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No-Bake Creamy Peanut Butter Pie Recipe

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★★★★★

4.6 from 74 reviews

This No-Bake Creamy Peanut Butter Pie combines a rich, chocolatey cookie crust with a luscious and smooth peanut butter filling, perfect for a decadent dessert that requires no baking. With a crunchy Oreo base and a fluffy peanut butter cream cheese filling, it’s garnished with melted chocolate and peanut butter cups for an irresistible treat.

Ingredients

Scale

Crust

  • 30 chocolate sandwich cookies (Oreos)
  • 1 tablespoon packed dark brown sugar
  • 6 tablespoons salted butter, melted

Filling

  • 16 ounces full-fat cream cheese, block-style, softened
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter (such as Jif or Skippy)
  • 1 tablespoon vanilla essence (vanilla bean paste)
  • ¼ teaspoon fine sea salt

Garnish (optional)

  • Mini peanut butter cups
  • Peanut butter chips
  • Melted chocolate (for drizzling)

Instructions

  1. Prep the Pan: Line an 8 or 9-inch springform pan with parchment paper and spray the sides with nonstick spray. Set aside. A springform pan is preferred to accommodate the generous crust and filling, but a deep pie plate can be used as an alternative.
  2. Make the Crust & Chill: Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Add the brown sugar and melted butter, then pulse again until the mixture resembles moist sand. Press this evenly into the bottom of the prepared pan. Place the pan in the freezer to set while you make the filling.
  3. Prepare the Filling: Using an electric mixer or stand mixer fitted with a whisk attachment, beat the softened cream cheese until light and fluffy, about 2 minutes. Add the heavy cream and powdered sugar, and continue mixing until well combined. Add the peanut butter, vanilla essence, and sea salt; beat until the mixture is smooth and fully combined.
  4. Assemble the Pie: Pour the peanut butter filling over the chilled crust, smoothing the top using an offset spatula.
  5. Chill the Pie: Refrigerate the pie for 4-5 hours until set. For quicker chilling, freeze for 1-2 hours until firm.
  6. Remove from Pan & Garnish: Run a butter knife along the pan edges to release the pie, then remove the springform walls and transfer the pie to a serving plate. Decorate with melted chocolate drizzle, mini peanut butter cups, and/or peanut butter chips as desired.
  7. Serve & Store: Slice and serve chilled. Store any leftovers in the refrigerator for up to 3-4 days, best served slightly chilled.

Notes

  • Using a springform pan helps accommodate the thick crust and filling and prevents overflow compared to a traditional shallow pie plate.
  • For a faster set, freezing the pie for 1-2 hours is recommended, but ensure it is not left too long to avoid freezing solid.
  • Ensure cream cheese is softened to room temperature for smooth mixing.
  • Garnishes such as melted chocolate, mini peanut butter cups, or peanut butter chips are optional but add extra indulgence and visual appeal.
  • This pie is best served slightly chilled but can be left at room temperature for a short time before serving for creamier texture.

Keywords: no-bake peanut butter pie, peanut butter dessert, creamy peanut butter pie, Oreo crust pie, no-bake pie, easy peanut butter pie recipe

Find it online: https://messykitchenmagic.com/no-bake-creamy-peanut-butter-pie-recipe/