The Best No-Bake Oreo Peanut Butter Pie

The most delicious no-bake Peanut Butter Oreo Pie with Oreo crust and a decadent peanut butter Oreo cheesecake-like filling and fresh whipped cream.

Peanut Butter Oreo Pie

While pie, in the traditional sense (you know – the one with the flakey crust) isn’t my cup of tea… a pie with any kind of cookie, graham cracker, or pretzel crust gets a thumbs up from me every time. This no-bake Peanut Butter Oreo Pie is no exception. Inspired by my Peanut Butter Pie, I’ve switched up the crust and added Oreos into the peanut butter cheesecake-like filling.

How to Make a Homemade Oreo Crust

Once the pie crust is formed, place the crust into the refrigerator while you work on the filling.

How to Make the Peanut Butter Oreo Filling

For the peanut butter Oreo filling, you’ll need: cream cheese, peanut butter, powdered sugar, heavy whipping cream, vanilla and Oreos.

You’ll get started by mixing the cream cheese and peanut butter until smooth. Once that’s done, set it aside, while you whip the heavy whipping cream, powdered sugar and vanilla to stiff peaks. To finish, you’ll fold the two mixtures together and then stir in your Oreo chunks.

Evenly spread the mixture into the prepared Oreo crust and refrigerate for an hour or two.

Before serving you can even whip up some homemade whipped cream to pipe onto the top of the pie.

FAQs

Can this be made ahead of time? Yes, in fact, making it at least a few hours before you want to serve it is ideal. The Oreos in the filling will soften a bit, but it will still be delicious. If you want the crust to be crunchy, however, you’ll want to bake it at 400 F for 5-7 minutes before adding the filling. I didn’t bake my crust and served it within a few hours of making the entire thing and it was delicious. Definitely a little softer, though, than if I had baked it.

What size pie dish should I use? I used an 8″ pie dish and have also used an 8″ springform pan (which makes for easy cutting and serving).

No-Bake Peanut Butter Oreo Pie

5 from 1 vote

Oreo crust, topped with a peanut butter and oreo no-bake cheesecake filling and fresh whipped cream.

Servings 16

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Ingredients

  

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FOR THE CRUST

• 2 cups (240 g) Oreo cookie crumbs, use whole Oreos and pulverized in food processor
• 1/2 cup (113 g) unsalted butter, melted
• 1/4 cup (50 g) granulated sugar

FOR THE FILLING

• 8 oz cream cheese
• 1 cup (256 g) peanut butter, smooth
• 1 cup (240 g) heavy whipping cream
• 1/2 cup (62.5 g) powdered sugar
• 1 tsp (4.2 g) vanilla extract
• 6 Oreo cookies, broken into chunks

Whipped Cream

• 1 cup (240 g) heavy whipping cream
• 1/4 cup (31.25 g) powdered sugar
• 1/2 teaspoon (2.1 g) vanilla extract

Instructions

 

For the Crust

• Spray an 8-inch pie pan with nonstick spray and set aside.
• In a mixing bowl, combine Oreo crumbs, melted butter and granulated sugar. Mix until the mixture resembles "wet sand."
• Firmly press the crust into the pie pan, pushing it up against the sides a bit.
• Refrigerate while you make the filling.

For the Filling

• In a medium size bowl, combine the peanut butter and cream cheese and mix until combined. Mixture will be slightly thick. Set aside.
• In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.
• Fold the whipped cream into the peanut butter mixture until smooth. (See picture above).

For the Whipped Cream

• In a stainless steel bowl, beat the whipping cream, powdered sugar and vanilla on medium-high speed until still peaks form.

Course: Dessert

Cuisine: Pie

Keyword: Oreo Pie, Peanut Butter, Peanut Butter Oreo Pie, Peanut Butter Pie, Pie