No-Bake Oreo and Peanut Butter Pie Recipe

A Simple Oreo and Peanut Butter Pie

This pie often tastes better the next day, so it’s ideal to prepare ahead of time. Keep it refrigerated until ready to serve.

No-Bake Oreo Peanut Butter Pie is a favorite because:

• Perfect flavor pairing: Creamy peanut butter and chocolatey Oreo crumbs balance each other for a rich, satisfying dessert.
• No-bake ease: No oven required — great for warm days or when you want a fast dessert.
• Few ingredients: Simple components combine to make an impressive layered pie.
• Quick to assemble: Prep in minutes and chill to set.

Ingredients

You likely have most of these on hand:

• Oreo cookies or similar chocolate sandwich cookies — crushed for the crust and extra for topping.
• Butter — melted to bind the crust (use dairy-free butter if needed).
• Cream cheese — makes the peanut butter layer smooth and slightly tangy; dairy-free cream cheese works too.
• Peanut butter — creamy yields a smoother filling; chunky adds texture.
• Powdered sugar — to sweeten the filling.
• Instant chocolate pudding — prepared for the chocolate layer.
• Milk — used for the pudding; swap with dairy-free milk (reduce by 1/2 cup if using plant milk per package notes).
• Whipped cream — homemade or store-bought topping.
• Chopped peanuts — optional garnish for crunch.

How to Make Oreo Peanut Butter Pie

1. Make the crust: Press 3 cups crushed chocolate creme cookies mixed with 4 tablespoons melted butter into the bottom of a 7×10-inch baking dish. Chill while preparing the filling.
2. Prepare the peanut butter filling: Beat together 16 ounces room-temperature cream cheese, 1 cup creamy peanut butter, 2 cups powdered sugar, and 2 1/4 cups milk (or as directed) until smooth. Spread evenly over the chilled crust.
3. Make the pudding layer: Prepare the instant chocolate pudding (use 2 1/4 cups milk total for recipe; reduce package milk by 1/2 cup if using dairy-free milk). Once thickened, pour over the peanut butter layer and smooth.
4. Top the pie: Spread 8 ounces whipped topping over the pudding. Garnish with chopped peanuts and extra crushed cookies if desired.
5. Chill and serve: Refrigerate at least 4 hours or overnight until set. Slice and enjoy.

Variations & Substitutions

Make the pie suit dietary needs with these simple swaps:

• Gluten-free: Use gluten-free chocolate sandwich cookies for the crust.
• Dairy-free: Replace cream cheese and whipped topping with dairy-free alternatives, use plant-based milk, and choose a dairy-free or vegan pudding mix.

How can I make this pie nut-free?

To make a nut-free version:

• Swap peanut butter for sunflower seed butter or soy nut butter for a similar creamy texture.
• Check cookies and toppings for potential cross-contamination with nuts.
• Choose nut-free dairy-free whipped toppings if needed.

Make-Ahead & Leftovers

• Chill the pie at least 4 hours; overnight chilling yields the best texture and easier slicing.
• Freeze the pie tightly wrapped for longer storage; thaw in the fridge for a few hours before serving.
• Store leftovers airtight in the refrigerator for 3–4 days.

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