to mix it up? Almond extract brings a hint of marzipan sweetness, or you can go cozy with maple for a fall-inspired twist. A little goes a long way here, so feel free to play with the flavor profile to suit your mood or season.
Step-by-Step Instructions on Making Peanut Butter Pie
Ready to create this no-bake masterpiece? Here’s how to do it in just a few simple steps.
How to Make the No-Bake Oreo Crust
This crust is incredibly simple and makes the perfect chocolatey base for your peanut butter pie. You only need two ingredients—Oreos and melted butter—but the results taste like something much more special.
Here’s how to make it:
- Crush the Oreos
Add about 30 Oreo cookies (filling and all) to a food processor and pulse until you have fine crumbs. You can also place them in a zip-top bag and crush them with a rolling pin if you don’t have a processor. - Mix with Melted Butter
If you’re using a food processor, pour the 6 tablespoons of melted butter directly into the crushed Oreos and give it a few quick pulses to blend. It’s quick, mess-free, and evenly coats the crumbs.
If you crushed your cookies by hand, just transfer the crumbs to a mixing bowl, pour in the melted butter, and stir until the mixture looks like wet sand and holds together when pressed. - Press into the Pan
Scoop the mixture into a 9-inch pie dish and press it evenly across the bottom and up the sides. Use the bottom of a measuring cup or glass to help get it nice and compact. - Chill to Set
Pop the crust into the refrigerator for at least 20–30 minutes to firm up before adding your filling. This helps it hold together beautifully when sliced.
Note: Need a gluten-free option? No problem! You can use gluten-free Oreos!
Creating the Filling
Start by beating room-temperature cream cheese and powdered sugar together until smooth and free of lumps. Then, add your peanut butter and mix until everything is fully combined. This step is the foundation of your pie, so take your time to get it silky and uniform. It’s kind of like building the perfect playlist—you want it to flow!
Incorporating Cool Whip for a Light, Airy Texture
Fold in Cool Whip (or your preferred whipped topping) gently. This step is key to achieving that light, airy texture that everyone loves. Think of it as giving your filling a little lift—it’s the difference between dense and melt-in-your-mouth. Be careful not to overmix, as you want the whipped topping to keep its volume.
Assembling and Chilling the Pie
Now it’s time to bring everything together. Spoon the filling into your prepared crust and smooth the top with a spatula. Cover it with plastic wrap or foil, then let the pie chill in the refrigerator for at least 1 hour—or overnight if you’ve planned ahead. This step lets the flavors meld beautifully and gives the filling time to set.
Elevating Your Peanut Butter Pie with Toppings
This is where the real fun begins. Toppings not only add visual appeal but also bring new layers of flavor and texture to your pie.
Choosing the Best Chocolate Toppings
Chocolate and peanut butter are a match made in dessert heaven. Top your pie with chopped Reese’s cups, drizzle it with a generous swirl of chocolate syrup, or sprinkle on mini chocolate chips. If you’re a chocolate lover like me, you can’t go wrong with adding an extra layer of indulgence here. Need a chocolate syrup recipe? I’ve got a super simple two-ingredient homemade chocolate sauce below—it’s rich, glossy, and made with pantry staples and pairs perfectly!
Adding Crunch with Toffee or Candy
For a contrast to the creamy filling, consider crushed Heath bars, Butterfinger pieces, or even chocolate-covered pretzels. These options provide a satisfying crunch and a slightly salty counterpoint to the sweetness.
Customizing the Toppings to Your Taste
Want to make your pie truly your own? Sprinkle flaky sea salt over the top for a gourmet touch. Add a drizzle of caramel or honey for extra sweetness. Or go adventurous with toppings like chopped nuts, shredded coconut, or even a sprinkle of cinnamon. There’s no wrong way to dress up a peanut butter pie!
Optional but Oh-So-Good: Two-Ingredient Chocolate Sauce
This quick chocolate sauce is the cherry on top of this peanut butter pie no bake oreo crust. It’s rich, velvety, and ridiculously easy. I’ve been making it for years when I want something just a little extra—but without pulling out a bunch of ingredients or messing with a saucepan.
All you need is:
- 1/2 cup Hershey’s syrup
- 1/4 cup dark chocolate chips or chopped dark chocolate
To make it:
Warm the syrup in a microwave-safe bowl or small saucepan just until hot (but not boiling). Stir in the chocolate and let it melt, whisking until smooth and glossy. Let it cool for a few minutes before drizzling over your chilled pie.
This sauce thickens slightly as it cools, creating that perfect fudgy finish—but it’s still soft enough to slice through. I love drizzling it right before serving and topping with a few crushed peanuts or a swirl of whipped cream.
