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Chocolate Peanut Butter Pie

Jessica T. Brown
A no-bake chocolate peanut butter pie with a crisp Oreo crust and creamy peanut butter filling.
Quick, indulgent, and perfect for potlucks or make-ahead desserts.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 food processor or blender
  • 1 medium bowl
  • 1 Stand Mixer or Hand Mixer
  • 1 9-inch pie plate
  • 1 spatula or knife for spreading
  • Measuring cups and spoons

Ingredients
  

For the Crust:

  • 25 chocolate sandwich cookies such as Oreos
  • 5 tablespoons salted butter melted
  • For the Filling:
  • 1 cup creamy peanut butter
  • 1 8-ounce package cream cheese, softened
  • 1 ¼ cups powdered sugar
  • 8 ounces whipped topping such as Cool Whip, thawed

Instructions
 

  • Preheat the Oven and Prepare Pie Plate: Start by preheating your oven to 350°F (175°C). While the oven is heating, take a 9-inch pie plate and have it ready.
    This step ensures the crust bakes evenly without delay, allowing the filling to be prepared while the crust sets.
    Proper preparation also prevents sticking and makes it easier to serve clean slices later.
  • Crush the Chocolate Sandwich Cookies: Place 25 chocolate sandwich cookies in the bowl of a food processor.
    Pulse for about 1 minute, or until the cookies are finely ground into uniform crumbs.
    If you don’t have a food processor, place the cookies in a sealed plastic bag and crush with a rolling pin until finely ground.
    The fine texture of the crumbs ensures the crust holds together and creates a smooth, even base for the pie.
  • Combine Crumbs with Melted Butter: Transfer the crushed cookies into a medium mixing bowl.
    Pour 5 tablespoons of melted salted butter over the cookie crumbs.
    Using a fork or spatula, stir until the butter is fully incorporated and the mixture resembles wet sand.
    This evenly coats the crumbs, allowing them to stick together and form a firm, cohesive crust once baked.
  • Press the Crust into the Pie Plate: Pour the cookie-butter mixture into the prepared pie plate
    Using the back of a spoon or your fingers, press the mixture firmly and evenly into the bottom and up the sides of the plate.
    Ensure the crust is compact to prevent crumbling when sliced, but avoid pressing too hard, which can make the base too dense.
  • Bake the Crust: Place the pie plate in the preheated oven and bake for 5–7 minutes, just until the crust sets.
    This short bake time is enough to firm the crust without over-baking.
    Remove the crust from the oven and allow it to cool completely at room temperature.
    Cooling prevents the filling from melting the crust when added.
  • Prepare the Peanut Butter Filling: In the bowl of a stand mixer fitted with the whisk attachment, add 1 cup creamy peanut butter and 8 ounces softened cream cheese.
    Beat on medium speed until the mixture is completely smooth, with no lumps remaining.
    The goal is a creamy, uniform base that will blend easily with the powdered sugar and whipped topping.
  • Incorporate Powdered Sugar: Add 1 ¼ cups powdered sugar to the peanut butter and cream cheese mixture.
    Beat again until fully combined and smooth, scraping the sides of the bowl with a spatula as needed.
    Powdered sugar sweetens the filling evenly and contributes to a silky, creamy texture.
  • Fold in Whipped Topping: Gently fold 8 ounces of thawed whipped topping (such as Cool Whip) into the peanut butter mixture using a spatula.
    Mix just until incorporated, maintaining a light and airy texture.
    Avoid overmixing, which can deflate the whipped topping and result in a denser filling.
    The whipped topping gives the pie its signature smooth, fluffy consistency.
  • Fill the Pie Crust: Pour the prepared peanut butter filling into the cooled Oreo crust. Use a spatula or knife to spread evenly and smooth the top.
    Take care to fill to the edges without spilling over.
    This creates a visually appealing, uniform layer that will hold its shape when sliced.
  • Chill and Set: Place the pie in the refrigerator and chill for at least 4 hours, or until fully set.
    Chilling allows the filling to firm up and develop its creamy texture.
    The pie can also be made a day ahead, making it perfect for potlucks or gatherings.
  • Serve and Garnish: Once set, slice the pie into 8 servings using a sharp knife.
    Optional garnishes include a drizzle of chocolate, a sprinkling of crushed Oreos, or chopped peanut butter cups.
    Serve chilled for the best creamy, melt-in-your-mouth experience.

Notes

  • This pie is no-bake once the crust is baked, making it quick and easy to assemble.
  • Use creamy peanut butter for the smoothest filling; avoid natural peanut butter, which can separate.
  • Chilling the pie for at least 4 hours is essential for proper set and creamy texture.
  • A homemade Oreo crust tastes richer, but a store-bought Oreo crust works in a pinch.
  • Optional toppings include chocolate drizzle, chopped peanut butter cups, or crushed Oreos for added texture.
  • Use a sharp knife when slicing for clean, neat pieces.
  • This dessert is perfect for make-ahead occasions, potlucks, and family gatherings.