No-Bake Peanut Butter Pie with Oreo Crust

If it’s 100 degrees where you live and you need a dessert that doesn’t require the oven, this No-Bake Peanut Butter Pie with Oreo Crust is the dessert for you. In the summer growing up my mom did everything in her power to not use the oven. I understand now, but not because it’s hot in Helsinki in the summer. It’s because the buildings here are made to be so insulated to keep hot air in, in the winter, that it also keeps all the hot air in, in the summer! It could be 70 outside and 85 in our apartment. Not my favorite.  And A/C is not a common thing here. At Thanksgiving it is also nice to have a no bake pie recipe on hand.

Sorry for the rambling, back to the pie….I could go a year without eating a peanut butter sandwich but I couldn’t go a month without eating a peanut butter dessert. Chocolate and peanut butter are soul mates. It’s one of my favorite chocolate combinations which you can tell by the recipes I have in the dessert section of my website. If you’re looking for another delicious peanut butter dessert option check out this cookie, this cookie, this frosting, this bar, this rice crispy treat,

What are your favorite chocolate combinations?

No-Bake Peanut Butter Pie with Oreo Crust

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Creamy, rich, and perfect peanut butter pie with chocolate crust that requires no cooking and can be made ahead of time.

• Prep Time: 30 minutes (plus refrigeration time)
• Cook Time: 0 minutes
• Total Time: 30 minutes (plus refrigeration time)
• Yield: 1 pie 1x

Ingredients

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Crust-

24 Oreos

4 tablespoons butter, melted

1/3 cup chocolate chips, melted

Filling-

8 oz cream cheese, softened

1 cup creamy peanut butter (or crunchy would be fine too, just not natural peanut butter)

1 cup powdered sugar

1 cup heavy cream

1 teaspoon vanilla extract

Topping-

1 ½ cups heavy cream

¼ cup powdered sugar

2 teaspoons vanilla extract

¼ cup chocolate chips, melted for a drizzle

Chopped peanuts, if desired, for topping

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Instructions

Crust-

Crush 24 Oreos in a Ziplock bag or pulverize them in a food processor. Transfer to a mixing bowl. In a microwave safe bowl, melt the butter and chocolate chips together in 30 second increments till smooth. Pour chocolate and butter mixture into the Oreos and mix. Press mixture into a 9-inch pie plate till the bottom and sides are evenly coated. Place in fridge or freezer while you make the filling.

 

Filling-

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl using a hand-held mixer, mix together the cream cheese and peanut butter till creamy. Add the powdered sugar and mix again till combined.

In a separate bowl, beat the whipped cream and vanilla till stiff peaks. Fold whipped cream into the peanut butter mixture. Spoon the filling into the chilled crust and refrigerate, covered, for at least 3-4 hours.

 

Topping-

When ready to serve, whip the heavy cream, powdered sugar, and vanilla extract till stiff peaks. Pipe or spoon the whipped cream on top of the pie and drizzle with melted chocolate and chopped peanuts, if desired.

Notes

This pie can easily be made a few days ahead of time. I’d recommend not topping with whipped cream till right before serving though.