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–+ servings
No bake peanut butter pie.
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5 from 12 votes

No bake Peanut Butter Pie with Oreo crust

A delicious, smooth, and creamy no-bake peanut butter pie with Oreo crust. It's the ultimate crowd-pleaser at any time of the year! 
Prep Time30 minutes
Waiting Time8 hours
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 679kcal
Author: Katalin Nagy

Equipment

Ingredients

For the Oreo pie crust

For the peanut butter filling

  • 230 g Heavy Cream very cold
  • 230 g Cream cheese full fat Philadelphia tub
  • 170 g Peanut butter smooth, unsweetened
  • 55 g Powdered sugar
  • 115 g Cream cheese ex. Philadelphia, full fat
  • 40 g Heavy Cream
  • 55 g Oreo cookies crumb
Metric - US Customary

Instructions

How to make Oreo pie crust

  • Melt butter in the microwave and let it cool down slightly while preparing the Oreo crumbs.
  • Blitz Oreos into crumbs using a food processor or by placing the cookies into a ziplock bag and crushing them with a rolling pin. Mix the crumbs with the warm butter and a pinch of salt until it all comes together.
  • Line a 8-inch pie tin with the Oreo crust mixture and press it flat evenly using the back of a spoon. Once the crust is evenly distributed and pressed tightly into the pie tin, place it into the freezer to set it whilst preparing the filling.

How to make peanut butter pie

  • Whip cream cheese and powdered sugar with an Electric hand mixer for a few minutes until light and fluffy, but do not overbeat.
  • In a separate bowl, whip cold heavy cream until soft peaks form, but do not overbeat, or it can go stiff.
  • Fold the peanut butter into the whipped cream cheese mixture using a Rubber spatula.
  • Now gently fold the whipped heavy cream into the peanut butter cream cheese mixture. It must stay light and fluffy before pouring into the crust.
  • Pour the peanut butter pie filling into the Oreo crust and smooth the top with an Offset spatula. Place it into the fridge and let it set for a minimum of 4 hours.
  • Make the decorations by whipping heavy cream and cream cheese until it increases in volume and reaches a pipeable consistency. Fold in more crushed Oreo crumbs and pipe a decoration on top of the pie using a French star nozzle tip.
  • Chill the pie in the fridge again for the decoration to set before serving.

Notes

Ingredient notes 
  1. Weigh all ingredients by the gram using a digital scale for precision. 
  2. Make sure the heavy cream is very cold and has a fat content of at least 36%. 
  3. Use full-fat cream cheese and smooth, unsweetened peanut butter. 
Technique notes 
  1. If the Oreo butter mixture is too runny to work with when making the crust, place it into the fridge for a few minutes to chill.
  2. Do not overwhip the cream filling, or it can go runny. 
  3. The 4 hours chilling time in the fridge is important for the no-bake pie filling to set properly, so don't skip or shorten this step. 
  4. Store the no-bake pie in the fridge and consume within 2-3 days maximum.

Nutrition

Calories: 679kcal | Carbohydrates: 41g | Protein: 11g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 412mg | Potassium: 297mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1363IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg