Print

No-Bake Peanut Butter Pie

A close-up of a slice of peanut butter pie, topped with chocolate drizzle, cookie crumbles, and an Oreo cookie.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, no-bake peanut butter pie with your choice of Oreo or graham cracker crust, perfect for holidays and make-ahead desserts.

Ingredients

Scale
  • 1 ½ cups crushed Oreo cookies (about 15 cookies) or graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy whipping cream
  • ½ cup powdered sugar
  • Optional toppings: peanut butter cups, chocolate ganache, whipped cream

Instructions

  1. Prepare the crust: In a medium bowl, combine crushed cookies or graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
  2. Chill the crust for at least 15 minutes while you prepare the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter and beat until well combined.
  4. Gradually beat in the sweetened condensed milk and vanilla extract until the mixture is smooth and creamy.
  5. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  6. Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it. Then, fold in the remaining whipped cream until just combined. Do not overmix.
  7. Pour the peanut butter filling into the chilled crust and spread evenly.
  8. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.
  9. Before serving, add your desired toppings such as chopped peanut butter cups or a drizzle of chocolate ganache.

Notes

  • For a firmer pie, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of hot water to the peanut butter filling before folding in the whipped cream.
  • This pie freezes well. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator for several hours before serving.
  • If using peanut butter cups as a topping, chop them before adding.
  • For a chocolate ganache drizzle, heat ½ cup heavy cream until simmering, then pour over 1 cup of chopped semi-sweet chocolate. Let sit for 5 minutes, then stir until smooth.

Nutrition

Find it online: https://cutcooktaste.com/peanut-butter-pie-no-bake-oreo-graham/