No-Bake Peanut Butter Pie

A peanut butter pie piled with whipped cream and peanut butter cups.

No-Bake Peanut Butter Pie

We've got a chocolate oreo crust, a silky peanut butter filling, and a cloud of pillowy whipped cream with a generous sprinkle of peanut butter cups on top.

Course Dessert

Cuisine Dessert

Keyword Easy Desserts, No-Bake Desserts, Summer Desserts

Prep Time 30

Cook Time 0

Servings slices

Calories 669kcal

Author Stephanie Simmons

Ingredients

For the Crust

25 oreo cookies
4 tbsp salted butter, melted

For the Peanut Butter Filling

8 ounces cream cheese Use the full-fat, block style here
1 cup creamy peanut butter
1 cup powdered sugar
1/2 tsp vanilla extract
pinch of salt
one 8-ounce container cool whip, thawed Or use homemade whipped cream - see note below.

For the Whipped Cream

2 cups heavy cream
3 tbsp powdered sugar
1 tbsp vanilla extract
A few handfuls of chopped peanut butter cups, for garnish

Instructions

Make the Crust: Spray a 9-inch pie plate with nonstick spray. Pulse the oreos in a food processor until finely ground. Stir in the melted butter and press this mixture into your prepared dish. Chill this in the fridge for at least 1 hour before adding the filling.
Make the Peanut Butter Filling: In a large mixing bowl, beat the cream cheese on high speed with an electric mixer until creamy. Add the peanut butter and mix until combined with the cream cheese. Add the powdered sugar, and mix until fully combined with the peanut butter mixture. Add the vanilla and salt and give it a quick mix. Add the cool whip and mix until just combined. Spread this filling into your chilled crust, and chill at least 4-6 hours before adding the whipped cream and serving.
Make the Whipped Cream: Add the whipped cream ingredients to your Oster One-Touch Blender. Blend on "medium" or "high" for about 1-2 minutes, or until the mixture is thick and smooth. Give it a stir about halfway through to check the consistency. Pile the whipped cream on top of your chilled pie, and gently nudge it towards the edges with the back of a spoon, creating swoops as you go. Sprinkle on the crushed peanut butter cups.
Serve + Store: You can serve the pie right away once the whipped cream has been added, or you can continue chilling overnight to serve the next day! Slice and serve, and enjoy! Keep leftovers, covered, in the fridge for a few days.
Make-Ahead Tips: The pie crust with the filling can be covered and chilled in the fridge for up to 2 days before topping and serving. The whipped cream-topped pie can be covered and chilled overnight before serving. (I recommend storing it in a cake carrier or something with a domed top so you don't squash the whipped cream down!)

Notes

Cool Whip Substitute: If you want to use homemade whipped cream instead, beat 4 ounces (1/2 cup) cold heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract on medium high speed just until stiff peaks form. Use the same way the cool whip is used in the recipe.

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