This easy to make chocolate peanut butter pie has an Oreo cookie crust, a no bake peanut butter pie filling, and chocolate peanut butter cups on top.
You might also love these high altitude recipes for chocolate peanut butter cake, peanut butter cookies, and peanut butter swirl fudge brownies.
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Why You’ll Love This Recipe
Simple Ingredients. You won’t need any cool whip for today’s recipe, just simple ingredients from your refrigerator and pantry.
No Baking. This no bake chocolate peanut butter pie comes together in just a few minutes, with no need to turn on your oven on a hot summer day.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Chocolate Sandwich Cookies. The chocolate sandwich cookies (Oreos) make the base of the crust, with melted butter to bind the crumbs together. You’ll only be using the cookie part, and not the cream filling.
- Peanut Butter. For best results, use a creamy, “no stir” brand of peanut butter.
- Heavy Whipping Cream. Many recipes for no bake peanut butter pie use Cool Whip in the filling, but I prefer plain heavy whipping cream.
Instructions
Crust
- Lightly spray a 9-inch tart pan or pie pan with non-stick baking spray.
- Scrape the filling out of the chocolate sandwich cookies – you won’t be using the filling.
- With a food processor, pulse the chocolate cookies into fine crumbs. Combine the cookie crumbs, salt and butter, until moist and crumbly.
- Press the crumbs evenly against the bottom and up the sides of your pan.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar, vanilla and salt for several minutes until smooth.
- Add the peanut butter, and beat for one minute until well combined. The mixture will look thick and crumbly, similar to cookie dough.
- Separately, use an electric mixer to whip the cold heavy whipping cream until soft, fluffy peaks form that hold their shape.
- Add 1/3 of the whipped cream to the peanut butter mixture. Beat the filling on medium speed until smooth. Scrape the bowl down, and beat in another 1/3 of the whipped cream. Scrape the bowl down and beat in the remaining 1/3 of the whipped cream for a smooth, creamy, fluffy filling.
- Spread the filling evenly into the chocolate crust. Decorate your pie with chocolate peanut butter cups, mini chocolate chips, shaved/chopped chocolate or chocolate curls.
- Refrigerate for 3-4 hours before slicing.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Keep the leftover pie refrigerated in an airtight container for up to 3 days.
Natural peanut butter tends to separate with an oily consistency unless it’s frequently stirred back together. I’ve only tested today’s recipe using a stable, no-stir creamy peanut butter.
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No Bake Chocolate Peanut Butter Pie
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Deep Dish Pie Pan or Tart Pan
Ingredients
Crust
- 30 Oreos or chocolate sandwich cookies
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
Filling
- 4 oz block cream cheese, softened to room temperature
- â…” cup powdered sugar
- 1 ½ tsp vanilla extract
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 cup creamy peanut butter
- 1 cup cold heavy whipping cream
- chocolate peanut butter cups and mini chocolate chips, for decorating
Instructions
Crust
- Lightly spray a 9-inch tart pan or pie pan with non-stick baking spray.
- Scrape the filling out of the chocolate sandwich cookies – you won't be using the filling.
- With a food processor, pulse the chocolate cookies into fine crumbs. Combine the cookie crumbs, salt and butter, until moist and crumbly.
- Press the crumbs evenly against the bottom and up the sides of your pan.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar, vanilla and salt for several minutes until smooth.
- Add the peanut butter, and beat for one minute until well combined. The mixture will look thick and crumbly, similar to cookie dough.
- Separately, use an electric mixer to whip the cold heavy whipping cream until soft, fluffy peaks form that hold their shape.
- Add 1/3 of the whipped cream to the peanut butter mixture. Beat the filling on medium speed until smooth. Scrape the bowl down, and beat in another 1/3 of the whipped cream. Scrape the bowl down and beat in the remaining 1/3 of the whipped cream for a smooth, creamy, fluffy filling.
- Spread the filling evenly into the chocolate crust. Decorate your pie with chocolate peanut butter cups, mini chocolate chips, shaved/chopped chocolate or chocolate curls.
- Refrigerate for 3-4 hours before slicing.
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