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Peanut Butter Oreo Pie

No-bake creamy Peanut Butter Oreo Pie, is an easy delicious dessert made with simple ingredients. The peanut butter filling is made with cream cheese, powdered sugar, peanut butter, and Cool Whip, and filled with crushed Oreos on top of an Oreo crust.  

We all need our go-to desserts that we can make without looking at the recipe because we’ve made it so many times. We know it will be a crowd pleaser because, well, it always is. And it’s not complicated. It’s easy and turns out every. single. time! That’s what this Peanut Butter Oreo Pie is for me. I’v made it countless times since originally posting it back in 2013.

I’ve made it for work potlucks, backyard BBQ’s, holidays, and just because! It is truly a family favorite of ours and I hope it becomes one of yours, too!

What You’ll Need

  • Oreos
  • Butter
  • Cream Cheese
  • Milk
  • Powdered Sugar
  • Peanut Butter
  • Vanilla Extract
  • Cool Whip

How to Make Peanut Butter Oreo Pie

This pie requires no baking, and comes together very quickly. To start, make the Oreo crust. To do this, add 28 Oreos to a large food processor and pulse until the Oreos resemble coarse crumbs. Add melted butter to the food processor and pulse until it is well combined.

Press the Oreo crust mixture into the bottom and sides of a 9″ pie dish or springform pan. I like using a springform pan, as it makes cutting the pie really easy, but I have used a pie dish, too! A pie dish is definitely a prettier presentation.

In a large bowl with an electric mixer, beat together the cream cheese and powdered sugar until creamy. Then slowly add the milk, beating until combined, followed by the vanilla and peanut butter. Fold in the Cool Whip and the Oreos until just combined.

Transfer the peanut butter Oreo filling into the pie dish or springform pan on top of the crust. Sprinkle with additional crushed Oreos. Place in the freezer for 2 hours. This will allow the pie to set up but it will not be completely frozen. If you’re making this a day in advance, you can just put it in the refrigerator overnight. We’ve had this pie both frozen or just chilled and it’s delicious both ways!

Cut into slices and enjoy!

I based this pie off a recipe for plain peanut butter cream cheese pie, then stuffed it with a bunch of chopped Oreos and drizzled some more chocolate on top.  And it. was. goooooood. I loved how the creamy peanut butter pie had the chunks of chopped Oreos, which were slightly softened.  Then topped with the crunchy Oreo topping….so, so good.  This was perfect for a special holiday dessert, but would also be a great summer BBQ dessert (as long as there’s a place to keep it chilled until served!) or birthday treat.  Honestly it would be good for any occasion.  It’s simple to make and definitely a crowd pleaser.  

Like this recipe?  Then you’ll love these, too:

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Peanut Butter Oreo Pie

Peanut Butter Oreo Pie

An easy, no-bake peanut butte rpie with an Oreo crust and filled with chopped Oreos!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: dessert, no bake pie, oreo pie, oreos, peanut butter, pie
Prep Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 12 servings
Calories: 419kcal
Author: Taylor

Ingredients

  • 1 family size package of Oreos divided use
  • 6 tbsp butter melted
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1/4 cup milk
  • 1 tsp pure vanilla extract
  • 1/2 cup creamy peanut butter
  • 8 oz whipped topping like Cool Whip
  • Hot fudge topping for drizzling

Instructions

  • Place 28 Oreos into food processor. Pulse until coarse crumbs.
  • Add the melted butter and pulse until combined.
  • Press into bottom and sides of pie dish or 9" springform pan. I like using a springform pan, as the sides can be removed and it makes cutting the pie very easy. Set aside.
  • Roughly chop 8 of the remaining Oreos.
  • In a large bowl with an electric mixer, beat together cream cheese and powdered sugar until well combined. Slowly add the milk, beating until combined.
  • Add the vanilla and peanut butter, and beat until combined.
  • Fold in the whipped topping.
  • Fold in 1 cup of the chopped Oreos. Save remaining chopped Oreos for topping.
  • Pour the peanut butter Oreo filling on top of pie crust. Sprinkle with remaining chopped Oreos.
  • Freeze at least 2 hours.
  • Once ready to serve, drizzle with melted fudge topping.
  • You can store the leftovers in the freezer or refrigerator. In the refrigerator will yield a creamier texture, opposed to a frozen filling.

Nutrition

Calories: 419kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 295mg | Potassium: 192mg | Fiber: 1g | Sugar: 30g | Vitamin A: 452IU | Calcium: 52mg | Iron: 4mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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  1. I like how you seem to almost always post a delicious peanut butter and chocolate dessert right before Bryan’s birthday, so that I know what to make him 🙂

  2. It’s nice being married to a man who knows what he wants to eat! Hilarious that you asked him questions when he came home and he actually answered! This is an awesome dessert idea!!

  3. Just made this for my husband for Father’s Day…tasted it as it went into freezer, and I am 99 percent sure it is one of the best things i have ever made!