This 7-ingredient no bake peanut butter pie with an Oreo crust is so quick and easy! The filling is creamy, light, and it isn’t overly sweet. This restaurant quality pie will have all your guests asking for seconds!
Peanut Butter Cream Pie
This quick and easy peanut butter pie is light, airy, smooth, and creamy. It’s seriously one of the best no-bake pies with Cool Whip you’ll ever make!
The peanut butter and cream cheese are whipped together with an electric mixer, which creates a delicious base with a lovely texture. Then it’s sweetened with just enough powdered sugar to really enhance the peanut butter flavor, but it’s not overly sweet. Finally, Cool Whip is mixed into the filling, which makes the texture so much lighter.
That delicious filling is smoothed out into a quick homemade cookie pie crust. The combination of the creamy peanut butter filling and the crunchy chocolate Oreo crust really is the best.
I love serving it with a scoop of ice cream. It’s even better topped with some chopped mini Reese’s peanut butter cups and a drizzle of salted caramel sauce.
This is the perfect pie to make for Thanksgiving or during the summer months when you don’t want to heat up the house.
What Is Peanut Butter Pie Made Of?
No bake peanut butter cream pie is made with a creamy peanut butter filling and an Oreo cookie crust. The filling is made with cream cheese, peanut butter, vanilla, powdered sugar, and Cool Whip. The crust is made with Oreo cookies and melted butter.
Oreo Pie Crust: You can use a store bought Oreo pie crust if you prefer, but I really think the homemade one tastes so much better! Plus, it’s so easy to make. All you need is Oreos, melted butter, and a food processor.
Cream Cheese: Cream cheese is perfect in no-bake pie fillings because it’s thick and creamy at room temperature. It helps add structure to the pie without needing to use heat to cook eggs or activate thickeners (like flour or cornstarch).
Peanut Butter: It’s so important to use a creamy peanut butter like Jif. You can’t swap it for a natural peanut butter because the pie won’t set if you use the wrong peanut butter.
Vanilla: Since this is a no-bake dessert, I really recommend using pure vanilla extract. The taste difference between artificial vanilla extract and pure vanilla extract is a lot more prominent in desserts that aren’t baked.
Powdered Sugar: Powdered sugar is the best sweetener for this recipe because it doesn’t need heat to help dissolve the sugar. Confectioner’s sugar is so fine that it’s able to dissolve into the rest of the filling ingredients without any additional processes.
Cool Whip: This whipped topping is the key to the light, fluffy, and airy texture of this pie. Be sure to let it thaw before you make the pie, and then fold it into the rest of the filling ingredients gently so that you don’t lose too much of the volume.
You could substitute it with homemade whipped cream if you have to, but the texture of the pie won’t be as good (and it might also have a harder time setting).
How To Make Peanut Butter Pie
Start by pulsing the Oreo cookies in a food processor until they’re fine crumbs. Then add the melted butter and pulse it to combine. (See the recipe card below for the full printable instructions.)
Transfer the Oreo mixture to a pie plate, then spread it out evenly. Use a silicone spatula or the bottom of a glass to press the pie crust into place to help it set. Transfer the Oreo crust to the freezer to allow it to set while you make the filling.
Use either a stand mixer or a large mixing bowl and an electric hand mixer to mix the cream cheese, peanut butter, and vanilla together until the mixture is smooth.
Add in the powdered sugar, and mix until it’s fully incorporated.
Add in the Cool Whip and gently fold it into the peanut butter pie filling. Transfer the filling to the Oreo pie crust.
Smooth the pie filling out to the edges, and then cover it in saran wrap and let it rest in the fridge until it has set. See the recipe card below for the full written instructions, including ingredient amounts and helpful tips, etc.
What Kind Of Peanut Butter Is Best For Pie?
I recommend using a smooth and creamy peanut butter like Jif. Natural peanut butters don’t work well in peanut butter pies because the texture of the peanut butter can stop the pie filling from setting.
You can tell if the peanut butter you’re going to use won’t work because the oil and the peanut butter will separate in the jar. You’re looking for a peanut butter that doesn’t separate and has a smooth spreadable consistency.
What Kind Of Crust Is Best For Peanut Butter Pie?
There are 5 different pie crust options for peanut butter pie. Oreo crust is my favorite, but you can also use a regular baked and cooled pie crust, a graham cracker crust, a pretzel crust, or a Nutter Butter crust.
If you opt for one of the no-bake crusts, I really recommend making them from home. It’s so easy and the flavor is so much better! Just follow the instructions in the recipe card using either Oreos, graham crackers, pretzels, or Nutter Butters.
How To Make A Perfect Peanut Butter Pie Crust
Just add the cookies you want to use to a food processor and pulse until they’re fine crumbs. Then add in melted butter and pulse until it has combined. Spread the mixture out in a pie plate, then press it into place. Let the crust set in the freezer while you make the filling. That’s it – it’s so easy! You can also bake a regular pie crust and use that – just make sure it has a chance to fully cool before you add the filling.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you love this recipe, be sure to check out all of our dessert recipes! Some reader favorites are:
- 25 Oreo cookies
- 5 Tablespoons butter (melted, 71 grams)
Peanut Butter Pie Filling:
- 1 (8 ounce) brick cream cheese (room temperature)
- 1 cup creamy peanut butter (see notes)*
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar
- 1 (8 ounce) container Cool Whip (thawed)
- To a food processor, add the Oreo cookies. Pulse until the cookies are fine crumbs. Add in the melted butter, and pulse a few more times (until the butter and cookie crumbs are fully combined).
- Transfer the cookie crumb mixture to a 9.5-inch pie plate. Spread the mixture out evenly, then use a rubber spatula and medium pressure to press the mixture down. If you’re having a hard time getting the cookies to set in place, you can also use the bottom of a glass to set it more firmly. Place the Oreo pie crust in the freezer for 15 minutes. While you’re waiting for the pie crust to set, make the filling.
Peanut Butter Pie Filling:
- To the bowl of an electric stand mixer fitted with the wire whisk attachment (or you can use a large mixing bowl and an electric hand mixer), add the cream cheese, peanut butter, and vanilla extract. Mix on medium speed until smooth (about 2 minutes). Scrape down the sides, then add in the powdered sugar. Turn the mixer on low, then slowly increase the speed to medium and mix until the powdered sugar is fully incorporated.
- Add the Cool Whip and gently fold in until incorporated.
- Pour the filling into the chilled Oreo cookie crust and spread it out evenly. Cover with saran wrap, and let it chill in the fridge to set for at least 3 hours before serving.
*I recommend using a creamy peanut butter like Jif. If you use a natural creamy peanut butter (the kind where the oil and the peanut butter separates in the jar), there’s a good chance that your pie won’t set properly because of the texture difference.
Amount Per Serving: Calories: 658Total Fat: 46.1gCarbohydrates: 56.6gFiber: 3.3gSugar: 37.6gProtein: 11.1g
Nutrition information isn’t always accurate.
If you’re looking for the best classic old fashioned peanut butter pie, you’ve got to try this recipe! The easy no bake filling pairs perfectly with the chocolate crust.