Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Bake Peanut Butter Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 57 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No Bake Peanut Butter Pie is a creamy, decadent dessert featuring a chocolatey Oreo crust, smooth peanut butter filling, and a luscious layer of instant chocolate pudding topped with whipped cream and crunchy Oreo crumbles. Perfect for warm days and easy entertaining, it requires no oven time and comes together quickly with simple ingredients.

Ingredients

Crust

  • 1 package Oreo cookies (regular or double stuffed)
  • ¾ stick butter (melted)

Filling

  • 16 oz. Cool Whip
  • 8 oz. cream cheese (softened)
  • ½ cup peanut butter
  • 1 cup powdered sugar

Pudding Layer

  • 5.9 oz. instant chocolate pudding mix
  • 3 cups milk (cold, or as indicated on pudding package)

Topping

  • Remaining Cool Whip (from 16 oz.)
  • Optional: crumbled Oreos or chocolate shavings for garnish

Instructions

  1. Prepare Oreos: Set aside about 5 Oreos for garnish if desired. Pulse the remaining Oreos finely in a food processor until they form fine crumbs. Alternatively, crush them by hand using a plastic bag and rolling pin.
  2. Make crust: In a large bowl, combine the melted butter with the Oreo crumbs. Mix well to evenly coat the crumbs with butter.
  3. Form crust: Press the Oreo and butter mixture firmly into the bottom of a 9 x 13-inch pan to form an even, compact crust layer.
  4. Prepare filling: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy.
  5. Mix peanut butter filling: Add half of the Cool Whip, peanut butter, and powdered sugar to the cream cheese. Beat on medium-high speed until the mixture is smooth, creamy, and well combined.
  6. Assemble filling: Spread the peanut butter cream cheese mixture evenly over the Oreo crust in the pan.
  7. Prepare pudding layer: In a separate bowl, combine the cold milk and instant chocolate pudding mix and whisk or beat according to the package instructions until thickened and set.
  8. Add pudding layer: Spread the thickened pudding gently over the peanut butter filling layer in the pan.
  9. Top with Cool Whip: Spread the remaining Cool Whip evenly over the pudding layer.
  10. Garnish: Decorate the top of the pie with crumbled Oreos or chocolate shavings as desired.
  11. Chill and serve: Refrigerate the pie for at least two hours to allow it to set and flavors to meld before serving.

Notes

  • You can substitute the peanut butter with any nut or seed butter of your choice for a different flavor.
  • For a firmer crust, allow the Oreo crust to chill in the refrigerator for 15-20 minutes before adding the filling.
  • If you prefer, use homemade whipped cream instead of Cool Whip.
  • This pie is best served chilled and stored in the refrigerator.
  • Use gluten-free Oreos to make this recipe gluten-free.

Find it online: https://slsrecipes.com/no-bake-peanut-butter-pie-recipe-3/