This insanely delicious no-bake chocolate Oreo Peanut Butter Pie has a creamy peanut butter mouse filling, with an Oreo cookie crust and is topped with fresh whipped cream and crushed peanut butter cups. This recipe does not use any cool whip, instead opting for freshly made whipped cream, cream cheese and sour cream to give it a luscious made from scratch flavor and texture.
When I initially mentioned I was making this pie to my husband I was surprised to find that he was not all that excited. "Oreo peanut butter pie? That just sounds overly sweet and heavy..." Well I just saw him eat his fourth piece over the past 2 days so we can safely say that the man has literally eaten his words.
Without question this pie is indulgent but in all the best ways. Thanks to the mixture of freshly whipped cream (no cool whip here), cream cheese and sour cream, the peanut butter mouse is surprisingly light and works perfectly with the Oreo cookie crust. I like to top it with unsweetened freshly whipped cream and some crumbled Oreos and Justins peanut butter cups for the perfect finish. Make this pie asap! You will not regret it!
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- Pie dish: This Le Creuset stoneware pie dish works great!
- Mixing bowls: These Pyrex glass mixing bowls are my absolute favorite!
- Measuring cups and spoons
- Stand mixer with a paddle attachment OR large mixing bowl with an electric hand mixer: I love using my Kitchenaid Mixer but I've also made this recipe with my Kitchenaid Electric Hand Mixer and it works just as well.
- Food processor OR plastic bag and a rolling pin: You can totally just buy a pre-made Oreo crust for this pie if you prefer but if you make it at home you will need something to crush the cookies into a fine crumb. I typically use my Cuisinart Food Processor but you could also crush the cookies by placing them in a plastic bag and crushing them with a rolling pin.
- Chocolate cream filled cookies: So I know this recipe is literally called Oreo Peanut Butter Pie but please feel free to use any brand of chocolate cream filled cookies that you prefer. In all honesty I tend to use these Back to Nature Chocolate & Creme Cookies rather than actual "Oreos" just because I like the ingredients a bit better. But it's totally up to you!
- Unsalted butter: I'm a big fan of Kerrygold Butter but use whatever you have on hand.
- Heavy whipping cream: You will use heavy whipping cream both in the peanut butter mouse and for the topping. I am personally not a big fan of cool whip. It tastes very artificial to me. However, in the hot summer sun it does hold up well. If you prefer you can replace the whipped cream with cool whip. It's just not my personal preference.
- Smooth Peanut Butter: My favorite peanut butter to use in this recipe (and in general life) is Justins Honey Peanut Butter. Justins is made with pretty clean ingredients. It also tends to be a little less sweet than some of the more common brands like Jiffy or Peter Pan. In which case, if you do use a sweeter brand of peanut butter you may want to adjust the amount of powdered sugar added to taste.
- Powdered sugar: A note on the sweetness of this recipe. Different peanut butters have different levels of sweetness. Maybe start with ¾th's cup and then if you feel it's not sweet enough add the additional ¼th cup.
- Sour cream: I recommend using full fat.
- Cream cheese: I recommend using full fat.
- Vanilla extract
- Peanut butter cups (optional): I like topping this pie with some crushed cookies and Justins Milk Chocolate Peanut Butter Cups.
Step by Step Photos
I recommend using your favorite brand of smooth peanut butter. I typically use Justins Honey Peanut Butter for this recipe which is sweet without being too sweet.
This recipe is pretty easily adjustable to your personal preference though so if you like the crunch of chunky peanut butter feel free to use that instead.
You definitely can. Personally, I'm not a huge fan of cool whip because I do think it has a slightly artificial taste. However, it does hold up really well in warm weather. So if you'd prefer to use cool whip you'll replace the whipped cream that goes into the filling with an 8 oz tub of whipped topping.
You can definitely use store bought Oreo crust if you prefer!
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Made this Oreo Peanut Butter Pie? Let me know what you think in the comments!
No Bake Oreo Peanut Butter Pie
- 9 inch pie dish
- Mixing bowls
- Measuring cups and spoons
- stand mixer with paddle attachment OR electric hand mixer
- food processor OR plastic bag with rolling pin For crushing the cookies
For the Crust
- 24 Oreo cookies
- 5 tbsp unsalted butter, melted
- pinch of salt
Fill the Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened I recommend full fat
- 1 cup smooth peanut butter I recommend Justins Honey Peanut Butter
- 1 cup powdered sugar can add more or less depending on preferred level of sweetness
- ⅓ cup sour cream I recommend full fat
- 1 tsp vanilla extract
- pinch of salt
To assemble the Pie
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar optional
- 4 Oreo cookies, crumbled
- 2 large peanut butter cups, chopped
Make the crust
- Add between 23-25 Oreo or other chocolate creme filled cookies to a food processor and pulse until a fine crumb is formed. You should get about 2 cups. Add in 5 tbsp of melted unsalted butter and a pinch of salt and stir to combine. Dump the crumb mixture into a 9 inch pie dish and use your hands or the bottom of a measuring cup to press the crust into the bottom of the dish and up a couple inches on the side. Make sure there are no gaps in the crust. Use your fingers to gently press down on the outer rim of the crust to form a flat even surface. Then place the pie dish into the freezer for at least 15 minutes to firm up before adding the filling. *Notes*(1) If you don't have a food processor you can crush the cookies by placing them into a plastic or silicone bag and bashing with a rolling pin until a fine crumb is formed. (2) If preferred, you can use a pre-made store bought Oreo crust.
Make the filling and assemble the pie
- In the bowl of a stand mixer or large mixing bowl add 1 cup of heavy whipping cream. Beat on medium high until stiff peaks form. Pour the whipped cream into a separate bowl and set aside until later.
- In the same large bowl you removed the whipped cream from add the peanut butter and softened cream cream. Beat together on medium high speed for a couple minutes until well combined and almost creamy. Then add the sour cream, powdered sugar, vanilla extract and a pinch of salt. Beat on medium high speed for a couple minutes until creamy. Then add the whipped cream back to the bowl and beat on low speed for a minute or two until completely combined. Be careful not to over-whip.
- Remove the crust from the freezer (if making homemade) and pour the peanut butter mouse filling inside. Smooth out the top and then place in the fridge for 4-6 hours or overnight.*No need to cover the top with cling film or plastic wrap.*
- When you are ready to serve pour 1 cup of heavy cream into the bowl of a stand mixer or a large mixing bowl and beat until stiff peaks are formed. *You can add a couple of tbsp of powdered sugar if you would like, but I prefer to leave it unsweetened to help balance the sweetness of the pie.*Remove the pie from the fridge and top with the whipped cream. Sprinkle on a few crushed Oreos and peanut butter cups if desired. Serve and enjoy!
my mouth is literally watering! i want to make this for my husbands birthday!
Such a delicious oreo pie! I really love the peanut butter mousse filling.
the perfect easy dessert for a busy week!
The peanut butter filling is the perfect cross between fluffy and creamy. Love how the cream cheese gives this a hint of peanut butter cheesecake. This is a winning dessert recipe and I highly recommend!
This pie is SO GOOD!! I even made it gluten free by using gluten free oreos! Such an easy recipe.