Easy No-Bake Peanut Butter Pie

Not only is this Easy No-Bake Peanut Butter Pie incredibly delicious, it’s also insanely easy to make, just like my Creamy Pumpkin Pudding Pie. Like, so easy it’s almost embarrassing when people ask you for the recipe. Basically, you throw a few ingredients in your blender, pour it in a pie crust, and refrigerate it for a few hours….

Exhausting, isn’t it?

If you like homemade chocolate cookie crust–like I do–instead of store-bought, you’ll need to add another 10 minutes to the 10 minutes it takes to make the filling and put it in the fridge.

So even with a homemade pie crust, this pie can be ready and in the fridge setting up in about 20 minutes. Boom Baby!

I don’t bake my cookie crust. If you want to bake the crust before adding the filling, place it in a 375-degree oven for about 7 minutes. This step just makes the crust a little more solid, but I find it makes very little difference in the finished product. And who has time for things that make little difference?

More Easy & Simple Desserts

how to make easy No-bake peanut butter Pie

To make your own crust, first, take the creme filling out of nine (9) Oreos. Place them and the remaining cookies in a food processor to crush them into crumbs.

Next, combine the crumbs with 5 tbsp of melted butter. Mix thoroughly.

Press the mixture evenly and firmly into a 9-inch pie tin. Set aside.

In a blender, combine the cream cheese, peanut butter, whipping cream, powdered sugar, and vanilla.

Mix until smooth.

If you do not have a blender, use a hand mixer to combine the cream cheese and peanut butter first. Add in the powdered sugar and vanilla, and then slowly add the whipping cream until it is all mixed in and the mixture is very smooth.
Pour filling mixture into the homemade or store-bought chocolate cookie pie crust. Immediately refrigerate for at least three hours or overnight.
Before serving, garnish with whipping cream, crushed peanuts, and crushed Oreos if desired.

Tips for making Easy No-Bake Peanut Butter Pie

I like to make a quick cookie crust for this recipe. I use Oreo cookies or knock-off Oreo cookies and take the cream center out of half of them…I find it tastes the same, and you might as well keep those calories out of it.
To crush the cookies into crumbs, I use my food processor. Putting them in a gallon-size Ziploc bag and using a rolling pin to crush them works great, too. It just takes a little elbow grease.
When pressing the Oreo mixture into the pie dish, I like to cover my hand with a plastic baggie to keep my hand clean.
Use a blender to mix up the filling to help it turn out creamy.
If you use gluten-free chocolate sandwich cookies to make the crust, this pie can be gluten-free.

Chef’s Tools:

Easy No-Bake Peanut Butter Pie

Prep time

20 mins

Total time

20 mins

Creamy, rich, sweet peanut butter flavor perfectly accented in a chocolate cookie crust. So easy even the kids can make it.

Recipe type: Pie

Cuisine: No-Bake Dessert

Serves: 8

Ingredients

Crust:
1 Store-bought chocolate cookie crust OR
1 Homemade chocolate cookie crust:
18 Oreos
5 tbsp butter, melted
Filling:
1 cup heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla
dash of salt
Extra whipping cream for garnish
Peanuts and cookie crumbs for garnish (optional)

Instructions

If making your own crust, first, take the creme filling out of half the Oreos. Place them and the remaining cookies in a food processor to crush them into crumbs.
Next, combine the crumbs with 5 tbsp of melted butter. Mix thoroughly.
Press the mixture evenly and firmly into a 9-inch pie tin. I like to cover my hand with a plastic baggie when I do this to keep my hand clean. Set aside.
In a blender, combine the cream cheese, peanut butter, whipping cream, powdered sugar, and vanilla. Mix until smooth.
If you do not have a blender, use a hand mixer to combine the cream cheese and peanut butter first. Add in the powdered sugar and vanilla, and then slowly add the whipping cream until it is all mixed in and the mixture is very smooth.
Pour filling mixture into the prepared or store-bought chocolate cookie pie crust. Immediately refrigerate for at least three hours or overnight.
Before serving, garnish with whipping cream, crushed peanuts, and crushed Oreos if desired.