If you’re a peanut butter fan, then you’ll love this dreamy, creamy peanut butter no bake pie recipe (that’s a mouthful). With just a few ingredients, this peanut butter no bake pie recipe is easy to make and will have everyone asking you for seconds, trust me!
This no bake peanut butter pie is made with a crunchy Oreo crust and layered with a rich, smooth, and silky peanut butter filling folded with Coolwhip to make the pie extra fluffy.
Why you'll love this recipe
- EASY: This recipe includes just a few simple ingredients and will take you no longer than 20 minutes to whip together!
- NO BAKE: Just like our other no bake recipes, like our recipe for no bake key lime pie and easy chocolate delight recipe, this peanut butter pie requires no baking at al!!
- MAKE AHEAD OPTION: If you like to be proactive, you can make this the day before, pop it in the fridge overnight, and serve it the next day!
- OREOS: The Oreos will be the base of the crust. You can buy whole Oreo cookies or buy the crushed Oreo baking crumbs version. For whole cookies, use 25; for crushed ones, use 2 cups.
- BUTTER: Butter will give the crust its structure. You will need ¼ of melted butter.
- PEANUT BUTTER: You will need 1 cup of creamy peanut butter, like Kraft Smooth peanut butter, to add just the right amount of peanut butter to this pie filling and to make it super smooth and creamy.
- CREAM CHEESE: The cream cheese helps give the pie filling its structure. You will need one 8 oz package of softened/room temperature cream cheese which will later firm up the pie during the chilling process.
- VANILLA EXTRACT: For just the right hint of vanilla, add 1 teaspoon to the filling.
- SALT: ½ a teaspoon of salt will help enhance the flavour.
- POWDERED/CONFECTIONERS SUGAR: To sweeten up this pie, use 1 and ½ cups of powdered sugar.
- COOLWHIP: To make this pie filling extra fluffy, fold in 8 oz or 1 L of Coolwhip.
- WHIPPED CREAM: Totally optional for topping each slice of pie!
- MIXING BOWLS: You will need two medium-sized bowls to make the crust and to make the pie filling.
- ELECTRIC MIXER/WHISK: To mix the wet ingredients, use an electric mixer and for the dry, you can use a whisk or even just a spoon.
- RUBBER SPATULA: For smoothing out the pie filling.
- MEASURING SPOONS AND CUPS: For measuring and adding the ingredients.
- ROUND PIE DISH: Use a 9-inch round pie dish for the no bake peanut butter pie.
- FOOD PROCESSOR: If you’re using whole Oreo cookies, use a food processor to crush them in order to make the crust.
- Mix: In a medium-sized bowl, combine the crust ingredients and use a fork to mix it until a wet, pasty, sand-like texture is formed. Add this to your pie dish and use your hands to press the crust flat into the bottom and the sides of the dish.
- Chill: Set the crust in the freezer while you make the pie filling to help it firm up.
- Mix: Mix the peanut butter and softened cream cheese in a medium-sized bowl using an electric hand mixer. Add the salt and vanilla extract and mix again. Add the powdered sugar in and mix until smooth. Add the Coolwhip and mix until fully incorporated.
- Combine: Add the peanut butter filling into the chilled pie dish on top of the crust and smooth it over with a rubber spatula to even it out.
- Chill: Chill the pie in the fridge for 3-4 hours or overnight before serving.
- Serve: Decorate and serve the pie with whipped cream as desired.
- Use a flat surface to level the crust. There are many ways to make a great crust, but one of the easiest ways is to use the flat bottom of a cup to pack down the crust evenly.
- Microwave the cream cheese. If the cream cheese hasn’t reached room temperature, microwave it at 10-second intervals until you can easily press down on it with your finger. Just don’t overheat to the point where its melts!
- Buy Oreo crumbs if you can. While you can crush the cookies yourself, it just saves you a lot of time and mess if the Oreo crumbs are already made for you.
Yes, go for it! This is certainly one way to crush Oreos. Depending on your blender, you may need to pulse it a couple of times if the Oreos start to stick. A way to get around sticking is to pop the Oreos in the freezer for 5-10 minutes!
There are multiple ways to do this, but some of the most common are to use pulse the cookies in a food processor or use a blender. You can also use a rolling pin to crush them, but it can be more difficult to get a crumb-like texture.
It will stay soft for the first 3 days, but after this, it will start to soften (it still tastes great though)!
You can keep it in the refrigerator for up to 1 week or in the freezer for up to 3 months. If serving after freezing, thaw on the counter for 15-20 minutes before.
Delicious Optional Toppings:
- Reeses pieces chunks
- Oreo pieces or crumbs
- Whipped Cream
- Layer of Coolwhip