Calling all peanut butter lovers, this dessert is for you! Cool, creamy and plenty of smooth peanut butter flavor. This no bake peanut butter pie was one of the first recipes I put on my blog but felt it deserved a makeover. You wouldn’t believe how easy it is to make and even more – how delicious, addicting, no self control, eat-the-whole-thing in one sitting good it is. This simple recipe is one of the best things ever!
This pie is great for so many occasions. It’s rich and sweet enough for company but easy enough to throw together if your just craving something sweet over the weekend. Anyone that I’ve ever given a slice of this pie to has done a back flip (just kidding) but seriously, this recipe gets rave reviews.
I am *literally* tearing down a slice of this while I work on this post.
So let’s talk peanut butter pie. Completely no bake, easy filling, easy topping and requires some chill time. The Oreo cookie crust is so simple. You’ll need 1 standard package of Oreos (double stuffed or regular), I opted for double stuffed but have made this crust using regular Oreos and it was exactly the same. Pulse the Oreos in a food processor until their fine crumbs and put them into a medium sized bowl. Then, you’ll take 1 stick of unsalted butter and melt it in the microwave and then pour it over the crumbs. Mix this together until all the crumbs are evenly coated (and moist – I know everyone hates that word) and you’ll have what I officially call “Oreo mud“, which is one of the best things ever too. You’ll just plop the Oreo mud into the bottom of your pie dish or spring-form pan and press it down evenly making a crust.
Now something that I did different this time around is I used a 9 inch spring-form pan. I’ve used a pie dish in the past which works just as well but I wanted to take a shot at it in a spring-form pan and I loved the results. A little trick I did to make it easy to transfer the pie from the pan was measure and cut out parchment paper to lay on the bottom of the spring-form pan. This does take an extra step but it’s so worth it if your entertaining and want to put the whole pie on a lovely serving dish without the bottom of the spring-form pan. When your ready to serve just unlock the latch on the side of the pan, lift up the sides and you can lift the pie from the parchment paper. The parchment paper is easily peeled from the bottom of the pie crust and the whole pie will be molded together making it easy to transfer to your serving plate.
Now for the peanut butter filling. That smooth, creamy irresistible peanut butter pie filling…
Softened cream cheese, powdered sugar, a little vanilla extract, smooth peanut butter and a tub of cool whip – done! Those are the only ingredients it takes to make this delicious, over-the-top good and over-the-top easy pie filling.
For the cream cheese you just need 1 block (8 ounces) of regular cream cheese. Cream cheese can be a little difficult to break up with a mixer if it isn’t softened so let it sit out on the counter for about 20 minutes before using it. I haven’t tried this with low fat cream cheese but I’m sure it could work if you want to make this a skinny peanut butter pie. On that note, you could also use reduced fat peanut butter and fat free cool whip as well…if you try this variation let me know how it works!
The rest of the ingredients; powdered sugar, vanilla extract, peanut butter and cool whip are pretty straightforward.
One more thing I did differently this time around; a lattice drizzle of chocolate and caramel topping. Now I always top this pie with a drizzle of chocolate and caramel syrup but this time I thought I would try something different than a typical zig-zag design. I’ve always loved the look of a lattice design pie crust so that’s what I was aiming for here and I loved the way it looked. Drizzling chocolate and caramel is the perfect complement to the peanut butter, so don’t skip it.
No Bake Peanut Butter Pie
For the Crust
- 1 package Oreos
- 1 stick 1/2 cup unsalted butter (melted)
For the Peanut Butter Filling
- 1 block of regular cream cheese 8 ounces, softened
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1 heaping cup of creamy peanut butter
- 1 tub of cool whip 8 ounce tub
For lattice topping
- chocolate syrup
- caramel syrup
- You can either prepare this pie in a 9 inch pie dish or a 9 inch spring-form pan. If using a pie dish spray the bottom of the dish lightly with some cooking spray and set aside. If using a 9 inch spring-form pan, you can either spray the bottom of the pan with cooking spray or you can cut a circle cut out of parchment paper and line the bottom on the spring-form pan with that so when it's time to serve you can easily transfer the whole pie to a serving plate.
- To make the crust, pulse cookies (use the entire package) in a food processor until they resemble fine crumbs. Place the cookie crumbs in a medium sized bowl and melt the butter in the microwave. Pour melted butter over the cookie crumbs and mix together until all the crumbs are evenly coated and moist. Pour crumbs into the bottom of the pie dish of spring-form pan and press them down with the back of a spoon forming a crust. Make sure the crust is even, smooth and packed tightly. Set aside
- In a large bowl combine cream cheese and powdered sugar and mix with an electric mixer on low speed for about a minute and then work your way up to medium speed. Add in the vanilla extract and peanut butter. Continue mixing. You may have to stop and scrap down the sides of the bowl. Slowly add in the cool whip and continue mixing until everything is thoroughly combined. Mixture will be fluffy, thick and resemble a pale peanut butter color.
- Pour peanut butter mixture into the pie dish and smooth it out over the pie crust. Chill pie for at least one hour before serving.
- When ready to serve garnish the top of the pie with chocolate and caramel syrup. To recreate the lattice design simply drizzle horizontal lines across the pie, alternating chocolate and caramel; and then repeat the same step but in a vertical directions.
- *it only takes 15 minutes to make this pie but chilling it before serving is a must. At least 1 hour of chilling in the refrigerator is recommended. The prep time on this recipe card reflects the time it takes to assemble the pie as well as chill time. You can chill the pie longer than 1 hour if you wish.