Looking for a dessert that always impresses yet is simple to make? This no-bake peanut butter pie is your answer.
In just five easy steps you can prepare an indulgent pie in about 20 minutes—no oven required.
I made this for my dad’s birthday and he said it was one of the best peanut butter pies he’s ever had! This pie is a 10/10!
-Sara
Easy Peanut Butter Pie
This no-bake peanut butter pie recipe is intentionally simple: no baking, no fuss, and no complicated crust work.
If you can press, mix and chop, you can make this peanut butter lovers’ pie at home.
You can assemble the whole pie in about 20 minutes. For even more convenience, swap homemade whipped cream for store-bought Cool Whip.
This creamy, chocolate-and-peanut-butter dessert is perfect for summer gatherings, birthdays, or any time a sweet craving hits.
Why we love this recipe
- Simple ingredients and easy to make
- No baking required—great when your oven is busy
- Customizable crust: Oreo or graham cracker
- Delicious chocolate-and-peanut-butter combination for any occasion
Ingredients
This rich pie uses nine straightforward ingredients. See the recipe card below for exact amounts.
- Oreos (blended to crumbs) for the crust
- Unsalted butter, melted
- Cream cheese (regular or reduced-fat)
- Powdered (confectioners’) sugar
- Creamy peanut butter
- Cool Whip (or whipped cream)
- Heavy cream (for homemade whipped topping)
- Vanilla extract
- Reese’s peanut butter cups for topping
Recipe Variations
Gluten-Free Option
Make the crust with gluten-free Oreo-style cookies and the rest of the ingredients are naturally gluten-free.
Crust Variations
Prefer a graham cracker crust? Use this easy mix:
- 1 1/2 cups graham cracker crumbs (or chocolate graham crackers)
- 1/4 cup brown sugar
- 6 tbsp melted butter
Combine and press into a pie pan to form the crust.
How to make Peanut Butter Pie (No Bake)
Layer 1 – Oreo Crust
- Pulse the Oreos in a blender or food processor until they form fine crumbs.
- Mix crumbs with melted butter, then press evenly into a 9- or 10-inch pie plate using the bottom of a measuring cup. Chill the crust while you prepare the filling.
Layer 2 – Peanut Butter Filling
- Beat room-temperature cream cheese, powdered sugar and peanut butter until smooth and creamy.
- Fold in the Cool Whip gently until combined.
- Spread the filling over the chilled crust with a rubber spatula.
Layer 3 – Whipped Cream
- For a homemade topping, chill a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Beat the heavy cream, powdered sugar and vanilla extract with an electric mixer for 4–5 minutes, until stiff peaks form and the cream holds its shape.
- Spoon or pipe the whipped cream onto the pie.
Layer 4 – Toppings
- Finish the pie with chopped Reese’s peanut butter cups, chocolate chips, peanut butter chips, chocolate drizzle, shavings, or any favorite topping.
Storage
Store the pie refrigerated and covered with plastic wrap. You can also freeze it for up to three months—wrap it well and thaw overnight in the fridge before serving.
Make-ahead?
Yes. Assemble and wrap the pie for easy make-ahead dessert. It keeps well in the freezer for up to three months; thaw overnight in the fridge.
Time Required
- Crust: 5 minutes
- Filling: 5 minutes
- Whipped topping: 5 minutes
- Chill time: 4–8 hours
Tip: Use a premade crust to save time.
No-Bake Peanut Butter Pie Tips
Blend whole Oreos (cream included) for the best crust texture.
Use creamy peanut butter to avoid separation; natural peanut butter can be runny.
Use a sharp, narrow knife for clean slices.
Get creative with toppings: chopped peanut butter cups, chocolate sauce, chips, or shavings all work great.
FAQs
Creamy peanut butter gives a smoother filling, but crunchy works if you prefer added texture.
Yes. Because it contains cream cheese and Cool Whip (or whipped cream), keep it refrigerated.
Properly covered, it will stay fresh up to five days.
Yes. Wrap the assembled pie tightly and freeze for up to three months; thaw overnight in the refrigerator.
I made this for Thanksgiving and it did not disappoint! Super easy and delicious!!
-Sarah
More Peanut Butter Desserts
- Peanut butter banana bread
- Peanut butter ice cream
- Buckeye peanut butter balls
- Microwave peanut butter fudge
Peanut Butter Pie with Cool Whip
Ingredients
Crust
- 1 package Oreos (14.3 oz, 36 cookies)
- 7 Tbsp (98 g) unsalted butter, melted
Peanut Butter Filling
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (56 g) powdered sugar
- 1 cup (270 g) creamy peanut butter
- 8 oz (226 g) Cool Whip, thawed
Whipped Cream & Topping
- 1 cup (236 ml) heavy cream
- 1/4 cup (28 g) powdered sugar
- 1 tsp vanilla extract
- Reese’s cups for decoration
Instructions
Oreo Crust
- Process Oreos into fine crumbs. Combine with melted butter and press into a 9- or 10-inch pie pan. Chill the crust until ready to fill.
Filling
- Beat cream cheese, powdered sugar and peanut butter until smooth. Fold in Cool Whip on low speed and spread over the crust. Cover and refrigerate 4–8 hours.
Topping
- Chill a mixing bowl and beaters for 15 minutes. Beat heavy cream, powdered sugar and vanilla until stiff peaks form.
- Spoon whipped cream over the pie and top with chopped Reese’s cups.
Notes
Keep the pie covered in the fridge. Top with chopped peanut butter cups, chocolate chips, sauces or other favorite garnishes.
Nutrition (approx.)
Calories: 529 kcal | Carbohydrates: 44 g | Protein: 10 g | Fat: 37 g