Creamy No-Bake Peanut Butter Pie with Chocolate Cookie Crust

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Creamy No-Bake Peanut Butter Pie with Chocolate Cookie Crust

If you love the rich, nutty flavor of peanut butter paired with a touch of chocolate, this Peanut Butter Pie with Cookie Crust will steal your heart. It features a smooth, fluffy peanut butter filling nestled in a crisp chocolate cookie crust — and the best part? It’s almost entirely no-bake! Topped with a drizzle of luscious hot fudge and crunchy peanuts, this is the kind of dessert that brings everyone back for seconds.

Whether you’re celebrating a special occasion or simply craving a luxurious treat, this pie is pure indulgence with minimal effort.

Why You’ll Love This Recipe

  • Almost No-Bake: Only the crust needs a quick 10-minute bake — the filling is entirely no-bake and comes together easily.
  • Perfectly Creamy Texture: The combination of cream cheese, peanut butter, and whipped cream creates a silky, airy filling that melts in your mouth.
  • Make-Ahead Friendly: This pie sets beautifully in the fridge and tastes even better the next day.
  • Crowd-Pleaser: Chocolate and peanut butter never fail to impress, making this a guaranteed favorite for family gatherings or potlucks.

Ingredients

For the Crust:

  • 25 regular Oreo cookies (do not remove the filling)
  • 5 tablespoons unsalted butter, melted

For the Filling:

  • 8 ounces cream cheese, softened (use full-fat for best results)
  • 1 cup creamy peanut butter (commercial brand such as Jif or Skippy)
  • 1 ¼ cups powdered sugar, sifted
  • 1 ½ cups heavy whipping cream, cold

For the Topping (Optional but Recommended):

  • Warm hot fudge sauce
  • Chopped roasted peanuts for garnish

Instructions

Step 1: Prepare the Chocolate Cookie Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, pulse the Oreo cookies until finely ground. (You can also crush them in a zip-top bag using a rolling pin, though they’ll be less uniform.)
  3. Add the melted butter and pulse a few more times until the crumbs are evenly moistened.
  4. Pour the mixture into a 9-inch deep-dish pie pan. Press it firmly into the bottom and up the sides using a flat measuring cup or the back of a spoon.
  5. Bake for 10 minutes, then remove from the oven and allow to cool completely before adding the filling.

Tip: For a fully no-bake version, skip baking and chill the crust for 30 minutes instead. It will be slightly softer but still delicious.

Step 2: Make the Peanut Butter Filling

  1. In a large mixing bowl, beat the cream cheese until light, fluffy, and smooth.
  2. Add the peanut butter and continue beating until fully combined.
  3. Gradually mix in the powdered sugar, about ¼ cup at a time, until the filling is smooth and thick.

Step 3: Whip the Cream

  1. In a separate chilled bowl, beat the heavy cream until stiff peaks form. (A stand mixer or hand mixer works perfectly here.)
  2. Gently fold about one-fourth of the whipped cream into the peanut butter mixture to lighten it.
  3. Carefully fold in the remaining whipped cream until the mixture is fully combined and no white streaks remain.

Step 4: Assemble and Chill

  1. Spoon the peanut butter filling into the cooled crust. Smooth the top with a spatula.
  2. Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, or overnight, until fully set and chilled.

Step 5: Serve and Enjoy

Before serving, drizzle the pie with warm hot fudge and sprinkle with chopped peanuts for texture and flavor. Slice with a clean, sharp knife and serve chilled.

Expert Tips & Variations

  • Crust Options: You can substitute Oreo cookies with chocolate graham crackers for a slightly lighter flavor.
  • Nut-Free Alternative: Use sunflower seed butter for a similar creamy texture without peanuts.
  • Make It Extra Fancy: Top with chocolate curls, whipped cream rosettes, or a drizzle of melted peanut butter.
  • Storage: Keep the pie covered in the refrigerator for up to 4 days. It can also be frozen (without toppings) for up to 1 month — just thaw overnight in the fridge before serving.

Nutrition Information (Per Serving)

Approximate values based on 10 servings:
Calories: 617 | Carbohydrates: 45g | Protein: 9g | Fat: 46g | Sugar: 32g | Fiber:2g

 

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