A creamy peanut butter pie filling is nestled in an Oreo crust and topped with a dark chocolate whipped cream.
Hey guys! Jessica from Sprinkle Some Sugar here. Ohhhh man, you guys. Have I got a treat for you today! I just love easy recipes for when I’m in a pinch and need a quick recipe. This recipe is almost no-bake, you’ll just need to bake the crust. I like a firmer crust so it stays together but if you don’t mind a crumbly crust, you don’t even need to bake it! Which makes this pie even easier.
With the warmer months ahead, it’s always good to have a few dessert tricks up your sleeve that don’t require turning on the oven.
The crust is just a traditional Oreo crust and the filling is a super creamy and delicious peanut butter filling. I had to stop myself from licking the bowl clean!
To prep this dessert, you’ll start by pulsing the Oreos and butter together and pressing them into a lightly greased pie plate. If you choose to bake it, it’ll bake for 10 minutes and then you’ll need to cool it completely before filling. To make the filling, you’ll whip everything up in a big bowl and just pour it into the cooled crust. Refrigerate for a few hours or preferably overnight and there ya go! A super easy and AMAZINGLY delicious dessert that comes together super quick. Before serving you can whip up some dark chocolate whipped cream to garnish the top with for extra deliciousness.
No-Bake Peanut Butter Pie
Ingredients
- Crust
- 30 Oreos
- 7 tbs unsalted butter, melted
- Filling
- 8 oz cream cheese, softened
- 1 1/4 cup creamy peanut butter
- 3/4 cup confectioner's sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- Dark Chocolate Whipped Cream
- 1 cup heavy cream
- 2 tbs dark cocoa powder
- 4 tbs confectioner's sugar
- 1/2 tsp vanilla extract
- 2 tbs peanut butter, melted for garnish (optional)
- 2 tbs chocolate syrup, for garnish (optional)
- candy pieces, for garnish (optional)
Instructions
- IF BAKING CRUST Preheat oven to 350 degrees.
- Pulse oreos in a food processor until very fine. Add melted butter and pulse again until butter is evenly distributed. Press mixture into a lightly greased pie plate and bake for 10 minutes. Cool completely. If not baking the crust, just set aside.
- For the filling, beat cream cheese and peanut butter together until smooth with no lumps. Add confectioner's sugar and vanilla and beat again until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold into peanut butter mixture until fully combined. Pour into completely cooled crust. Refrigerate for 4-6 hours or preferably overnight.
- Before serving, prepare dark chocolate whipped cream, if desired. Whip heavy cream to stiff peaks. Add cocoa powder, confectioner's sugar and vanilla until combined. Pipe or spread onto pie. Garnish pie with melted peanut butter, chocolate syrup and candy pieces, if desired, before serving.
If you loved this recipe, check out these other peanut butter recipes!
Caramel Stuffed Peanut Butter Cookies
Peanut Butter Honey Rice Krispie Treats
Julianne @ Beyond Frosting says
Yep, this looks just about perfect
Gail Dickinson says
Thanks Julianne.
Jennifer Stanley says
what did you use for the drizzle decoration on top?
Jessica Kraft says
Melted peanut butter and chocolate syrup.
ryan says
how would one make the icing lines like on the one in the pictures?
Gail Dickinson says
I think she used Reeses Peanut Butter Syrup and Hershey’s chocolate syrup.
Jessica Kraft says
You can drizzle the peanut butter using a spoon and drizzle the chocolate syrup from the bottle in lines.
Jennifer Stanley says
What did you use for the drizzle decoration on the top?
Jessica Kraft says
Melted peanut butter and chocolate syrup.
Kayle (The Cooking Actress) says
This pie looks absolutely SPECTACULAR! I’m such a pb/choc fanatic so this is really singing to me!
Linda says
What size pie plate did you use? I want it to look good for an auction item. So I want to make sure it fills the pie plate .
Karen Aromatorio says
I use a 9 inch pie plate.