Storage and Serving Tips for Peanut Butter Pie
Now that your pie is picture-perfect, it’s time to think about how to keep it fresh and serve it in style.
How to Store Your Pie for Maximum Freshness
Refrigeration is key to keeping your pie fresh and delicious. Store it tightly covered in the fridge for up to 4-5 days. If you want to prepare it ahead of time or save leftovers, you can even freeze it. Just wrap the entire pie (or individual slices) in plastic wrap, then place it in a freezer-safe zip-top bag. When you’re ready to eat, let it thaw in the fridge for a few hours, and it’ll taste as good as new.
Serving Suggestions for Any Occasion
This pie is perfect for all kinds of gatherings. Serve it in thin slices (it’s rich, so a little goes a long way) on its own or alongside other desserts. For birthdays or holidays, consider pairing it with a scoop of vanilla ice cream or a drizzle of my chocolate sauce. If you’re hosting a casual get-together, your guests will love this pie as the ultimate finishing touch.
Conclusion
Peanut butter pie no bake oreo crust isn’t just a dessert—it’s an experience. It’s easy to make, endlessly customizable, and sure to bring a smile to anyone who takes a bite. Whether you’re a seasoned baker or a dessert novice, this simple recipe lets you create something truly special without stress. So go ahead—try it out, experiment with toppings, and don’t forget to pair it with my favorite chocolate sauce. If peanut butter’s your thing, you’ll also love my peanut butter brownies for another decadent treat. And if you’re planning a gathering, explore more delicious ideas in my Desserts collection—there’s always something sweet to share.
At the end of the day, it’s not about perfection. It’s about sharing smiles, making memories, and enjoying every delicious moment. Now, it’s time to grab your apron and get baking!
Peanut Butter Pie
Ingredients
Oreo Pie Crust
- 30 Oreo cookies including the filling
- 6 tbsp butter melted
Filling
- 1 8 oz package of cream cheese, softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 8 or 9 oz tub Cool Whip, thawed
- 1 9-inch Oreo or graham cracker pie crust
Chocolate Sauce
- ¾ 60% dark chocolate bar or chips or any good-quality dark chocolate, chopped
- ¾ Hershey's chocolate syrup
Instructions
Oreo Crust
- Cut a sheet of parchment paper larger than the pan and place it over the bottom of a 9-inch springform pan. Secure the pan by locking the sides over the parchment, leaving the excess hanging out for easy lifting later.
- Use a food processor to pulse the Oreos into fine crumbs. If you don’t have a food processor, place the cookies in a ziploc bag and crush them with a rolling pin until finely ground.
- If you’re using a food processor, pour the 6 tablespoons of melted butter directly into the crushed Oreos and give it a few quick pulses to blend. It’s quick, mess-free, and evenly coats the crumbs. If you crushed your cookies by hand, just transfer the crumbs to a mixing bowl, pour in the melted butter, and stir until the mixture looks like wet sand and holds together when pressed.
- Pour the mixture into a 9-inch pie pan or springform pan. Use the bottom of a measuring cup or a spoon to press the crumbs firmly and evenly across the bottom and slightly up the sides.
- Place the crust in the refrigerator for at least 30 minutes to firm up before adding your filling.
Peanut Butter Pie Filling
- In a large mixing bowl, beat the cream cheese, powdered sugar, and peanut butter until smooth and creamy.
- Add the milk, Cool Whip and vanilla, mixing until well combined.
- Pour the mixture into the prepared pie crust, spreading it evenly.
- Chill for at least 1 hour before serving. For a firmer texture, freeze and thaw slightly before slicing.
Chocolate Sauce
- Prepare a double boiler: Fill a saucepan with about an inch of water and bring it to a gentle simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
- Melt the chocolate: Add Hershey’s chocolate syrup and the dark chocolate chips (or chopped chocolate) to the bowl and stir occasionally until melted. Mix until fully combined and smooth.
- The sauce is best served warm.
Notes
For a firmer crust: Freeze for 15 minutes before adding the filling.
For extra flavor: Add ¼ teaspoon of salt to the crust mixture.
Gluten-Free: Use gluten-free Oreos for a gluten free crust. Topping Ideas:
Chopped Miniature Reese’s Cups for extra peanut butter-chocolate goodness.
Crushed Heath Bar for a caramelized toffee crunch.
Crushed Butterfinger for a crispy, peanut buttery bite.
Drizzle with chocolate sauce for a final touch! Make-ahead Tip: This peanut butter pie can be made a day in advance and stored in the fridge overnight. It slices beautifully when fully chilled and tastes even better the next day! Storage: This pie keeps well in the fridge for up to 4 days or can be frozen for up to a month when covered tightly.
