No Bake Oreo Peanut Butter Pie (Oreo Cookie Crust)

This Oreo Peanut Butter Pie is rich, creamy, and irresistibly simple to make. With a homemade Oreo cookie crust, a velvety smooth and luscious peanut butter filling, and fluffy whipped cream. It’s the ultimate no bake dessert that everyone loves.

This no bake pie combines two of the best pies in one! A creamy & easy Peanut Butter Pie Recipe and an Oreo Cream Pie ❤︎

No Bake Peanut Butter Pie With Oreo Cookie Crust

This creamy peanut butter pie with a chocolate cookie crust is bursting with peanut butter flavor – truly a peanut butter lover’s dream no bake pie! 

You can’t go wrong with a homemade chocolate cookie crust (made with Oreo cookies) filled with a creamy and smooth peanut butter filling.

Not only is it crave able but you probably won’t find an easier dessert than this one. Even with the homemade cookie crust, it’s a simple no bake pie that is always a hit for dessert at family dinner or take it to a gathering (it travels really well!). 

So if you’re a fan of peanut butter + Oreo cookies then this is a must make dessert. Trust me. I am pretty sure everyone needs this no bake pie in their life. 

How To Make No Bake Oreo Peanut Butter Pie (Printable Recipe Card)

Make The Oreo Cookie Chocolate Crust : In a food processor, add the Oreo cookies and melted butter, and pulse until it turns into fine crumbs. 

Firmly and evenly press the Oreo cookie crust mixture into the bottom and up the sides of a 9-inch pie dish. Let the crust sit in the refrigerator while you prepare the creamy peanut butter filling. 

Make The Peanut Butter Pie Filling : In a large mixing bowl, using an electric hand mixer, beat the cream cheese, peanut butter, light brown sugar, and salt until very smooth, until it looks whipped & fluffy, and it’s lighter in color. About 2 minutes. 

Stir in the Cool Whip and vanilla extract and mix until fluffy and evenly combined. 

Spread the peanut butter filling evenly into the Oreo cookie crust and smooth out the top. 

Refrigerate & Serve : Cover with plastic wrap or a lid, and refrigerate for at least 6 hours (or up to overnight), before serving. 

Garnish the pie with additional whipped cream and mini Oreos, or additional crumbled Oreo cookies.

How To Store A No Bake Peanut Butter Oreo Pie

Store the pie, covered, in the refrigerator for up to 5 days. I use a 9-inch pie dish that has a lid and store it covered that way; it’s really simple. You could also cover your pie dish with plastic wrap or aluminum foil, or remove leftover individual slices to an airtight container for storage. 

Substitutions & Ingredient Notes

• Oreo Cookies : Chocolate graham crackers or peanut butter sandwich cookies, such as Nutter Butters, can be used instead of Oreo cookies. Another option is to use peanut butter Oreo cookies for the crust to really make it a peanut butter lovers dream dessert. 
• Cream Cheese : I highly recommend using full-fat cream cheese and not the reduced-fat or lite stuff. The reduced-fat cream cheese has more water in it, so it will make the pie not as thick and creamy, and rich tasting. I also recommend using the Philadelphia name brand because it tastes so much better than the store brand. Of course, the store brand will work just fine if that’s what you prefer. 
• Brown Sugar : Powdered sugar can be used instead for a smoother less caramelized sweetness. If using powdered sugar, only use 1 cup. 
• Cool Whip : Homemade whipped cream works as a substitute for store-bought whipped topping. Beat 1 cup heavy whipping cream + 3 tablespoons powdered sugar in a bowl until stiff peaks form. Use this in place of Cool Whip when called for in the recipe. 

Pro Tips From The Kitchen

• Use Room temperature Cream Cheese : This helps create a smooth, lump-free filing. Cold cream cheese can leave small bits that won’t fully blend. Leave the cream cheese out at room temperature for up to 2 hours. Another option is to unwrap it and place it on a microwave-safe plate, and microwave for about 20 seconds just until softened but not warmed at all. 
• Chill The Crust : Refrigerating the crust before filling helps it firm up and hold together when adding in the creamy peanut butter mixture. 
• Mix The Peanut Butter Filling Thoroughly : Beat the peanut butter, cream cheese, and brown sugar very well before adding in the whipped topping. The mixture should be fluffy looking, pale in color, and looked very whipped and light. This ensures the smoothest texture and it will also ensure that the brown sugar doesn’t leave a heavy grainy texture in the filling. 
• Mixing Tip : The peanut butter filling might be quite thick, so it may take you a couple of minutes for it to combine with the whipped topping. Keep working it and gently stirring and mixing and it will eventually come together. You want to make sure it’s well mixed and combined before filling the pie crust with it. 
• Refrigerator Time Is Important : The pie needs at minimum 6 hours in the fridge before serving. I always recommend refrigerating no bake pies overnight for the best results. This helps the pie firm up so it slices cleanly and hold its shape. It also allows time for the flavors to blend and the pie will taste much better. 
• Garnishes : Garnish the pie just before serving. Add extra oreo cookies and whipped cream on top for a fancy presentation, or eat the pie as is, and it’s still amazing. You can use additional Cool Whip, use store-bought spray whipped cream, or make your own homemade whipped cream (beat 1/2 cup heavy whipping cream + 2 tablespoons powdered sugar until stiff peaks form). 

More No Bake Desserts You’ll Love

• No Bake Jello Pie
• No Bake Banana Pudding Lush Dessert
• No-Bake Coconut Cream Lush Dessert
• No Bake Oreo Pudding Pie
• Easy Pecan Pie Cheesecake Pie (No Bake Cheesecake)
• Strawberry Icebox Cake
• No Bake Snickers Cheesecake Pie