No Bake Peanut Butter Pie

No Bake Peanut Butter Pie is smooth and creamy, crunchy and sweet all at once! I love everything about this no bake pie. It has an amazing creamy texture, rich peanut butter taste, and an Oreo cookie crust that will satisfy anyone! What's more, it is so quick and easy to make.

Best no bake peanut butter pie recipe

After making my popular no-bake Oreo cheesecake recipe, I created another crazy delicious and super simple no-bake dessert. If you love peanut butter, you will love this recipe. The creamy peanut butter pie filling is so irresistible, and it works perfectly with the sweet Oreo crust.

No oven, no hassle! This is a no-bake pie, so you won't need to turn the oven on at all, and it comes together in no time. You will need only 5 basic ingredients you probably already have in your pantry and no special equipment or techniques.

This pie is perfectly balanced and not too sweet. It makes the perfect dessert, and everyone always wants a second slice.  

Katalin's key take on how to make super creamy, light no bake pie

This no bake peanut butter pie is super light and creamy. The secret to a creamy, fluffy pie is to whip the cream cheese and heavy cream separately and then fold them together. It gives the peanut butter filling the most incredible mousse-like texture; you won't believe it!

While it adds a couple of extra basic steps to the recipe, you won't want to skip it. As always, I recommend using good quality, high-fat cream cheese (like Philadelphia) and heavy cream with a fat content between 36% and 40% (I use 36% fat heavy cream) for the best flavor and texture.

Keep reading for all my pro tips on how to make a creamy pie filling and how I make the best Oreo cookie pie crust for this delicious peanut butter dessert.

Make the Oreo crust

Check out my in-depth guide to making Oreo pie crust for all my pro tips before you begin.

Melt unsalted butter in the microwave (or on the stovetop) and let it cool down slightly while preparing the Oreo cookie crumbs.

Blitz or blend Oreos into crumbs using a food processor or by placing the cookies into a plastic ziplock bag and hitting them with a rolling pin. They need to be crushed to a very fine crumb.

Mix the Oreo crumbs into the warm butter with a pinch of salt until it all comes together.

Press the Oreo crust mixture into a pie tin to form the pie crust. Press it hard into the bottom and sides using a spoon to really compact the crumbs. Bending the handle of the spoon will really help you get into the corners.

Once the crust is evenly distributed, place it into the freezer to set it while preparing the creamy peanut butter filling. Don't skip this step, as the butter needs to harden to get the Oreo cookie crumbs to stick together.

Make the peanut butter filling and assemble

Whip the full-fat cream cheese and powdered sugar in a large mixing bowl using an electric hand mixer. Only whip until light and fluffy, and do not overbeat. Sift the powdered sugar first to avoid lumps.

Fold the peanut butter into the whipped cream cheese and sugar mixture using a rubber spatula.

Whip the heavy cream in a separate bowl until soft peaks form.

Very gently (to avoid knocking out the air), fold the whipped cream into the peanut butter cream cheese mixture.

Pour the creamy peanut butter pie filling into the frozen Oreo cookie crust. Smooth off the top using an Offset spatula. Place it into the fridge to set for a minimum of 4 hours.

Decorate

Whip cold, full fat heavy cream and cream cheese until it reaches a pipeable consistency.

Fold in more crushed Oreo crumbs and place the whipped topping into a piping bag fitted with a French star nozzle tip. Pipe decorations onto the pie surface and add more Oreos as a garnish.

Chill the pie in the fridge again for 10-15 minutes to set the decoration before serving.

Storage & Freezing

Store this pie covered or in an airtight container in the fridge. Consume leftovers within 2-3 days.

You can make the easy no-bake pie crust ahead of time and store it until needed. It freezes well, too. Simply double-wrap it in plastic wrap and aluminum foil to prevent freezer burn.

I do not recommend freezing no bake peanut butter pie once filled, as the creamy peanut butter mousse filling can go grainy when defrosted.

Flavor variations

Once you've mastered this easy no bake peanut butter pie recipe, you can adapt it to suit you. Add a pinch of vanilla extract, or use different nut butter, like pistachio butter or cashew butter, for the peanut butter pie filling. Or you could swap out the cookie crust and make an easy Graham Cracker crust. You could even use Lotus Biscoff cookies.

When I am feeling super decadent, I turn this dessert into a peanut butter pie with Oreo crust and chocolate ganache frosting. Chocolate works so well with the peanut butter flavor; chocolate peanut butter pie is always popular!

I also love decorating this pie with my cream cheese peanut butter frosting to double down on the peanut butter flavor.

Fresh strawberries also taste delicious placed on top of this easy pie!

If you love making desserts without having to turn on the oven, check out these other easy no bake desserts.

I also recommend trying these delicious double peanut butter cookies from Sheery and an Oreo milkshake without ice cream from Jenna.

Ingredient substitutions

Baking is a science, so simply swapping ingredients can endanger the result. Ingredient substitutions must be done carefully by considering what elements each one brings to a recipe.

The easiest is to substitute the peanut butter with any other nut butter.

If you have run out, you can check out these heavy cream substitutes and butter substitutes. Or, why not swap the Oreos for Graham Crackers, or use a mixture of both?

Read my other baking guides for more information on common ingredients and how to improve your baking.

Expert tips to make no bake peanut butter pie

1. Ensure the heavy cream is very cold before whipping, or it will not thicken properly. I like to move it from the fridge into the freezer for 10 minutes just before whipping.
2. Use smooth, unsweetened peanut butter.
3. If the Oreo butter mixture is too runny to work with when pressing the crumb crust into the tin, place it into the fridge for a few minutes to firm up. Do not be tempted to add more Oreos or more butter; the recipe is correct. It just needs to cool down a bit more.
4. Do not overwhip the cream cheese mixture, or it can go runny. Be careful when folding in the peanut butter to keep it fluffy, and don't overmix it.
5. Do not overbeat the heavy cream, as it can go stiff. Stop when you see soft peaks forming in the cream. It is very hard to fold stiff whipped cream with the cream cheese mixture, so it is better to stop before that.
6. The pie filling needs a minimum of 4 hours in the fridge to set properly before you can cut and serve it, so don't skip or shorten this step. 
7. Butter softens at room temperature, so keeping this crust out of the fridge for longer than 20 minutes is not recommended.

What equipment to use

Weigh all of your ingredients using a Digital scale for precision. I do not recommend using the cup system for baking; it is not precise enough, and cup measurements differ depending on which country you are in.

Combine ingredients using an Electric hand mixer and Rubber spatula and smooth off the top of your peanut butter pie filling with an Offset spatula

I use a 20 cm / 8-inch loose base pie tin for this easy peanut butter pie with Oreo crust recipe. The pie serves 8 people.

Pipe decorations onto your peanut butter Oreo pie using a piping bag fitted with a French star nozzle tip. Or, simply use a spoon!

Try some of my other pie recipes

• No bake apple pie
• Pumpkin custard pie
• No bake chocolate pie
• No bake pumpkin pie
• Pumpkin cream cheese pie
• Baileys apple pie

Have you tried this recipe?

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