Sweet Peanut Butter Pie with Oreo Crust

I’ve always been the kind of person who thinks dessert should be easy. Don’t get me wrong, I love a good homemade pie, but sometimes I want something that tastes fancy without spending all afternoon in the kitchen. That’s where no-bake pies come in, and this peanut butter version is one I make all the time.

The Oreo crust is basically foolproof. You crush up some cookies, mix them with melted butter, and press them into a pan. That’s it. The peanut butter filling is just as simple, and the combination of creamy peanut butter with those chocolate cookie crumbs is hard to beat.

Need a dessert for a potluck? This is my go-to. Want to impress your in-laws without breaking a sweat? Make this pie. It looks like you worked way harder than you actually did, and everyone always asks for the recipe.

What Kind of Peanut Butter Should I Use?

For this pie, you’ll want to stick with creamy peanut butter rather than chunky, as it needs to blend smoothly with the cream cheese and whipped cream. Regular store-brand peanut butter like Jif or Skippy works perfectly here – in fact, it’s actually better than natural peanut butter for this recipe. Natural peanut butter tends to be too oily and can separate in the filling, making it harder to get that thick, mousse-like texture you’re going for. Just make sure your peanut butter is at room temperature before you start mixing, as cold peanut butter can be stubborn to blend and might leave you with lumps in your filling.

Options for Substitutions

This pie is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Oreo cookies: You can use other chocolate sandwich cookies or even graham crackers for the crust. If using graham crackers, you’ll need about 1 ½ cups of crumbs and might want to add 2 tablespoons of sugar since they’re less sweet than Oreos.
• Creamy peanut butter: Regular creamy peanut butter works best here – avoid natural or no-stir varieties as they can make the filling too oily and won’t set properly. If you want to use crunchy peanut butter, that’s totally fine and adds nice texture.
• Cream cheese: Make sure your cream cheese is at room temperature for smooth mixing. In a pinch, you could use mascarpone cheese, though the flavor will be slightly different and a bit richer.
• Heavy cream: Heavy whipping cream is what you need for this recipe to get that thick, stable filling. Regular whipping cream can work but won’t be quite as sturdy. Don’t use half-and-half or milk as they won’t whip up properly.
• Powdered sugar: You can make your own by blending granulated sugar in a blender until fine, adding 1 tablespoon of cornstarch per cup of sugar to prevent clumping.

Watch Out for These Mistakes While Baking

The biggest mistake when making this no-bake pie is not letting your cream cheese come to room temperature, which leads to lumps in your filling that are nearly impossible to smooth out – leave it on the counter for at least an hour before starting.

Another common error is over-whipping the heavy cream, which can turn it grainy or even buttery instead of light and fluffy, so stop mixing as soon as stiff peaks form.

Make sure your Oreo crust is packed firmly into the pan and chilled for at least 15 minutes before adding the filling, otherwise it’ll crumble apart when you try to slice it.

Finally, resist the urge to dig in right away – this pie needs at least 4 hours in the fridge to set properly, and overnight is even better for clean, picture-perfect slices.

What to Serve With Peanut Butter Pie?

This pie is pretty rich and decadent on its own, so I like to keep things simple on the side. A hot cup of coffee or a cold glass of milk is really all you need to balance out the sweetness and creamy peanut butter flavor. If you’re serving this for a dinner party, fresh berries like strawberries or raspberries make a nice addition to the plate since their tartness cuts through the richness of the pie. You could also add a small scoop of vanilla ice cream if you want to go all out, but honestly, this dessert shines best when it’s the star of the show.

Storage Instructions

Store: Keep your peanut butter pie covered in the fridge for up to 5 days. I like to use plastic wrap or aluminum foil pressed directly on the surface to prevent it from drying out. It actually tastes even better the next day once all the flavors have had time to meld together!

Freeze: This pie freezes really well for up to 2 months. Wrap it tightly in plastic wrap, then again in foil before freezing. When you’re ready to serve, just move it to the fridge and let it thaw overnight for the best texture.

Serve: For the creamiest texture, take the pie out of the fridge about 10-15 minutes before slicing. If you’re serving from frozen, let it thaw in the fridge overnight. Add any toppings like crushed Oreos or peanut butter cups right before serving so they stay crunchy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 55-65 g
• Fat: 330-360 g
• Carbohydrates: 300-340 g

Ingredients

For the crust:

• 6 tbsp unsalted butter (melted)
• 20 oreo cookies

For the filling:

• 1 cup powdered sugar
• 8 oz cream cheese (room temperature)
• 1/2 tsp vanilla extract
• 1 cup smooth peanut butter (I use Jif)
• 1 1/2 cups cold heavy cream

For the topping (optional):

• crushed oreo cookies
• chopped peanut butter cups (optional but recommended)
• 1 1/2 cups cold heavy cream (whipped)

Step 1: Prepare the Oreo Crust

• 20 oreo cookies
• 6 tbsp unsalted butter (melted)

Place the oreo cookies in a food processor and pulse until fine crumbs form.

Transfer the crumbs to a bowl and stir in the melted unsalted butter until the mixture looks like wet sand and all crumbs are moistened.

Press the mixture firmly into the bottom and up the sides of an 8-inch pie plate, creating an even layer.

Chill the crust in the refrigerator or freezer while you prepare the filling.

Step 2: Whip the Heavy Cream

• 1 1/2 cups cold heavy cream

In a mixing bowl, whip 1 1/2 cups cold heavy cream using a hand mixer or stand mixer until stiff peaks form.

Set the whipped cream aside for use in the filling.

Step 3: Make the Peanut Butter Filling

• 8 oz cream cheese (room temperature)
• 1 cup smooth peanut butter (I use Jif)
• 1 cup powdered sugar
• 1/2 tsp vanilla extract
• whipped heavy cream (from Step 2)
• oreo pie crust (from Step 1)

In a separate bowl, beat the room temperature cream cheese and smooth peanut butter together until creamy and well combined.

Beat in the powdered sugar and vanilla extract until integrated, resulting in a thick, almost cookie dough-like texture.

Gently fold in the whipped heavy cream from Step 2 until the mixture is light and mousse-like.

Transfer the peanut butter mousse into the prepared oreo crust from Step 1 and smooth the top.

Refrigerate for at least 4 to 6 hours, or overnight, until set.

I always like to let the pie chill overnight for an even creamier texture.

Step 4: Prepare the Whipped Cream Topping

• 1 1/2 cups cold heavy cream (whipped)

Just before serving, whip 1 1/2 cups of cold heavy cream until stiff peaks form.

If you like, you can add a few tablespoons of powdered sugar for sweetness, but I actually prefer it unsweetened since the filling is already quite sweet.

Use this fresh whipped cream to top the chilled pie just before serving.

Step 5: Finish and Serve

• whipped cream topping (from Step 4)
• crushed oreo cookies
• chopped peanut butter cups (optional but recommended)

Top the pie with the fresh whipped cream from Step 4, then sprinkle with crushed oreo cookies and chopped peanut butter cups if desired.

Slice and serve chilled.

For extra flavor, I recommend adding the chopped peanut butter cups—their texture and flavor make each bite amazing!