Easy Oreo Peanut Butter Pie Recipe (No Bake)

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5 from 15 votes

Easy Oreo Peanut Butter Pie combines a firm Oreo cookie crust with a creamy peanut butter filling and a rich semi-sweet chocolate ganache topping. The no-bake filling blends peanut butter with powdered sugar for sweetness and smooth texture. The Oreo crust provides a crunchy chocolate base, and the ganache adds a glossy chocolate layer that complements the peanut butter's richness. This pie offers a balanced dessert that is indulgent yet straightforward to prepare.

Prep Time

15 mins

Cook Time

8 mins

Additional Time

1 hr

Total Time

1 hr 23 mins

Servings: 16 -8 servings

Calories: 444 kcal

Course: Dessert

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 16 -8 servings

Amount Per Serving

Calories 444

% 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.