I love how simple and rich this Peanut Butter Pie is, especially with its crunchy Oreo crust and smooth, creamy peanut butter filling. It’s one of those no-bake desserts I can make quickly, yet it still feels indulgent and impressive. Peanut Butter Pie With Easy Oreo Crust

Why You’ll Love This Recipe

I like this recipe because it requires only a handful of ingredients and comes together in minutes. The filling is creamy and full of peanut butter flavor, and the Oreo crust gives the perfect balance of sweetness and crunch. Since it’s no-bake, I can make it anytime without turning on the oven, and it’s always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

24 Oreo cookies (for the crust)
4 tablespoons melted butter
8 ounces cream cheese, softened
1 cup creamy peanut butter (not natural or oily types)
1 cup powdered sugar

Directions

Crush the Oreo cookies into fine crumbs.
Stir the melted butter into the crumbs until well combined.
Press the mixture firmly into a 9-inch pie pan to form the crust. Refrigerate while preparing the filling.
In a mixing bowl, beat the softened cream cheese until smooth.
Add the peanut butter and mix until fully combined.
Add the powdered sugar and blend until the filling is creamy.
Spread the peanut butter filling evenly into the chilled Oreo crust.
Refrigerate the pie for at least 2–3 hours, or until fully set.
Slice and serve once chilled.

Servings And Timing

This pie makes 8–12 slices, depending on how large I cut them.
Prep time: about 20–30 minutes
Chill time: 2–6 hours (overnight gives the best texture)

Variations

I sometimes fold in 1 cup of whipped cream to make the filling lighter and fluffier.
I can add chopped peanut butter cups on top for extra richness.
A drizzle of melted chocolate or hot fudge works great for added sweetness.
I can swap the Oreo crust for a graham cracker crust for a milder flavor.
Adding a pinch of salt to the filling can enhance the peanut butter flavor.

Storage/Reheating

I store the pie covered in the refrigerator for up to 5 days.
For longer storage, I freeze the pie for up to 1 month. When frozen, I let it thaw in the refrigerator for a few hours before serving.

FAQs

Can I use natural peanut butter?

I don’t recommend it because natural peanut butter separates and can make the filling too soft.

Can I use a store-bought crust?

Yes, I can use a pre-made chocolate cookie crust if I want to save time.

Can I freeze this pie?

Yes, the pie freezes very well. I let it thaw slightly before slicing.

Do I need to bake the Oreo crust?

No, this crust is completely no-bake, which makes the recipe quick and easy.

Can I make this pie ahead of time?

Yes, I often make it the night before, and it firms up beautifully in the fridge.

Conclusion

This Peanut Butter Pie with Easy Oreo Crust is one of my favorite no-bake desserts because it’s simple, creamy, and irresistibly delicious. I love how quickly it comes together and how well it holds up for gatherings or make-ahead treats. It’s a recipe I return to again and again whenever I want a dessert that’s both easy and impressive.