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No-Bake Creamy Peanut Butter Pie

This No-Bake Creamy Peanut Butter Pie is a rich, velvety delight with a crunchy Oreo crust and luscious layers of peanut butter and chocolate. Perfect for any occasion!
Prep Time20 minutes
Cook Time0 minutes
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Creamy, Easy, No-Bake, Peanut Butter
Servings: 8 servings

Ingredients

For the Crust:

  • 8 ounces Oreo cookies
  • pinch salt
  • 4 tablespoons unsalted butter melted

For the Chocolate Layer:

  • 4 ounces semisweet chocolate chips

For the Filling:

  • 1 cup heavy cream
  • 1 cup chopped peanuts
  • 8 ounces cream cheese
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 14 oz sweetened condensed milk can
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

For the Topping:

  • ½ cup semisweet chocolate chips
  • 1 teaspoon vegetable shortening

Instructions

Prepare the Crust

  • Crush the Oreo cookies into fine crumbs using a food processor or by crushing them in a zip-top bag with a rolling pin. In a mixing bowl, combine the cookie crumbs, a pinch of salt, and melted butter. Mix until evenly coated. Press mixture firmly into the bottom and sides of a 9-inch pie dish. Refrigerate to set.

Make the Chocolate Layer

  • Melt 4 ounces of semisweet chocolate chips in a small saucepan or double boiler over low heat. Stir until smooth. Pour melted chocolate into the prepared crust and spread evenly. Return pie to refrigerator.

Prepare the Filling

  • Beat cream cheese until smooth using an electric mixer. Add creamy peanut butter, powdered sugar, sweetened condensed milk, vanilla extract, and lemon juice. Mix until creamy and well combined.

Whip the Cream

  • Whip 1 cup of heavy cream until stiff peaks form. Gently fold whipped cream into the peanut butter mixture until fully incorporated, maintaining the light texture.

Assemble the Pie

  • Pour peanut butter filling over chocolate layer in crust, smoothing with a spatula. Sprinkle chopped peanuts on top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Prepare the Chocolate Topping

  • Melt remaining ½ cup semisweet chocolate chips with 1 teaspoon vegetable shortening in a double boiler or microwave. Stir until smooth. Drizzle chocolate over the top of the pie decoratively.

Serve

  • Slice the pie into wedges and serve chilled. Optionally, add a dollop of whipped cream to each slice for extra decadence. Enjoy!

Equipment

  • Mixing Bowls
  • 9-inch Pie Dish
  • Electric Mixer
  • Measuring Cups and Spoons
  • Rubber spatula
  • Double boiler or microwave-safe bowl

Notes

  • Use gluten-free Oreo cookies for a gluten-free version.
  • Substitute semisweet chocolate chips with dark chocolate for richer flavor.
  • Make it dairy-free by using dairy-free cream cheese, coconut cream, and dairy-free sweetened condensed milk.
  • Adjust sweetness by reducing powdered sugar to taste.
  • Freeze the pie wrapped tightly; thaw in refrigerator before serving.