This Oreo peanut butter pie is made with an Oreo crust and creamy peanut butter mousse filling then topped with chopped peanut butter cups. An easy no-bake dessert favorite!
More no bake pie recipe favorites include no-bake cheesecake, chocolate banana cream pie and this mud pie recipe!
Table of Contents
No-Bake Oreo Peanut Butter Pie
The classic flavor combination of this oreo peanut butter pie along with the things that make it so easy to make, are just some of the reasons you’ll be making this no-bake dessert for everything from holiday desserts to summer BBQs!
The creamy peanut butter and cream cheese, sweetened with powdered sugar and whipped topping make a light and fluffy cheesecake-like pie filling. The Oreo pie crust adds the perfect chocolate-y crumb crust just like it does in my French silk pie!
Peanut Butter Oreo Pie Ingredients
- Oreo pie crust: Make your own with regular Oreos, butter, sugar and salt or make this pie even easier and just use a store-bought Oreo crust.
- Cream cheese: Softened cream cheese at room temperature ensures that the filling is smooth and creamy, not lumpy.
- Peanut butter: Smooth and creamy peanut butter is my preference although crunchy peanut butter works, too! Avoid using natural peanut butter as it won’t work.
- Powdered sugar: Sweetens the Oreo chocolate peanut butter pie filling.
- Whipping topping: I prefer to use Cool Whip. If you like your pie from scratch make my homemade Cool Whip.
- Pure vanilla extract: Balances the sweet taste in the filling.
- Toppings: While optional I recommend chopped Reese’s peanut butter cups and Oreos.
How to Make Oreo Peanut Butter Pie
Place cream cheese and peanut butter into a medium bowl and beat until smooth.
Add powdered sugar and continue mixing to combine. Fold in the whipped topping and vanilla.
Pour creamy filling onto the prepared crust, and spread evenly using a spatula. Top with chopped Reese’s then chill in the freezer for at least one hour. Remove from freezer 10 minutes before serving.
Tips for the Best Oreo Crust Peanut Butter Pie
- Use smooth peanut butter to get that velvety texture.
- If you have an offset spatula, that can make spreading out your filling much easier.
- Keep some extra Oreos and include them as part of your topping choices or fold some crushed Oreos into the filling like I do in my Oreo pie recipe.
- Make your own homemade Oreo crust by crushing 25 Oreos in a food processor then combining with 5 Tablespoons melted butter and 4 Tablespoons sugar. Pack the crust into a pie pan and bake 10 minutes. Cool completely before adding filling.
- The longer you chill the pie, the more time it has to set.
Storage
- Store: Store pie covered in the refrigerator for up to 4 days.
- Freeze: You can also freeze it for up to 3 months in an airtight container.
Try these other favorite Oreo dessert recipes including best chocolate Lasagna, Oreo dirt cake recipe and Oreo ice cream cake.
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Oreo Peanut Butter Pie
Ingredients
OREO Pie Crust
- 25 regular OREOS
- 5 Tablespoons unsalted butter (melted)
- 1 Tablespoons granulated sugar
- Pinch fine sea salt
Peanut butter filling
- 8 ounces cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 8 ounces whipped topping (thawed)
- 1 teaspoon vanilla extract
Optional toppings: Melted peanut butter, melted chocolate, reese's cups, reese's pieces,
Instructions
Oreo Crust
- Crush Oreos. For the pie crust, preheat the oven to 350°F. Place 25 Oreos in a food processor or blender and blend until they have turned into crumbs. Should be about 2 cups.
- Make crust. Stir in 5 Tablespoons melted butter, 4 Tablespoons sugar and pinch of salt until combined. Then press into a 9-inch pie dish. Use a measuring cup to press firmly. Bake for 10 minutes. Set aside to cool completely.
Filling
- Combine peanut butter and cream cheese. Place 8 ounces cream cheese and 1 cup creamy peanut butter in a medium size bowl and beat until smooth with an electric beater. Add 1 cup powdered sugar in and mix until smooth. Then fold in 8 ounces whipped topping and 1 teaspoon vanilla. Spread into pie crust.
- Chill. Top with chopped Reese's. Then chill in the freezer for at least one hour. Remove just before serving. Slice into 10 slices.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chocolate, Christmas, Desserts, No-Bake, Pies + Tarts, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
About how many reeses to cover the top?
I usually use about 4 :)
It really depends on your preference how many you would like to use to garnish the Oreo peanut butter pie as well as if you are chopping the larger ones or smaller ones.
Can’t wait to make this, but I have a question. Do I leave the whole Oreo to make the crust? Or do I remove the cream filling inside the Oreo?
No need to remove the creamy filling for the crust. Enjoy!
Can you use homemade whipped cream?
Yes, I would use about 2 cups :) Could also try making a homemade cool whip which is a little sturdier https://www.iheartnaptime.net/how-to-make-cool-whip/
Very good! Should I store in the freezer?
Any leftovers will keep in the fridge for up to 4 days covered. You can also freeze it for up to 1 month in an airtight container. :)
I’d like to but the recipe doesn’t say how much of each ingredient you need to use.
Hi Valerie! If you scroll down in the post, the recipe is posted with all the ingredient measurements. Or at the top of the page, there is a “jump to recipe” button.
Preheat oven to what temp you forgot to put temp.
350°F
Oh my goodness, this pie is heavenly! It is so rich and delicious. My husband loved it so much that he has picked this for his upcoming birthday dessert!
This is the perfect flavor combination! I might just use your hack about buying a premade crust to make this even easier.
So rich and delicious! I cut it into smaller pieces so I could enjoy it longer AND handle the wonderful, delicious richness of this pie! So perfect for parties when I’ve got my oven working overtime on all the other food!