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no bake chocolate oreo peanut butter pie

No Bake Oreo Peanut Butter Pie

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.
4.96 from 50 votes
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Prep Time 20 minutes
Chill Time 5 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 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

Ingredients
  

For the Crust

  • 24 Oreo cookies
  • 5 tablespoon 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 teaspoon vanilla extract
  • pinch of salt

To assemble the Pie

  • 1 cup heavy whipping cream
  • 2 tablespoon powdered sugar optional
  • 4 Oreo cookies, crumbled
  • 2 large peanut butter cups, chopped

Instructions
 

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 tablespoon 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 cheese. 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 tablespoon 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!
Keyword Pie
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