No Bake Peanut Butter Pie
Easy, creamy no bake peanut butter pie with a chocolate Oreo cookie crust. Perfect for saving oven space during your holiday dinner prep.
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Servings: 8 slices
Calories: 634kcal
Equipment
Ingredients
Crust:
- 1 1/2 cups chocolate Oreo cookie crumbs no icing*
- 1/4 cup light brown sugar
- 1/8 teaspoon ground nutmeg
- 1/3 cup salted butter melted
- 1 ounce unsweetened chocolate melted
Filling:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 3/4 cup creamy peanut butter
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip
- 1/3 cup mini chocolate chips or chocolate shavings
Instructions
Crust:
- Scrape the cream off of about 36 chocolate sandwich cookies, and drop the cookies into a gallon bag. Crush them up with a rolling pin. You'll need 1 1/2 cups of coarse Oreo cookie crumbs total.
- Stir the chocolate cookie crumbs with the light brown sugar, ground nutmeg, melted butter, and melted unsweetened chocolate in a large mixing bowl until thoroughly incorporated.
- Press the Oreo mixture into an un-greased 8-inch or 9-inch pie plate. Cover with plastic wrap, and let it chill in the refrigerator for 45 minutes to 1 hour, 'til firm.
Filling:
- Whisk together the cream cheese and powdered sugar in a large bowl. Alternatively, you can whip it in the bowl of a stand mixer or using an electric hand mixer with whisk attachments.
- Mix in the peanut butter, salt, and vanilla extract until you have a smooth, creamy filling.
- Fold the thawed Cool Whip into the filling by hand, using a rubber scraper spatula.
- Spread your pie filling out into the Oreo crust, smoothing the top with your spatula.
- Garnish the center top of your pie with mini chocolate chips or chocolate shavings.
- Cover your pie with cling wrap, and let it chill in the refrigerator until the filling has set, usually about 6 hours or overnight.
Notes
*Scrape the icing off the cookies and just use the cookies themselves. You can also sub chocolate graham crackers if you can find them.
Cover the pie loosely with plastic wrap and store it in the refrigerator for up to 4–5 days. Serve cold straight from the fridge so the filling stays firm and creamy.
Nutrition
Calories: 634kcal | Carbohydrates: 63g | Protein: 11g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 435mg | Potassium: 317mg | Fiber: 3g | Sugar: 46g | Vitamin A: 684IU | Vitamin C: 0.05mg | Calcium: 97mg | Iron: 5mg
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