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No-bake your way to deliciousness with this No-Bake Peanut Butter Pie!
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No-Bake Peanut Butter Pie

No-bake your way to deliciousness with this No-Bake Peanut Butter Pie!
Prep Time20 mins
Cook Time10 mins
Refrigeration Time3 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: no bake, peanut butter, pie, summer
Servings: 8 servings
Calories: 587kcal
Author: David

Ingredients

For the Crust

  • 18 Oreo cookies separated and filling removed
  • ¼ cup unsalted butter melted

For the Filling

  • 8 oz. cream cheese softened
  • ¾ cup powdered sugar
  • ¾ cup creamy peanut butter
  • 16 oz. frozen whipped topping thawed

For Garnish

  • Mini chocolate peanut butter cups chopped
  • Chocolate syrup

Instructions

For the Crust

  • Preheat oven to 375°F.
  • Place the Oreo cookies in a food processor or mini-chopper. Pulse until finely ground. Transfer mixture into a large bowl.
  • Stir the melted butter into the remaining mixture and then press into bottom and sides of 9” pie pan. (Tip: A flat-bottomed glass is helpful to press the mixture into the pie pan.)
  • Bake crust for 10 minutes. (To avoid turning the oven on, you can freeze this crust for 1 hour instead.)
  • Remove pan from oven and set aside to cool.

For the Filling

  • Using a handheld mixer, beat together cream cheese and powdered sugar.
  • Add peanut butter; beat until well-combined.
  • Next, add ½ of the whipped topping; beat until well combined.
  • Transfer mixture into cooled pie crust.
  • Spread remaining whipped topping on top of pie. Drizzle chocolate syrup on top of pie and then garnish with chopped peanut butter cups. Refrigerate pie for at least 3 hours before slicing. (Note: Pie can be refrigerated overnight.)

Nutrition

Calories: 587kcal | Carbohydrates: 50g | Protein: 11g | Fat: 40g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 368mg | Potassium: 313mg | Fiber: 2g | Sugar: 39g | Vitamin A: 601IU | Calcium: 86mg | Iron: 3mg