Easy Oreo Peanut Butter Pie Recipe (No Bake)
User Reviews
5
Easy Oreo Peanut Butter Pie Recipe (No Bake)
Description
The crust is made by crushing Oreo cookies mixed with melted butter, pressed firmly into a tart pan bottom to form a sturdy base. Baking the crust briefly is optional and helps it hold together better, though a chilling step serves as an alternative. The peanut butter filling combines creamy peanut butter with powdered sugar, mixed until smooth and thick, providing a sweet and nutty contrast to the chocolate crust.
The topping consists of a warm chocolate ganache made from semi-sweet chocolate and softened butter, which sets to a shiny, rich layer over the pie. This layering creates a pie with different textures: crunchy crust, creamy filling, and silky chocolate topping.
The pie can be served chilled and is suitable for make-ahead preparation. It is recommended to slice the pie into small portions given its richness. Serving suggestions include topping with whipped cream, chocolate drizzle, or chopped roasted peanuts for added texture and flavor. It is also freezer-friendly when wrapped properly, allowing for extended storage. Variations for gluten-free or vegan diets are possible with ingredient substitutions.
Ingredients
Oreo Crust
- 2 cups Oreo cookies about 20 Oreo Cookies, crushed into crumbs
- 4 tablespoons butter melted
Peanut Butter Filling
- 16 ounces peanut butter or creamy is fine, stay away from all natural peanut butter for best results, though I have used no-stir natural peanut butter, crunchy
- 1 1/4 cups powdered sugar also called confectioner's sugar
Chocolate Ganache Topping
- 7 ounces semi-sweet chocolate prefer chocolate bars such as Ghirardelli or Bakers chocolate bars; good chocolate chips may be used in a pinch
- 1/2 cup butter room temperature
Instructions
Oreo Cookie Crust
- Preheat the oven to 350° F (175° C) - baking the crust is an optional step, but will help the crust hold together when serving. If not baking, freeze the crust for 30 minutes before proceeding with the recipe.
- Break Oreos with your hand and place in bowl of food processor. pulse the Oreos (20 Oreos) to crumbs (or smash with a rolling in a plastic bag). Place in a small bowl. Stir in the melted butter (4 tablespoons) until mixed. Press evenly in the tart pan, pressing down the crust firmly, using a measuring cup, or the backside of a tablespoon.
- Bake for 5 minutes. Set aside. If you prefer a no-bake crust, refrigerate or freeze it for 30 minutes.
Peanut Butter Filling
- Combine Peanut Butter (16 ounces) and powdered sugar (1 ¼ cups) in a medium bowl. Stir using a spoon or spatula or a hand mixer until completely smooth and mixed with the powdered sugar.Working with the Peanut Butter may be easier if you warm it in the microwave oven (30 seconds at a time until before mixing in the Confectioners’ Sugar). Place pie in fridge or freezer while you prepare the ganache.
Ganache Topping
- Melt (7 ounces) Chocolate and (1/2 cup) butter in a bowl over a pan of simmering pot of water, creating a double boiler (don’t let the bowl touch the water). Stir until melted, combined and smooth, then spoon in and spread over the Peanut Butter layer.
- Chill for 30 minutes until firm or longer. Enjoy!
Notes
- Warm a sharp knife before slicing to achieve clean pieces and prevent sticking.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze the pie tightly wrapped for up to three months; thaw overnight in the refrigerator before serving.
- Use gluten-free Oreos for a gluten-free version and plant-based butter for a vegan adaptation.
- Adding a layer of Reese’s peanut butter cups enhances the chocolate and peanut butter flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16-8 servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 285mg | 12% |
| Potassium | 331mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 271IU | 5% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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