Description
A rich, creamy, and indulgent no bake peanut butter pie with a crunchy Oreo crust. Perfect for parties, family gatherings, or an easy dessert, this recipe is quick, make-ahead, and loved by peanut butter and chocolate lovers alike.
Ingredients
- Oreo crust: 24 Oreo cookies (regular, gluten-free, or keto), 5 tbsp unsalted butter, melted
- Peanut butter filling: 1 cup creamy peanut butter, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 cup heavy whipping cream (whipped)
- Optional toppings: Chopped peanut butter cups, whipped cream, chocolate drizzle, nuts, caramel
Instructions
- Crush Oreos and mix with melted butter; press into a pie pan and chill 10–15 minutes.
- Beat peanut butter and cream cheese until smooth; fold in powdered sugar and whipped cream.
- Pour filling into chilled crust and smooth the top.
- Refrigerate for 4+ hours or overnight.
- Top with optional decorations before serving.
Notes
- Can make mini pies or bars.
- Gluten-free or keto substitutions work well.
- Chill thoroughly for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 450kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg