No-Bake Peanut Butter Pie

Creamy peanut butter, cream cheese, whipped cream, and an Oreo crust come together in this easy No-Bake Peanut Butter Pie. No oven needed!

this Recipe

Okay, let me set the scene for you. It was one of those days. You know the kind—crazy busy, house is a mess, and my kids are asking what’s for dessert before we’ve even figured out dinner. Sound familiar? Yeah.

Anyway, I remembered this No-Bake Peanut Butter Pie recipe I scribbled down ages ago after trying something similar at my friend Lisa’s potluck. (Lisa’s one of those people who shows up with something fabulous but acts like it was “no big deal.” Lies. But I digress.)

I whipped this pie up in, I kid you not, 15 minutes. No baking. No fancy techniques. Just mixing, folding, and chilling. The best part? My husband took one bite and said, “This might be the best thing you’ve ever made.” (He’s said this before, but I think he meant it this time.)

Why You’ll Love This No-Bake Peanut Butter Pie Recipe?

Well, first off—it’s no-bake. Which means you can make it in the dead heat of summer without breaking a sweat. I made this once when our AC was out, and I swear it saved me from a meltdown (pun intended).

But that’s not all:

• The texture is next level. We’re talking light, creamy peanut butter filling that practically melts in your mouth.
• The Oreo crust? Oh my word. Crunchy, chocolatey, and just the right amount of sweet.
• Customizable toppings mean you can jazz it up however you like—chopped peanuts, chocolate syrup, butterscotch drizzle, crushed pretzels… it’s a choose-your-own-adventure pie.
• It looks impressive, but it’s so dang easy. You’ll feel like a genius.

Ingredient Notes:

You know me—I like to keep it simple but tasty. Here’s the lowdown on what you’ll need (and a few tips to keep things smooth sailing):

• Oreos (24, regular): Don’t mess with Double Stuf for the crust. It’s too much filling and not enough crumb. Trust me, I learned the hard way.
• Unsalted butter (5 tbsp, melted): Holds that crumbly crust together. You could use salted butter if that’s all you’ve got, but maybe dial back the extra salt elsewhere.
• Heavy whipping cream (1 cup): Whipped fresh. If you must use Cool Whip, I won’t tell.
• Powdered sugar (2 tbsp for the cream + 1/2 cup for the filling): It melts right in without any grittiness.
• Cream cheese (8 oz, softened): I always leave it on the counter for a bit so it blends silky smooth. Cold cream cheese makes for a lumpy filling, and nobody wants that.
• Creamy peanut butter (1/2 cup): Smooth is key. Crunchy peanut butter changes the vibe.
• Vanilla extract (1 tsp): Just a splash, but it rounds everything out.
• Chopped peanuts (1/2 cup): Optional, but they add a fun little crunch on top.
• Chocolate and butterscotch syrup (1/4 cup each, optional): If you’re feeling fancy—or if you just like the look of those swoopy swirls.

How To Make No-Bake Peanut Butter Pie?

Step 1: Make the Oreo Crust

Crush those Oreos until they’re fine crumbs. I use a food processor if I’m feeling efficient. Otherwise, I throw them in a zip-top bag and let out some stress with a rolling pin.
Mix the crumbs with melted butter, then press the mixture into a greased 9-inch pie plate. (Pro tip: Use the bottom of a measuring cup to get a nice, flat crust.) Pop it in the fridge to set while you work on the filling.

Step 2: Whip the Cream

Beat your heavy cream and 2 tablespoons of powdered sugar until stiff peaks form. If you lift the beaters and the cream stays put, you’re good. Set it aside, but don’t eat it all with a spoon. You’ll need it for the filling.

Step 3: Make the Peanut Butter Filling

In another bowl, beat the softened cream cheese until smooth (no lumps!). Add in the peanut butter, powdered sugar, and vanilla extract. Keep beating until it’s all creamy and dreamy.
Then gently fold in the whipped cream. Don’t rush this part—you want it fluffy, not deflated.

Step 4: Assemble

Spoon the peanut butter filling into your chilled crust. Spread it out evenly with a spatula. Then sprinkle chopped peanuts on top. If you’re feeling a little extra, drizzle chocolate syrup and butterscotch sauce all over the top.
Stick the pie back in the fridge for at least 2 hours—or freeze it if you’re impatient and like a firmer pie.

Storage Options:

This pie is fantastic for making ahead!

• Fridge: Cover it tightly and store it for up to 4 days.
• Freezer: Freeze it solid, wrap it well, and keep it for up to a month. You can eat it straight from the freezer if you like an ice cream vibe. (I totally do.)

Variations and Substitutions:

This is where you can get creative, my friend:

• Crust: Swap Oreos for graham crackers or even Nutter Butters. Pretzel crust? Yes, please.
• Filling: Almond butter or cashew butter works instead of peanut butter. Sunflower butter if you’re nut-free.
• Toppings: Crushed pretzels, mini Reese’s Pieces, or chocolate shavings all work.
• Sweetness: Not a fan of syrups? Skip ’em. Add a dusting of cocoa powder or powdered sugar instead.

What to Serve with No-Bake Peanut Butter Pie?

Honestly? It’s perfect on its own. But if you want to go the extra mile…

• A hot cup of coffee (balances all that creamy sweetness).
• A scoop of vanilla ice cream (because why not?).
• Fresh berries on the side for a pop of color and a little tartness.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely! It actually tastes better after chilling for a while. Make it the night before, and it’s perfect by dessert time.

What’s the best way to get clean slices?
Use a sharp knife, run it under hot water, and wipe it between cuts. Works like a charm.

Can I skip the crust and just make the filling?
Hey, I’m not here to judge. Grab a spoon and go for it!

If you need an easy, crowd-pleasing dessert that doesn’t involve turning on the oven, this No-Bake Peanut Butter Pie is calling your name. It’s rich, creamy, and ridiculously easy to make.

Give it a go, and let me know—did you add extra toppings? Sneak a second slice before anyone noticed? I’ve been there.

Can’t wait to hear what you think!

Keep the Flavor Coming – Try These:

Pumpkin Pecan Cobbler

Butterscotch Pie

Korean Corn Cheese

No-Bake Peanut Butter Pie

Prep Time 20 minutes mins

Imagine a dessert that strikes the balance, between decadence and simplicity. The No Bake Peanut Butter Pie embodies that. It's a work of art that begins with a crunchy Oreo crust, followed by a velvety layer of luscious peanut butter cream combining the tanginess of cream cheese with the smoothness of peanut butter. Adorned with a sprinkle of chopped peanuts and perhaps some tantalizing swirls of chocolate and butterscotch syrup it creates a symphony of textures and flavors. This pie isn't any dessert; it's an ode to the clash between childhood nostalgia and sophisticated elegance all without requiring an oven, for its creation.

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4 Servings

Ingredients

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CHOCOLATE PIE CRUST:

• 24 Oreos regular, not double stuffed
• 5 tbsp unsalted butter melted

PEANUT BUTTER FILLING:

• 1 c heavy whipping cream
• 2 tbsp powdered sugar
• 8 oz cream cheese softened
• 1/2 c creamy peanut butter
• 1/2 c powdered sugar
• 1 tsp vanilla extract

TOPPINGS:

• 1/2 c chopped peanuts
• 1/4 c chocolate syrup optional
• 1/4 c butterscotch syrup optional

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Instructions

 

1. Start by greasing a 9-inch pie plate.
2. Take 24 Oreos. Crush them into crumbs. Mix the crumbs with 5 tablespoons of melted butter.
3. Press the mixture evenly onto the bottom and sides of the pie plate.
4. Place the pie plate in the refrigerator and let it chill for 30 minutes.
5. Now let's make the whipped cream. In a bowl beat together 1 cup of whipping cream and 2 tablespoons of sugar, until stiff peaks form. Set it aside for later use.
6. Moving on to the peanut butter filling. In another bowl beat together softened cream cheese (8 oz) until smooth. Add creamy peanut butter (1/2 cup), powdered sugar (1/2 cup) and vanilla extract (1 teaspoon). Continue beating until everything's well combined and creamy.
7. Gently fold in the prepared whipped cream into the peanut butter filling mixture.
8. It's time to assemble our pie! Spoon the peanut butter filling into the chilled crust making sure it spreads out evenly.
9. For some crunch sprinkle chopped peanuts (about half a cup) on top of the filling.
10. Optional Step: If desired you can drizzle some chocolate syrup (a quarter cup) and butterscotch syrup (a quarter cup) over your pie, for added flavor and decoration!
11. Now place your assembled pie in the refrigerator again. Let it chill for two hours or freeze it if you prefer a firmer texture.
12. There you have it! Your delicious No Bake Peanut Butter Pie is ready to be enjoyed!

Notes

Converting our loved No Bake Peanut Butter Pie into a gluten-free version is incredibly easy and equally delicious! The trick? Simply opt for gluten-free chocolate sandwich cookies to make the crust. These cookies offer a delightful chocolatey texture and flavor guaranteeing that everyone can enjoy this peanut buttery delight. Just remember to verify that your peanut butter, chocolate and butterscotch syrups are also gluten-free, by checking their labels.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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