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Slice of peanut butter pie topped with chopped peanut butter cups and drizzled with fudge sauce and peanut butter.

No Bake Peanut Butter Pie

This incredible Peanut Butter Pie is made with an Oreo cookie crust, creamy no-bake peanut butter filling, whipped cream topping, and garnished with chopped peanut butter cups.
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 503kcal


Oreo crust*:

  • 24 Oreo sandwich cookies
  • 5 tablespoons unsalted butter melted


  • 2 ¼ cups heavy whipping cream chilled
  • 1 ⅓ cups powdered sugar divided
  • ½ teaspoon pure vanilla extract
  • 8 ounces full fat cream cheese at room temperature
  • 1 cup creamy peanut butter at room temperature


  • 1 cup combination of chopped peanut butter cups, peanut butter chips, and peanuts
  • melted peanut butter or chocolate sauce for drizzling on each slice



  • Preheat oven to 325°F. Add the whole Oreos (with their filling) to a food processor or blender and process until they are fine crumbs. Dump the crumbs into a bowl and add the melted butter. Stir until well combined.
  • Dump into a 9 or 9 ½-inch pie plate that is 2 inches high (not springform). Press the crumbs into the bottom and up the sides (I use the bottom of a measuring cup). Bake for 8-10 minutes. Cool to room temperature then refrigerate until cold (it will be easier to work with if it’s cold).


  • Using a hand mixer, or stand mixer with the whisk attachment, whip the heavy cream, ⅔ cup powdered sugar, and vanilla until stiff peaks form. Transfer to the refrigerator.
  • In a separate bowl, using a hand mixer or stand mixer with the paddle attachment, beat cream cheese, peanut butter and remaining ⅔ cup powdered sugar until combined. Add a little more than half of the chilled whipped cream to the peanut butter mixture. Beat briefly, until just combined. Place the remaining whipped cream back in the fridge (this will be for topping the pie). Pour the peanut butter mixture into the crust and spread into an even layer. Cover and refrigerate for at least 6 hours, until firm and chilled.


  • Right before serving, add the reserved whipped cream to the top of the pie. If the whipped cream has lost some of its volume you can re-whip it before adding it to the pie. Top with toppings/garnishes and serve.



*Prefer a graham cracker crust? Use this recipe:
 1-½ cups graham cracker crumbs
3 tablespoons brown sugar
pinch of salt
6 tablespoons unsalted butter, melted
  • Preheat oven to 325°F. Combine graham cracker crumbs, brown sugar and salt. Add melted butter and stir until well combined. Dump the crumbs into a 9 or 9 ½ inch  pie plate that is 2-inches high (not springform). Firmly press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a glass or measuring cup to pack it in.
  • Bake the crust for 8-10 minutes, until golden brown and fragrant. Cool to room temperature.


Calories: 503kcal | Carbohydrates: 30g | Protein: 8g | Fat: 40g | Saturated Fat: 19g | Cholesterol: 96mg | Sodium: 247mg | Potassium: 221mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1085IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 0.9mg