This Easy No-Bake Peanut Butter Pie is a rich, creamy dessert with a crunchy Oreo crust, fluffy peanut butter filling and a topping of chopped peanuts plus chocolate and caramel drizzle. It’s perfect when you want a decadent treat without turning on the oven, and it can be made ahead for parties, holidays or family dinners.
Ingredients
Chocolate Pie Crust
- 24 Oreo cookies (regular, not double-stuffed)
- 5 tbsp unsalted butter, melted
Peanut Butter Filling
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 8 oz cream cheese, softened
- ½ cup creamy peanut butter (non‑naturel)
- ½ cup powdered sugar
- 1 tsp vanilla extract
Toppings
- ½ cup chopped peanuts
- ¼ cup chocolate syrup (optional)
- ¼ cup caramel or butterscotch syrup (optional)
Instructions
- Grease a 9‑inch pie plate. Crush the Oreos in a food processor or blender, then mix the crumbs with melted butter. Press firmly into the bottom and sides of the pan and refrigerate for at least 30 minutes.
- In a cold bowl, beat the whipping cream with 2 tbsp powdered sugar until stiff peaks form; set aside.
- In another bowl, beat the softened cream cheese until smooth. Add peanut butter, ½ cup powdered sugar and vanilla; beat until creamy, scraping the bowl as needed.
- Gently fold the whipped cream into the peanut butter mixture with a spatula until fully combined. Spoon the filling into the chilled Oreo crust and smooth the top.
- Sprinkle chopped peanuts over the pie, then drizzle with chocolate and caramel or butterscotch syrup if desired. Chill for at least 2 hours, or freeze for a firmer slice. Serve cold and store any leftovers in the fridge.