This Oreo peanut butter pie combines the best of Oreos and peanut butter cups in an easy, no-bake dessert. It features an Oreo cookie crust, a silky peanut butter cream filling and a glossy chocolate ganache on top. Perfect for parties or as a make-ahead treat.
Originally published in 2021 — updated with an improved crust and new photos.
Peanut butter and chocolate are a classic match for good reason: the sweet and salty balance is irresistible. Using Oreos in the crust makes this pie fully no-bake and extra simple to assemble. The filling is rich with peanut butter flavor and lightened with whipped cream for a smooth, airy texture. Finish it with a dark chocolate ganache that firms in the fridge or skip the ganache and top with whipped cream for a lighter finish.
The pie is decorated here with chocolate ganache and pretzels for a sweet-and-salty crunch, but you can add chopped peanut butter cups, mini Oreos, Reese’s pieces, or crushed cookies for variety.
Why you’ll love this recipe!
- Simple, no-bake dessert that’s sure to please a crowd.
- The filling blends cream cheese, peanut butter and whipped cream for a silky, not-too-heavy texture.
- Dark chocolate ganache on top adds a rich finish that sets well in the refrigerator.
- Great for prepping ahead—make the pie a day before your event so it has plenty of time to chill and set.
Ingredients Needed
- Peanut butter: Use smooth, commercial peanut butter (not natural) so the filling stays creamy and not oily.
- Cream cheese: Full-fat cream cheese works best. If your cream cheese is sold in a tub, blot any excess moisture with a paper towel.
- Butter: European-style butter gives a richer flavor, but regular unsalted butter is fine.
- Chocolate: Semisweet or dark chocolate (around 60% cocoa) balances the sweetness of the filling.
- Oreos: Use regular Oreos for the crust; peanut butter Oreos are a tasty alternative for extra flavor.
- Sugar: The filling uses both granulated and powdered sugar to achieve the right sweetness and texture.
Step by Step Instructions
Step 1: Pulse Oreo cookies in a food processor or blender until very fine. If you don’t have a processor, place cookies in a sealed bag and crush with a rolling pin. Stir the crumbs with melted butter, then press firmly into a 9-inch pie pan, working the crumbs up the sides slightly. Chill in the freezer for 20 minutes to set.
Step 2: Whip the heavy cream with a hand mixer or stand mixer until medium peaks form. Transfer to the fridge to keep cold while you prepare the filling.
Step 3: In a stand mixer fitted with the paddle attachment, beat room-temperature cream cheese and peanut butter until smooth. Add granulated sugar, powdered sugar, room-temperature butter, kosher salt and vanilla extract. Beat on medium for about 5 minutes until light and fluffy.
Step 4: Fold the whipped cream into the peanut butter mixture in three additions: first stir in about half a cup to loosen the mixture, then gently fold in the remaining cream until fully combined. Spoon the filling into the chilled Oreo crust, cover with plastic wrap and refrigerate for at least 3 hours.
Step 5: Make the ganache by placing chopped semisweet chocolate in a heatproof bowl. Heat the cream until it just begins to simmer, pour it over the chocolate, let sit for 2–3 minutes, then stir until smooth and glossy.
Step 6: Pour or gently spread the ganache over the chilled peanut butter filling. Add toppings if desired (pretzels, chopped peanut butter cups, crushed Oreos) and return the pie to the fridge for another 2 hours to fully set before slicing.
Recipe Tips & Tricks
- Weighing ingredients in grams gives the most consistent results—this recipe was developed using metric measurements.
- Chill the pie as long as possible before slicing; well-chilled slices will cut cleaner.
- Add crunchy or chocolatey toppings such as chopped peanut butter cups, Reese’s pieces, crushed Oreos, or pretzels for texture.
- Do not use natural peanut butter with separated oil—commercial smooth peanut butter (Jif, Skippy, etc.) produces the best texture.
- Bring non-dairy or room-temperature ingredients to the recommended temperature before starting so they incorporate smoothly.
Frequently Asked Questions:
Store the pie tightly covered in the refrigerator for up to 4 days.
Yes. For a whipped cream topping, whip 1 cup (235 g) heavy cream until it starts to thicken, gradually add 1/4 cup (50 g) sugar while whipping, and continue to medium peaks before spreading over the pie.
Love peanut butter? Try these recipes next!
-
No Bake Peanut Butter Fudge
-
Chocolate Peanut Butter Rice Krispie Treats
-
Brownies with Peanut Butter Cups
-
Classic Thumbprint Hershey Kiss Cookies
Have you made this recipe? Please rate it below! Don’t forget to follow me on Instagram @alpineella and on Pinterest for more recipes and updates.
Recipe
Oreo Peanut Butter Pie
Ella Gilbert
Equipment
- 9 inch pie plate
Ingredients
Oreo Cookie Crust
- 6 tbsp (85 g) unsalted butter, melted
- 2 cups (266 g) Oreo cookies, crushed
Peanut Butter Filling
- 8 oz (226 g) cream cheese, room temperature
- 1 cup (270 g) smooth peanut butter
- 1/2 cup (56 g) powdered sugar
- 1/2 cup (99 g) granulated sugar
- 2 tbsp (28 g) unsalted butter, room temperature
- 1 tbsp vanilla extract
- 3/4 cup (170 g) heavy cream
- 3/4 tsp kosher salt
Chocolate Ganache
- 1/2 cup (113 g) heavy cream
- 6 oz (170 g) semisweet chocolate
Instructions
Make Oreo Crust
- Mix crushed Oreo crumbs with melted butter until all crumbs are evenly moistened. Press the mixture into a 9″ pie dish, creating a slight rim along the sides. Freeze for 20 minutes.
Make Filling
- Whip 3/4 cup heavy cream to medium peaks and chill.
- Beat cream cheese and peanut butter until smooth. Add granulated sugar, powdered sugar, butter, vanilla and salt; beat for about 5 minutes until light and fluffy.
- Stir in half a cup of whipped cream to loosen the mixture, then fold in the remaining whipped cream in three additions until fully combined.
- Spoon the filling into the chilled crust, cover and refrigerate for at least 3 hours.
Chocolate Ganache
- Heat 1/2 cup heavy cream until it just begins to simmer. Pour over chopped semisweet chocolate and let sit for 2–3 minutes, then stir until smooth. Cool slightly and spread over the chilled pie. Refrigerate for 2 more hours to set.
Notes
This recipe was developed and tested using metric grams. I recommend using a kitchen scale for accuracy. Cup conversions are provided but were not used during testing.
Butter: European-style butter will yield a creamier result, but regular unsalted butter works.
Salt: If using fine salt instead of kosher, halve the amount called for.
Peanut butter: Use a smooth, commercial peanut butter for best texture.
Storage: Keep the pie refrigerated and consume within 4 days.
Nutrition (per serving)
The provided nutritional information is an estimate per serving.