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The Ultimate Easy No-Bake Peanut Butter Pie with Chocolate Oreo Crust

A decadent slice of no bake peanut butter pie featuring a dark crust, creamy filling, and chocolate ganache topped with peanut butter drizzle.
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Make this rich, creamy peanut butter pie without turning on your oven. It features a simple chocolate Oreo crust and a fluffy peanut butter filling, making it a perfect quick dessert for any occasion.

Ingredients

Scale
  • 1 3/4 cups chocolate sandwich cookie crumbs (about 24 cookies)
  • 1/4 cup unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1/4 cup creamy peanut butter (for topping)

Instructions

  1. Prepare the crust: Mix the chocolate cookie crumbs and melted butter in a medium bowl until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the freezer while you prepare the filling.
  2. Make the filling base: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup of peanut butter, powdered sugar, and vanilla extract. Beat until the mixture is fully combined and creamy.
  3. Fold in the whipped topping: Gently fold the thawed whipped topping into the peanut butter mixture until no streaks remain. Do not overmix.
  4. Fill the crust: Spoon the peanut butter filling evenly into the chilled Oreo crust. Smooth the top with a spatula.
  5. Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
  6. Prepare the chocolate topping: Place the chocolate chips in a small, microwave-safe bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, or microwave until hot. Pour the hot cream over the chocolate chips and let stand for 5 minutes. Whisk until smooth to create a ganache.
  7. Add the final layer: Once the pie is firm, spread the chocolate ganache evenly over the top of the peanut butter filling.
  8. Add peanut butter swirls (optional): Warm the remaining 1/4 cup of peanut butter slightly so it is pourable. Drizzle it over the chocolate layer in a decorative pattern.
  9. Chill again: Return the pie to the refrigerator for at least 30 minutes to allow the chocolate topping to set before slicing and serving.

Notes

  • For a graham cracker crust variation, substitute 1 1/2 cups of graham cracker crumbs for the Oreo crumbs and add 2 tablespoons of granulated sugar to the crust mixture.
  • If you want an extra indulgent topping, melt a few Reese’s Peanut Butter Cups and drizzle them over the chocolate layer.
  • This is a great make ahead dessert; it tastes best when chilled for 6 hours or overnight.

Nutrition

Find it online: https://mdlatdmm.com/no-bake-peanut-butter-pie-recipe/