Print

Ultimate No-Bake Chocolate Peanut Butter Pie with Oreo Crust

A thick slice of ultimate chocolate peanut butter pie with a dark crust and creamy layers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a decadent, layered dessert that satisfies chocolate and peanut butter cravings instantly. This no-bake pie features a crunchy Oreo crust, a creamy peanut butter filling, and a rich chocolate topping, making it an easy, impressive treat for any gathering.

Ingredients

Scale
  • 1 3/4 cups chocolate sandwich cookie crumbs (about 25 Oreos)
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 cup cold heavy whipping cream
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 2 cups cold milk
  • 1 cup whipped topping (like Cool Whip), thawed, plus more for garnish
  • 1/4 cup chopped peanuts or chocolate shavings, for topping

Instructions

  1. Prepare the crust: Combine the chocolate cookie crumbs and melted butter in a medium bowl. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Place the crust in the freezer while you prepare the filling.
  2. Make the peanut butter layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the peanut butter, powdered sugar, and vanilla extract. Beat until fully combined and creamy.
  3. Fold in the whipped cream: Gently fold the 1/2 cup of cold heavy whipping cream into the peanut butter mixture until just combined. Spread this peanut butter filling evenly over the chilled crust. Place the pie back in the freezer for 15 minutes to set slightly.
  4. Make the chocolate layer: In a separate bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk for about 2 minutes, until the mixture thickens. Let it stand for 5 minutes.
  5. Fold in the whipped topping: Gently fold the 1 cup of thawed whipped topping into the thickened chocolate pudding mixture.
  6. Assemble the pie: Carefully spoon the chocolate layer over the peanut butter layer in the pie shell. Smooth the top with a spatula.
  7. Chill: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set completely.
  8. Serve: Before serving, top the pie with additional whipped topping, chopped peanuts, or chocolate shavings. Slice with a warm knife for clean cuts.

Notes

  • For a Reese’s inspired dessert, use a pre-made graham cracker crust and layer the fillings as directed.
  • If you prefer a richer chocolate topping, substitute the pudding mix with a simple chocolate ganache made from 6 ounces of semi-sweet chocolate chips melted with 1/2 cup of heavy cream.
  • This no oven dessert is excellent for potlucks because it travels well when kept chilled.

Nutrition

Find it online: https://www.unfoldrecipes.com/chocolate-peanut-butter-pie-recipe-no-bake/