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A peanut butter pie on a table topped with oreos and chocolate
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No Bake Peanut Butter Pie (6 Ingredients)

Peanut Butter Pie Recipe
Course Dessert
Prep Time 30 minutes
Total Time 30 minutes
Servings 14
Calories 410kcal
Author Bintu Hardy

Ingredients

For the Oreo Crust

  • 28 whole Oreos about 36 Oreos
  • 7 tbsp melted butter

For the Peanut Butter Pie filing:

  • 225 g (8oz) cream cheese
  • 250 g (1 cup) smooth peanut butter
  • 100 g (3/4 cup + 1 tbsp) icing sugar ( powdered sugar), divided
  • 240 ml (1 cup) double cream (heavy whipping cream)

Toppings:

  • Chocolate chips
  • Crushed Oreos
  • Chocolate sauce

Instructions

Make the Oreo Pie Crust:

  • Finely crush the Oreos in a food processor, or in a Ziploc bag using a rolling pin. Finer crushed cookies mean a crust that stick better.
  • Add the crushed Oreos into a bowl along with the melted butter and mix.
  • Transfer the mixture into a 23cm / 9 inch pie dish and press into the bottom and sides of a dish.

For No Bake Pie Crust - Freeze crust for 15 mins or refrigerate for at least 30 mins until it is set.

  • Optional For a baked pie crust - Bake at 180C / 350F / gas 4 for 10 mins. This will give you a crunchier crust. Let it cool before you continue with your recipe
  • Make the Peanut Butter Pie Filling:
  • Beat the cream cheese, peanut butter and icing sugar into a bowl using a hand held electric mixer until combined and light and fluffy
  • Add cream to another bowl plus the remaining 1 tbsp of icing sugar and using a hand held mixer whip the cream till it forms stiff peaks.
  • Carefully, fold the whipped cream into the peanut butter mix until combined.

Assemble the No Bake Peanut Butter Pie:

  • Then add this filling to the prepared Oreo pie crust and smooth.
  • Refrigerate for at least 6 hours but preferably overnight or freeze for 1 hr.
  • Then top with extra crushed Oreos, chocolate chips and chocolate sauce, if using and serve

Notes

 TIPS FOR THE PERFECT NO BAKE PEANUT BUTTER PIE

  • You can make the crust ahead of time and let it chill in the fridge.
  • Feel free to use a shop bought Oreo pie crust (or any other sweet pie crust) instead.
  • It is important to let the pie chill for at least 6hr in the fridge before serving. I usually make it the day before I need it and refrigerate overnight.
  • If you are short on time then freeze it for one hour.
  • This Peanut Butter Pie is very rich, so please cut smaller servings.
  • Other toppings for this include peanut butter cookies, Reese peanut butter cups and any chocolate of your choice.
  • If you have peanut allergies then you can use speculoos spread instead.

Nutrition

Calories: 410kcal | Carbohydrates: 28g | Protein: 7g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 301mg | Potassium: 202mg | Fiber: 1g | Sugar: 19g | Vitamin A: 645IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 2.5mg