Peanut Butter Oreo No Bake Pie

Peanut butter and chocolate are a match made in heaven, and this Peanut Butter Oreo No Bake Pie takes that heavenly combination to a whole new level. When you need a dessert that’s quick to whip together yet impressive enough for guests, this pie fits the bill perfectly. With no oven required, it’s ideal for hot summer days or any time you want to satisfy a craving without heating up the kitchen. Plus, the rich, creamy filling paired with a crunchy Oreo crust makes this dish a total crowd-pleaser.

Reasons to try it

There are countless reasons to dive into this delicious recipe. First, its simplicity is one of its greatest strengths, requiring no baking and only a handful of ingredients. This means you can whip up a show-stopping dessert in no time, making it a great option for busy weeknights, spontaneous gatherings, or even picnics. But don’t think this indulgence is just for special occasions—it’s a fantastic everyday treat that your family will request over and over again.

"This Peanut Butter Oreo No Bake Pie is an instant hit at every family gathering! It’s rich, creamy, and the perfect balance of sweet and salty."

Preparing Peanut Butter Oreo No Bake Pie

Crafting your own Peanut Butter Oreo No Bake Pie is as simple as 1-2-3. It starts with creating a delectable Oreo crust followed by a creamy peanut butter filling that will have everyone coming back for seconds. No complicated techniques or fancy equipment required—just grab your ingredients and let’s get started!

What you’ll need

To create this indulgent dessert, you’ll need the following ingredients:

• 1 package of Oreos
• 1 stick of butter
• 2 blocks of cream cheese
• 2 cups powdered sugar
• 2 cups creamy peanut butter
• 8 ounces of Cool Whip (plus additional for topping)
• 1/4 cup peanut butter (for drizzling)
• Mini or crushed Oreos (for topping)
• Reese’s (cut up for topping)

Note: For a gluten-free option, consider using gluten-free Oreos, and feel free to swap out the creamy peanut butter for a nut butter alternative depending on dietary preferences or allergies.

Step-by-step instructions

1. Start by crushing the Oreos in a food processor or by placing them in a zip-top bag and smashing them with a rolling pin. Mix the crushed Oreos with melted butter until well combined.
2. Press this mixture into the bottom of a pie dish, forming a solid crust.
3. In a large mixing bowl, beat together the cream cheese and powdered sugar until the mixture is smooth and creamy.
4. Add in the creamy peanut butter and mix until fully combined.
5. Gently fold in the Cool Whip until everything is beautifully blended.
6. Pour the creamy peanut butter mixture over the Oreo crust, spreading it evenly.
7. Drizzle the additional peanut butter over the top and sprinkle with mini or crushed Oreos and chopped Reese’s.
8. Refrigerate for at least 4 hours or until set. When you’re ready, serve chilled and enjoy!

Best ways to enjoy it

Serving this Peanut Butter Oreo No Bake Pie is just as fun as making it! For an elegant presentation, slice it into wedges and serve on chilled plates. Top each slice with extra Cool Whip and a sprinkle of crushed Oreos or chopped Reese’s for that extra touch of sweetness. Pair it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert experience.

Keeping leftovers fresh

To store your Peanut Butter Oreo No Bake Pie, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It can last for about 4 to 5 days—if it lasts that long! For longer-term storage, consider freezing individual slices. Just wrap them securely and store in an airtight container. When you’re ready to enjoy, allow them to thaw in the fridge overnight.

Pro chef tips

1. For an even more intense peanut butter flavor, you can add a pinch of salt to the cream cheese mixture.
2. Make sure your cream cheese is at room temperature for easier mixing.
3. Want to cut down on prep time? Use store-bought whipped topping instead of making your own with heavy cream.

Creative twists

Feel free to make this Peanut Butter Oreo No Bake Pie your own! You could swap out the peanut butter for almond butter or cashew butter for a different nutty flavor. Want to change things up? Try adding a layer of chocolate ganache on top before the toppings, or incorporate crushed pretzels into the crust for a sweet-and-salty variation.

FAQs

What’s the prep time for this recipe?

Preparing this Peanut Butter Oreo No Bake Pie takes about 20-30 minutes, but don’t forget the chilling time of at least 4 hours in the fridge!

Can I use low-fat cream cheese?

Absolutely! For a lighter version, feel free to use low-fat cream cheese or sugar-free powdered sugar. Just keep in mind that the texture and flavor may vary slightly.

How long does it last in the refrigerator?

This pie can last up to 5 days in the refrigerator, making it great for indulging over a few days! Just ensure it’s well-covered to keep it fresh.

There you have it—a truly delightful treat that promises to satisfy any sweet tooth while being oh-so-easy to make. Enjoy your baking (or should we say mixing?) adventure, and happy indulging!

Peanut Butter Oreo No Bake Pie

This Peanut Butter Oreo No Bake Pie combines rich peanut butter and creamy filling with a crunchy Oreo crust, making it a perfect dessert for any occasion, especially during hot summer days.

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Prep Time 30 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert, No Bake

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the crust

• 1 package package of Oreos
• 1 stick stick of butter melted

For the filling

• 2 blocks blocks of cream cheese at room temperature
• 2 cups powdered sugar
• 2 cups creamy peanut butter
• 8 ounces Cool Whip plus additional for topping
• 1/4 cup peanut butter for drizzling

For topping

• Mini or crushed Oreos
• Reese's cut up for topping

Method

 

Preparation

1. Start by crushing the Oreos in a food processor or by placing them in a zip-top bag and smashing them with a rolling pin.
2. Mix the crushed Oreos with melted butter until well combined.
3. Press this mixture into the bottom of a pie dish, forming a solid crust.
4. In a large mixing bowl, beat together the cream cheese and powdered sugar until the mixture is smooth and creamy.
5. Add in the creamy peanut butter and mix until fully combined.
6. Gently fold in the Cool Whip until everything is beautifully blended.
7. Pour the creamy peanut butter mixture over the Oreo crust, spreading it evenly.
8. Drizzle the additional peanut butter over the top and sprinkle with mini or crushed Oreos and chopped Reese's.
9. Refrigerate for at least 4 hours or until set.

Serving

1. For an elegant presentation, slice the pie into wedges and serve on chilled plates.
2. Top each slice with extra Cool Whip and a sprinkle of crushed Oreos or chopped Reese's.
3. You can also pair it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert experience.

Notes

To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and keep it in the refrigerator for 4-5 days. For longer-term storage, freeze individual slices in an airtight container.